One-Pan Chicken, Sausage, Peppers, and Potatoes

I'm showing you how to make a quick and easy, one-pan, stovetop version of one of our most popular recipes of all time, Chicken, Sausage, Peppers, and Potatoes, which involved the same ingredients roasted in the oven. I like to serve mine over toast, but it would be incredible over rice, potatoes, or pasta as well.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 625 Calories

Ingredients

• ½ lemon, juiced
• 1 pinch cayenne pepper
• ½ cup chicken broth
• freshly ground black pepper to taste
• 2 tablespoons olive oil, or more as needed
• 1 teaspoon kosher salt, or to taste
• 1 small red onion, sliced
• 1 teaspoon dried Italian herb blend
• 1 cup sliced red bell pepper
• 1 tablespoon chopped fresh Italian parsley
• 1 sweet Italian sausage, casing removed
• 3 small Yukon Gold potatoes, cut in half
• 3 boneless, skinless chicken thighs, cut into 2-inch pieces
• 2 slices Italian bread, toasted

Recipe Instructions

Step 1

Pour 2 tablespoons olive oil into a nonstick skillet. Break up sausage into small pieces and add to the pan; add potato pieces sporadically, flesh-side down. Place chicken pieces throughout the pan, smooth side down. Season with salt, black pepper, and cayenne. Sprinkle over Italian herbs. Scatter over sliced onion and bell peppers. Sear over high heat until sausage starts to brown, about 5 minutes.

Step 2

Reduce heat to medium-high, cover, and cook until potatoes are just tender, about 5 minutes. Add broth and cook until reduced by at least half.

Step 3

Stir and squeeze over lemon juice. Taste and adjust if needed. Serve over toasted bread and top with parsley.