main, Recipes

Chicken, Sausage & Peppers

This started as one of those “I’ll just google a recipe for a bunch of ingredients I have in my fridge” kind of meals, and it has evolved into one of my go to comfort dishes. Whether it’s a bad day at work, an extra cold day outside, or just a Netflix and chill kind of night, this recipe served over some fresh rice  feels like a nice big hug and can’t help to put a smile on your face and will fill any hunger in your belly.


Chicken, Sausage & Peppers

  • Servings: 4
  • Difficulty: Easy
  • Print

Credit: The Food Network


  • 2 tablespoons unsalted butter
  • 3/4 pound sweet or hot Italian sausage, cut into chunks
  • 3/4 pound skinless, boneless chicken breasts, cut into chunks
  • Kosher salt and freshly ground pepper
  • Kosher salt and freshly ground pepper 
  • 1 tablespoon all-purpose flour
  • 1 small onion, chopped
  • 2 Italian green frying peppers, cut into 1-inch pieces
  • 3 cloves garlic, roughly chopped
  • 1/2 cup dry white wine
  • 3/4 cup low-sodium chicken broth
  • 1/4 cup roughly chopped fresh parsley
  • 2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar


  1. Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
  2. Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
  3. Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.

Keep this dish mild with just the bell peppers, or we like to substitute pickled  jalapenos and their liquid instead of the cherry peppers to “kick it up a notch”.  Like I said this dish goes great served over rice , or eat it on its own with some fresh bread. Please give this recipe a try and then leave me a comment and let me know how it turned out. Enjoy!!







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