This Low Carb Chicken Sausage and Vegetable Skillet is one of my all-time favorite meals. Healthy, easy, and only dirties one pan!
It is almost embarrassing how many times I have eaten this over the last two weeks. I can’t help it. I just love easy skillet meals. Even though I spend a lot of my time cooking, I seem to eat the same things over and over again. Don’t even let me get started about my obsession with eggs… I love how simple this Chicken Sausage and Vegetable Skillet recipe is to make and how clean, yet satisfying the ingredients are. The great thing about this recipe is that you can really use any meat and veggies you have on hand. There is also the added bonus of only dirtying one pan. Healthy, satisfying and only one pan? I’ll take it!
Check out some of my other favorite skillet meals:
- Pork Egg Roll in a Bowl
- Cabbage Noodle Tuna Casserole
- Lemon Garlic Pork Steaks
- Chicken and Mushrooms with Roasted Red Pepper Alfredo Sauce
This recipe is a sneak peek into my new book – 30 Minute Ketogenic Cooking. Grab a copy HERE
WITH RECIPES LIKE THESE, HOW CAN YOU GO WRONG?
- Skillet Chicken Parmesan
- Sloppy Joe Stuffed Pepper
- Cauliflower Steaks with Cheesy Bacon Sauce
- Lemon Mousse
- Buffalo Chicken Dip
- Buttery Garlic Crescent Rolls
- Barbecue Chicken Mockaroni Salad
- Salisbury Steak
- Zucchini Gratin
- Fish Taco Bowls
- and so many more…
Low Carb Chicken Sausage and Vegetable Skillet
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
- 3 tablespoons butter or ghee (ghee or olive oil for Whole30)
- 5 chicken sausage links, sliced
- 2 cloves garlic, minced
- 1 small red onion, cut into large chunks
- 1 small zucchini, halved lengthwise and sliced into moons
- 1 small summer squash, halved lengthwise and sliced into moons
- 1 small red bell pepper, cut into large chunks
- 1 small yellow bell pepper, cut into large chunks
- 6 cremini mushrooms, quartered
- 1/2 teaspoon Italian seasoning (I use this brand)
- 1/2 teaspoon crushed red pepper flakes
- sea salt and black pepper, to taste
Instructions
- In a large skillet over medium heat, melt the butter.
- Add the chicken sausage, garlic and onion to the skillet and saute for 10 minutes.
- Add zucchini, squash, bell peppers, mushrooms, Italian seasoning, red pepper flakes, sea salt and pepper to the pan and saute for an additional 10-15 minutes or until vegetables are crisp tender.
Notes
Aidells Chicken Apple Sausage links are my very favorite for this recipe. They are even Whole30 approved! You can use any type of sausage you prefer. I have also made it with kielbasa and it was delicious!
NUTRITIONAL INFO (Per Serving) Calories: 317 | Carbs: 9.5 g | Fat: 23 g | Protein: 20 g | Fiber: 1.5 g | Net Carbs: 8 g
Note – These counts can vary greatly depending which type of sausage you use. Please make note of that when choosing your chicken sausage.
Gabrielle says
Do you think Italian sausage would taste good with this too?
Ruthie says
I used Italian sausage and it was amazing! I still used the butter and soaked up a lot of the fat with paper towels. And just a sprinkling of pepper flakes since I don’t like heat. Everything was in perfect balance!
kariane says
I bet Italian Sausage would taste great. I make variations on this all the time as a quick throw-together meal. I even make a Thai version. 🙂
Richard L says
This dish is outstanding. The 2nd time I made it, I added some chopped green olives, a little red wine & tomato paste. Thanks for such an easy & terrific meal!
kathleen says
I tryed. Chicken Italian sausage it delicious, with fingles, baby bell pepper, onion it was so good. Oh an some olive oil.
Rachel Collins says
Yum! I’ve been looking for a recipe to use up my left over sausage…this will be perfect!
Lindsey says
How many carbs??
I made this last night and it was so good!! I did it with chicken Apple Gouda sausages, so good!
Then I used zucchini, green pepper and mushrooms
I calculated about 9.5 carbs for this dish, is that right?
Valorie says
What kind off sausage has less sugar in it. You suggested kielbasa, how.may carbs is that. I bet that would great in it. How many carbs doesn’t his recipe have?? Thanks
Caroline says
Trader Joe’s carries chicken sausages that do not have sugar: read the label because some of them have sugar and some don’t. I’m doing low-carb, so Aidell’s are out for me. I don’t understand why Aidell’s has to add sugar! You can also make your own sausage with chicken and/or pork, lots of recipes online.
★★★★★
Jessica Pazos says
I made this for dinner last night and it was so delicious! I love recipes where you don’t even miss the carbs (because I usually do!) and this is definitely one of those! I used the chicken apple sausage as recommended and this one is going in the regular weekday dinner book for sure!
Peace Love and Low Carb says
Awesome! Also happy you enjoyed it!
Jessica Mahon says
This recipe sounds delicious! I think I’m going to make this for dinner tonight! Do you think this would freeze well?
Peace Love and Low Carb says
Yes, it freezes and reheats very well.
Shimona says
Oh Lordy, was that delicious! The only difference I made was that I used a package of Hill Shire Farm Beef Sausage Links instead of the chicken sausage links, because that is what I had in my refrigerator. I went out immediately again to buy a multitude of the ingredients because this is going to be a staple in my ketogenic lifestyle. Not only is it delicious, but it is very simple to whip up. Thank you for posting this for all to share.
Peace Love and Low Carb says
Thanks so much. It is a quick and easy favorite in our house as well.
Patty says
made this one and love it! so easy, great for a weeknight meal.
Bianca says
Made this but I used vegan beyond sausage and it was great!!!
Olga says
Thank you for sharing such a great low carb recipe! I just made this to freeze for lunches that work this week and this turned out to be very delicious! Will be making this again!!
★★★★★