I keep this Balsamic Chicken Sausage and Peppers on rotation: sweet Italian chicken sausage with garlic, onions and peppers coated in balsamic vinegar and ready in under 20 minutes for healthy weeknight meals.

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I love this Chicken Sausage And Peppers idea because the sweet Italian chicken sausage gets that bright kiss of balsamic vinegar and somehow turns weeknight dinner into something mildly exciting. It’s quick, kinda messy, and the kids actually ask for seconds, which is rare.

I call it my favorite Chicken Sausage With Veggies when I need simple comfort without fuss, and it’s perfect among my Healthy Weeknight Meals for busy nights. It makes you wonder how such few things can taste this balanced, and I usually end up tweaking it each time, partly on accident, partly on purpose.

Ingredients

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Packed with protein and savory fat, boosts flavor but watch sodium, not very lean.
Sweet, crunchy, vitamin C rich, adds color and natural sweetness without many calories.
Adds sweetness and depth when cooked, gives fiber and small amounts of potassium.
Pungent, low calorie, may help heart health, gives savory depth and slight bite.
Tangy, slightly sweet, concentrated flavor so less sugar needed, adds bright acidity.
Source of healthy monounsaturated fat, helps cook ingredients, too much adds calories.
Dried herbs add aromatic complexity, almost no calories, boosts flavor without salt.

Ingredient Quantities

1 lb (450 g) sweet Italian chicken sausage sliced into 1/2 inch rounds

1-2 tbsp olive oil

1 medium yellow onion thinly sliced

2-3 bell peppers (red, yellow, green) thinly sliced

3 garlic cloves minced

2 tbsp balsamic vinegar

1/4 cup (60 ml) low sodium chicken broth or water

1 tsp Italian seasoning or dried oregano

1/4 tsp red pepper flakes (optional)

Salt and black pepper to taste

Fresh parsley or basil roughly chopped for garnish (optional)

How to Make this

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1. Prep everything first: slice the chicken sausage into 1/2 inch rounds, thinly slice the onion and peppers, and mince the garlic so you’re not scrambling later.

2. Heat 1 to 2 tablespoons olive oil in a large skillet over medium high heat. Add the sausage in a single layer and brown it well, about 3 to 4 minutes per side. Use tongs to turn them and don’t crowd the pan or they won’t brown.

3. Remove the browned sausage to a plate and leave any rendered fat in the pan. If it looks too greasy, pour off a little but keep some for flavor.

4. Add the sliced onion and peppers to the same skillet, lower heat to medium, and cook until soft and a bit charred at the edges, about 5 minutes. Season with salt, black pepper, and 1 teaspoon Italian seasoning or dried oregano. If you like heat add 1/4 teaspoon red pepper flakes now.

5. Push the veg to the side, add the minced garlic to the empty space and cook 20 to 30 seconds until fragrant. Don’t let the garlic burn or it will taste bitter.

6. Pour in 2 tablespoons balsamic vinegar and 1/4 cup low sodium chicken broth or water to deglaze the pan, scraping up the browned bits with a wooden spoon. Let it bubble and reduce for about 1 to 2 minutes so the sauce gets glossy.

7. Return the sausage to the skillet, toss everything together so the pieces get coated, and simmer 2 to 3 more minutes until the sausage is heated through and the flavors meld. Taste and adjust salt and pepper.

8. If the sauce is too thin, let it simmer a little longer to thicken. If it gets too thick or dry, add a splash more broth or water. A little acid from extra balsamic brightens it up if it tastes flat.

9. Sprinkle roughly chopped fresh parsley or basil over the top and serve right away with your choice of rice, pasta, crusty bread or a simple salad. Enjoy, it’s quick and messy in the best way.

Equipment Needed

1. Large heavy skillet (10 to 12 inch) for browning and simmering
2. Tongs for turning the sausage, dont crowd the pan
3. Sharp chef’s knife for slicing sausage, onions and peppers
4. Cutting board
5. Wooden spoon or heatproof spatula to scrape up browned bits
6. Measuring spoons and 1 tsp/1 tbsp set for seasonings
7. Liquid measuring cup (at least 1/4 cup) for broth and balsamic
8. Plate or shallow bowl to hold the browned sausage while you cook

FAQ

Q: Can I swap the chicken sausage for something else? A: Yes, swap it for pork or turkey Italian sausage, or a plant based sausage, just watch cook time cause fattier sausages brown quicker. If using links with casings you can slice or remove the casing and crumble them, both work.

Q: How do I get the sausage nice and brown? A: Make sure the pan is hot and don't crowd the slices, brown in a single layer for a few minutes per side, then remove and finish the peppers in the same pan so you get all that browned flavor back into the dish.

Q: Can I make this ahead and reheat? A: Yep, you can cook it all, cool then refrigerate for up to 3 to 4 days. Reheat gently in a skillet with a splash of broth or in the microwave, frozen for 2 to 3 months but defrost overnight first.

Q: How can I make it spicier or milder? A: For more heat add extra red pepper flakes or a pinch of cayenne, for milder skip the flakes and use sweet peppers only. You can also balance heat with a little extra balsamic or a pinch of sugar if it gets too sharp.

