This healthy creamy chicken sausage skillet is packed full of goodness with lots of vegetables and a lean source of protein. It’s easy to throw together for a weeknight meal as it’s all made in one skillet. A great option if you are wondering what to make with chicken sausages!
This recipe has been renewed from the archives with a refresh of the photography to include process steps and updated information for an easy to follow user experience. The original chicken sausage recipe was posted on Eat Love Eat on June 18, 2019. An older image is at the bottom of the post to show the difference.
Sometimes all you need is a steaming bowl of a one pot wonder that will warm you through, something that’s totally easy to cook. This is it. This chicken sausage skillet is super versatile; so much so, you can even throw it together on a campfire! It’s completely adaptable to whatever veggies are in season too! Don’t you just love a meal created in one pan, saving time in washing up?! I sure do.
There are many varieties of chicken sausages out there and other than making hot dogs and bangers and mash it can be hard to know what to do with them sometimes, not that there is anything wrong with those options of course. It’s just nice to have a different option or recipe with chicken sausages in your repertoire. Where we live, we can easily get hold of fresh chicken sausages which are raw, but most commonly in the States the chicken sausages are a cured and cooked sausage. Either will work and both will be delicious!
Let’s get to it! I know you’ll love this recipe so when you whip it up be sure to leave a comment and rating to let me know how you got on!
What makes this the best meal?
- Quick - From start to finish, the cooking time will be about 30 minutes, but even quicker if you are using an already cooked chicken sausage!
- Easy - besides a short session chopping vegetables, this is as easy as it comes. Cooking the ingredients in succession with the times given will mean everything is cooked perfectly together at the end.
- Seasonal - In these photos I’ve used asparagus, carrots and peas, but if you check out the options for customisations below, you’ll see this is completely adaptable to the seasons and what’s available.
- Tasty - is there much point in a meal that's not tasty? I love getting as much flavour as possible into this dish, by sautéing everything together and adding some flavour boosters.
- One pan - it’s cold, dark and we’re all tired after work - this chicken sausage skillet is just that, a one pan wonder!
- Healthy - using chicken sausages allows us to get some tasty protein and lowers the fat we are consuming too. Don’t forget there's plenty of fibre in the tasty veggies that go into the dish too!
What do I need?
This recipe for chicken sausages in a skillet is created with only simple, readily available ingredients. You’ll need:
Chicken Sausages - In the UK I recommend using fresh chicken sausages which are raw. Using a cured and cooked chicken sausage is absolutely fine, you’ll just need to adjust the seasoning accordingly depending on how salty they are.
Aromatics - you’ll be using shallots and garlic to create an aromatic and flavoursome base for the sauce. You can use a bit of fresh parsley to garnish if you wish.
Vegetables - here I used asparagus, carrots and frozen peas. There's no shame in using frozen veg, often they’re fresher as they're frozen straight after picking, which locks in their goodness. Use what’s seasonal when you make the recipe - check out suggestions below.
Pulses - I have used a can of cannellini beans in this recipe, which provides plenty of protein and fibre.
Cream - to create a little luxurious creaminess in the sauce we will use some heavy/double cream. Check out the alternatives listed below.
How to make it
Follow these simple steps to get started with this chicken sausage skillet recipe.
- Heat your cast iron skillet or frying pan over a medium-high heat. Fry the chunks of chicken sausages until they are cooked through and golden brown, then remove and set aside on a plate. If using previously cooked chicken sausages just get some colour on there, they’ll finish heating through later on.
- Turn the heat to medium. Add the olive oil to the skillet and start cooking the diced carrots with a pinch of salt. Cook for 2-3 minutes until they start to soften. Add the sliced shallots and sauté for another 2-3 minutes. Next add the asparagus and minced garlic and cook for another 1-2 minutes.
- Add the flour to the vegetables and stir well, cook for a minute and then add in the dijon mustard and chicken stock. Stir well and bring to a simmer, it will start to thicken slightly.
- Add the frozen peas and drained cannellini beans. Pour over the heavy/double cream and stir well. Add the cooked chicken sausages back into the vegetable mix and stir through, simmer for 5-10 minutes until the veggies are cooked through and the sauce has thickened more. Adjust the seasoning with salt and pepper. Serve garnished with chopped fresh parsley.
