Healthy Creamy Chicken Sausage Skillet

Creamy Chicken Sausage Skillet Recipe in a skillet with a spoon and a napkin around the handle.

5 from 22 votes

Healthy Creamy Chicken Sausage Skillet

Chicken sausages cooked in a simple creamy sauce with asparagus, cannellini beans and peas, perfect for weeknight dinners and completely adaptable too!

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Lunch, Main Course

Cuisine: British

Servings:

Calories: 475kcal

Author: Sasha Hooper

Equipment

Cast Iron Skillet

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

Notes

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 74°C/165ºF with a thermometer.

Switching out veggies - feel free to switch out the veggies to whatever you have on hand. Just keep to the same volumes as we've said in the recipe.

Nutrition