Q: Is this gluten free or low sodium? A: The peppers, onion and seasonings are naturally gluten free, but some sausages have fillers or gluten so check the label. For low sodium pick low salt sausages and use low sodium broth and less added salt.

Q: What should I serve it with? A: Serve it in a toasted roll for a sandwich, over rice, pasta, or polenta, or with roasted potatoes and a simple green salad. It also makes a great breakfast topping for eggs.

Chicken Sausage And Peppers Recipe Substitutions and Variations

Sausage: swap the sweet Italian chicken sausage for sweet Italian pork sausage or turkey sausage, same weight and sliced the same way. For a vegetarian option use a plant based Italian sausage or firm tofu/tempeh (press, cube and brown first) — cook times similar.
Olive oil: use avocado oil or light vegetable oil in equal amounts for high heat, or use 1 tbsp butter plus 1 tbsp oil for richer flavor, or grapeseed oil if you got it.
Balsamic vinegar: use red wine vinegar plus a pinch of sugar or honey (about 1/2 tsp) to mimic the sweetness, or apple cider vinegar with a little honey, same total volume.
Low sodium chicken broth: substitute equal parts low sodium vegetable broth, or use water plus 1/4 tsp chicken bouillon, or deglaze with 2 tbsp white wine plus water to make up the 1/4 cup.

Pro Tips

1. Brown the sausage in a single layer so you get nice color, dont crowd the pan or they will steam instead. If the skillet gets crowded cook in two batches, then toss everything together at the end so the texture stays good.

2. Keep a little of the rendered fat in the pan for flavor, but spoon off the excess if it looks greasy. That little bit of fat helps caramelize the onions and peppers so you get way more flavor.

3. Deglaze properly and reduce the sauce till glossy, scraping up the browned bits, thats where the taste lives. If the balsamic is too sharp add a pinch of sugar or a drizzle of honey to round it out, or a squeeze of lemon to brighten instead of more vinegar.

4. Finish and reheat smart. Add fresh herbs right at the end so they stay bright, and when reheating add a splash of broth or water so the sausage doesnt dry out. Serve with something that soaks up the sauce like crusty bread or rice.

Chicken Sausage And Peppers Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

338

kcal

Equipment: 1. Large heavy skillet (10 to 12 inch) for browning and simmering
2. Tongs for turning the sausage, dont crowd the pan
3. Sharp chef’s knife for slicing sausage, onions and peppers
4. Cutting board
5. Wooden spoon or heatproof spatula to scrape up browned bits
6. Measuring spoons and 1 tsp/1 tbsp set for seasonings
7. Liquid measuring cup (at least 1/4 cup) for broth and balsamic
8. Plate or shallow bowl to hold the browned sausage while you cook

Ingredients

1 lb (450 g) sweet Italian chicken sausage sliced into 1/2 inch rounds
1-2 tbsp olive oil
1 medium yellow onion thinly sliced
2-3 bell peppers (red, yellow, green) thinly sliced
3 garlic cloves minced
2 tbsp balsamic vinegar
1/4 cup (60 ml) low sodium chicken broth or water
1 tsp Italian seasoning or dried oregano
1/4 tsp red pepper flakes (optional)
Salt and black pepper to taste
Fresh parsley or basil roughly chopped for garnish (optional)

Directions

Prep everything first: slice the chicken sausage into 1/2 inch rounds, thinly slice the onion and peppers, and mince the garlic so you're not scrambling later.
Heat 1 to 2 tablespoons olive oil in a large skillet over medium high heat. Add the sausage in a single layer and brown it well, about 3 to 4 minutes per side. Use tongs to turn them and don't crowd the pan or they won't brown.
Remove the browned sausage to a plate and leave any rendered fat in the pan. If it looks too greasy, pour off a little but keep some for flavor.
Add the sliced onion and peppers to the same skillet, lower heat to medium, and cook until soft and a bit charred at the edges, about 5 minutes. Season with salt, black pepper, and 1 teaspoon Italian seasoning or dried oregano. If you like heat add 1/4 teaspoon red pepper flakes now.
Push the veg to the side, add the minced garlic to the empty space and cook 20 to 30 seconds until fragrant. Don't let the garlic burn or it will taste bitter.
Pour in 2 tablespoons balsamic vinegar and 1/4 cup low sodium chicken broth or water to deglaze the pan, scraping up the browned bits with a wooden spoon. Let it bubble and reduce for about 1 to 2 minutes so the sauce gets glossy.
Return the sausage to the skillet, toss everything together so the pieces get coated, and simmer 2 to 3 more minutes until the sausage is heated through and the flavors meld. Taste and adjust salt and pepper.
If the sauce is too thin, let it simmer a little longer to thicken. If it gets too thick or dry, add a splash more broth or water. A little acid from extra balsamic brightens it up if it tastes flat.
Sprinkle roughly chopped fresh parsley or basil over the top and serve right away with your choice of rice, pasta, crusty bread or a simple salad. Enjoy, it's quick and messy in the best way.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.