(Colorful, Wholesome & One-Pan)
Easy Roasted Chicken Sausage & Veggie Skillet is the kind of recipe that quietly earns a permanent place in your weeknight routine. It’s built around simple ingredients, flexible vegetables, and a one-pan method that delivers real flavor without extra cleanup. Sliced chicken sausage provides savory depth, while sweet potatoes and vegetables bring balance, color, and texture.
This dish works especially well for everyday cooking because it doesn’t rely on precise measurements or specialty ingredients. You can follow it exactly as written or adjust it based on what’s already in your fridge. Everything cooks in stages in the same skillet, allowing each ingredient to develop flavor instead of steaming together all at once.
The result is a well-rounded meal that feels filling but not heavy. The sausage browns lightly, the vegetables stay tender with caramelized edges, and the sweet potatoes add natural sweetness that ties everything together. It reheats well, travels easily for lunches, and works just as well for a family dinner as it does for meal prep.
Why You’ll Love This Recipe
This chicken sausage skillet succeeds because the cooking method is intentional and forgiving.
The sausage browns without drying out
Vegetables cook evenly and keep their texture
Sweet potatoes add substance without heaviness
Seasonings enhance rather than overpower
The recipe adapts easily to substitutions
It’s a dependable option for nights when you want something wholesome without complicated steps.
Ingredients You’ll Need
Protein
1 lb chicken sausage, sliced (fully cooked or raw)
Vegetables
1 medium sweet potato, diced into small cubes
1 zucchini, sliced
1 cup broccoli florets
1 small onion, sliced
Seasoning & Cooking
2 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and black pepper, to taste
Optional Finish
1 tablespoon soy sauce or balsamic glaze
Sesame seeds or chopped parsley, for garnish
How to Make Roasted Chicken Sausage & Veggie Skillet
Before You Begin:
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
1. Cook the Sweet Potatoes
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add the diced sweet potatoes in an even layer. Cook for 8–10 minutes, stirring occasionally, until lightly golden and fork-tender.
Transfer to a plate and set aside.
2. Brown the Chicken Sausage
Add the sliced chicken sausage to the same skillet.
Cook for 4–5 minutes, turning occasionally, until lightly browned and heated through..
Remove and set aside with the sweet potatoes.
3. Sauté the Vegetables
Add the remaining olive oil to the skillet.
Add broccoli, zucchini, and onion.
Cook for 5–7 minutes, stirring occasionally, until vegetables are tender with lightly caramelized edges.
4. Combine and Season
Return the sweet potatoes and sausage to the skillet.
Season with garlic powder, smoked paprika, salt, and pepper.
Drizzle with soy sauce or balsamic glaze if using.
Toss gently and cook for 2–3 minutes until everything is heated through.
5. Serve
Remove from heat and garnish with sesame seeds or fresh herbs if desired.
Serve warm.
How to Serve This Skillet Meal
Serve on its own for a complete dinner
Pair with a simple green salad
Serve over rice, quinoa, or cauliflower rice
Use leftovers in wraps, pitas, or grain bowls
This dish transitions easily from dinner to lunch without losing texture.
Tips for Best Results
Cut vegetables into similar sizes for even cooking
Cook sweet potatoes first to avoid undercooking
Avoid overcrowding the skillet
Season gradually and adjust at the end
Storage and Make-Ahead
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Freezer
Freeze cooled portions for up to 2 months. Thaw overnight before reheating.
Reheating
Reheat gently in a skillet over medium heat or in the microwave.
Common Mistakes to Avoid
- Overcrowding the skillet, which can cause steaming instead of browning
- Cutting vegetables into uneven sizes
- Skipping the initial sweet potato cook, leading to undercooked pieces
- Adding sauce too early, which can prevent caramelization
- Cooking everything at once instead of in stages
Frequently Asked Questions
Can I use pork or beef sausage instead of chicken?
Yes. Any sausage works well. Adjust cooking time depending on fat content.
Is this recipe gluten-free?
Yes, as long as you use gluten-free sausage and tamari instead of soy sauce.
Can I prep this ahead of time?
Yes. Chop vegetables and slice sausage up to 24 hours in advance.
What vegetables work best?
Bell peppers, mushrooms, carrots, snap peas, and green beans all cook well in this skillet.
Can I make this dairy-free?
Yes. The recipe contains no dairy as written.
Does this work for meal prep?
Yes. It reheats evenly and keeps its texture better than many one-pan meals.
Conclusion
Easy Roasted Chicken Sausage & Veggie Skillet is a practical, satisfying recipe that fits seamlessly into busy schedules. With simple ingredients, one-pan cooking, and dependable results, it delivers balanced flavor without unnecessary effort. Whether you’re cooking for family, prepping lunches, or looking for a quick dinner that still feels wholesome, this skillet meal is one you’ll return to often.
Recipe Card
Easy Roasted Chicken Sausage & Veggie Skillet
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: American
Method: Skillet
Diet: Gluten-Free, Dairy-Free
Before You Begin:
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
Ingredients
1 lb chicken sausage, sliced
1 medium sweet potato, diced
1 zucchini, sliced
1 cup broccoli florets
1 small onion, sliced
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and black pepper, to taste
1 tablespoon soy sauce or balsamic glaze (optional)
Instructions
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Cook sweet potatoes until golden and tender, 8–10 minutes. Remove.
Brown chicken sausage in the same skillet, 4–5 minutes. Remove.
Add remaining oil and cook vegetables until tender, 5–7 minutes.
Return sausage and potatoes to skillet.
Season and toss to combine. Cook 2–3 minutes.
Serve warm.
Nutrition (Approximate Per Serving) approx.
Calories: 380
Protein: 20 g
Carbohydrates: 30 g
Fat: 22 g
Fiber: 6 g
Sodium: 650 mg
Nutrition Disclaimer: Nutrition information is provided as an estimate only and may vary based on ingredients, brands, and portion sizes used.
