Sam There’s something magical about tossing all your ingredients into one pan, letting summer veggies sizzle alongside juicy chicken sausage, and watching the whole dish come together with minimal mess and maximum flavor. This one-pan summer veggie chicken sausage skillet is one of those weeknight lifesavers I return to again and again when the farmers’ market is bursting with color and I need dinner on the table fast.
Whether I’m cooking for just myself or feeding the whole family, this meal is always a hit. It’s healthy, satisfying, and comes together in under 30 minutes. And the best part? Fewer dishes. I love how the natural sweetness of bell peppers plays off the savory notes in the sausage, while the zucchini soaks up all that garlicky olive oil. Add a few blistered cherry tomatoes, and you’ve got a flavor-packed summer skillet dinner that’s equal parts vibrant and comforting.
This dish is also ideal for meal prep or those moments when you need a quick, nutritious fix after a long day. I often double the recipe just to have leftovers for lunch the next day—because it reheats like a dream. If you’re on a low-carb diet, trying to boost your vegetable intake, or just craving something colorful and easy, this recipe will absolutely hit the spot.
One-Pan Summer Veggie Chicken Sausage Skillet
Ingredients
- 12 oz chicken sausage pre-cooked, sliced
- 1 medium zucchini sliced into half moons
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- ½ red onion sliced
- 1 cup cherry tomatoes halved
- 2 tablespoons olive oil
- 2 garlic cloves minced
- Salt and pepper to taste
- Fresh basil or parsley for garnish optional
Instructions
- Step 1: Heat olive oil in a large skillet over medium heat. Once hot, add the sliced chicken sausage and cook until lightly browned on both sides—about 3-4 minutes. This step helps caramelize the sausage and brings out its smoky flavor.
- Step 2: Add the sliced red onion and bell peppers to the pan. Cook for another 3 minutes, stirring occasionally. The veggies should begin to soften but still retain some crispness, which adds great texture to the final dish.
- Step 3: Toss in the zucchini and cherry tomatoes along with the minced garlic. Season with salt and pepper to taste. Garlic infuses the dish with a rich aroma, while the tomatoes release juices that enhance the sauce.
- Step 4: Continue to cook, stirring every couple of minutes, for 7-10 minutes or until the vegetables are tender and slightly charred in spots. If you like more char and deeper flavor, extend the cook time by a few minutes, but watch carefully to avoid overcooking the veggies.
- Step 5: Garnish with fresh basil or parsley if desired. Serve warm right out of the skillet, or let it cool and portion for meal prep. This dish is just as delicious the next day!
Notes
Secret Tips for the Best One-Pan Summer Veggie Chicken Sausage Skillet
- Choose High-Quality Chicken Sausage: Not all chicken sausages are created equal. For the best healthy chicken sausage skillet, I look for varieties with simple ingredients and no added fillers. Smoked chicken sausage adds another layer of flavor to this one-pan chicken sausage dinner. Try flavors like garlic herb or apple for a fun twist.
- Don’t Overcrowd the Skillet: If you want your veggies to stay crisp-tender and caramelized, give them space! Too many veggies packed into the pan will steam instead of sauté. For perfect results in your one pan chicken and veggies recipe, use a large skillet (cast iron is my favorite), and cook in batches if needed.
- Layer Flavors Like a Pro: Start by browning the chicken sausage first—this gives you a flavorful base. After sautéing your veggies, try deglazing the pan with a splash of balsamic vinegar or fresh lemon juice to pick up all those delicious browned bits. It adds a subtle brightness to this quick summer chicken dinner.
- Add Herbs at the End: Fresh herbs like basil, parsley, or thyme add beautiful flavor and color. But if you add them too early, they’ll lose their vibrancy. For a truly fresh and flavorful one-pan summer veggie chicken sausage skillet, stir herbs in right before serving.
- Customize to Your Dietary Needs:
- Keeping it low carb? Focus on non-starchy vegetables like zucchini, bell peppers, and spinach to create a low carb chicken sausage skillet.
- Want something heartier? Serve the skillet over quinoa or cauliflower rice.
- Craving Mediterranean flavors? Add kalamata olives and a sprinkle of feta cheese. This makes your easy one skillet chicken dinner even more irresistible.
- Double It for Meal Prep: This dish holds up so well as leftovers. I often double the batch and portion it into containers for a week of high protein one pan dinners. It’s great for busy days when you want something healthy but don’t feel like cooking.
