Chicken Sausage, Apple & Veggie Skillet

4 servings
30 min
Chicken sausage, apple & veggie skillet is a healthy family dinner made in one pan in just 30 minutes! This chicken sausage and apple skillet is made with fall veggies like Brussels sprouts and sweet potatoes along with warm fall spices like cinnamon, ginger, thyme, sage and rosemary.Aside from loving how easy this skillet dinner is, I also love how versatile it is.You can swap out/add any ingredients you’d like!If your family hates Brussels sprouts, substitute for broccoli.Or if you’d like you can use a mixture of sweet and regular potato, or even butternut squash!You could even use pears instead of or with the apples for that tart sweetness.Mix it up however you’d like for your own version of a healthy chicken sausage dinner your family will love!
Chicken Sausage, Apple & Veggie Skillet
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 1/4 cup corn oil (or olive oil)
  • 3 cups sweet potatoes, cubed (about 2 sweet potatoes)
  • 8 ounces brussels sprouts, ends trimmed and halved (about 3 cups)
  • 1 cup diced yellow onion (about 1 large onion)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups diced apples (about 2 medium apples)
  • 1 tablespoon garlic, minced
  • 4 chicken sausages, sliced
  • 1/2 teaspoon thyme, fresh or dried
  • 2 sage leaves (or 1 teaspoon ground sage)
  • 1/2 teaspoon rosemary, fresh or dried
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 3 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • 1/3 cup chicken or vegetable broth (low-sodium preferred)

Heat oilover medium heat in large saute pan or cast iron skillet (one with a lid that fits).
Add sweet potatoes, Brussels sprouts, onion, salt and pepper. Stir to coat, cover and cook for 10 minutes or until vegetables are slightly softened.
Stir in apples, garlic and chicken sausage. Cover, and cook 5 minutes.
Meanwhile, in a small bowl mix together: thyme, sage, rosemary, cinnamon, ginger, maple syrup, Dijon mustard and broth.
Remove cover from pan. Add maple Dijon mixture and toss to evenly coat the vegetables.
Increase heat to medium-high and cook, uncovered, for additional 6-7 minutes or until vegetables are softened and slightly browned.
Remove from heat and serve.
  • *I prefer keeping the skin on the sweet potatoes and apples (the skin contains fiber!), however if you prefer you can peel it off.
  • *You can also use broccoli, pears or butternut squash as mentioned above.
Wine a Little Cook a Lot
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