31 Best Chicken and Sausage Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Chicken and Chorizo Pasta

Chicken and Chorizo Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

Loaded with spicy, crispy chunks of chorizo, this chicken and chorizo pasta is on the table in under 30 minutes. Full of zesty ingredients your family will love, this easy chorizo chicken pasta is a keeper!

Ingredients

• ½ pound Chicken Tenders or breast
• 2 teaspoons extra virgin olive oil
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ¼ teaspoon ground red pepper
• 12 ounces pasta
• ¼ cup extra virgin olive oil
• 6 ounces Chorizo
• ½ white Onion (chopped)
• 3 cloves Garlic (minced)
• 1 teaspoon Red Pepper Flakes
• 28 ounces Tomatoes and liquid (large can, whole)
• Parmesan (fresh grated, to garnish)
• Basil (to garnish)
• ½ cup heavy cream (Optional, add at the end to create a creamy sauce. )

Instructions

1. Preheat oven to 400℉. Brush chicken or dish with olive oil and coat with onion powder, garlic powder and red pepper flakes. Bake until internal temperature reaches 160℉. Set aside.
2. Bring a large pot of salted water to a boil. Add pasta and prepare al dente. Reserve 1 cup of the pasta water and drain.
3. In a large skillet or dutch oven over medium high heat, add olive oil, diced onions and chorizo. Brown, stirring occasionally, for 3-5 minutes, until onions are softened.
4. Add minced garlic and red pepper flakes. Stir one minute.
5. Add tomatoes and juice. Allow to cook 5 minutes, stirring frequently and pressing tomatoes with a potato masher or the edge of a spatula to crush.
6. Toss in pasta and ¼ cup of reserved pasta water. Toss until coated, adding more pasta water if needed. Optional: add ⅓ cup heavy whipping cream to create a creamy sauce.
7. Add fresh cracked black pepper to taste and garnish with basil and parmesan.

2. Italian Sausage Orzo

Italian Sausage Orzo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

This one pot Italian sausage orzo recipe is easy, creamy, and comes together fast for a comforting and delicious weeknight dinner.

Ingredients

• 16 ounces Italian sausage (see note)
• 1/2 medium onion (chopped)
• 3-4 cloves garlic (minced)
• 1/2 teaspoon crushed red pepper flakes (optional, or more to taste)
• 1 cup uncooked orzo pasta
• 2 cups chicken broth
• 1 cup heavy/whipping cream
• 1/2 cup freshly grated parmesan
• 2 cups (packed) fresh baby spinach
• Salt & pepper (to taste)

Instructions

1. Add the sausage meat to a soup pot/Dutch oven. Over medium-high heat, cook it for 5 minutes.
2. Stir in the onions and continue cooking for another 5 minutes or so, until the sausage is nicely browned and the onions have softened.
3. Stir in the garlic, red pepper flakes, and orzo, and cook for 30 seconds.
4. Stir in the chicken broth and cream. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring fairly often (or else the orzo may stick to the bottom of the pot). You will likely need to turn the heat down a bit (to medium or even medium-low). It should gently bubble vs. boil (you don’t want the liquid to reduce too much before the pasta has cooked).
5. Take the pot off the heat, stir in the parmesan and spinach, and cover the pot for 3-5 minutes or until it has thickened up to your liking. Season with salt & pepper as needed and serve immediately. See more troubleshooting tips in the notes below.

3. Chicken Sausage Bake

Chicken & Sausage Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 chicken sausages
• 1.5 lb baby potatoes, halved
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. 1. Preheat oven to 425F (220C).
2. 2. Toss potatoes with 1 tablespoon olive oil and a pinch of salt and pepper; spread on a large sheet pan.
3. 3. Bake 15 minutes to start cooking the potatoes.
4. 4. Add bell peppers and onion to the pan, drizzle with remaining oil, and season lightly again.
5. 5. Slice the chicken sausages and add to the pan; sprinkle with paprika and thyme.
6. 6. Return to the oven and bake 15–20 more minutes, until vegetables are tender and sausages are heated through.
7. 7. Garnish with parsley and serve.

4. Chicken Chorizo Risotto

Chicken and Chorizo Risotto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: 6

Chicken and chorizo risotto is creamy, delicious and very easy to make. It has golden bits of chicken thighs, flavourful slices of chorizo and plenty of Parmesan for a perfectly comforting meal.

Ingredients

• 1 tablespoon olive oil
• 150 g (5.5 oz) chorizo, sliced
• 450 g (1 lb) boneless chicken thigh, cut in bite-size pieces
• 1 large shallot, finely diced
• 2 large garlic cloves, finely chopped
• 1/2 tablespoon fresh thyme, finely chopped
• 300 g (10.5 oz) carnaroli rice
• 75 ml (1/3 cup) dry white wine
• 1.25 litres (5 cups) chicken stock
• 30 g (1/3 cup) parmesan, grated
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large, deep pan or Dutch oven and fry the chorizo for 2-3 minutes over medium heat. Remove the chorizo with a slotted spoon and set it aside.
2. Add the chicken to the pan and cook for 5-6 minutes or until golden. Next, stir in the shallot, garlic and fresh thyme and continue to cook for another minute.
3. Stir in the rice and toast it for 1-2 minutes. Add the wine and cook for 1-2 minutes until mostly evaporated. Next, start adding the chicken stock, one ladle at a time.
4. To prevent the rice from sticking to the bottom of the pan, stir it regularly, but not constantly, as this can add air and make the risotto gluey. Continue to add chicken stock until the rice is al dente.
5. Tip in the chorizo, then stir in the grated Parmesan and season to taste. Serve immediately, topped with some extra Parmesan if you like.

5. Pesto Chicken, Sausage and Veggie Sheet Pan

Chicken Sausage Sheet Pan With Veggies and Pesto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Yield: [‘4’, ‘4 servings’]

Looking for an easy weeknight dinner? This chicken sausage sheet pan meal features savory chicken sausage, sweet potatoes, and a pop of flavorful pesto.

Ingredients

• 1 medium red bell pepper
• 6 links chicken sausage
• 1 medium red onion
• 1 head of broccoli
• 2 medium sweet potatoes
• 1/3 cup pesto
• Salt & pepper, to taste
• Grated parmesan, optional for topping

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Cut the red bell pepper, red onion, and sweet potatoes into uniform pieces (about 1/2 to 1 inch in size). Cut the broccoli into small florets and slice the pre-cooked chicken sausage into 1/4-inch rounds.
3. Place all of the chopped vegetables and sliced chicken sausage into a large bowl. Add the pesto to the bowl and toss everything together until the veggies and sausage pieces are evenly coated.
4. Pour the mixture onto your prepared baking sheet and spread everything out into a single, even layer so it roasts evenly.
5. Place the sheet pan in the oven and bake for 25–30 minutes, or until the sweet potatoes are easily pierced with a fork and the sausage edges are lightly crisped. Top with optional grated parmesan. Salt and pepper to taste. Remove from the oven, let cool slightly, and enjoy!

