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One pan chicken sausage and potato skillet served in a shallow white bowl, with golden potato pieces

One Pan Chicken Sausage and Potato Skillet

One Pan Chicken Sausage and Potato Skillet is a quick weeknight dinner made in one pan with crisp potatoes, browned chicken sausage, and tender vegetables. The recipe cooks in layers and finishes with a Dijon, lemon, and honey sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 1 pound baby gold potatoes cut into 1/2-inch pieces
  • 2 tablespoons olive oil divided
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 12 ounces fully cooked chicken sausage sliced into 1/2-inch coins
  • 1 small yellow onion sliced
  • 1 red bell pepper sliced into strips
  • 1 medium zucchini halved lengthwise and sliced
  • 2 cloves garlic minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 2 tablespoons chopped parsley
  • grated Parmesan or red pepper flakes Optional; for serving

Method
 

  1. Prep time is 15 minutes, cook time is 25 minutes, and this makes 4 servings. Use a 12-inch skillet, preferably cast iron or stainless steel, so the potatoes have room to brown instead of steam.
  2. Put the cut potatoes in a microwave-safe bowl with 2 tablespoons water. Cover loosely and microwave for 4 minutes, just until the edges start to soften. Drain well. This little shortcut keeps the skillet time reasonable, and I don't bother peeling baby potatoes.
  3. Heat 1 tablespoon olive oil in the skillet over medium-high heat. Add the potatoes, 1/2 teaspoon salt, black pepper, smoked paprika, and garlic powder. Spread them into one layer and let them cook without poking at them for 4 minutes.
  4. Stir the potatoes, then cook another 6 to 8 minutes, turning every couple of minutes, until they have browned spots and a fork slides in with only a little resistance. If the pan looks dry, add a teaspoon more oil. Don't crank the heat too high or the spices can taste bitter.
  5. Push the potatoes to one side of the pan. Add the remaining 1 tablespoon olive oil and the sliced chicken sausage. Let the sausage sit for 2 minutes before stirring so it gets a good brown edge. Cook for 4 to 5 minutes total.
  6. Add the onion and bell pepper. Stir everything together and cook for 4 minutes, until the onion softens and the pepper turns glossy. You should hear steady sizzling, not harsh popping. If the pan is getting too dark, lower the heat to medium.
  7. Add the zucchini, garlic, and remaining 1/2 teaspoon salt. Cook for 3 to 4 minutes, just until the zucchini is tender but still holds its shape. The common mistake here is adding zucchini too early. It cooks fast and can go watery.
  8. In a small bowl, stir together the Dijon mustard, lemon juice, and honey. Pour it over the skillet and toss for 1 minute, scraping up the browned bits from the bottom of the pan. Those browned bits are where the cozy flavor is hiding.
  9. Turn off the heat and sprinkle with parsley. Taste before serving. Add Parmesan, red pepper flakes, or a squeeze more lemon if you want it sharper.

Notes

Cut potatoes small and even, dry them after microwaving, and use a big skillet so they brown instead of steam. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in a skillet with a small splash of water or broth. Freezing is not recommended because zucchini and potatoes can turn mealy after thawing.