Now you know how to throw it all together, here are some suggestions on how to customise your chicken sausage skillet:
Seasonality - I generally believe it’s quite important to eat vegetables as seasonally and locally as possible; it is, however, nice to have some variety occasionally. For example in Winter, I would recommend - cauliflower, brussels sprouts, leeks, celeriac and parsnips. Spring - asparagus, broccoli, spinach, carrots and French beans. Summer - courgette, sweetcorn, fennel, runner beans and pak choi. Autumn - butternut squash, kale, pumpkin, mushrooms and artichoke.
There are plenty of options available. I recommend googling what is in season near you and get creative.
Veggie/vegan - If you want to use veggie sausages I would recommend using mushroom based ones. You can switch out the chicken stock with vegetable stock. And for the creamy aspect of the sauce you can use oat or coconut cream instead.
Pulses - change it up with the pulses, you can switch out the cannellini beans with chickpeas, butter beans, black beans or whatever is your favourite pulse.
Chicken sausage - If using a cured cooked chicken sausage you will only need to sauté for a couple of minutes on high heat to get some colour as it has already been cooked. The remaining cooking time will heat it throughout.
This creamy chicken sausage skillet stores well in an air tight container for up to 3 days in the fridge. If you want to store it longer I would recommend separating into portion sizes in air tight containers and freezing them. To reheat from cold, you can do this on the hob/stove until piping hot about 5-10 minutes, 74C/165F internal temperature of the sausage. To reheat from frozen, I recommend defrosting in the fridge overnight and heating on the hob again like above.
This one pot meal contains lots of beans and is quite filling on it’s own but you can serve it with a slice of crusty bread or some rice or a grain if you prefer.
What else to make with chicken sausages
You can also use chicken sausages instead of pork sausage in my Italian sausage and kale gnocchi soup. Or you can cut them into chunks/squeeze out the middles of the chicken sausages to make quick chicken meatballs in this baked spicy turkey meatballs instead of using turkey mince (that is if you have the raw version).
More one pot meals
For more one pot wonders, check out the links below.
I hope you love this healthy creamy chicken sausage skillet as much as we do. If you make it, be sure to leave a comment, rate the recipe and tag #eatloveeats on Instagram! I love to see your creations!
Healthy Creamy Chicken Sausage Skillet
- 6-8 chicken sausages, cut into chunks diagonally
- 1 tablespoon olive or rapeseed oil
- 1 medium carrot, finely diced
- 2 shallots, sliced
- 2 garlic cloves, minced
- 1 bunch asparagus, (about 225g or 8oz) diced or cut into short lengths
- 1 tablespoon all purpose flour
- 1 teaspoon Dijon mustard
- 1 cup chicken stock, (240ml)
- ¾ cup frozen peas
- 1 can cannellini beans, drained and rinsed
- ¼ cup heavy cream/double cream, (60ml)
- salt and pepper, to taste
- chopped fresh parsley, to garnish
- In a cast iron skillet or frying pan, fry chicken sausage chunks on all sides according to package instructions and until cooked through. Remove to a plate.6-8 chicken sausages
- Add the oil to the pan and add the finely diced carrots along with a pinch of salt. Cook for 2-3 minutes until beginning to soften. Add the shallots and cook for another 2 minutes. Next add the asparagus and garlic and cook for another minute or two.1 tablespoon olive or rapeseed oil, 1 medium carrot, 2 shallots, 2 garlic cloves, 1 bunch asparagus
- Add the flour and stir well. Cook for a minute before adding the mustard and the chicken stock. Stir well and bring to a simmer.1 tablespoon all purpose flour, 1 teaspoon Dijon mustard, 1 cup chicken stock
- Add the cannellini beans, peas and double cream and stir well. Return the cooked sausages to the pan and simmer for 5-10 minutes until the veggies are tender and the sauce has thickened. Season to taste with salt and pepper and serve garnished with chopped fresh parsley.¾ cup frozen peas, 1 can cannellini beans, ¼ cup heavy cream/double cream, salt and pepper, chopped fresh parsley