This Chicken Apple Sausage Skillet is a true one-pan wonder, ready in under 30 minutes. It combines savory sausage with sweet apples, tender potatoes, and earthy kale for a complete, comforting meal. The sweet and savory balance makes this skillet a weeknight favorite.
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Why You’ll Love This Chicken Apple Sausage Skillet
- One-pan wonder: Maximum flavor with minimal cleanup.
- Sweet & savory balance: Apples and herby sausage create a perfect harmony.
- Versatile & forgiving: Easily adapt with your favorite veggies.
- Wholesome & satisfying: A complete, protein-packed meal.
Ingredients & Tools
- 1 tbsp olive oil
- 12 oz fully-cooked chicken apple sausage, sliced into ½-inch rounds
- 1 large yellow onion, thinly sliced
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 2 crisp apples (like Honeycrisp or Fuji), cored and sliced
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- ½ tsp smoked paprika
- ½ cup chicken broth
- 1 tbsp whole grain mustard
- 4 cups chopped kale, tough stems removed
- Salt and black pepper to taste
Tools: A large (12-inch) oven-safe skillet is ideal.
Notes: The quality of your sausage really sets the tone here—look for one with visible herbs and a good apple content. And don’t skip the smoked paprika; it adds a subtle, smoky depth that ties all the other flavors together beautifully.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 18 g |
| Fat: | 14 g |
| Carbs: | 48 g |
| Fiber: | 8 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your sausage. Since the sausage is pre-cooked, we’re mainly looking to get a good sear on it for texture and flavor. Opt for a brand you already enjoy—the apple chunks and sage notes are what make this dish sing.
- Don’t skimp on the apple variety. You want an apple that holds its shape when cooked and provides a balance of sweet and tart. A super soft apple like a Red Delicious will turn to mush, so go for something sturdier like Honeycrisp, Braeburn, or Fuji.
- Prepping the sweet potatoes. Try to dice them into relatively uniform, ½-inch pieces. This ensures they’ll cook through at the same rate as the other ingredients, giving you tender—not crunchy—potatoes in the final dish.
- Massage that kale. It might sound odd, but giving your chopped kale a quick rub with a tiny bit of oil or even just your hands for 30 seconds helps break down its tough fibers, making it more tender and pleasant to eat.
How to Make Chicken Apple Sausage Skillet
Step 1: Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering, add the sliced chicken apple sausage in a single layer. Let them cook undisturbed for 2-3 minutes to get a beautiful, golden-brown sear on one side. You’ll hear a nice sizzle—that’s the sound of flavor developing. Flip them and cook for another minute, then transfer them to a clean plate. Don’t wipe the skillet; those browned bits are flavor gold.
Step 2: Reduce the heat to medium and add the sliced onion and diced sweet potatoes to the same skillet. Season with a good pinch of salt and pepper. Sauté for about 8-10 minutes, stirring occasionally, until the onions have softened and the sweet potato edges are just starting to become tender. You’ll notice the onions becoming translucent and sweet.
Step 3: Push the onion and potato mixture to one side of the skillet. Add the sliced apples to the empty space. Let them cook for 2-3 minutes until they just begin to soften and caramelize slightly on the edges. Then, stir everything in the pan together. Add the minced garlic, thyme, and smoked paprika, and cook for one more minute until the garlic is incredibly fragrant.
Step 4: In a small bowl or measuring cup, whisk together the chicken broth and whole grain mustard. Pour this mixture into the skillet, scraping the bottom with your spoon to lift all those delicious browned bits. This will create a simple, flavorful pan sauce. Let it simmer for a minute to reduce slightly.
Step 5: Return the seared sausage to the skillet, nestling it into the vegetable mixture. Reduce the heat to low, cover the skillet with a lid (or a baking sheet if you don’t have a lid), and let it simmer for 4-5 minutes. This gentle steam will finish cooking the sweet potatoes without burning the apples.
