This Chicken Sausage and Sweet Potato Skillet is a hearty, flavorful one-pan meal perfect for busy weeknights. It combines savory chicken sausage, tender sweet potatoes, and vibrant bell peppers for a comforting dish with minimal cleanup. You’ll love how easily this chicken sausage and sweet potato skillet comes together.
Craving a delicious Chicken Sausage and Sweet Potato Skillet? You've come to the right spot! From Savory Breakfast favorites to amazing Chicken Breast Recipes recipes, there's something here for everyone.
Why You’ll Love This Chicken Sausage and Sweet Potato Skillet
One-pan wonder: Everything cooks in a single skillet for minimal cleanup.
Perfect flavor balance: Savory sausage complements sweet potatoes and spices.
Meal prep superstar: Reheats beautifully and is easily repurposed.
Incredibly adaptable: Swap veggies or adjust spices to your liking.
Ingredients & Tools
- 1 lb chicken sausage, sliced into ½-inch rounds (I prefer Italian-style for the herbs)
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 1 large red bell pepper, chopped
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp garlic powder
- ¼ tsp black pepper
- ½ tsp salt, or to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Tools: A large (12-inch) oven-safe skillet is essential here.
Notes: Getting the right cut on your sweet potatoes is key—aim for a consistent ½-inch dice so they all cook at the same rate. And don’t skip the smoked paprika; it adds a subtle, smoky depth that really ties the whole dish together.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 22 g |
| Fat: | 18 g |
| Carbs: | 35 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Choose your sausage wisely. I find that pre-cooked chicken sausage works best here for convenience, but if you use raw sausage, just brown it thoroughly in the skillet first before removing it and proceeding with the recipe.
- Dice those potatoes evenly. This is probably the most important prep step. If your sweet potato pieces are different sizes, you’ll end up with some that are mushy and others that are still crunchy. A uniform dice ensures everything is perfectly tender.
- Don’t crowd the pan. If your skillet looks a little too full when you add the sweet potatoes, it’s better to cook them in two batches. Overcrowding will steam them instead of giving them that nice, caramelized edge we’re after.
- An oven-safe skillet is non-negotiable. Since we start this on the stovetop and finish it in the oven, using a regular skillet with a plastic handle is a no-go. Cast iron or stainless steel are your best friends for this recipe.
How to Make Chicken Sausage and Sweet Potato Skillet
Step 1: First, preheat your oven to 400°F (200°C). While it’s heating up, get all your veggies prepped. You’ll want to have your sweet potatoes, bell pepper, and onion all chopped and ready to go. Mince the garlic as well. This is called your *mise en place*, and it makes the cooking process so much smoother when you’re not scrambling to chop something mid-recipe.
Step 2: Heat the olive oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering, add the sliced chicken sausage. Cook for about 3-4 minutes, stirring occasionally, until the sausage gets some nice brown color on both sides. You’ll notice a wonderful savory aroma starting to fill your kitchen. Using a slotted spoon, remove the sausage from the skillet and set it aside on a plate.
Step 3: In the same skillet, with those delicious sausage drippings still in there, add your diced sweet potatoes. Spread them out in a single layer as much as possible. Let them cook undisturbed for about 4-5 minutes to get a good sear on one side before you give them a stir. You’re looking for some golden-brown edges—that’s where a lot of the flavor comes from.
Step 4: Now, add the chopped onion and bell pepper to the skillet. Stir everything together and cook for another 5-6 minutes, until the onions have softened and become translucent. The sweet potatoes should be starting to feel a little tender when pierced with a fork, but they won’t be fully cooked yet.
Step 5: Stir in the minced garlic, smoked paprika, dried thyme, garlic powder, salt, and black pepper. Cook for just one more minute—you’ll really smell the spices blooming and becoming fragrant. Be careful not to burn the garlic.