6. Homemade Chicken Breakfast Sausage

Chicken Breakfast Sausage Patties is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’10’, ’10 Sausage Patties’]

A simple recipe for homemade breakfast sausage patties made with ground chicken.

Ingredients

• 1 pound Ground Chicken
• 1 teaspoon Black Pepper
• 1 teaspoon Smoked Paprika
• 1/2-1 teaspoon Crushed Red Pepper
• 1/2 teaspoon Kosher Salt (or 1/4 tsp table salt)
• 1/2 teaspoon Rubbed Sage
• 1/4 teaspoon Allspice
• 2 Tablespoons (24g) Swerve Brown Sugar (or maple syrup)
• 1 Tablespoon Extra Virgin Olive Oil

Instructions Making the Sausage Patties

1. Mix the dry spices and brown sugar in a small bowl before adding to the ground chicken. Work the chicken and spices together until evenly mixed.(If you’re using maple syrup, add the dry seasonings first then add the syrup last.)
2. Divide the ground chicken into 10 pieces (about 48 grams or 1.8 oz each) and press between your palms to flatten.

Cooking the Chicken Breakfast Sausage

1. Heat a large skillet over medium-high heat with the olive oil. (I used a 12″ cast iron skillet. If you’re using a smaller skillet, you may need to cook in batches.)
2. Once the oil is hot, carefully add the sausage patties to the skillet. Cook for 3-4 minutes or until the bottoms are a crispy brown. Flip each patty and cook for an additional 3-4 minutes or until the patties are cooked through and reach an internal temp of 165ºF. Transfer to a plate and let the sausage patties rest for a few minutes before serving.

7. Sausage and Spinach Lasagna

Sausage and Spinach Lasagna is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT60M · Yield: [‘9’]

This Sausage and Spinach Lasagna boasts layers of tender noodles topped with a creamy spinach, mushroom, and three cheese filling, crumbled Italian chicken sausage, and hearty marinara sauce sprinkled with mozzarella cheese and oven baked to cozy perfection.

Ingredients

• 12 traditional lasagna noodles ((not oven-ready type))
• 20 oz fresh spinach
• 8 oz mushrooms, cremini, baby bella, or white button
• 1 c fresh basil
• 3 garlic cloves
• 1 lb Italian chicken sausage, ground or links with casings removed
• 15 oz part skim ricotta
• 1 large egg
• 1 c shredded mozzarella cheese, divided
• 2 Tbsp Parmesan cheese, grated
• ¾ tsp sea salt
• ½ tsp cracked black pepper
• 1 24 oz jar marinara sauce, more if desired

Instructions Spinach Lasagna Filling

1. Bring a large pot of water to a boil. Cook the lasagna noodles according to package directions (about 7 minutes). Drain and set aside on wax paper to cool partially. If you are using oven-ready lasagna noodles, you can skip this step as they do not need to be boiled.
2. Add the spinach to a food processor in batches and pulse to chop. Transfer the chopped spinach to a large bowl. Repeat until all of the spinach is chopped. Add the mushrooms, basil, and garlic to the food processor and pulse. Transfer to the same bowl as the spinach.
3. Heat a large frying pan on medium heat and cook the spinach mixture for 2 to 3 minutes, or until the liquid escapes and spinach is slightly wilted. Drain the filling using a fine mesh sieve and press any remaining excess liquid out. Allow the filling to cool in the sieve so that remaining liquid can drain.
4. While the filling cools, heat the same frying pan to medium-high heat and add the chicken sausage. Cook until no longer pink, about 5 to 6 minutes. Remove from heat and set aside to cool.
5. Finish making the filling by adding the ricotta cheese, egg, ½ cup of mozzarella cheese, Parmesan cheese, and salt and pepper.

Assembling the Lasagna

1. Preheat the oven to 375°F.
2. Coat a 9″ x 13″ baking dish with cooking spray. Spread about ⅔ cup of marinara sauce in the bottom of the dish. Put a layer of noodles over the sauce (I can usually fit 3 noodles lengthwise and 3/4 of a noodle on one end of the width of the dish) . Spread ½ of the spinach filling onto the noodles. Top with ½ of the crumbled sausage. Spoon ⅓ of the remaining marinara sauce over the top of the filling.
3. Repeat for a second layer of noodles, using the remaining ½ of filling and sausage. Top with another ⅓ of the sauce.
4. Place a final layer of noodles on top. Spoon the remaining ⅓ of sauce on the top of the layer of noodles. Sprinkle the remaining ½ cup of mozzarella cheese over the sauce.
5. Cover the lasagna with tin foil and bake for 35 to 40 minutes. Remove the foil and bake another 5 minutes. Remove from the oven and let sit a few minutes before cutting and serving.

8. Jambalaya

Jambalaya Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT75M · Total: PT105M · Yield: [‘8’, ‘8 servings’]

Made with a hearty blend of juicy chicken, spicy andouille sausage, and cooked rice, this easy one-pot Jambalaya Recipe packs bold, rich, and comforting Cajun flavors into every delicious bite! Customizable and surprisingly easy to make, this is hands-down the best jambalaya recipe you’ll ever make.

Ingredients

• 3 tablespoon olive oil (divided)
• 1 pound Andouille sausage ((or any smoked sausage))
• 1½ pounds boneless skinless chicken breasts or thighs (chopped into 1-inch cubes)
• 3 tablespoon Cajun seasoning (divided and adjusted to suit your own personal taste/heat preference)
• 2 medium yellow onions (diced)
• 1 green bell pepper (seeded and diced)
• 1 red bell pepper (seeded and diced)
• 3 stalks celery (diced)
• 6 cloves garlic (minced)
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ teaspoon cayenne
• 1 tablespoon Italian seasoning
• 1 teaspoon red pepper flakes
• 1 (14 ounce) can diced/crushed tomatoes
• 2 teaspoon Worcestershire sauce
• 1½ cups uncooked long-grain white rice (rinsed and drained thoroughly)
• 2¾ cups low sodium chicken broth
• 1 cup okra (thinly sliced (or 1 tsp file powder), optional)
• 1 pound raw shrimp (thawed, peeled, and deveined)
• fresh chopped parsley (to garnish)
• chopped green onion (to garnish)

