Description
This one-pan chicken sausage skillet is what weeknight dinner dreams are made of – quick, colorful, and packed with flavor that’ll make your family think you spent hours in the kitchen.
Ingredients
Scale
- 1 pound (450g) pre-cooked chicken sausage, sliced into ½-inch rounds
- 2 tablespoons olive oil, divided
- 1 medium onion, diced (about 1 cup)
- 3 bell peppers (red, yellow, orange), sliced into thin strips
- 3 cloves garlic, minced
- 4 cups (about 1 medium head) cauliflower rice, fresh or frozen
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced chicken sausage and cook for 2-3 minutes per side until browned. Transfer to a plate and set aside.
- In the same skillet, add remaining tablespoon of olive oil. Add diced onions and cook for 2-3 minutes until beginning to soften.
- Add bell pepper strips and continue cooking for 4-5 minutes until slightly tender but still crisp.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add cauliflower rice to the skillet. Sprinkle with Italian seasoning, smoked paprika, red pepper flakes (if using), salt, and black pepper. Stir to combine.
- Cook uncovered for 5-7 minutes, stirring occasionally, until cauliflower rice is tender.
- Return browned sausage to the skillet and fold into the mixture. Cook for 2 minutes to reheat the sausage and combine flavors.
- Remove from heat and sprinkle with fresh parsley and lemon juice. Stir gently before serving hot.