This easy Chicken and Sausage Recipe combines hearty chicken thighs, Italian sausage, loads of bell pepper and baby red potatoes. It’s all cooked in a delicious red sauce for one comforting meal you and your family will love.
This Italian Chicken, Peppers and Sausage recipe was originally posted in November of 2015, but has been updated with new pics and recipe details.
Guys, I can’t tell you how many times over the years I’ve made this chicken and sausage recipe. It’s been a lot…and for good reason —>it’s absolutely delicious! It’s straight up comforting right to your bones.
Italian sausage and peppers is such a delicious combo. Then, adding chicken thighs and potatoes really adds extra ooomph.
This stick to ya ribs comfort food classic is easy to make and perfect for entertaining or Sunday supper (my fave).
Imagine enjoying a bowl of this with lots of parsley, freshly grated parmesan cheese and a nice glass of vino? Making you hungry, right?
Of course, this is a meal in itself, but you can never go wrong with some crusty bread. Speaking of which, my local grocery store has the most AMAZING bakery, you guys. I even know roughly when their bread comes out of the oven. Weirdo, huh?
As soon as I pull in on the parking lot, the smell of freshly baked bread wafts through the air. Someone should bottle that. Seriously.
Often when I pick up a loaf, it’s that warm that the person behind the counter says –
“It’s too hot to slice for you right now. Is that ok?”
Ummmmm, lady,…..as if that’s a problem!!!
Instead of saying that, I kindly say “That’s ok!”
My inside voice, however, is thinking – ‘no matter, anyway. I’m going to ravage this with my hands as soon as I get home.’
No lie.
Fresh bread. Butter.
That is all.
And, then if you happen to make this delicious chicken and sausage recipe, you’re in foodie heaven right there, my friends.
So, What Goes in this Italian Chicken and Sausage Recipe?
- Chicken
- Sausage
- Peppers
- Potatoes
- Mushrooms
- Tomatoes and tomato paste
- A little stock or wine
- Seasoning
How to Make this Easy Chicken and Sausage Recipe
It takes a little over an hour to make this recipe, but there’s absolutely nothing complex whatsoever! So, how do you make this chicken and sausage recipe, anyway? It’s easy –
- Roast the baby potatoes (I love baby red potatoes in this recipe). Roasting gives them a start and they’ll finish cooking in the red sauce.
- Meanwhile, cook the chicken and sausage and then lay to one side (you are simply browning, not fully cooking at this point). The chicken will release when it gets a little colour on there. Trust the process.
- Cook onion for a minute or two.
- Deglaze pan with stock or wine. What’s deglazing, you ask? Basically, it’s using a liquid (usually, wine and sometimes something like stock to remove the stuck on brown bits (aka flavour bombs) on the bottom of the pan.
- Add garlic.
- Add peppers, mushrooms, cooked potatoes and spices and cook a bit.
- Stir in tomato paste.
- Pour in tomato sauce and add chicken and sausage.
- Cover and cook, checking on part-way through to make sure nothing is sticking to the bottom of the pan.
- Finish with balsamic vinegar.
- Garnish & enjoy!
Basically, after a bit of prep, you kinda just put the cover on and let the magic happen for about 30 minutes.
Before you’ve had a chance to finish a glass of wine, supper is ready. The ingredients themselves are quite simple and probably stuff that you already have on hand.
What Goes with this Chicken, Sausage and Peppers Recipe?
Honestly, it’s so hearty, it’s meal all by itself. However, if you want to make things even more substantial serve with –
- A big hunk of crusty bread to soak up all that delicious sauce
- Creamy polenta or grits
- Gnocchi (yes, I know there’s potatoes already in this dish but gnocchi is really good with it too)
- Roasted broccolini or broccoli
- Green beans
- A simple green salad on the side
What’s the Best Chicken for Cooking? When is Chicken Cooked?
For a longer cooking time, I always opt for chicken thighs. They have lots more flavour, in my opinion, than chicken breasts. Plus, they can withstand longer cooking times and still remain juicy and delicious.
The chicken thighs are cooked when the juices run clear (when chicken is pricked) and the internal temp at the thickest part of the chicken is 165 F.
If there are any signs of a pinkish hue in the juices, it’s not done. Cook a little more until juices are clear!
Can this Italian Chicken and Peppers Recipe be Reheated?
Totally! This recipe yields enough for 4 people (each with a piece of chicken, sausage, some peppers, potatoes and sauce).
If you are cooking for two, just store leftovers in the fridge and gently reheat on the stovetop the next day. Enjoy leftovers within 3 days.
Can I Add the Sausage and Chicken into the Red Sauce without Browning?
Sure! If you’d rather not brown the sausage and chicken, that’s a-ok. You may have to cook a little longer in the red sauce until both are cooked.
As mentioned above, chicken should be 165 F and the juices to run clear. Sausage should be at least 160 F.
How Should I Garnish this Sausage Skillet?
- Lots of freshly chopped parsley
- Fresh basil works too
- Grated parmesan cheese
- Chili flakes
Tips for Making this Chicken and Sausage Recipe
Herbes de Provence is a mixture of herbs, like rosemary, thyme, basil and the like. You can buy store-bought versions in your grocery’s spice section or make your own.
- Not into that? Just use an equivalent amount of what you have, preferably thyme, rosemary and/or basil. If you want to go more of a traditional Italian American red sauce route, then just use a little oregano. Oregano is quite potent, so I’d start with 3/4 tsp and see how you feel about that.