Instructions

1. Preheat oven to 350 degrees F (180 degrees C).
2. Add 1 tablespoon of olive oil to a large stockpot or Dutch oven set over medium-high heat. Add the sliced sausage and cook for approximately 1 minute per side. Remove to a clean plate and set aside. Note: If you are using raw sausage (i.e., non-smoked sausage), cook the sausage whole first. Once it’s cooked, remove it from the pan, let it rest, and then slice it before adding it to the pot.
3. Add the chicken to a large bowl and season with salt, pepper, and about 1 tablespoon of Cajun seasoning. Set the same pot used to sear the sausage over medium-high heat. Add 1 more tablespoon of olive oil and add the chicken. Cook, stirring occasionally, for 6-8 minutes or until it registers 165°F (75°C) with a digital meat thermometer. Transfer the chicken to a clean plate and set aside.
4. Add the last tablespoon of olive oil to the pot and set it over medium-low heat. Add the finely chopped onions, bell pepper, and celery, mixing well to combine. Cook for 8-10 minutes, stirring frequently, until softened.
5. Add the minced garlic, Cajun seasoning, salt, pepper, cayenne pepper (optional), Italian season, and red pepper flakes (optional). Mix well to combine and continue to cook for an additional minute.
6. Mix in the crushed tomatoes, Worcestershire sauce, white rice, and low-sodium chicken broth with the softened veggies. Mix well to combine. Bring to a boil, then immediately reduce the heat to low and cover with a tight-fitting lid.
7. Cook for approximately 25-35 minutes or until the rice is nearly cooked, gently stirring every 7-8 minutes to prevent the rice from burning and sticking to the bottom of the pot. To cook the rice in the oven, transfer the covered pot to the preheated oven and bake for approximately 25-35 minutes or until the rice is nearly cooked.
8. As the rice cooks, melt 2 tablespoons of butter in a large skillet set over medium-high heat and cook the shrimp for 2 minutes on each side.Note: Cooking the shrimp in a separate skillet is optional. You can add the uncooked shrimp with the okra, chicken, and sausage (see next step). The hot rice will cook the raw shrimp.
9. When the rice is nearly finished cooking, stir in the shrimp and the sliced okra, and return the chicken and sausage back to the pot. Gently mix to combine with the rice. Continue to cook on low, stirring as needed, until the shrimp is cooked, approximately 5-8 minutes.
10. Remove from heat. Serve warm garnished with chopped parsley and green onion if desired. Refrigerate leftovers in a sealed container for up to 4 days. Enjoy!

9. Chicken and Chorizo Tacos

Chicken and Chorizo Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Using dry cured Chorizo sausage and finely chopping it in a food processor is a complete game changer in these Chicken and Chorizo Tacos. 

Ingredients

• 9 oz dried chorizo (casings removed and chopped)
• 2 tablespoons extra virgin olive oil
• 1 pound ground chicken
• 2 cloves garlic (minced)
• 1/2 teaspoon chilli flakes
• kosher salt and fresh ground black pepper
• 8 small tortillas (warmed)
• 1 avocado (sliced)
• 1/2 cup sour cream
• 16 oz can black beans (rinsed and drained)
• 1 cup chopped cilantro leaves
• chili sauce and lime wedges to serve

Instructions

1. Place the chorizo in a food processor and process until finely chopped. Heat the oil in a large frying pan over medium high heat. Add the chicken, chorizo, garlic, chile pepper flakes salt and pepper. Cook, breaking up the clumps with a wooden spoon, for about 15 minutes or until chicken is cooked through. Stir in black beans.
2. Divide the chicken mixture between the tortillas. Top with the avocado, sour cream and cilantro. Serve with lime wedges and chili sauce.

10. Spanish Chicken with Potatoes and Chorizo

Spanish Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘6’]

This Spanish chicken is spiced chicken thighs roasted with potatoes, bell peppers and chorizo. A simple and satisfying one pan meal that tastes like it came from a fancy restaurant!

Ingredients

• 2 teaspoons smoked paprika
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 3/4 teaspoon garlic powder
• 6 chicken thighs (bone in, skin on)
• 1 pound small Yukon gold potatoes (halved)
• 1 tablespoon olive oil
• 2 red bell peppers (cored, seeded and cut into 2 inch strips)
• 1 pound Spanish chorizo (cut into 1/2 inch slices)
• 2 tablespoons fresh parsley leaves (chopped)
• salt and pepper to taste
• cooking spray

Instructions

1. Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
2. Combine all the ingredients in the spice blend in a small bowl. Stir until well mixed.
3. Rub the spice blend all over the chicken thighs. Arrange the chicken on the sheet pan.
4. Place the potatoes in a large bowl with the olive oil and salt and pepper to taste. Toss to coat the potatoes.
5. Scatter the potatoes around the chicken thighs.
6. Bake for 25 minutes. Add the red peppers to the sheet pan.
7. Bake for an additional 10 minutes. Add the chorizo to the sheet pan.
8. Bake for 10 more minutes or until chicken is cooked through and potatoes and peppers are tender. Sprinkle with parsley, then serve.

11. Chicken Scarpariello

Chicken Scarpariello is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT52M · Total: PT1H12M · Yield: 6

Classic American-Italian recipe with juicy chicken thighs, mouthwatering sweet Italian sausage, and peppers.

Ingredients

• 3 tablespoon olive oil, divided
• 1 19 oz. package mild Italian sausage links
• 2.5 pounds boneless chicken thighs
• 1 teaspoon salt, divided
• 1/2 teaspoon cracked pepper
• 1 medium onion, chopped
• 2 red or orange bell peppers, sliced into strips
• 3 cloves garlic, minced
• 1 cup chicken broth, divided
• 1/2 cup Jarred sweet cherry peppers, coarsely chopped and seeded
• 1/2 cup liquid from cherry pepper jar
• 1 teaspoon dried oregano
• chopped parsley for garnish

Instructions

1. Heat 1 tablespoon of oil over medium-high heat.
2. Add sausage and stir and cook until all sides are browned. About 10 minutes. Remove from skillet and set aside.
3. Heat 1 tablespoon oil in the same skillet.
4. Add chicken thighs in a single layer. (Cook in batches if necessary) Sprinkle with salt and pepper. Cook each side for 5 minutes or until browned. Remove from skillet and set aside.
5. Drain fat from skillet.
6. Heat remaining 1 tablespoon oil in the same skillet.
7. Add chopped onion and 1/2 teaspoon salt. Cook for about 2 minutes scraping brown bits from the bottom of the skillet.
8. Add bell peppers and garlic. Cook and stir for 5 minutes.
9. Stir in half of the chicken broth. Cook until half of the liquid is reduced.
10. Stir in remaining chicken broth, cherry peppers, cherry pepper liquid, and oregano. Bring to a simmer.
11. Return sausage and chicken to the skillet. Partially cover and simmer for 10 minutes or until chicken is cooked through (internal temp reaches 165F)
12. Garnish with fresh chopped parsley.

12. Sheet Pan Chicken Vesuvio

Sheet Pan Chicken Vesuvio is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT1H20M · Total: PT20M · Yield: 8

Sheet Pan Chicken Vesuvio is a really easy meal because everything is cooked in one pan.hicken

Ingredients

• 3 yellow potatoes
• 1 pack sausage links
• 2 onions
• 1 head garlic
• 1 whole chicken (about one pound)
• 15oz. can peas
• 3/4 cup white wine
• 1.5 cups chicken broth
• 1 tablespoon rosemary
• 1 tablespoon dried parsley
• 1/3 cup olive oil

Instructions

1. Pre-heat the oven to 375 F.
2. Remove the skin from the onions.
3. Rough chop the onions, sausage, carrots, potatoes, and garlic. Put them all in a large sheet pan.
4. Drain the peas and add them to the pan.
5. Cut the whole chicken into pieces and add it on top of the other ingredients.
6. Pour the white wine and chicken broth on top of the ingredients.
7. Add the herbs.
8. Drizzle the olive oil on top.
9. Bake for about an hour and 20 minutes, until your chicken is at 165 degrees.

