Healthy Creamy Chicken Sausage Skillet

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 recipe 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?! We 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. Talking sausages, you can also use chicken sausages in our Italian Sausage and Kale Gnocchi Soup.

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! We know you’ll love this chicken sausage skillet recipe so when you whip it up be sure to leave a comment and rating to let us know how you got on!

Here are our favourite reasons why you'll love this healthy creamy chicken sausage skillet recipe:

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 - we’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? We 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!

Chicken Sausages - In the UK we 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.

Store cupboard - you’ll need some staples like all purpose flour (for thickening), olive oil, dijon mustard for depth of flavour, chicken broth and salt and pepper.

Vegetables - here we 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 - we have used a can of cannellini beans in this recipe, which provides plenty of protein and fibre, you can also substitute with another bean.

Cream - to create a little luxurious creaminess in the sauce we will use some heavy/double cream. Check out the alternatives listed below.

Now you know how to throw it all together, here are some suggestions on how to customise this recipe for chicken sausage skillet:

Seasonality - In Winter, we 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. We 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.

Follow these tips for success every time you make this chicken sausage recipe.

Cooking flour - make sure you cook the flour for a minute or two on the vegetables before adding in the mustard and stock. It will ensure the flour flavour gets cooked out.

Campfire cooking - if you are making this on an open fire in the skillet, we recommend ensuring you have a space on the fire where you can use indirect heat too. It's very easy to burn or make the pan too hot on a fire!

Chicken - if you aren't confident cooking raw chicken, just make sure the internal temperature of the sausages hit 74C/165F with a thermometer.

Crusty bread - we definitely recommend mopping up the extra creamy sauce with some crusty bread.

Pasta - serve this tossed through your favourite pasta cooked to perfection and thank us later. These chicken sausages in pasta are divine.