- Like the red sauce thicker? Take the cover off half way through cooking time to allow the sauce to reduce a bit.
- Because the tomato based sauce is such a predominant component in this recipe, use a good quality can of tomatoes. I really love ‘san marzano’.
- The Italian sausage were left whole, but you could cut into bite-sized chunks if you’d rather.
- The amount of salt I used was just right for my taste buds. Depending on the brand/amount of salt in the can of tomatoes you use, the seasoning may need to be adjusted to your taste.
- I cut the bell pepper into strips, but you could also cut into bite-sized chunks. Use whatever colour of bell pepper you have on hand.
- Speaking of bell peppers, I enjoy them on the softer side in this recipe. If you like them with a little more bite, don’t add them in until the last 10-15 minutes of cook time.
- Want to infuse even more flavour into this dish? Throw in a small rind of parmesan into the pan when you add the tomato sauce. Discard when cooked.
Other Easy Comfort Food Recipes you May Enjoy
Hope you love this easy chicken and sausage recipe as much as we do!
Until next time, take care and chit chat again soon.
~Dawn
P.S. If you think this chicken and sausage recipe with red sauce will make your belly happy too, please be sure to hit that Pin button. Many thanks, you guys! XO
Chicken and Sausage Recipe {with peppers & red sauce}
Ingredients
- 1 lb baby potatoes -I left most of the skin on (about 12-14) and removed eyes.
- 1 tsp salt -divided, or to taste
- 1 tsp black pepper -divided
- 2.5 tbsp olive oil -divided
- 4 skinless chicken thighs -bone-in, skin removed
- 4 Italian sausage
- 1 onion -thinly sliced
- 4 cloves garlic -minced
- 1/3 cup chicken stock -or white wine
- 2 bell peppers -sliced into strips
- 1/2 lb mushrooms -sliced (about 3-4 loosely packed cups)
- 1.5 tsp herb de provence -or mixture of your fave herbs, like thyme, rosemary and oregano
- 1 tsp chili flakes -or to taste
- 3 tbsp tomato paste
- 796 ml can of tomatoes -blended smooth (or bottle of tomato sauce)
- 1 tsp balsamic vinegar
- 1.5 tbsp parsley -chopped, garnish
- 1.5 tbsp parmesan cheese -grated, garnish
Instructions
- Preheat oven to 400F. Season baby potatoes with 1/4 tsp each of salt and pepper and 1 tbsp. of olive oil. Cook in a cast iron pan for 20 minutes. Lay to one side when done.
- Meanwhile, season chicken thighs with 1/4 tsp each of salt and pepper. Heat 1 tbsp. of olive oil on medium heat in a large sauté pan. Brown chicken for 5-7 minutes on each side for about 10-14 minutes total. Remove from pan and place on plate for use shortly.
- Add sausage to pan and brown 2-3 minutes per side, for about 4-6 minutes total. Remove from pan for use shortly.
- Remove any excess oil from pan. Add 1/2 tbsp. of olive oil. Cook onion until for 1-2 minutes. Deglaze with stock (scraping up any brown bits from chicken/sausage) and cook until stock reduced by half, about 5 minutes. Add garlic and cook for 1 minute more.
- Add peppers, mushrooms, cooked potatoes, herbs, chili flakes, 1/2 tsp each of salt and pepper. Cook for about 3-4 minutes.
- Make a little hole in the centre of the pan by pushing veggies to one side. Add tomato paste and stir to combine.
- Add tomatoes to pan. Stir.
- Place reserved chicken and sausage (and any juices) on top of pepper mixture , cover, tucking into the sauce. Bring to a medium simmer. Cover and cook on medium low for about 30 minutes, stirring halfway so sauce doesn’t stick to bottom of pan.
- Stir in balsamic vinegar. Season with additional salt and pepper, if desired.
- Serve each person a sausage, a thigh and some potatoes, peppers/sauce over creamy polenta, grits or gnocchi (or enjoy as is with a hunk of bread). Garnish with parsley and parmesan. Enjoy!
Video
Notes
- Herbes de Provence is a mixture of herbs, like rosemary, thyme, basil and the like. You can buy store-bought versions in your grocery’s spice section or make your own. Not into that? Just use an equivalent amount of what you have, preferably thyme, rosemary and/or basil. If you want to go more of a traditional Italian American red sauce route, then just use a little oregano. Oregano is quite potent, so I’d start with 3/4 tsp and see how you feel about that.
- Like the red sauce thicker? Take the cover off half way through cooking time to allow the sauce to reduce a bit.
- Because the tomato based sauce is such a predominant component in this recipe, use a good quality can of tomatoes. I really love ‘san marzano’.
- The Italian sausage were left whole, but you could cut into bite-sized chunks if you’d rather.
- The amount of salt I used was just right for my taste buds. Depending on the brand/amount of salt in the can of tomatoes you use, the seasoning may need to be adjusted to your taste.
- I cut the bell pepper into strips, but you could also cut into bite-sized chunks. Use whatever colour of bell pepper you have on hand.
- Speaking of bell peppers, I enjoy them on the softer side in this recipe. If you like them with a little more bite, don’t add them in until the last 10-15 minutes of cook time.
- Want to infuse even more flavour into this dish? Throw in a small rind of parm into the pan when you add the tomato sauce. Discard when cooked.