13. Chicken and Sausage Stew with White Beans and Spinach

Chicken and Sausage Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘8’]

An easy stovetop method and simple ingredients create this flavor-packed Chicken and Sausage Stew with white beans and spinach. A rustic, comforting choice for a cold winter evening.

Ingredients

• 1 ½ pounds boneless skinless chicken thighs
• 2 tablespoons olive oil
• 2 carrots (peeled, halved length-wise and sliced (½-inch slices))
• 2 ribs celery, (sliced)
• 1 cup diced sweet yellow onion
• 1 teaspoon minced garlic
• 1 tablespoon tomato paste
• ½ cup all-purpose flour
• 5 cups low-sodium chicken broth
• 12 ounces smoked sausage (sliced (chicken, turkey, pork, or beef))
• 29 ounces cannellini beans (rinsed and drained (2 14.5 ounce cans))
• 14 ounces fire-roasted diced tomatoes
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (or to taste (optional))
• 5 ounces roughly chopped baby spinach ( big stems removed (about 3 cups, tightly packed))
• grated Parmesan cheese (for serving (optional))

Instructions

1. Trim the chicken thighs of excess fat and cut into bite-size pieces.
2. Heat oil over MEDIUM-LOW heat in a large Dutch oven. Add carrots, celery, onions and garlic. Cook until onions are tender, about 5 or 6 minutes. Add tomato paste and stir until combined well with the veggies. Stir flour into carrot mixture until well blended and cook, stirring, for a minute. Gradually add broth and cook until mixture is thickened.
3. Increase heat to MEDIUM and add chicken, sausage, beans, tomatoes, Italian seasoning, paprika, salt, black pepper, and crushed red pepper (if using). Once mixture comes to a boil, reduce heat to LOW, cover the pot and simmer for 40 to 50 minutes, or until chicken is thoroughly cooked and fork tender. Stir spinach into hot stew and remove the pot from the heat. Allow the spinach to wilt from the heat of the stew and serve.
4. Serve with grated Parmesan.

14. Sausage and Rice

Sausage and Rice – One Pot! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘6’]

This Cheesy Sausage and Rice Recipe is easy to make in One Pot and is served casserole style! Use Italian, Chicken, or Ground sausage and add in some bell peppers for color and crunch!

Ingredients

• 3 Tablespoons olive oil (separated)
• 11 oz. sausage (see notes)
• 2 Tablespoons butter
• ½ cup yellow onion (diced)
• 2 cloves garlic (minced)
• 2 ½ cups chicken broth
• 1 ¼ cups white long grain rice (uncooked)
• 1 small red bell pepper (sliced)
• 1 small green bell pepper (sliced)
• 10.75 oz. cream of chicken soup
• ½ cup sour cream
• ¾ cup milk
• 1 cup cheddar cheese (shredded)
• 1 pinch red pepper flakes (optional)

Instructions

1. Note: This recipe is designed to allow you to prepare all of the casserole ingredients in one pot. Before you begin, refer to your rice package for the amount of liquid (we’ll use chicken broth) and cooking time. If preferred, cook the rice separately and skip the broth ingredient. You’ll need 3 +3/4 cups of cooked rice to combine with the other casserole ingredients. I use white long grain rice and the cooking times below work perfectly.

Cooking Instructions

1. Heat 2 tablespoons olive oil to a large pot over medium heat. Slice the sausage into ½-inch thick slices and cook according to package instructions. Remove from the pot and set aside.
2. Melt 2 tablespoons butter and add the diced onions. Cook until softened, about 5 minutes.
3. Add the garlic and cook for one more minute.
4. Add 1 tablespoon olive oil to the pan along with the chicken broth. Run a silicone spatula along the bottom of the pot to lift the brown remnants from the sausage, which will give the dish more flavor.
5. Bring to a boil and add the rice. Bring back to a boil and cover tightly.
6. Reduce to a simmer and cook for 10 minutes.
7. Add the bell peppers and close the lid, don’t stir. It will release starch and make the rice stickier. Cook 5-10 more minutes. (Refer to package for total cooking time.)
8. Turn off the heat and leave it covered. Let it sit for 10 minutes. Any rice left on the bottom will release during this time.
9. Return to low heat. Add the cream of chicken soup, sour cream, milk, and cheese. Stir to combine.
10. Add the sausage, and red pepper flakes. Stir and cook until heated through. Remove from heat and serve!

15. Sausage and Potato Soup

Sausage Potato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [’11’, ’11 cups’]

This Creamy Sausage Potato Soup is made with hot or sweet Italian sausage with potatoes and vegetables. it’s an easy soup recipe for the stove top or the Crock Pot!

Ingredients

• 1 teaspoon dried basil
• ½ teaspoon EACH: dried parsley, oregano, mustard powder
• ¼ teaspoon pepper
• 1 lb. ground Italian sausage (hot or mild)
• 2 tablespoons butter
• 1 yellow onion (diced)
• ½ cup diced carrots
• 2 ribs celery (diced)
• 3 cloves garlic (minced)
• 3 tablespoons flour
• 1 teaspoon soy Sauce
• 1 teaspoon hot sauce
• 5 cups chicken broth
• 1 cup heavy cream
• 1 ¼ lbs. red potatoes (about 6 small potatoes)
• 2 cups shredded cheddar cheese (optional)

Instructions Stove Top Method- See Notes for Crock Pot Method

1. Cook the Sausage: Remove the casings from the sausage if you purchased links. Preheat a large pot over medium heat. Add the sausage and cook and crumble to break it apart. Once cooked halfway through, cover partially and continue to heat, stirring occasionally, until cooked through. It’ll take around 10-12 minutes total. Set the sausage aside and reserve 1 tablespoon drippings. (Butter can be used if you don’t have drippings.)
2. Add the drippings to the pot along with 2 tablespoons butter over medium heat. Add the diced onions, celery, and carrots and cook for 5 minutes. Add the garlic and cook for 1 minute.
3. Add the flour and cook for 2 minutes. Add the chicken broth in splashes, and use a silicone spatula to “clean” the bottom of the pot to add more flavor the soup. Slowly stir in the heavy cream, hot sauce, soy sauce, and seasonings.
4. Bring to a boil, then reduce to a simmer. Clean the potatoes and pat them dry. Cut into 1-inch cubes and add them to the soup. Simmer, uncovered, until the potatoes are fork tender, about 20-25 minutes. Add the sausage back and stir to combine.
5. Reduce heat to low and stir in the cheddar cheese (if desired). Serve!