- Use Seasonal Vegetables: One of the best parts about this one-pan chicken sausage and vegetable skillet is how flexible it is. In summer, I load it up with zucchini, cherry tomatoes, and bell peppers. In cooler months, try adding mushrooms, kale, or even Brussels sprouts for a change of pace.
Recipe Overview
Difficulty Level: Easy
Course: Dinner / Main
Cuisine: American Grill / Tropical-Inspired
Servings: 4
Prep Time: 15 minutes
Marinate Time: None
Cook Time: 15 minutes
Total Time: ~30 minutes
Nutritional Snapshot (Per Serving)
Calories: ~340
Protein: 28g
Carbohydrates: 16g
Fat: 18g
Sugar: 7g
Gluten-Free: Yes
Chicken sausage is a flavorful and lean protein choice with lower saturated fat than pork. Zucchini and bell peppers add fiber and antioxidants, while olive oil delivers heart-healthy fats. Learn more about the benefits of lean meat (Medical News) and vegetable-based meals at (Mayo Clinic).
Budget Breakdown
Chicken sausage (12 oz): ~$4.00
Summer vegetables: ~$4.00
Olive oil, garlic, and seasonings: ~$1.50
Herbs (optional): ~$1.00
Total Cost: ~$10.50
Cost Per Serving: ~$2.63
Check out Healthline for smart tips on eating well without overspending.
Behind the Recipe
This recipe was born during one of those “what do I do with all these veggies?” moments in midsummer when my kitchen counter was overflowing with produce. I had bell peppers from the farmer’s market, a zucchini from my neighbor’s garden, cherry tomatoes ripening on the vine, and a red onion hanging out in the pantry. I pulled out a pack of smoked chicken sausage from the fridge and decided to throw everything into a skillet.
The result? A sizzling, colorful medley that tasted like summer in every bite. It reminded me of backyard cookouts and weeknight dinners when I just wanted something fresh but comforting. Since then, I’ve played around with different veggie combos and even thrown in a sprinkle of parmesan or a dash of balsamic glaze. This one-pan wonder quickly became a family favorite—it’s quick, it’s healthy, and it’s endlessly customizable.
I’ve shared this with friends and even taught it in a cooking class as a go-to for beginner cooks who want to feel like pros. It’s an easy way to celebrate seasonal produce while also keeping things budget-friendly and hassle-free. Plus, it’s a great example of how a simple one-skillet meal can transform everyday ingredients into something special.
Why You’ll Love This
- Only one pan to wash
- Naturally low in carbs and gluten-free
- High-protein from lean chicken sausage
- Bursting with summer flavor
- Ready in 30 minutes or less
- Easy to customize with whatever veggies you have on hand
- Perfect for meal prep or casual entertaining
- Kid-friendly and adaptable to different dietary needs
Perfect For
- Weeknight Dinners
- Meal Prep
- Light Summer Suppers
- Low-Carb Diets
- Garden Veggie Overflows
(Also great for recipes under the Low Carb Dinner, Healthy Side Dishes, and Weeknight Dinners tags!)
Ingredients You’ll Need
- 12 oz chicken sausage (pre-cooked, sliced)
- 1 medium zucchini, sliced into half moons
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 red onion, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Ingredient Highlights
Chicken Sausage: A leaner alternative to pork sausage, chicken sausage is lower in saturated fat and still packed with flavor. According to Science Direct, it offers a great balance of protein and taste without the added cholesterol.
Zucchini and Bell Peppers: These are some of the top seasonal veggies in summer, providing vitamin C, fiber, and antioxidants. The USDA lists zucchini at only 20 calories per cup, making it a perfect addition for volume without excess calories.
Olive Oil: The flavor carrier and nutritional MVP. Just a little helps bring everything together with a light, fruity richness.
How to Make It
Step 1: Heat olive oil in a large skillet over medium heat. Once hot, add the sliced chicken sausage and cook until lightly browned on both sides—about 3-4 minutes. This step helps caramelize the sausage and brings out its smoky flavor.
Step 2: Add the sliced red onion and bell peppers to the pan. Cook for another 3 minutes, stirring occasionally. The veggies should begin to soften but still retain some crispness, which adds great texture to the final dish.
Step 3: Toss in the zucchini and cherry tomatoes along with the minced garlic. Season with salt and pepper to taste. Garlic infuses the dish with a rich aroma, while the tomatoes release juices that enhance the sauce.
Step 4: Continue to cook, stirring every couple of minutes, for 7-10 minutes or until the vegetables are tender and slightly charred in spots. If you like more char and deeper flavor, extend the cook time by a few minutes, but watch carefully to avoid overcooking the veggies.
