Skinnytaste > Main Ingredient > Chicken Recipes > Summer Vegetables with Sausage and Potatoes Skillet (One Pot)

Summer Vegetables with Sausage and Potatoes Skillet (One Pot)

This post may contain affiliate links. Read my disclosure policy.

This easy one-pot skillet dinner is made with chicken sausage, bell peppers, zucchini, baby red potatoes and fresh herbs.

Summer Vegetables with Sausage and Potatoes Skillet
Summer Vegetables with Sausage and Potatoes

I love a meal that only dirties one pot because although I may love to cook, I really don’t love to clean! You can see all my one-pot recipes here, in fact I even have a one pot cookbook (affil link) dedicated to one pot cooking!

Summer Vegetables with Sausage and Potatoes Skillet

This dish is so simple to make but full of fresh flavor! I love using multi-color peppers so it’s also colorful since we eat with our eyes.

You can use Italian chicken sausage or turkey sausage depending on what is available to you in your area. I’ve tasted several brands and really came to love Al Fresco’s sweet chicken sausage or Premio’s chicken sausage. My local health food store and Italian deli also carry their own homemade sausage which is wonderful.

Variations

  • If rosemary isn’t your thing, use fresh thyme instead.
  • I used multi-color peppers because I love the color, but you can stick with one color to make it easier.
  • Make it vegetarian with Vegetarian sausage.

sausage, bell peppers, zucchini and potatoesone-pot skillet dinner made with chicken sausage, bell peppers, zucchini, baby red potatoes and fresh herbs.one pot sausage and potatoes with vegetables

Summer Vegetables with Sausage and Potatoes Skillet

4.87 from 37 votes
6
Cals:307
Protein:21
Carbs:33.5
Fat:10.5
This easy one-pot skillet dinner is made with chicken sausage, bell peppers, zucchini, baby red potatoes and fresh herbs.
Course: Dinner
Cuisine: American, Italian
Summer Vegetables with Sausage and Potatoes Skillet
Prep: 10 mins
Cook: 50 mins
Total: 1 hr
Yield: 4 servings
Serving Size: 1 3/4 cups

Ingredients

  • 2 tsp olive oil
  • 1 lb baby red potatoes, cut in half or quartered
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt
  • fresh cracked pepper, to taste
  • 14 oz Italian chicken sausage, sliced 1-inch thick
  • 1 large onion, chopped
  • 4-5 cloves garlic, smashed with the side of the knife
  • 1/2 orange bell pepper, diced 1-inch squares
  • 1/2 yellow bell pepper, diced 1-inch squares
  • 1 red bell pepper, diced 1-inch squares
  • 2 tbsp fresh rosemary, or other fresh herb such as thyme
  • 2 cups zucchini, 1/2 inch thick and quartered

Instructions

  • Place oil and potatoes in a large, deep non-stick skillet with a tight fitting lid on high heat; season with garlic powder, salt and pepper.
    potatoes in a skillet
  • When the skillet gets hot and starts to sizzle, reduce heat to low and cook with a tight lid on for about 20-25 minutes, shaking the pan occasionally to prevent the potatoes from burning.
  • Remove from heat and let them sit 5 minutes without removing the lid, then set the potatoes aside on a dish.
  • Add the sausage to the skillet and saute on medium-low and cook, stirring occasionally until browned but not quite cooked through, about 10 minutes.
  • Season chopped vegetables with salt and pepper. Add onions, peppers, garlic and rosemary to the skillet and mix.
  • Continue cooking, stirring occasionally, until onions and peppers become slightly browned.
  • Add zucchini and cook an additional 5 minutes, mixing as it cooks until cooked through.
    sausage, bell peppers, zucchini and potatoes
  • Return the potatoes back to the skillet and mix well. Adjust salt and pepper as needed; cover and cook 5 more minutes.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

Makes about 7 1/2 cups.

Nutrition

Serving: 1 3/4 cups, Calories: 307 kcal, Carbohydrates: 33.5 g, Protein: 21 g, Fat: 10.5 g, Saturated Fat: 2.5 g, Cholesterol: 77 mg, Sodium: 844 mg, Fiber: 4.5 g, Sugar: 9.5 g

Categories:

Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:




284 comments on “Summer Vegetables with Sausage and Potatoes Skillet (One Pot)”

  1. This was sooooo good! I read through the comments and used someone else’s suggestion to make a sauce. I added a little Better Than Bouillon (garlic flavor – maybe 1 Tbsp) and a squirt of dijon mustard, stirred it to coat everything, then added some water (maybe 1/2 cup?). I let it simmer for a bit, but since it wasn’t as thick as I wanted, I added a tiny bit of corn starch slurry and cooked for a few more minutes to thicken. I absolutely loved it that night and probably even more so the next day. I used to roast vegetables and chicken sausage in the oven, but I like this much better because it’s not all dried out.

  2. This was so good! I didn’t have any issues with the skillet needing a bit of moisture. I had washed my potatoes right before throwing them into the pot; that might have made a difference!! It tastes so refreshing and yummy. Thank you for this recipe!

  3. Avatar photo
    Stephanie Simpson

    I love this recipe!  I made it a few weeks ago and again tonight.  And I’ll have it for breakfast with scrabbled eggs on top!!!  Great recipe!  Thank you so much!

  4. The first time I made this I did it as is. I loved it. My husband, who wants me took cook healthier for him, said it needed sauce and cheese (did I mention he wanted me to cook healthier???) We compromised this time. Before adding the potatoes back, I added chicken broth mixed with some dijon mustard and let it reduce a bit. It was awesome. I am chopping up the leftovers to make a soup for lunch!!!!
    A very versatile recipe that you can cater to your own likings.

  5. Avatar photo
    Allison Dabney

    An easy one pot summer dinner. I used Hillshire Farms smoked Turkey sausage and only had one green pepper to use (no red, orange, and yellow) but it was a good weeknight dinner. Even with just one pepper instead of 3 this made a ton of food. The serving size is big and satisfying. Will be making this again for sure. Thank you for the recipe and for helping me stay on track with WW and enjoy cooking and eating real food!

  6. This was wonderful – we both loved it!   I did use fully cooked sausage, which I added in about 5 minutes into cooking the onions and peppers.  Thank you so much!

  7. How does the servings work on this website when it says 13/4 cups? This does not make sense to me. Can someone please explain?

  8. I made this years ago, but forgot about it. I am so glad you reposted it, Gina! Made it the other night and it was a huge hit. Only bad part was my kiddos are getting older, so no leftovers! 😉

  9. Gina,
    My husband can’t do peppers, could I use broccoli instead?
    Love your recipes!
    Christina

  10. Hmm. This recipe didn’t work out for me. I initially cooked the potatoes for the full 25 minutes, but by the end they were still undercooked. And the dish ended up soupy instead of what I’d want for a sausage, pepper, and potato hash dish. If I make this again I’ll have to majorly adjust based on this experience.

  11. Avatar photo
    Helene Lichtman

    I made this dish last night exactly the way the recipe was written and boy was it yummy!! The flavors all went so well together and I felt like it was so healthy as well!! 5 stars from me!!