One Pan Chicken Sausage and Veggies Recipe
This one pan chicken sausage and veggies is the perfect weeknight meal. One pan, a handful of ingredients and about 40 minutes is all you need to make a delicious and nutritious, low effort dinner.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
You may also be interested in my one pan chicken spinach pasta and my sheet pan chicken and vegetables recipes. For ease of browsing, you can find all of my one pot meals recipes in one place.
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One pan chicken sausage and veggies
This chicken sausage veggie skillet requires little more than a bit of chopping and stirring, which is exactly the amount of effort I can handle after a long day.
Everything is added to the pan in stages, building layers of flavor. And because you aren’t using more than one pan, cleanup is minimal.
What you need to know
I chose chicken sausage for this because it’s already cooked and just needs to be browned and heated through. Also, I like it. It lends great flavor to the veggies.
If you need a head start, buying precut vegetables in the store is a convenient option, albeit a slightly more expensive one.
This one pan meal can be scaled up or down, to feed as many, or as few, people as needed.
Ingredients
These are the fall vegetables that I chose to use for my one pan chicken sausage and vegetables recipe. You can use exactly what I have here, or choose something different. Think of it like a “choose your own adventure” book! Use what you already have, or what you like.
- Chicken sausage – Fully cooked, which makes it very convenient, and it gives the vegetables a ton of flavor.
- Butternut squash, sweet potato, carrots – Peel and cut into bite-size chunks. This is the bulk of the vegetables in this meal.
- Cabbage – Cooked cabbage is sweet and delicious. It tastes nothing like its raw counterpart.
- Garlic – Measure with your heart. Grate garlic into the vegetables and let it gently mellow.
- Red onion – Red onions are sweet and it gives a bit of color to this dish.
- Substitutions: Yellow onion is fine if you don’t have red.
- Parsley – Herbs bring a bit of freshness to this meal, and also color.
- Apple cider vinegar – If you don’t like vinegar, leave it out. It adds a nice tang and acidity to the vegetables and sausage.
How to make
Here’s a quick summary of how to make one pan chicken sausage and veggies. Please see the recipe card at the bottom of this post for the full recipe.
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- Sauté – Cook red onions until slightly softened.
- Add – Add cabbage and sauté until it cooks down a bit.
- Cook – Toss in the remaining vegetables, stir to combine, then cover and cook.
- Brown – Add the sausage in the final 10 minutes and let it brown.
One pan chicken sausage and veggies FAQ’s
I used my cast iron pan because it works beautifully. Cast iron pans are exceptionally good at maintaining even heat, they are a relatively inexpensive investment, and if cared for properly will last a lifetime.
If you are using UNCOOKED chicken sausage, they will need about 15 minutes to be fully cooked through.
Storage / Freezing Information
To store: Place leftover chicken sausage and vegetables in an airtight container in the fridge for up to 4 or 5 days.
To freeze: The texture of the vegetables may not be ideal after thawing, so I don’t recommend it, but you can freeze this meal in an airtight container for up to 3 months.
Variations and substitutions
- Apple – Add in a peeled, sliced apple for added sweetness.
- Chicken breast or thighs – Substitute chicken breast or thigh meat for another variation. You’ll need about 12 – 15 minutes cooking time for breast, and 15 – 18 minutes for boneless skinless thighs.
Helpful tools and equipment
- A heavy duty enameled cast iron braiser is a great pan to use for this meal. You’ll want a pan that holds roughly 5 quarts, so you have room to stir and move the vegetables around without it being too crowded.
- Invest in a good knife, and it will last you a lifetime. This 8 inch Chef’s knife is the one I own and have used for over 20 years.
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One Pan Chicken Sausage and Veggies
Ingredients
- 1 tablespoon neutral oil Grapeseed, avocado, or canola are all good options
- 1 large red onion sliced
- ½ head of green cabbage shredded
- 1 medium butternut squash peeled, cleaned and cubed
- 2 large carrots peeled, and cut into bite-size pieces
- 1 large sweet potato peeled and cubed
- 1 package cooked chicken sausage 4 links
- 2 cloves garlic minced / grated
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅛ cup apple cider vinegar optional, leave out if you don't like vinegar
- 2 tablespoons fresh parsley chopped, optional but recommended
Instructions
- Heat a skillet over medium/medium high heat. Add oil and swirl to coat the bottom of the pan.
- Add red onion and sauté for a few minutes to soften. Add cabbage and cook for another 5 – 6 minutes until cabbage begins to wilt and soften.
- Add sweet potato, carrots, and butternut squash. Season with salt and pepper. Add garlic, and stir to combine.
- Lower heat to medium – medium/low. Cover and cook for about 20 minutes or until vegetables are almost cooked through. Stir occasionally to prevent vegetables from burning.
- Add chicken sausage and stir to combine. Cook for an additional 10 minutes, or until sausage has browned and vegetables are cooked. Add vinegar if using and stir again. Sprinkle with parsley and serve.
Video
Notes
- I like a bit of vinegar in this dish. It gives it a little zing. If you don’t like vinegar, leave it out.
- The fresh parsley gives it a pop of color and brings freshness to the dish.
- You can add in, or swap out any vegetables that you like, as long as they are hearty vegetables. Delicate leafy greens won’t work here, but other types of root vegetables would be perfect.
Nutrition
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Originally published 8/10/19, most recent update 8/14/25.