16. Butternut Squash and Chicken Chorizo Enchilada Skillet

Butternut Squash and Chicken Chorizo Enchilada Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb chicken chorizo sausage, casings removed
• 2 cups cubed butternut squash
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 can (10 oz) enchilada sauce
• 1 cup black beans, drained and rinsed
• 4 small corn tortillas, torn into pieces
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Cilantro for garnish

Instructions

1. 1. Heat the olive oil in a large skillet over medium heat and cook the chorizo until browned, breaking it up as it browns.
2. 2. Add onion and squash; sauté 6–8 minutes until squash begins to soften.
3. 3. Stir in garlic and cook 1 minute.
4. 4. Add enchilada sauce and black beans; bring to a simmer.
5. 5. Add torn tortillas and fold into the sauce.
6. 6. Sprinkle cheese over the top, cover, and simmer 5–7 minutes until the cheese melts.
7. 7. Season with salt and pepper and garnish with cilantro.

17. Tomato Orzo with Chicken Sausage

Tomato Orzo with Chicken Sausage and Broccoli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

This tomato orzo recipe is a one pot wonder that’s a complete meal with chicken sausage, broccoli, and a comforting tomato sauce! It’s ready in just 30 minutes.

Ingredients

• 1 tablespoon olive oil
• 12 ounces chicken sausage (cut into rounds)
• 1/2 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 cup uncooked orzo pasta
• 1/4 teaspoon Italian seasoning (or more, to taste)
• 2 cups chicken broth
• 1 (14 fluid ounce) can tomato sauce
• 2 cups broccoli (cut into small florets)
• 1/2 red bell pepper (chopped)
• Freshly grated parmesan cheese (optional, to taste)
• Salt & pepper (to taste)

Instructions

1. Prep your ingredients. You can either slice the chicken sausage into rounds or take it out of the casings (just be careful as some chicken sausages totally disintegrate if you take it out of the casings).
2. Add the oil and chicken sausage to a soup pot. Sauté for 5 minutes over medium-high heat.
3. Add in the onion and continue cooking for another 4 minutes.
4. Stir in the garlic and orzo and cook for around 30 seconds.
5. Stir in the Italian seasoning, chicken broth and tomato sauce. Once it starts to bubble, add in the broccoli and bell pepper. Continue cooking for 10 minutes, uncovered, stirring fairly often (the orzo may stick to the bottom of the pot). You will likely need to turn the heat down a bit (to medium or even medium-low). It should gently bubble vs. furiously boil (you don’t want the liquid to reduce too much before the pasta has cooked).
6. Season with salt & pepper as needed and serve immediately with freshly grated parmesan cheese if desired.

18. Creole Chicken Sausage Skillet

Creole Chicken & Sausage Skillet with Peppers & Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘3’, ‘3 – 4 servings’]

Ingredients

• 1 Tablespoon olive oil (or other oil)
• 1 lb. boneless, skinless chicken breast, cut into chunks
• 1 cup onion, peeled and chopped into chunks
• 1 – 3 cloves garlic, peeled and chopped fine
• 1 cup sweet bell pepper, cut into chunks
• 8 oz. fresh mushrooms, cut into quarters
• 2 andouille or jalapeno cheddar chicken sausages, sliced
• 1 cup chopped zucchini
• 2 cups chopped fresh garden tomato (or canned)
• 1 salsa pepper (or other hot pepper), seeded and chopped
• 1 teaspoon Tony Chachere’s Creole seasoning
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika

Instructions

1. Heat the oil in a large skillet pan over medium heat. Add the chicken and cook until seared on all sides. Add the onion and garlic and saute, stirring frequently, until the onion is soft and translucent.
2. Add the bell pepper and mushrooms and saute a few minutes longer until they start to get tender, then add the sausages, zucchini, tomato, and hot pepper along with the seasonings. Cook, stirring fairly often, until everything is hot and tender, about 10 – 15 minutes more.
3. Adjust the seasonings and add salt and pepper as needed. Serve over hot basmati rice with fresh cilantro or parsley for garnish.

19. Chicken and Sausage Soup

Chicken and Sausage Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT480M · Total: PT495M · Yield: [‘6’]

The most comforting winter soup! Load up the slow cooker with ground chicken, beer and sliced Italian sausage in this broth-based soup.

Ingredients

• 1 lb ground chicken
• 1 lb Italian sausage (sliced into 1/2 inch pieces)
• 1 yellow onion (chopped)
• 3 cloves garlic (minced)
• 1 red pepper (diced)
• 2 ¼ cups canned white kidney beans
• 1 tbsp cumin
• 1 tbsp coriander
• 2 ½ cups beer
• 2 ½ cups chicken broth
• ½ tsp dried thyme
• 2 bay leaves

Instructions

1. Add the ground chicken to a pan on the stove top over medium-high heat. Brown the ground chicken, stirring frequently to break up the meat, until fully cooked.
2. Do the same with the sausage to cook completely on the stove top. Transfer the meat to the slow cooker.
3. Add the rest of the ingredients to the slow cooker and stir to combine. Cook on low for 8 hours. Remove bay leaves before serving. Serve hot.

20. Chicken Chorizo Pasta

Creamy Chicken and Chorizo Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘2’, ‘2 portions’]

This 20-minute Chicken and Chorizo Pasta with Creamy Tomato Sauce is the perfect recipe for busy weeknights when you need a quick and satisfying meal. The combination of tender chicken, spicy smoky chorizo, and rich tomato sauce creates a mouthwatering flavour that will have your taste buds dancing. Best of all, this recipe is easy to make and requires just a few steps, making it a great option for beginner cooks or anyone looking for a delicious dinner in a hurry.

Ingredients

• 100 g chorizo (diced)
• 200 g chicken breast (cut into thin strips)
• 180 g pasta
• 400 g tinned chopped tomatoes
• 1 tsp smoked paprika (optional)
• 1/2 tsp dried mixed herbs
• 1/2 tsp garlic powder
• 2 tbsp tomato puree
• 50 ml heavy (double) cream
• 20 g Parmesan cheese (grated)

Instructions

1. Place a large frying pan over medium-high heat. Add the cubed chorizo and fry, stirring occasionally, for 4-5 minutes, until the fat has released and you have browned crispy chorizo cubes. Scoop them out (leaving any fat in the pan) onto a plate and set aside for later.
2. Return the pan to medium heat and add the chicken strips. Fry them for 2-3 minutes, until fully covered in chorizo oil and no longer pink. Scoop them out into a bowl, cover and set aside.
3. At this point, cook your pasta in a large pan of salted water following the packet instructions.
4. To the chicken pan, add the canned chopped tomatoes, tomato purée, garlic powder, smoked paprika and herbs. Bring it to a simmer and let it bubble gently for 10 minutes. The sauce should reduce significantly.
5. Pour in the cream and stir. Taste and season to your liking with sea salt and black pepper.
6. Add the drained cooked pasta to the sauce and toss to coat, aiming to distribute the chicken evenly throughout the dish. Divide the chicken pasta between bowls. Scatter crispy chorizo sausage on top and serve with parmesan cheese.

