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Chicken Sausages One-Pot Dinner: Easy and Delicious Recipe for Busy Weeknights

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This one-pot chicken sausage dinner is a colorful and nutritious meal featuring hearty chicken sausages and a variety of vibrant vegetables. It’s simple to make, perfect for busy weeknights, and packed with flavor. Enjoy a wholesome dish that brings together the goodness of fresh ingredients in just one pot!

Ingredients

Scale
  • 1 pound chicken sausages, sliced
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced (any color you prefer)
  • 2 medium carrots, sliced
  • 1 zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup uncooked quinoa or rice (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Start by gathering all your ingredients. This makes the cooking process smoother and more enjoyable.
  2. Slice the chicken sausages into bite-sized pieces. Cut them at an angle for a nice presentation.
  3. Dice the onion and bell pepper, and slice the carrots. Mince the garlic and set everything aside in separate bowls for easy access.
  4. Dice the zucchini and halve the cherry tomatoes.
  5. In a large pot or Dutch oven, heat the olive oil over medium heat. Once shimmering, add the sliced chicken sausages. Cook for about 5-7 minutes, stirring occasionally, until browned on all sides. Remove and set aside.
  6. In the same pot, add the diced onion and cook for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
  7. Add the diced bell pepper, sliced carrots, and zucchini. Sauté for about 5-7 minutes until they start to soften.
  8. Stir in the cherry tomatoes and cook for 2-3 minutes until they soften and release their juices.
  9. Return the browned chicken sausages to the pot. Sprinkle in the dried oregano, thyme, smoked paprika, salt, and pepper. Stir to combine.
  10. If using quinoa or rice, add it now. Pour in the chicken broth, scraping up any bits stuck to the bottom of the pot.
  11. Bring to a gentle boil, then reduce heat to low. Cover and let simmer for 20-25 minutes (or 10-15 minutes if not using quinoa/rice) until cooked through and flavors meld.
  12. Once done, remove from heat. If using quinoa or rice, fluff with a fork. Taste and adjust seasoning if necessary.
  13. Serve in bowls, garnished with freshly chopped parsley. Pair with a side salad or crusty bread.

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • To reheat, warm in a pot over medium heat, adding a splash of chicken broth or water if needed. Microwave individual portions for a quick meal.

Find it online: https://softtasty.com/chicken-sausages-one-pot-dinner/