This Skillet Balsamic Chicken Sausage and Peppers recipe is a delicious, quick & easy dinner that's ready in under 20 minutes. Sweet Italian Chicken Sausage is sautéed with garlic, onions, and peppers and coated with balsamic vinegar! It's my go-to healthy weeknight meal when I don't have a lot of time to cook, but still want a healthy and delicious dinner for my family!
Add 2 TBS olive oil, sausage, garlic and onion to a non-stick skillet. Cook over medium-high heat until the sausage is lightly browned, stirring occasionally (5-7 minutes).
Add diced peppers and 2 additional tablespoons of olive oil. Stir until combined.
Cover and sauté until peppers are soft and slightly browned, stirring occasionally (about 5 minutes).
Add Italian seasoning, sea salt and pepper and stir to combine.
Add balsamic vinegar and stir until combined.
Cook, uncovered, until vinegar is thickened and the sausage/vegetable mixture is evenly coated, about 3-5 minutes.
Taste and adjust salt/pepper and balsamic vinegar, if desired.
Serve over pasta with a sprinkle of parmesan cheese.
Video
Notes
Ingredient Substitutions
Chicken Sausage. Any sausage variety works! Just be sure to choose a variety that complies with your dietary needs! My favorite is Applegate Organic's sweet Italian sausage - but it's hard to find where I live, so Aidell's is my next chicken sausage of choice!
Olive Oil. Any neutral oil works well in this recipe! I prefer olive oil or avocado oil! I have also used flavor-infused olive oils and love the results when I do.
Balsamic Vinegar. An outstanding balsamic vinegar should be thick and naturally sweet. If your vinegar pours like water instead of like syrup and tastes sour then you do NOT have a quality product and your recipe will not turn out as delicious.
My favorite balsamic vinegar is from The Twisted Olive. I have been using their balsamic vinegar exclusively for over 10 years now and am never without it.
Peppers. Any mixture of colored peppers works well! You can also substitute other veggies for some of the peppers! I have used zucchini, carrots, broccoli, and more with great success!
Store
Store any leftovers of this sausage peppers and onions recipe in an airtight container in the refrigerator for up to 5 days!