21. Chicken Sausage and Peppers

Italian Sausage and Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 people’]

Italian Sausage and Peppers are a tasty dinner made in one-pan, you’ll have dinner ready in about 30-minutes.

Ingredients

• 8-10 Italian sausage links ((sweet, hot or combination of both))
• 1 tablespoon extra virgin olive oil
• 2 tablespoon butter
• 2 green bell peppers, sliced into strips
• 2 red bell peppers, sliced into strips
• 2 large yellow onions, sliced
• 1 garlic clove, minced
• 1/4 cup Marsala or red wine (optional)
• salt and black pepper to taste
• 1 tablespoon honey
• 1 1/2 cups marinara sauce
• 6 Hoagie rolls
• 10-12 slices Provolone cheese
• grated Parmesan cheese (for garnish)

Instructions Brown the sausage

1. Heat the oil in a large cast iron skillet over medium heat. When the oil is hot, add the sausage links and brown them slowly. Cover the pan loosely with a piece of aluminum foil to help keep heat in and keep the splatter down.
2. Brown the sausage links slowly. Should they start to brown too quickly and crack, turn your heat down. Keep turning the sausage with tongs to brown all sides.
3. When the sausage is browned remove from the pan and set aside.

Sauté onions and peppers

1. Melt the butter in the skillet. Add the sliced peppers and onions. Season them with salt and pepper to taste.
2. Use a wooden spoon to toss them in the pan to coat with evenly with fat. Cook over medium to low heat until they are slightly softened. Add the honey and minced garlic and stir.
3. Stir onions and peppers occasionally with a wooden spoon as they cook.

Deglaze the pan (optional)

1. Add Marsala or dry red wine to deglaze the pan. Use a wooden spoon to scrape the brown bits on the bottom of the skillet. Season again with salt and pepper, if needed.

Simmer all ingredients

1. Add back the sausage links, add the marinara sauce and simmer ingredients over low heat. Simmer until the peppers are soft and sausage links are cooked all the way through.
2. Keep the sausage links whole or slice into pieces.

Sausage and peppers sandwich

1. Slice Hoagie rolls 2/3 way through. Place on half sheet pan lined with parchment paper.
2. Spoon sausage, peppers and onions into each roll. Spoon additional marinara sauce over top if desired.
3. Add two slices of Provolone or Mozzarella cheese, if desired.
4. Cook in a preheated 400 degree F oven for about 6-8 minutes, or until the cheese is melted. Garnish with freshly grated Parmesan cheese. Enjoy immediately.
5. If you want the cheese to be browned more, place on broil for a few minutes. Monitor carefully so you don’t burn them.

22. One Pan Baked Chicken with Chorizo and Tomatoes

One-pan Chicken And Chorizo With Cherry Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘4’, ‘4 – 5 people’]

This baked chicken & chorizo is the simplest of one pan chicken dinners, but also one of the tastiest. Just pile chicken, tomatoes, chorizo, garlic, basil and seasoning into a baking dish and bake until browned and bubbling. So delicious, and a perfect crowd pleasing easy dinner for the family or guests.

Ingredients

• 1.5 pounds chicken thighs (boneless, skinless (about 8 medium thighs, but a little more or less is fine))
• 1 bulb garlic (split into cloves but unpeeled)
• ½ teaspoon salt
• ¼ teaspoon pepper
• 5 ounces chorizo (Around one good quality sausage, chopped into small pieces. You can add more to taste if you like.)
• 1 bunch basil (chopped or torn)
• 2.75 pounds tomatoes (I use cherry tomatoes for ease, but any small tomatoes or chopped larger ones will work)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar (optional)
• toasted bread with olive oil and salt or mashed potatoes (to serve (optional))

Instructions

1. Pre-heat the oven to 180C / 355F.
2. Place the chicken thighs in a large baking dish. Scatter the garlic cloves in between/over them, then grind over a generous amount of salt and pepper.
3. Scatter the chorizo pieces over the chicken, followed by the basil and then the tomatoes.
4. Drizzle over the olive oil and balsamic vinegar (if using), then bake for around an hour until the tomatoes are slightly charred and the chicken is cooked through and slightly browned where it pokes through the sauce. Toss and stir once half way through cooking.
5. Serve in dishes with toasted bread with olive oil or with a potato side dish.

23. Sausage and Rice Skillet Dinner

Sausage and Rice Skillet Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT50M · Yield: [‘6’, ‘6 servings’]

Sausage, rice, onions, and peppers combine for a complete dinner in one pan. This is comfort food that makes dinner your favorite meal of the day.

Ingredients

• 1 tablespoon olive oil
• 16 ounces kielbasa sausage (sliced into bite-size pieces)
• 1 yellow onion (chopped)
• 3 bell peppers (red and/or green chopped)
• 2 to 3 garlic cloves (minced)
• 2 tablespoons tomato paste
• 2 teaspoons smoked paprika
• 1 teaspoon dried Italian spice blend
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ to ½ teaspoon crushed red pepper flakes
• 1 ⅓ cups long-grain white rice (uncooked)
• 1 cup chicken broth
• 1 (15 ounce) can canned diced tomatoes
• 1 (15 ounce) can tomato sauce

Instructions

1. Place a large skillet over medium heat and add the olive oil. When the oil is hot toss in the sausage and cook for 2 to 3 minutes until the sausage begins to brown.
2. Add the onion snd bell pepper. Saute for 5 to 8 minutes until soft. Add the garlic, tomato paste, paprika, spice blend, salt, pepper and red pepper. Stir for about 1 minute until the garlic and spices are fragrant.
3. Add the rice, chicken broth, diced tomatoes (along with the juices) and tomato sauce. Use a wooden spoon or spatula to scrape the bottom of the skillet and loosen anything that may be stuck to the bottom. Stir well to coat all the rice grains.
4. Bring to a simmer then turn the heat down to medium-low and cover with a lid. Cook on medium-low heat for 25 minutes.
5. Remove from heat but keep the lid on and let it rest for 15 minutes. Remove the lid, stir and serve.

24. Chicken and Stuffing Casserole

Chicken and Stuffing Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘6’, ‘6 people’]

This EASY Chicken and Stuffing Casserole has juicy chicken smothered in a creamy sauce that’s topped with green beans and savory stuffing.

Ingredients

• 2 tablespoons butter
• ½ yellow onion (diced)
• 1 rib celery (diced)
• 3 cooked sausage links (finely diced)
• 2 lbs. boneless/skinless chicken breasts
• Salt/pepper (to taste)
• 2 ½ cups frozen green beans (thawed and patted dry)
• 10.5 oz. cream of chicken soup
• ½ cup sour cream
• ½ cup milk
• ½ teaspoon dried thyme
• ¼ teaspoon ground sage
• 6 oz. dry stuffing mix (see notes)
• 1 ½ cups chicken broth

Instructions

1. Preheat oven to 375° F.
2. Melt the butter in a small skillet over medium heat. Add the onions, celery, and sausage and sauté until softened, about 5 minutes. Remove and set aside.
3. Cut the chicken into bite-sized pieces and pat it dry. Arrange on the bottom of a lightly greased 9 x 13-inch baking dish. Season with salt and pepper.
4. Combine the cream of chicken soup, sour cream, milk, thyme, and ground sage. Add it to the top of the chicken and spread evenly to coat.
5. Top with thawed green beans. Note: The green beans will be al dente (have a slight crunch). For softer green beans, submerge them into the sauce a bit.
6. Combine the stuffing mix, chicken broth, sauteed onions, celery, and sausage. Add it to the top of the casserole dish.
7. Cover and bake for 40 minutes. Remove the cover and bake for 5 more minutes.
8. Serve with my mashed potatoes and 10-minute chicken gravy!

