This One Pan Sausage Skillet delivers a complete, hearty meal with minimal cleanup. Juicy sausage, tender potatoes, and colorful peppers simmer together into a deeply satisfying dish. It’s the ultimate weeknight solution for flavorful, feel-good cooking.
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Why You’ll Love This One Pan Sausage Skillet
- Minimal cleanup: One pan means less time washing dishes.
- Melded flavors: Everything cooks together for a deeply savory result.
- Versatile & forgiving: Easily adapt with ingredients you have on hand.
- Hearty & complete: A balanced, comforting meal in a single skillet.
Ingredients & Tools
- 1 lb smoked sausage (such as kielbasa or andouille), sliced into ½-inch rounds
- 1 lb baby potatoes, halved or quartered if large
- 1 large yellow onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp crushed red pepper flakes (optional, for heat)
- ½ cup chicken broth
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Tools: One large (12-inch) oven-safe skillet
Notes: The quality of your sausage really sets the tone here—a good smoked sausage will impart a wonderful, savory depth to the entire dish. And don’t skip the smoked paprika; it gives everything a subtle, smoky backbone that ties all the ingredients together perfectly.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 18 g |
| Fat: | 32 g |
| Carbs: | 30 g |
| Fiber: | 4 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 prefer a fully-cooked smoked sausage like kielbasa for its robust flavor and because it holds its shape beautifully. Andouille will give you a spicier kick, which is also fantastic if you like heat.
- Cut your potatoes uniformly. The goal is to have all the potato pieces roughly the same size so they cook at the same rate. If some are much larger than others, you’ll end up with a mix of overcooked and undercooked bits.
- Don’t crowd the pan when browning. This is a crucial step for developing flavor. If you add too much sausage at once, it will steam instead of sear. Give the slices some space to get a nice, caramelized crust.
- An oven-safe skillet is non-negotiable. Since we start on the stovetop and finish in the oven, you’ll need a skillet that can handle both. Cast iron is my top choice for its incredible heat retention and even cooking.
How to Make One Pan Sausage Skillet
Step 1: Preheat your oven to 400°F (200°C). While it’s heating up, prep all your ingredients—slice the sausage, halve the potatoes, and chop the onion and bell peppers. Having everything ready to go makes the cooking process smooth and stress-free. You’ll notice that a little bit of organization at the start pays off tremendously.
Step 2: Heat the olive oil in your large, oven-safe skillet over medium-high heat. Add the sliced sausage in a single layer, working in batches if needed to avoid crowding. Cook for 2-3 minutes per side until they’re beautifully browned and have a nice sear. Remove the sausage from the skillet and set it aside on a plate for now.
Step 3: In the same skillet, with all those delicious sausage drippings, add the halved baby potatoes. Season them with a good pinch of salt and pepper. Cook them for about 8-10 minutes, stirring occasionally, until they start to turn golden brown and become slightly tender on the outside. You’re not trying to cook them through completely just yet.
Step 4: Add the sliced onion and bell peppers to the skillet with the potatoes. Cook for another 5-6 minutes, until the vegetables have softened and the onions become translucent. You’ll notice the colors becoming more vibrant and the aroma becoming sweeter.
Step 5: Push the potato and vegetable mixture to one side of the skillet. Add the minced garlic to the cleared space and cook for just 30 seconds to 1 minute until it becomes incredibly fragrant. Be careful not to burn it! Then, stir the garlic into the rest of the vegetables.
Step 6: Sprinkle the smoked paprika, dried oregano, and optional red pepper flakes over the entire skillet. Stir everything together so the spices coat the potatoes and vegetables evenly and become warm and aromatic.
Step 7: Pour in the chicken broth, using your spoon to scrape up any of those browned bits from the bottom of the pan—that’s pure flavor right there. Return the browned sausage to the skillet, nestling it into the vegetable and potato mixture.
Step 8: Carefully transfer the entire skillet to your preheated oven. Bake for 12-15 minutes, or until the potatoes are fork-tender and the liquid has reduced to a light, glossy sauce. The sausage will be heated through and everything will be wonderfully combined.
Step 9: Remove the skillet from the oven—remember, the handle will be extremely hot! Let it rest for a couple of minutes, then garnish with the fresh chopped parsley before serving directly from the pan.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months; note potatoes/peppers may soften upon reheating.
- Reviving: Reheat on stovetop with a splash of broth; microwave works but may soften potatoes.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery, fresh greens and bright acidity cut through the richness of the skillet perfectly, balancing the meal.
- Crusty, warmed bread or dinner rolls — There’s always a little bit of delicious sauce left in the pan, and you’ll want something to sop it all up with.
- Sautéed garlicky green beans — For an extra veggie boost, these add a nice crunch and a pop of green color to the plate.
Drinks
- A crisp, cold lager or pilsner — The clean, effervescent quality of the beer is fantastic for washing down the savory, hearty bites.
- A glass of medium-bodied red wine like a Zinfandel — The berry notes and slight spice in the wine complement the smoky sausage and paprika beautifully.
- Sparkling water with a squeeze of lime — A non-alcoholic option that provides a refreshing, palate-cleansing fizz between bites.
Something Sweet
- Warm apple crumble with vanilla ice cream — The contrast of warm, spiced fruit and cold, creamy ice cream is the ultimate comforting finish.
- Dark chocolate brownies — A rich, fudgy brownie feels like a classic, satisfying end to this kind of rustic meal.
- Lemon sorbet — For something lighter, the sharp, citrusy sorbet cleanses the palate and feels incredibly refreshing.