Step 6: Remove the lid and add all of the chopped kale to the skillet. It will look like a lot at first, but don’t worry. Gently toss everything together. The residual heat and steam will wilt the kale perfectly in just 2-3 minutes. You’re looking for the kale to be bright green and tender. Give everything a final taste and adjust the seasoning with more salt or pepper if needed. Serve immediately while it’s hot and the sauce is still glossy.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Not recommended, as potatoes and apples can become grainy and watery.
- Reviving: Reheat gently in a skillet with a splash of broth to refresh the sauce.
Serving Suggestions
Complementary Dishes
- A crusty baguette or dinner rolls — Absolutely essential for sopping up every last bit of that savory mustard and apple-infused pan sauce. You won’t want to leave a drop behind.
- Buttery mashed potatoes or polenta — For the ultimate comfort food experience, spoon this skillet over a creamy, starchy base. The textures and flavors meld together in the most heavenly way.
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and bright, acidic dressing provide a refreshing, crisp contrast to the rich and savory flavors of the skillet.
Drinks
- A dry hard cider — This is a match made in heaven. The apple notes in the cider will echo the apples in the dish, while its dryness will cut through the richness perfectly.
- A crisp Pinot Gris or Sauvignon Blanc — A white wine with good acidity and citrus notes will cleanse the palate between bites and complement the sweet and savory elements beautifully.
- Sparkling water with a twist of lemon — For a non-alcoholic option, the bubbles and citrus are wonderfully refreshing and help balance the heartiness of the meal.
Something Sweet
- Warm apple crisp with vanilla ice cream — Lean into the apple theme with a classic dessert. The warm, spiced apples and cold ice cream are the perfect cozy ending.
- Dark chocolate pots de crème — For a rich, decadent, and make-ahead option. The deep, bitter notes of dark chocolate provide a sophisticated finish to the meal.
- Simple ginger cookies — Their warm, spicy snap is a lovely, light way to end the meal without feeling too heavy, and they pair wonderfully with the autumnal flavors.
Top Mistakes to Avoid
- Overcrowding the skillet when browning the sausage. If you dump all the sausage in at once, they’ll steam instead of sear. You want that Maillard reaction for maximum flavor, so give them space and work in batches if needed.
- Using apples that are too soft. As mentioned, a mushy apple variety will completely disintegrate into the dish, turning into applesauce rather than providing pleasant, distinct slices. Texture matters here.
- Not scraping the browned bits from the pan. Those little stuck-on pieces are pure flavor, fond, that will dissolve into your broth and mustard mixture, creating a much more complex and delicious sauce. Don’t let them go to waste!
- Adding the kale too early. If you add the kale with the potatoes, it will overcook, lose its vibrant color, and become slimy. It only needs the last few minutes to wilt perfectly.
Expert Tips
- Tip: For a deeper, richer flavor, swap the sweet potatoes for diced butternut squash. Its slightly nuttier taste pairs wonderfully with the sage in the sausage and creates a beautiful color contrast with the apples and kale.
- Tip: If you want to add a creamy element, stir in a splash of heavy cream or full-fat coconut milk along with the broth. It creates a luxurious, velvety sauce that clings to every ingredient.
- Tip: To make this a true 30-minute meal, prep your vegetables while the sausage is browning. Multi-tasking like this—slicing onions as the pan heats up—is the key to efficient weeknight cooking.
- Tip: For a bit of crunch and nutty flavor, sprinkle the finished dish with toasted pecans or walnuts right before serving. The textural contrast is a game-changer.
- Tip: If your skillet isn’t oven-safe and the potatoes need a bit more time, add a tablespoon more broth, cover tightly, and let it steam on the stovetop on low heat for an extra 5 minutes.
FAQs
Can I make this Chicken Apple Sausage Skillet ahead of time?
Absolutely! You can fully assemble the skillet, let it cool completely, and store it in an airtight container in the refrigerator for up to 3 days. The flavors often meld and become even better. Reheat it gently in a skillet over medium-low heat, adding a tiny splash of broth or water to loosen the sauce back up. I don’t recommend freezing it, as the texture of the potatoes and apples can become a bit grainy and watery upon thawing.
What other types of sausage can I use?
