30-Minute Sausage and Veggie Skillet

Name: 30-Minute Sausage and Veggie Skillet
Prep time: 10 min
Cook time: 20 min
Yield: 5 serving
Ingredients: 4 tablespoons olive oil; 1 ½ pounds baby potatoes; 14 ounces chicken sausage; 1 medium red onion; 1 small yellow bell pepper; 1 small orange bell pepper; 1 cup cherry tomatoes; 1 medium zucchini; 2 to 3 cloves garlic; 1 teaspoon Italian seasoning; ½ to 1 teaspoon dried oregano; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; ¼ cup chicken broth; Juice of half of 1 lemon; fresh chopped parsley

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
5
Calories
402 kcal
Course
Main Course
Cuisine
gluten-free

30-Minute Sausage and Veggie Skillet

Iris Warren

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🙌🏻💛🧡 An EASY, 30-minute, one-skillet recipe that’s made with smoked sausage, potatoes, bell peppers, zucchini, and more! It’s a FLEXIBLE recipe that works with your favorite type of sausage. It's the PERFECT way to enjoy whatever fresh veggies are in season or clean out your produce drawer and for busy weeknights when you need to get dinner on the table in a hurry!

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Ingredients

Servings

4 tablespoons olive oil divided
1 ½ pounds baby potatoes halved (baby Yukon gold, yellow potatoes, or baby red potatoes; don't use Russet or starchy potatoes)
14 ounces chicken sausage sliced into ½-inch rounds (kielbasa, turkey or pork sausage varieties are ok; must be COOKED previously, nothing in casings or raw))
1 medium red onion diced small
1 small yellow bell pepper seeded and diced small (or your favorite color)
1 small orange bell pepper seeded and diced small (or your favorite color)
1 cup cherry tomatoes or grape tomatoes
1 medium zucchini trimmed and diced into small chunks
2 to 3 cloves garlic finely minced
1 teaspoon Italian seasoning or to taste
½ to 1 teaspoon dried oregano or to taste
1 teaspoon kosher salt or to taste
1 teaspoon freshly ground black pepper or to taste
¼ cup chicken broth I use reduced sodium, water may be substituted if you don't have broth open or on hand
Juice of half of 1 lemon
fresh chopped parsley optional for garnishing (fresh basil, cilantro, or other fresh herbs may be substituted, to taste if desired)

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Instructions

To a large skillet, add 2 tablespoons olive oil, the potatoes, and cook over medium-high heat for about 8 to 10 minutes, or until potatoes are nearly done (fork-tender and not at all hard). Stir and flip frequently to ensure even cooking.
Add the sausage rounds and saute for about 3-4 minutes or until they're browning a bit. Stir and flip frequently to ensure even cooking. Tip - Remember the sausage has already been cooked, so you're just searing it, warming it, and adding flavor.
When the potatoes are fully done and the sausage is lightly browned, remove them from a skillet and place on a plate.
To the skillet, add the remaining 2 tablespoons olive oil, red onions, and saute for about 2-3 minutes, or until onions are beginning to soften and become translucent. Stir and flip frequently.
Add the bell peppers, tomatoes, zucchini, and saute for 3-5 minutes, or until the vegetables are softening and getting some color on them. Stir and flip frequently. Tip - If at any point during the cooking process, the veggies seem dry, don't be afraid to drizzle in a bit more olive oil.
Add the garlic and cook for 1 minute, or until fragrant. Stir constantly so it doesn't burn.
Return the potatoes and sausage to the skillet, evenly sprinkle the Italian seasoning, oregano, salt, pepper, and stir and toss to combine and coat everything evenly.
Add the broth and lemon juice to the skillet. Tips - This serves to deglaze the pan (loosen any stuck bits from the bottom of the pan), but when you add the liquids, there will be a quick burst of steam that puffs up, so just use caution. If your bell peppers were larger and/or you want a little more juiciness, you can add about 1/3 broth (or water) and if you want it a bit more lemony, add additional lemon juice.
Taste and as desired, add more salt, pepper, seasonings, as desired. Seasoning Tips - If it tastes at all flat or boring, the dish likely needs more salt. You're flavoring 4 pounds worth of plain vegetables and ingredients, so don't be afraid to add salt, as necessary. I add about 3 teaspoons total, but everyone is different. Other seasoning ideas include a bit of lemon pepper for more lemon flavor, a pinch of dried chili flakes for heat, cumin for more of a Latin flair, etc.
Optionally garnish with fresh herbs and serve.
Storage - Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. I reheat my leftovers in the microwave for about 30 seconds, or as needed.

Equipments used:

Notes

The recipe serves 4 generously but due to all the veggies, I find that I can easily stretch this to 5 portions. Everyone's appetite is different but it makes a generous skillet of food.

Nutrition Information

Show Details

Serving 1portion Calories 402kcal (20%) Carbohydrates 36g (12%) Protein 17g (34%) Fat 23g (35%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Cholesterol 56mg (19%) Sodium 1338mg (56%) Potassium 899mg (26%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 1316IU (26%) Vitamin C 118mg (131%) Calcium 52mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 402 kcal

% Daily Value*

Serving	1portion
Calories	402kcal	20%
Carbohydrates	36g	12%
Protein	17g	34%
Fat	23g	35%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	8g	40%
Cholesterol	56mg	19%
Sodium	1338mg	56%
Potassium	899mg	19%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	1316IU	26%
Vitamin C	118mg	131%
Calcium	52mg	5%
Iron	3mg	17%