Top Mistakes to Avoid
- Mistake: Using raw, uncooked sausage. This recipe is designed for pre-cooked smoked sausage. If you use a raw sausage, it will release a lot of grease and won’t brown properly in the short time given, throwing off the entire cooking process.
- Mistake: Skipping the browning step for the sausage. I’ve been tempted to just throw it all in at once, but taking the time to sear the sausage first builds a foundational layer of flavor that you simply can’t get otherwise.
- Mistake: Cutting the potatoes too large. If your potato chunks are too big, they’ll still be hard and crunchy when the rest of the dish is done. Aim for pieces that are about 1-inch in size for even cooking.
- Mistake: Forgetting the skillet handle is hot. It seems obvious, but it’s so easy to grab that scorching hot handle right out of the oven. Always use a dry oven mitt or wrap the handle with a towel as a reminder.
Expert Tips
- Tip: Let the skillet rest before serving. Giving the dish 3-5 minutes to sit after it comes out of the oven allows the flavors to settle and meld even more, and it makes everything a safer temperature to eat.
- Tip: Get creative with your veggies. This is a fantastic clean-out-the-fridge meal. Try adding sliced mushrooms, zucchini, or even a handful of cherry tomatoes in the last few minutes of stovetop cooking for a burst of freshness.
- Tip: Boost the sauce if you like it saucier. If you prefer more liquid, you can add an extra ¼ cup of chicken broth before it goes into the oven. A splash of heavy cream stirred in at the end can also create a richer, creamier sauce.
- Tip: Use the broiler for a final crisp. If you love a bit of extra color and crispness on top, switch the oven to broil for the last 1-2 minutes of cooking. Watch it closely though—it can go from golden to burnt very quickly!
FAQs
Can I make this One Pan Sausage Skillet ahead of time?
Absolutely! You can do all the chopping and slicing a day in advance—just store the prepped ingredients in separate airtight containers in the fridge. You can also fully assemble and cook the dish, then reheat it gently in the oven or on the stovetop. The flavors often taste even better the next day after they’ve had more time to mingle.
What’s the best way to store and reheat leftovers?
Let the skillet cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. To reheat, I recommend using a skillet on the stovetop over medium heat with a tiny splash of water or broth to keep it from drying out. The microwave works in a pinch, but it can make the potatoes a bit soft.
My potatoes aren’t cooking through. What should I do?
This usually happens if the potato pieces are too large or the skillet is overcrowded. If you find your potatoes are still hard, simply cover the skillet with a lid or foil when it’s in the oven. This will trap steam and help them cook through more quickly. You can also extend the baking time by 5-10 minutes if needed.
Can I use a different type of potato?
Of course! Baby potatoes are great because they hold their shape, but you can use diced Yukon Gold or red potatoes with excellent results. Just be sure to cut them into uniform, bite-sized pieces. I’d avoid starchy potatoes like Russets, as they can become too soft and fall apart.
Is this recipe freezer-friendly?
You can freeze it, but with a caveat. The texture of the potatoes and bell peppers can become a little soft and watery upon thawing and reheating. For best results, freeze it in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat on the stovetop, stirring frequently.
One Pan Sausage Skillet
Make a complete One Pan Sausage Skillet with sausage, potatoes, and peppers for an easy, hearty weeknight meal. Get the simple recipe and cook tonight!
Ingredients
For the Ingredients
-
1 lb smoked sausage (such as kielbasa or andouille, sliced into ½-inch rounds)
-
1 lb baby potatoes (halved or quartered if large)
-
1 large yellow onion (sliced)
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1 red bell pepper (sliced)
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1 green bell pepper (sliced)
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3 cloves garlic (minced)
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2 tbsp olive oil
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1 tsp smoked paprika
-
½ tsp dried oregano
-
¼ tsp crushed red pepper flakes (optional, for heat)
-
½ cup chicken broth
-
Salt and black pepper (to taste)
-
2 tbsp fresh parsley (chopped, for garnish)
Instructions
-
Preheat your oven to 400°F (200°C). While it’s heating up, prep all your ingredients—slice the sausage, halve the potatoes, and chop the onion and bell peppers.01
-
Heat the olive oil in your large, oven-safe skillet over medium-high heat. Add the sliced sausage in a single layer, working in batches if needed to avoid crowding. Cook for 2-3 minutes per side until they’re beautifully browned and have a nice sear. Remove the sausage from the skillet and set it aside on a plate for now.02
-
In the same skillet, with all those delicious sausage drippings, add the halved baby potatoes. Season them with a good pinch of salt and pepper. Cook them for about 8-10 minutes, stirring occasionally, until they start to turn golden brown and become slightly tender on the outside.03
-
Add the sliced onion and bell peppers to the skillet with the potatoes. Cook for another 5-6 minutes, until the vegetables have softened and the onions become translucent.04
-
Push the potato and vegetable mixture to one side of the skillet. Add the minced garlic to the cleared space and cook for just 30 seconds to 1 minute until it becomes incredibly fragrant. Then, stir the garlic into the rest of the vegetables.05
-
Sprinkle the smoked paprika, dried oregano, and optional red pepper flakes over the entire skillet. Stir everything together so the spices coat the potatoes and vegetables evenly and become warm and aromatic.06
-
Pour in the chicken broth, using your spoon to scrape up any of those browned bits from the bottom of the pan. Return the browned sausage to the skillet, nestling it into the vegetable and potato mixture.07
-
Carefully transfer the entire skillet to your preheated oven. Bake for 12-15 minutes, or until the potatoes are fork-tender and the liquid has reduced to a light, glossy sauce.08
-
Remove the skillet from the oven—remember, the handle will be extremely hot! Let it rest for a couple of minutes, then garnish with the fresh chopped parsley before serving directly from the pan.09
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