Step 6: Return the browned chicken sausage to the skillet, stirring to combine it evenly with the veggies and spices. Now, transfer the entire skillet to your preheated oven. Bake for 12-15 minutes, or until the sweet potatoes are perfectly tender and easily pierced with a fork.
Step 7: Carefully remove the skillet from the oven—remember, that handle is extremely hot! Let it sit for a couple of minutes before garnishing with the fresh, chopped parsley. This little rest allows the flavors to settle and meld together beautifully. Serve it right from the skillet for a rustic, family-style presentation.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months (texture may soften slightly).
- Reviving: Reheat in the oven at 350°F until warmed through for best texture.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with a light lemon vinaigrette provides a fresh, crisp contrast to the hearty, savory skillet.
- Crusty garlic bread — Perfect for soaking up any of the delicious juices and spices left at the bottom of the skillet. It’s a crowd-pleaser every time.
- Buttered egg noodles or quinoa — For a more substantial meal, serving the skillet over a neutral base helps stretch it further and adds a comforting, carb-y element.
Drinks
- A crisp lager or pilsner — The clean, effervescent quality of a light beer cuts through the richness of the sausage and cleanses the palate beautifully between bites.
- Pinot Noir — A light-bodied red wine with notes of cherry and earth complements the sweet potatoes and smoked paprika without overpowering the dish.
- Sparkling water with lemon — A non-alcoholic option that provides a refreshing, bubbly contrast to the dense and savory flavors on the plate.
Something Sweet
- Warm apple crumble — The cozy, cinnamon-spiced apples and buttery oat topping continue the theme of comfort food in the most delightful way.
- Dark chocolate squares — A few pieces of high-quality dark chocolate offer a rich, slightly bitter finish that contrasts perfectly with the meal’s savory notes.
- Lemon sorbet — Its bright, clean, and icy-cold texture is incredibly refreshing and acts as a palate cleanser after the robust skillet dinner.
Top Mistakes to Avoid
- Mistake: Using an uneven dice for the sweet potatoes. This is the fastest way to end up with a dish where some potatoes are mushy and others are hard. Take the extra minute to cut them uniformly.
- Mistake: Skipping the browning step for the sausage. That initial sear isn’t just for looks; it creates a flavorful fond on the bottom of the pan that the veggies then cook in, building layers of flavor.
- Mistake: Stirring the sweet potatoes too soon. Let them sit for a few minutes when they first hit the hot pan to develop a caramelized crust. Constant stirring will steam them instead.
- Mistake: Forgetting the skillet handle is hot. I’ve done this more times than I’d like to admit! Always place a pot holder or towel over the handle as a visual reminder as soon as it comes out of the oven.
Expert Tips
- Tip: Par-cook your sweet potatoes for speed. If you’re really in a rush, you can microwave the diced sweet potatoes for 3-4 minutes before adding them to the skillet. This will significantly reduce their stovetop cooking time.
- Tip: Deglaze with a splash of broth. If you notice any spices or browned bits sticking to the pan after sautéing the veggies, add a tablespoon or two of chicken broth and scrape it up. This liquid will evaporate in the oven, but the flavor stays.
- Tip: Add greens at the end. For a nutrient boost, stir in a couple of large handfuls of fresh spinach or kale during the last 2 minutes of oven time. The residual heat will wilt them perfectly.
- Tip: Make it cheesy. For a decadent twist, sprinkle a cup of shredded mozzarella or gouda over the top of the skillet for the last 3-4 minutes in the oven, until bubbly and golden.
FAQs
Can I make this Chicken Sausage and Sweet Potato Skillet ahead of time?
Absolutely. You can fully assemble the dish, let it cool completely, and store it in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through, to help maintain the texture. You can also reheat single portions in the microwave, though the potatoes may soften a bit more.
What’s the best way to get my sweet potatoes to cook faster?
