This healthy creamy chicken sausage recipe is a one skillet is wonder packed full of goodness with lots of vegetables and a lean source of protein. It’s perfect to throw together for a weeknight meal in 30 minutes, a great option if you are wondering what to make with chicken sausages!
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!
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Why you'll love this recipe
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!
Ingredients
This recipe for chicken sausages in a skillet is created with only simple, readily available ingredients. You’ll need:
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.
Customisations
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.
How to make this chicken sausage recipe
Follow these simple steps to get started with this recipe for healthy chicken sausage skillet.
- 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.
Expert tips
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.
What else to make with chicken sausages
You can also use chicken sausages instead of pork sausage in our 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). You can check out our round up of the best chicken sausage recipes too!
FAQs
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.
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📖 Recipe
Healthy Creamy Chicken Sausage Skillet
Equipment
Ingredients
- 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
Instructions
- 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
Meg says
Great recipe, but what really struck me was how helpful it is that you restate the ingredients along with amounts at each step in the directions. I use online recipes almost exclusively, and have not seen this before. Thank you.
Megan Seacord says
An absolute winner! You can change up the asparagus for tenderstem broccoli or add roasted red peppers...vegetable options ate endless. Sauce is pure creamy goodness. I've never served this to anyone who didn't love it. A☆
Blythe says
I have made this recipe at least a dozen times and it always comes out so good! Tonight I used 4 cloves garlic, red onion, oyster mushrooms, zucchini, carrots, and celery for the veggies, chickpeas for the beans, and garlic chicken sausage from Trader Joe’s. Thank you for this recipe, it never fails!
AustinTxGal says
Made this last night and it was delish! I cooked dry cannellini beans the night before and imagine any firm bean would be good. Aidell's chicken sausage. Wouldn't change a thing. Definitely will make again and share with my daughter-in-law.
Thank you for sharing.
Gary says
This was delicious! I used this chicken jalapeno sausage and instead of asparagus and peas I used zucchini and broccoli. This dish is versatile and you can use whatever veggies you have on hand. Came out tasty!
Lara says
Simply delicious! I didn't habe canneli beans on hand and substituted black eyed peas. My husband and I enjoyed this dish very much for a quick and healthy Sunday dinner.
Stephanie says
Very tasty for a quick weeknight meal. Used pac Choi from the farmers market in place of asparagus. Will make again!
Jen says
Easy and delicious! I use French green beans as well. I will make this again.
Sasha says
Thanks Jen! I'm glad you enjoyed it. I love how simple it is. 🙂
Martin says
Fancied the idea of using a skillet and here's the chance! Tried some chicken sausages a few months ago and wasn't very impressed so this might be the opportunity for them to redeem themselves.
Jonathan says
Tried this one pan sausage meal when camping recently and it was delicious! We replaced the asparagus with French beans from our garden!
Sasha says
French beans sounds like the perfect addition! So glad to hear that you enjoyed!