One-Pan Chicken, Sausage, Peppers, and Potatoes


I'm showing you how to make a quick and easy, one-pan, stovetop version of one of our most popular recipes of all time, Chicken, Sausage, Peppers, and Potatoes, which involved the same ingredients roasted in the oven. I like to serve mine over toast, but it would be incredible over rice, potatoes, or pasta as well.

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins

One of my favorite things to do is take complicated, labor-intensive restaurant dishes, and create simplified, much more approachable versions that any home cook can pull off. But sometimes, like with this "One-Pan Chicken, Sausage, Peppers, and Potatoes" presentation, we're taking an already simple and easy recipe, and making even more so. Don't worry; you still get to call it "chisaupepo."

As you may know, the original version, featuring these same ingredients, was done in a large roasting pan, and it's one of the most popular dishes we've every posted, as well as one of our most shared recipe photos on social media. It's no Dutch Baby, but it's up there. So, if it's already simple, easy, and popular, then why rework the recipe? Because it's hot, and no one want to turn their oven on.

Besides keeping the ambient temperature down, this stovetop version is faster, and we can just make a few portions whenever those chisaupepo cravings hit. Just like the larger format oven-based version, this is a perfect catchall for seasonal vegetables, which means your chisaupepo can easily become a mushchisaupepo, or a zucchisaupepo. No matter what you add to yours, I really hope you give this easy, one-pan chicken, sausage, peppers, and potatoes a try soon.

a colorful mix of red and green bell pepper strips, sausage, and potatoes in a bowl
Chef John


  • 2 tablespoons olive oil, or more as needed

  • 1 sweet Italian sausage, casing removed

  • 3 small Yukon Gold potatoes, cut in half

  • 3 boneless, skinless chicken thighs, cut into 2-inch pieces

  • 1 teaspoon kosher salt, or to taste

  • freshly ground black pepper to taste

  • 1 pinch cayenne pepper

  • 1 teaspoon dried Italian herb blend

  • 1 small red onion, sliced

  • 1 cup sliced red bell pepper

  • ½ cup chicken broth

  • ½ lemon, juiced

  • 2 slices Italian bread, toasted

  • 1 tablespoon chopped fresh Italian parsley


  1. Pour 2 tablespoons olive oil into a nonstick skillet. Break up sausage into small pieces and add to the pan; add potato pieces sporadically, flesh-side down. Place chicken pieces throughout the pan, smooth side down. Season with salt, black pepper, and cayenne. Sprinkle over Italian herbs. Scatter over sliced onion and bell peppers. Sear over high heat until sausage starts to brown, about 5 minutes.

  2. Reduce heat to medium-high, cover, and cook until potatoes are just tender, about 5 minutes. Add broth and cook until reduced by at least half.

  3. Stir and squeeze over lemon juice. Taste and adjust if needed. Serve over toasted bread and top with parsley.

    One-Pan Chicken, Sausage, Peppers, and Potatoes
    One-Pan Chicken, Sausage, Peppers, and Potatoes. Chef John

Chef's Notes:

Try the original version of this recipe, Chicken, Sausage, Peppers, and Potatoes, roasted in the oven.

You can use sweet or spicy Italian sausage and water instead of chicken broth.

You can use chicken breasts instead of thighs; however, if you use breast meat, the timing of this dish is much harder to pull off, since they can dry out very quickly. Use any kind of peppers you prefer.

Nutrition Facts (per serving)

625 Calories
36g Fat
44g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 625
% Daily Value *
Total Fat 36g 46%
Saturated Fat 9g 47%
Cholesterol 115mg 38%
Sodium 1868mg 81%
Total Carbohydrate 44g 16%
Dietary Fiber 5g 19%
Protein 31g
Potassium 602mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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