Spicy Chicken Sausage and Veggie Skillet – A Quick, Flavor-Packed Weeknight Meal

This Spicy Chicken Sausage and Veggie Skillet is the kind of weeknight dinner that feels like a win. It’s quick, colorful, and satisfying without being heavy. You get smoky, spicy sausage, caramelized veggies, and a touch of brightness from lemon or herbs.

Everything cooks in one pan, so cleanup is easy. If you want something fast that still feels homemade and wholesome, this is it.

What Makes This Recipe So Good

• One-pan convenience: Minimal dishes and maximum flavor, all in under 30 minutes.
• Balanced and filling: Protein from chicken sausage, fiber from veggies, and healthy fats from olive oil keep you satisfied.
• Customizable heat: Adjust the spice level with chili flakes or a milder sausage if you prefer.
• Meal-prep friendly: Reheats well and holds texture, making it great for lunches.
• Seasonal flexibility: Swap in whatever vegetables you have—this recipe adapts easily.

Ingredients

• 12–14 oz spicy chicken sausage, sliced into 1/2-inch rounds
• 1 tablespoon olive oil (plus more as needed)
• 1 medium red onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cups broccoli florets (small, bite-sized)
• 1 medium zucchini, halved and sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili flakes (optional, to taste)
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• 1 tablespoon lemon juice, plus extra wedges for serving
• Fresh parsley or basil, chopped (for garnish)

Instructions

1. Heat the pan: Set a large skillet over medium-high heat and add the olive oil. You want the pan hot enough to get good color on the sausage.
2. Brown the sausage: Add the sliced chicken sausage in a single layer.

   Cook 3–4 minutes per side until browned. Remove to a plate and set aside.

3. Sauté the onions and peppers: Add the red onion and bell peppers to the same pan. If the pan looks dry, add another splash of oil.

   Cook 4–5 minutes, stirring occasionally, until softened with a little char.

4. Add the broccoli and zucchini: Toss in the broccoli florets and zucchini. Season with a pinch of salt and pepper. Cook 4–5 minutes until the broccoli turns bright green and just tender.
5. Build the flavor: Stir in the garlic, smoked paprika, chili flakes, and oregano.

   Cook 30–45 seconds, just until fragrant.

6. Finish with tomatoes and sausage: Add the cherry tomatoes and the browned sausage back to the pan. Toss and cook 2–3 minutes, letting the tomatoes soften and release a bit of juice.
7. Brighten it up: Turn off the heat and stir in the lemon juice. Taste and adjust salt, pepper, and chili flakes as needed.
8. Serve: Garnish with chopped parsley or basil.

   Serve as is, or over rice, cauliflower rice, quinoa, or crusty bread.

Keeping It Fresh

• Storage: Cool completely, then store in an airtight container in the fridge for up to 4 days.
• Reheating: Warm in a skillet over medium heat with a splash of water or broth to loosen. Microwave in short bursts, stirring in between to keep the veggies from overcooking.
• Freezing: You can freeze it, but the zucchini will soften more. Freeze in portions for up to 2 months.

  Thaw in the fridge overnight and reheat gently.

• Keep it bright: Refresh with a squeeze of lemon and a sprinkle of fresh herbs after reheating.

Health Benefits

• Lean protein: Chicken sausage provides protein to support muscle maintenance and satiety with fewer calories than many pork sausages.
• Fiber and micronutrients: Bell peppers, broccoli, zucchini, and tomatoes bring fiber, vitamin C, vitamin A, potassium, and antioxidants.
• Healthy fats: A modest amount of olive oil helps with nutrient absorption and keeps the dish satisfying.
• Blood sugar friendly: The mix of protein, fiber, and fat helps create a steady energy curve, especially if you pair it with a whole grain.

What Not to Do

• Don’t overcrowd the pan: If the skillet is packed, the veggies will steam and turn soggy instead of caramelizing.
• Don’t skip the browning step: Color equals flavor. A light char on the sausage and veggies adds depth.
• Don’t add garlic too early: It burns fast. Add it after the firm veggies have softened.
• Don’t overcook the broccoli: Aim for crisp-tender.

  Overcooked broccoli loses color and texture.

• Don’t forget acid: A little lemon at the end makes the flavors pop and balances the spice.

Recipe Variations

• Swap the sausage: Use mild chicken sausage, turkey sausage, or andouille for extra smoke. For vegetarian, try spicy plant-based sausage or chickpeas.
• Change the veggies: Sub in asparagus, green beans, mushrooms, or spinach. In fall, add butternut squash or Brussels sprouts (par-cook denser veggies).
• Add carbs: Stir in cooked pasta, farro, or brown rice at the end for a heartier meal.

  A sprinkle of Parmesan is great here.

• Make it saucy: Deglaze with a splash of chicken broth or white wine, then swirl in a spoonful of tomato paste or a dollop of pesto.
• Turn up the heat: Add hot cherry peppers, extra chili flakes, or a drizzle of chili crisp before serving.
• Creamy twist: Finish with a spoonful of Greek yogurt or a splash of cream to soften the spice.

FAQ

Can I use pre-cooked chicken sausage?

Yes. Most chicken sausages sold in stores are pre-cooked. You’re mainly browning for flavor and warming them through.

If you find raw sausage, cook it fully before slicing or slice carefully and cook longer.

What’s the best pan to use?

A large stainless steel or cast-iron skillet works best for browning. Nonstick is fine, but you may not get as much caramelization. Use a pan at least 12 inches wide to avoid crowding.

How can I make it less spicy?

Use mild chicken sausage and skip the chili flakes.

You can also add a little honey or a splash of cream at the end to balance the heat.

Can I make this ahead?

Absolutely. Cook as directed, cool, and store for up to 4 days. Reheat in a skillet to bring back some of the sear.

Add fresh herbs and lemon juice after reheating.

What should I serve it with?

It’s great on its own, but also delicious over rice, quinoa, or mashed potatoes. For a lighter option, try cauliflower rice or a simple side salad.

How do I keep the vegetables from getting soggy?

Use high heat, don’t overcrowd, and keep the veggies cut to similar sizes. Salt lightly early on, then adjust at the end so they don’t release too much water.

In Conclusion

This Spicy Chicken Sausage and Veggie Skillet brings big flavor with minimal effort.

It’s flexible, budget-friendly, and perfect for busy nights. With a few smart steps—good browning, plenty of color, and a bright finish—you’ll have a skillet that tastes like more than the sum of its parts. Keep this one in your weeknight rotation and make it your own with the swaps and add-ins you love.