This recipe is very adaptable. Pork apple sausage is a classic and delicious alternative. For a spicier kick, try a spicy Italian chicken sausage or even a turkey sausage. The key is to use a pre-cooked sausage so the cooking times for the vegetables remain consistent. If you use a raw sausage, you’ll need to cook it through completely first, which will alter the timing and potentially the fat content in the pan.
My sweet potatoes are still a bit hard. What should I do?
No worries, this can happen if the dice was a little too large. Simply add another 2-3 tablespoons of chicken broth to the pan, cover it tightly with a lid, and let it steam over low heat for an additional 5-7 minutes. The steam will gently cook them through without burning the other ingredients. Check for tenderness with a fork before serving.
Is there a good substitute for kale?
Of course! Swiss chard or spinach are excellent substitutes. If using spinach, add it at the very end, literally just wilting it for the last minute of cooking, as it cooks much faster than kale. For Swiss chard, chop the stems and add them with the onions, and the leaves can go in at the same time as you would the kale.
Can I make this recipe dairy-free or Whole30 compliant?
It’s naturally dairy-free as written! For a Whole30 version, just double-check that your chicken apple sausage and chicken broth are compliant (no sugar, sulfites, or other off-limit ingredients). The whole grain mustard should be checked for sugar as well, or you can use a compliant Dijon mustard instead. It’s a fantastic, satisfying meal for those following specific dietary plans.
Chicken Apple Sausage Skillet
Make this easy Chicken Apple Sausage Skillet in one pan in under 30 minutes. A perfect sweet and savory weeknight meal. Get the simple recipe now!
Ingredients
For the Ingredients
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1 tbsp olive oil
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12 oz fully-cooked chicken apple sausage (sliced into ½-inch rounds)
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1 large yellow onion (thinly sliced)
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2 medium sweet potatoes (peeled and diced into ½-inch cubes)
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2 crisp apples (like Honeycrisp or Fuji, cored and sliced)
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3 cloves garlic (minced)
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1 tsp fresh thyme leaves (or ½ tsp dried)
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½ tsp smoked paprika
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½ cup chicken broth
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1 tbsp whole grain mustard
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4 cups chopped kale (tough stems removed)
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Salt and black pepper (to taste)
Instructions
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Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering, add the sliced chicken apple sausage in a single layer. Let them cook undisturbed for 2-3 minutes to get a beautiful, golden-brown sear on one side. You’ll hear a nice sizzle—that’s the sound of flavor developing. Flip them and cook for another minute, then transfer them to a clean plate. Don’t wipe the skillet; those browned bits are flavor gold.01
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Reduce the heat to medium and add the sliced onion and diced sweet potatoes to the same skillet. Season with a good pinch of salt and pepper. Sauté for about 8-10 minutes, stirring occasionally, until the onions have softened and the sweet potato edges are just starting to become tender. You’ll notice the onions becoming translucent and sweet.02
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Push the onion and potato mixture to one side of the skillet. Add the sliced apples to the empty space. Let them cook for 2-3 minutes until they just begin to soften and caramelize slightly on the edges. Then, stir everything in the pan together. Add the minced garlic, thyme, and smoked paprika, and cook for one more minute until the garlic is incredibly fragrant.03
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In a small bowl or measuring cup, whisk together the chicken broth and whole grain mustard. Pour this mixture into the skillet, scraping the bottom with your spoon to lift all those delicious browned bits. This will create a simple, flavorful pan sauce. Let it simmer for a minute to reduce slightly.04
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Return the seared sausage to the skillet, nestling it into the vegetable mixture. Reduce the heat to low, cover the skillet with a lid (or a baking sheet if you don’t have a lid), and let it simmer for 4-5 minutes. This gentle steam will finish cooking the sweet potatoes without burning the apples.05
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Remove the lid and add all of the chopped kale to the skillet. It will look like a lot at first, but don’t worry. Gently toss everything together. The residual heat and steam will wilt the kale perfectly in just 2-3 minutes. You’re looking for the kale to be bright green and tender. Give everything a final taste and adjust the seasoning with more salt or pepper if needed. Serve immediately while it’s hot and the sauce is still glossy.06
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