25. Chicken Sausage Pasta with Green Beans

Healthy Chicken Sausage Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT17M · Total: PT27M · Yield: [‘4’]

This chicken sausage pasta with spinach, lemon, and green beans is healthy, full of flavor, and filling!

Ingredients

• 8 ounces uncooked pasta
• 1 teaspoon olive oil
• 16 ounces chicken sausage* (cut into bite-size pieces)
• 12 ounces fresh green beans (cut into bite-sizes pieces)
• 1/2 cup frozen chopped spinach (thawed and drained (or 1 cup fresh, chopped))
• 2 tablespoons sun-dried tomatoes (chopped)
• Juice of 1/2 lemon
• 4 cloves garlic (minced)
• 2 dashes Italian seasoning
• Red pepper flakes (to taste)
• Salt & pepper (to taste)

Instructions

1. Bring a salted pot of water to a boil and cook pasta (I used spaghetti) according to package directions.
2. Warm the oil in a skillet on medium-high heat then add the sausage and brown for 8-10 minutes.
3. Reduce the heat to medium and add the spinach and beans. Cook for 5 minutes.
4. Add the lemon juice, garlic, Italian seasoning, red pepper flakes, and salt & pepper if desired. Cook for another two minutes.
5. Add a couple of tablespoons of the pasta water to the skillet prior to draining the pasta. Drain the pasta and toss it with the sauce. Serve immediately.

26. Chicken and Veggies Sheet Pan

Chicken and Veggies Sheet Pan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 chicken thighs or breasts (about 1.5 lb)
• 2 cups baby potatoes, halved
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 red onion, sliced
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 teaspoon dried oregano or thyme
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Instructions

1. 1. Preheat oven to 425F (220C).
2. 2. Toss potatoes with 1 tablespoon oil, salt, and pepper; spread on a large sheet pan and roast 15 minutes.
3. 3. Toss broccoli, pepper, and onion with the remaining oil and spices; add to the sheet pan.
4. 4. Add the chicken to the pan after the vegetables have roasted 15 minutes; continue roasting until the chicken is cooked through and the vegetables are tender, about 18–22 more minutes.
5. 5. Remove from oven, season to taste, and serve with lemon wedges if desired.

27. Apple Chicken Sausage Skillet

Apple Chicken Sausage Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Yield: [‘5’]

This apple chicken sausage skillet fulfills every fall dinner desire by pairing apple cider-sweetened farro with crisped chicken sausage and sautéed apples, mushrooms, and onion.

Ingredients

• 1 c farro
• 1½ c low-sodium vegetable or chicken broth
• 1 c + 2 Tbsp apple cider
• 16 oz apple chicken sausage links, sliced
• 1 apple, diced
• 4 oz cremini or baby bella mushrooms, sliced
• ½ red onion, diced
• 1 Tbsp apple cider vinegar
• 1 Tbsp extra virgin olive oil
• ¼ tsp black pepper
• ⅛ tsp salt
• ¼ c walnuts, chopped

Instructions

1. Combine the farro, broth, and 1 cup of apple cider in a medium saucepan. Bring to a boil, then reduce to a simmer. Cook approximately 25 to 30 minutes, or until tender. The majority of the liquid will be absorbed, but there may be a little remaining. Remove from heat and set aside.
2. Heat 1 tablespoon of olive oil over medium-high heat in a large frying pan or skillet. Add the sliced sausages. Crisp on each side, for approximately 2 to 3 minutes on each side. Transfer the sausage to a plate and set aside.
3. Add the onion, mushrooms, apple, salt and pepper to the same skillet. Cook over medium-high heat for about 4 to 5 minutes, or until apples begin to soften and mushrooms release their liquid.
4. Add the remaining 2 tablespoons of apple cider and vinegar to the skillet. Cook about 30 seconds, or until the vinegar evaporates. Reduce heat to medium-low heat. Add the cooked farro and any leftover liquid in the pot. Add the sausage to the pan. Cook approximately 1 to 2 minutes, until warmed through.
5. Divide the farro among plates and top with walnuts. Enjoy!

28. Chicken and Chorizo Paella

Chicken and Chorizo Paella – No Seafood is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT60M · Yield: [‘6’, ‘6 servings’]

This chicken and chorizo paella without seafood is our favorite paella recipe, it’s incredibly delicious and so comforting. Made in a large skillet to feed a crowd, this easy recipe is bound to make you happy.

Ingredients

• 1 lb boneless skinless chicken thighs
• 10.5 oz Spanish chorizo (Note 2)
• 1 tablespoon olive oil
• 1 medium onion (about 100 g/ 3.5 oz)
• 6 garlic cloves
• 1 large bell pepper
• ¼ cup dry white wine
• 1 medium tomato (about 5.5 oz/ 150 g)
• 2 roasted red peppers from a jar (about 5.5 oz/ 150 g)
• 2 teaspoons sweet smoked paprika (Note 3)
• 1 large pinch of saffron
• 1 ½ teaspoon fine sea salt
• 2 cups short-grain rice (Arborio, Bomba)
• 4 cups chicken stock (homemade or low-sodium)
• 1 cup peas
• small bunch of parsley
• lemon wedges (to serve)

Instructions

1. Saute chicken and chorizo: Cut the chicken into cubes and the sausage into rings. Heat 1 tablespoon olive oil. Cook both, stirring often, for about 5 minutes. Remove from the pan. Chorizo releases a lot of fat during cooking: discard it, leaving only 1-2 tablespoons in the pan.1 lb boneless skinless chicken thighs+ 10.5 oz Spanish chorizo + 1 tablespoon olive oil
2. Saute vegetables: Finely chop the onions and garlic. Dice the fresh red bell pepper. Place them in the same skillet, add a pinch of salt, and cook slowly until the vegetables are softer, about 5 minutes.1 medium onion + 6 garlic cloves + 1 large bell pepper
3. Deglaze with the white wine and stir for about 1 minute until the wine is mostly evaporated.¼ cup dry white wine
4. Add ingredients: While the sofrito is cooking, dice the tomato and the roasted red peppers. Add them to the sofrito and cook for 5 minutes more. Add paprika, saffron, and salt, and stir shortly.1 medium tomato + 2 roasted red peppers from a jar + 2 teaspoons sweet smoked paprika + 1 large pinch of saffron + 1 ½ teaspoon fine sea salt
5. Simmer paella: Add chicken stock, bring to a boil, and add the rice, chicken, and chorizo. Stir, cover tightly, and bring to a boil again. Cook on low heat for 20 minutes. Rotate the pan a couple of times during cooking to make sure that it cooks evenly and doesn’t get burned on one side.4 cups chicken stock + 2 cups short-grain rice
6. Add the peas, nestle carefully into the rice without disturbing the bottom, and continue cooking for 10 minutes.1 cup peas
7. Let sit: Remove from the heat and let sit, covered, for about 10 minutes. Sprinkle with a small bunch of parsley (chopped) and serve with lemon wedges .