Step 5: Garnish with fresh basil or parsley if desired. Serve warm right out of the skillet, or let it cool and portion for meal prep. This dish is just as delicious the next day!
Pro Tips for Success
- Slice veggies uniformly for even cooking.
- Use a cast-iron skillet for best browning and flavor.
- Don’t overcrowd the pan—cook in batches if needed.
- Add a squeeze of lemon juice at the end to brighten flavors.
- For extra richness, finish with a drizzle of quality olive oil before serving.
Easy Variations
- Add Heat: Toss in red pepper flakes or sliced jalapeños for a spicy kick.
- Cheesy Finish: Top with crumbled feta or shaved parmesan just before serving.
- Swap the Sausage: Try turkey or andouille sausage for a twist.
- Go Mediterranean: Add kalamata olives and a drizzle of balsamic glaze.
- Add Grains: Serve over quinoa or brown rice for a heartier meal.
- Boost the Veggies: Include mushrooms, spinach, or snap peas for more variety.
Storage & Reheat Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium-low heat or microwave in 30-second intervals until hot.
This dish also freezes well for up to 2 months. Just thaw overnight and reheat as above. The flavors tend to deepen after a day or two, making it even more delicious as leftovers.
Make It a Meal
Pair your one-pan summer veggie chicken sausage skillet with:
- Cheddar Hash Brown Waffles – for a fun, savory brunch combo
- Savory Sweet Chicken Stiry Fry – great for meal prep variety
- One-Pan Kielbasa and Potato Skillet – for another one-pan wonder
Frequently Asked Questions
Use a large skillet and start by browning the sausage to enhance its flavor. Add veggies in stages based on their cooking time. This ensures even cooking and prevents sogginess.
Yes. Chicken sausage is a lean protein that typically contains less saturated fat than pork sausage. According to Food Network, it can be a heart-smart alternative when made with simple, whole ingredients.
Zucchini, bell peppers, onions, and cherry tomatoes are ideal. They cook quickly, complement the savory sausage, and add texture and color to the dish.
Prep all your ingredients in advance and keep a protein like chicken sausage on hand. A nonstick or cast-iron skillet helps streamline cleanup, and choosing fast-cooking veggies keeps your total cook time under 30 minutes.
Stick with low-carb vegetables like zucchini, bell peppers, and spinach. Avoid starchy additions like potatoes or corn. This meal is naturally low in carbs and gluten-free.
Absolutely! Just make sure to thaw and pat them dry to avoid excess moisture in the skillet.
Yes! Chop the veggies and slice the sausage up to 2 days in advance. Store them separately in airtight containers in the fridge until ready to cook.
To prevent sogginess, cook vegetables in stages and avoid overcrowding the pan. High heat and letting moisture evaporate naturally help preserve texture.
Besides this recipe, try a skillet with chicken sausage, sweet potatoes, and Brussels sprouts; or combine chicken sausage with green beans and cherry tomatoes for a different twist.
Pre-cooked chicken sausage takes about 3-4 minutes per side to brown. If using raw sausage, cook fully according to package instructions before adding vegetables.
Use a combination of garlic, olive oil, salt, and pepper as your base. Enhance flavors with fresh herbs like basil, parsley, or thyme, and add lemon juice or balsamic vinegar for brightness.
Final Thoughts
This one-pan summer veggie chicken sausage skillet checks all the boxes: fast, flavorful, affordable, and healthy. It celebrates the beauty of summer produce while delivering a satisfying dinner that doesn’t sacrifice nutrition or time. Whether you’re trying to clean out the fridge, eat a bit lighter, or impress someone with a colorful plate, this recipe has your back.
It’s the kind of dish you’ll make once and then never need to look up again. It’s flexible, family-friendly, and guaranteed to become one of those staples you lean on year after year. If you haven’t cooked with chicken sausage before, this is the perfect gateway. And if you’re already a fan? You’re in for a real treat.
So grab that skillet, load it up with vibrant veggies, and enjoy a no-fuss dinner that’s as good for your body as it is for your taste buds. And don’t be surprised when everyone asks for seconds—it’s that good.
📌 Pin & Share the Love
Love this One-Pan Summer Veggie Chicken Sausage Skillet? Pin it to your Weeknight Dinners or One-Pan Meals board and tag us @readyprepmeals!
📌 Pin This Recipe: One-Pan Summer Veggie Chicken Sausage Skillet
A healthy, quick-fix summer skillet packed with lean chicken sausage and garden-fresh veggies—your next weeknight hero!