The key is the size of the dice—the smaller the pieces, the faster they’ll cook. Aim for a consistent ½-inch cube. As mentioned in the tips, par-cooking them in the microwave is a great hack. Just spread the diced potatoes on a microwave-safe plate, cook for 3-4 minutes until slightly softened, and then add them to the skillet.
Can I use a different type of sausage?
Of course! This recipe is very flexible. Turkey sausage, pork sausage, or even a plant-based sausage would work well. Just keep in mind that cooking times may vary slightly, especially if using raw sausage instead of pre-cooked. Always ensure any raw meat is cooked through before proceeding.
My skillet isn’t oven-safe. What can I do?
No problem! Simply cook everything through the end of Step 5 on the stovetop. Then, instead of transferring to the oven, reduce the heat to low, cover the skillet with a lid, and let it simmer for 10-15 minutes, or until the sweet potatoes are tender. You might need to add a splash of water or broth to prevent sticking.
Can I freeze the leftovers?
You can, though the texture of the sweet potatoes may become a little softer upon thawing. To freeze, let the dish cool completely, then transfer it to a freezer-safe container. It will keep for up to 2 months. Thaw overnight in the refrigerator before reheating thoroughly in the oven for best results.
Chicken Sausage And Sweet Potato Skillet
Make this easy Chicken Sausage and Sweet Potato Skillet for a flavorful one-pan dinner. Ready in 40 minutes with minimal cleanup. Get the recipe now!
Ingredients
For the Ingredients
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1 lb chicken sausage (sliced into ½-inch rounds, I prefer Italian-style for the herbs)
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2 medium sweet potatoes (peeled and diced into ½-inch cubes)
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1 large red bell pepper (chopped)
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1 medium yellow onion (chopped)
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3 cloves garlic (minced)
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2 tbsp olive oil
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1 tsp smoked paprika
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0.5 tsp dried thyme
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0.5 tsp garlic powder
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0.25 tsp black pepper
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0.5 tsp salt (or to taste)
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2 tbsp fresh parsley (chopped, for garnish)
Instructions
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First, preheat your oven to 400°F (200°C). While it’s heating up, get all your veggies prepped. You’ll want to have your sweet potatoes, bell pepper, and onion all chopped and ready to go. Mince the garlic as well. This is called your *mise en place*, and it makes the cooking process so much smoother when you’re not scrambling to chop something mid-recipe.01
-
Heat the olive oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering, add the sliced chicken sausage. Cook for about 3-4 minutes, stirring occasionally, until the sausage gets some nice brown color on both sides. You’ll notice a wonderful savory aroma starting to fill your kitchen. Using a slotted spoon, remove the sausage from the skillet and set it aside on a plate.02
-
In the same skillet, with those delicious sausage drippings still in there, add your diced sweet potatoes. Spread them out in a single layer as much as possible. Let them cook undisturbed for about 4-5 minutes to get a good sear on one side before you give them a stir. You’re looking for some golden-brown edges—that’s where a lot of the flavor comes from.03
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Now, add the chopped onion and bell pepper to the skillet. Stir everything together and cook for another 5-6 minutes, until the onions have softened and become translucent. The sweet potatoes should be starting to feel a little tender when pierced with a fork, but they won’t be fully cooked yet.04
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Stir in the minced garlic, smoked paprika, dried thyme, garlic powder, salt, and black pepper. Cook for just one more minute—you’ll really smell the spices blooming and becoming fragrant. Be careful not to burn the garlic.05
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Return the browned chicken sausage to the skillet, stirring to combine it evenly with the veggies and spices. Now, transfer the entire skillet to your preheated oven. Bake for 12-15 minutes, or until the sweet potatoes are perfectly tender and easily pierced with a fork.06
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Carefully remove the skillet from the oven—remember, that handle is extremely hot! Let it sit for a couple of minutes before garnishing with the fresh, chopped parsley. This little rest allows the flavors to settle and meld together beautifully. Serve it right from the skillet for a rustic, family-style presentation.07
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