29. Chicken Smoked Sausage Gumbo

Authentic Chicken and Smoked Sausage Gumbo Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT150M · Total: PT150M · Yield: [‘6’, ‘6 servings’]

Authentic Chicken and Smoked Sausage Gumbo is a delicious NOLA Cajun or Creole stew recipe. The soup is made with traditional gumbo flavors and a dark roux for lots of flavor. A perfect cold weather or football game day recipe, including Mardi Gras. Straight from New Orleans.

Ingredients

• 1 cup all-purpose flour
• 1 cup vegetable oil
• 2 Tablespoons oil ((vegetable or olive))
• 1 bell pepper, (finely diced (any color))
• 1 large yellow onion, (finely diced (approx 1 cup))
• 5 stalks celery (finely diced)
• 5 cloves garlic (minced)
• 3 split chicken breasts ((bone in))
• 3 bay leaves
• 28 ounces diced tomatoes
• 64 ounces chicken stock
• 1/2 Tablespoon Cajun seasoning
• 1 teaspoon cayenne pepper
• 1 teaspoon hot sauce
• 1 Tablespoon gumbo file ((see note))
• 2 smoked sausages ((I use around 8 ounces total, but use as much as you want!))
• 8 ounces frozen okra

Instructions

1. Make the roux: Combine the 1 cup of flour and 1 cup of vegetable oil in a small saucepan. Heat over medium heat, stirring occasionally, for approximately 30 minutes. You want to turn it off when the mixture gets to the color of milk chocolate as it will continue to cook and darken. Ultimately you want it to be a dark chocolate brown color, but be careful that it does not burn and start turning black. (It helps to remove the roux from the pot and pour it into a bowl to get it away from the hot pot and help stop the cooking process). Keep an eye on the roux and if it is starting to brown too quickly, turn the heat down to medium low.
2. Add 2 Tablespoons of vegetable or olive oil to a large pot. Heat over medium heat. Season both sides of the chicken with salt and pepper. Add the chicken to the oil in the pot and brown on both sides, approximately 5-7 minutes per side. Remove chicken and set aside.
3. To the same pot, add the bell pepper, onion, and celery. Cook vegetables for 5 minutes until they begin to soften. Add the garlic and cook an additional 2 minutes.
4. Add the chicken, still whole, back to the pot as well as the chicken stock. Turn up the heat to medium-high and cook until the chicken is cooked through.
5. Remove the chicken and add the roux, bay leaves, tomatoes, and seasonings (including the file). (Be careful when adding the roux as it may bubble or splatter if it is still hot).
6. Pull the chicken off of the bones and shred. Discard the bones and add the chicken back to the pot.
7. Slice the sausage into coins and add to the pot. Reduce heat to low and cook for 1.5-2 hours.
8. In the last half hour, add the frozen okra.
9. Season to taste with salt, pepper, and hot sauce. Serve with rice and/or french bread.

30. Crockpot Cajun Chicken Pasta

Crock Pot Cajun Chicken Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT210M · Total: PT225M · Yield: [‘8’]

This mouthwatering dish combines tender chicken, smoky sausage, and a medley of spices, all slow-cooked to perfection in the crock pot. With its creamy sauce, al dente pasta, and a touch of paprika for that extra kick, this Crock Pot Cajun Chicken Pasta will transport you straight to the heart of Louisiana!

Ingredients

• 1 lb boneless, skinless chicken breasts ((2 chicken breasts cut into 1-inch pieces))
• 1 lb smoked sausage ((sliced into ¼-inch thick pieces))
• 1 cup yellow onion ((diced))
• 1 medium red bell pepper ((sliced))
• 1 cup chicken broth
• 1 tbsp Cajun seasoning
• ½ tsp black pepper
• 3 tbsp butter
• 2 cups heavy cream
• 1 lb penne pasta ((cooked al dente))
• 1½ cup parmesan cheese
• ½ tsp paprika

Instructions

1. Add onion and bell pepper to the bottom of a 6-quart crock pot. Place the chicken and sausage on top of the onions.
2. Add chicken broth, Cajun seasoning, black pepper, and butter to the crock pot.
3. Cover and cook on high for 2½-3½ hours or low for 5-6 hours.
4. Cook pasta to al dente per directions on the package. Drain and set aside.
5. Add heavy cream, penne pasta, and Parmesan cheese. Mix until well combined and cook for an additional 20 minutes.
6. Serve while hot and garnish with paprika.

31. Creamy Chicken and Chorizo Pasta

Creamy Chicken and Chorizo Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Creamy chicken and chorizo pasta is the kind of treat that can make any day better. Loaded with crispy bits of chorizo and chicken and smothered in a velvety, super flavourful tomato and cream sauce, this easy chorizo pasta only takes 30 minutes to make!

Ingredients

• 300 g rigatoni ((or another type of short pasta))
• 1 tablespoon olive oil
• 170 g chorizo (sliced)
• 350 g chicken breast (diced)
• 1 small red onion (finely diced)
• 1 small red pepper (diced)
• 3 garlic cloves (minced)
• 1/2 tsp dried oregano
• 1/2 tsp dried marjoram
• 1/4 tsp red chilli flakes
• 1 tablespoon tomato paste
• 200 ml chicken stock
• 200 ml double cream
• 6 leaves fresh basil (roughly torn)
• 1 tablespoon fresh parsley (chopped)
• 30 g grated Parmesan

Instructions

1. Bring a pot of water to boil, salt it generously and cook the pasta according to the instructions on the package. Reserve a cup of water before draining.
2. Meanwhile, heat the olive oil in a large, deep pan and fry the chorizo for 1-2 minutes over medium-high heat until slightly crispy.
3. Add the diced chicken breast to the pan and continue to cook for 4-5 minutes until the chicken is mostly cooked through.
4. Next, add the red onion and red pepper to the pan and cook for 2-3 minutes until softened. Stir in the garlic, oregano, marjoram, chilli flakes and tomato paste. Add the chicken stock and allow the sauce to get bubbling.
5. Lower the heat and stir in the double cream. Allow it to bubble again for 1-2 minutes, then turn off the heat.
6. Transfer the cooked pasta to the pan and toss it well. Add a splash of the reserved pasta water if it looks too dry.
7. Stir in the fresh basil, parsley and grated Parmesan. Season to taste and serve immediately, with extra grated Parmesan on top if you like.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.