Chicken Sausage and Peppers

This chicken sausage and peppers recipe relies on a single sheet pan to get dinner on the table fast. Sliced sausage, sweet bell peppers, and quartered shallots are tossed with olive oil and dried herbs, then roasted at high heat. The vegetables soften and caramelize while the sausage rounds brown.

The entire meal requires about 10 minutes of active preparation and 20 minutes in the oven. It is a practical choice for busy weeknights when you want a hot meal with minimal cleanup.

Why will you love Chicken Sausage and Peppers?

Roasting at a high temperature of 425°F (220°C) encourages the vegetables to caramelize rather than steam.

Tossing the ingredients in a mixing bowl ensures the oil and spices coat every piece evenly.

Using a parchment-lined baking sheet prevents sticking and reduces the time spent washing dishes.

Chicken Sausage and Peppers Ingredients

• Chicken sausage: You can use pre-cooked or raw chicken sausage in your preferred flavor. Apple, spicy Italian, or garlic and herb varieties all work well.

• Bell peppers: A mix of red, yellow, and orange peppers adds varied color and sweetness, but green peppers are fine if you prefer a slightly bitter note.

• Shallots: These offer a milder, sweeter flavor than standard onions. You can substitute one medium red or yellow onion if needed.

• Italian seasoning: This dried herb blend typically contains oregano, basil, thyme, and rosemary. You can make your own mix if you do not have a pre-made bottle.

• Olive oil: Extra virgin olive oil stands up well to the roasting temperature and adds a mild, fruity flavor to the dish.

Exact quantities are in the recipe card below.

How to Make Chicken Sausage and Peppers

Step 1: Prep the ingredients

Start by cutting the chicken sausage into thick coins. Chop the bell peppers into bite-sized pieces and quarter the peeled shallots. Keeping the pieces uniform helps everything cook evenly in the oven.

Step 2: Season the mixture

Transfer the chopped sausage and vegetables to a large bowl. Add the olive oil, Italian seasoning, kosher salt, and black pepper. Stir well so the oil and spices distribute across all the ingredients.

Step 3: Roast on a sheet pan

Spread the coated mixture onto a parchment-lined baking sheet in an even layer. Roast at 425°F (220°C) for about 20 minutes. Stir the pan halfway through the cooking time to ensure the sausage browns and the peppers soften on all sides.

What to Serve with Chicken Sausage and Peppers

Serve this dish on its own, or spoon it over cooked quinoa, brown rice, or a short pasta like penne. A side of crusty bread is also helpful for soaking up the pan juices.

Helpful Tricks for Chicken Sausage and Peppers

Food Safety: If using raw chicken sausage, the internal temperature must reach 165°F (74°C) as measured by a food thermometer. Pre-cooked sausage should be heated thoroughly.

To promote even browning, avoid overcrowding the baking sheet. Use two pans if your sheet is small.

Cut the vegetables and sausage to a similar size so they cook at the same rate in the oven.

How to Store and Freeze Chicken Sausage and Peppers

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze the cooked mixture for up to 3 months, though the peppers will be softer once thawed. Reheat in a skillet over medium heat or in the microwave until warmed through.

Chicken Sausage and Peppers Recipe FAQs

Can I use a different type of sausage?

Yes. Turkey sausage, pork sausage, or plant-based sausage links are all suitable substitutes. Adjust the cooking time slightly depending on whether the sausage is raw or pre-cooked.

Do I have to use shallots?

No. If you do not have shallots on hand, you can chop a standard red, yellow, or sweet onion into large chunks.

Can I prep this meal ahead of time?

You can slice the sausage and chop the vegetables up to two days in advance. Store them in separate airtight containers in the refrigerator until you are ready to toss them with oil and roast.

Chicken Sausage and Peppers

Sliced chicken sausage, bell peppers, and shallots are tossed with olive oil and Italian herbs before roasting on a single sheet pan.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Ingredients

  

• 4 links chicken sausage about 12 ounces / 340 g
• 3 bell peppers any color
• 4 shallots
• 1 1/2 tablespoons olive oil 22 ml
• 2 teaspoons dried Italian seasoning 2 g
• 1 teaspoon kosher salt 5 g
• 1/2 teaspoon freshly ground black pepper 1 g
• 2 tablespoons chopped fresh parsley (optional) 8 g

Instructions

 

• Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easier cleanup.
• Cut the chicken sausage links into 1-inch (2.5 cm) thick rounds.
• Core and seed the bell peppers, then chop them into 1-inch (2.5 cm) pieces. Peel the shallots and cut them into quarters.
• Place the sliced sausage, bell peppers, and shallots in a large mixing bowl.
• Drizzle the olive oil over the mixture. Sprinkle with the Italian seasoning, kosher salt, and black pepper. Toss everything together until the ingredients are evenly coated.
• Spread the sausage and vegetable mixture in a single layer on the prepared baking sheet.
• Roast for 18 to 20 minutes, stirring halfway through. The vegetables should be tender and the sausage browned. If using raw chicken sausage, ensure it reaches an internal temperature of 165°F (74°C) on a meat thermometer.
• Remove from the oven and garnish with fresh chopped parsley before serving.

Notes

Food Safety: If using raw chicken sausage, the internal temperature must reach 165°F (74°C) as measured by a food thermometer. Pre-cooked sausage should be heated thoroughly.

To promote even browning, avoid overcrowding the baking sheet. Use two pans if your sheet is small.

Cut the vegetables and sausage to a similar size so they cook at the same rate in the oven.

Keyword chicken sausage and peppers, chicken sausage recipes, easy weeknight meals, roasted vegetables, sheet pan dinner