First, the sausage (sliced into coins) is cooked together with veggies (bell peppers, zucchini, and corn) and olive oil.
Then, the skinless boneless chicken thighs are seared in the same skillet and combined with sausage and veggies.
Spice everything up with chili powder to your liking and top with freshly squeezed lime juice and fresh cilantro! Super easy!
Only 8 main ingredients (not including olive oil and cilantro).
Everything is cooked in one skillet, so after the dinner is over, there is only one pan to clean!
Why make this skillet dinner
It’s a well-balanced meal that combines protein (chicken and sausage) together with vegetables (bell peppers, zucchini, and corn). It’s high in protein and gluten-free.
The combination of flavors is amazing! The savory flavors of this dish are perfectly balanced by the subtle sweetness of corn, together with chili powder.
It’s so easy to cook which makes it a perfect recipe to make as meal prep, to make ahead, to prepare on a busy weeknight, or freeze for the future!
This flexible recipe is easy to adjust to whatever you have available.
Chicken Sausage and Vegetable Skillet with Corn, Zucchini, and Bell Peppers in a cast iron pan
Variations and substitutions
Chicken. Use any type of skinless and boneless chicken: thighs, chicken breasts, or chicken tenders.
Sausage. Use any kind of pre-cooked sausage you like. I used pre-cooked Andouille sausage. You can also use cajun, Italian, or smoked sausage.
Vegetables. This is a great recipe to use up whatever veggies you have sitting in your fridge. Broccoli, asparagus, chopped carrots, mushrooms, green beans, peas – all will work great here!
Add-ins. You can add rice, pasta, orzo, couscous, or quinoa.
Storage and reheating tips
Because this sausage and veggies skillet does not use any cream or cheese, this recipe is very easy to store and reheat. You can also easily make this ahead and freeze.
Fridge. Store cooked chicken sausage and veggies in an airtight container in the refrigerator for up to 4 days.
Freezer. Freeze it in an airtight container for up to 2 months.
Reheat in the microwave oven. Reheat in a microwave oven for about 1 minute. Taste and reheat for 30 seconds more, if needed.
Reheat on the stovetop. Reheat this dish in a large, high-sided skillet on the stovetop on low-medium heat. Add a small amount of olive oil when reheating to prevent the ingredients from sticking to the bottom of the pan.
More recipes with chicken and sausage that you might like
One-Pan Pesto Chicken and Veggies (Asparagus and Cherry Tomatoes)
Maple Chicken with Sweet Potatoes
Italian Sausage Pasta with Vegetables
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