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Chicken Sausage Recipes Chicken Pizzaiola Skillet

I cook this on a weeknight when the day runs long and everyone wants real food now. Tomato sings with garlic. Peppers soften. The pan smells like a tiny trattoria. It looks bold. It tastes cozy. We eat. We relax. Here we keep things simple and strong. This belongs with chicken sausage recipes that save dinner. I brown chicken. I slice mild Italian sausage. I spoon a quick sauce over everything. Melted cheese seals it. The table goes quiet for a minute. That is a good sign. This plays well with the rest of your plan. Think sausage and chicken recipes that fit busy nights. You can add shrimp for a twist that nods to sausage and shrimp recipes. The edges crisp. The center stays juicy. If you love a meatlovers pizza recipe, this gives that spirit in a skillet. It is an easy sausages recipe that feels like a small win.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian-American
Keywords: chicken pizzaiola, Chicken Sausage Recipes, italian chicken sausage recipes, meatlovers pizza recipe, mild italian sausage recipes, sausage and chicken recipes, sausage and shrimp recipes, sausages recipe, skillet dinner, weeknight recipe
Servings: 4 servings
Author: Elena

Ingredients

For the Chicken and Sausage

  • 4 small chicken breasts about 700 g patted dry
  • 2 mild Italian chicken sausages sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 2 tablespoons olive oil

For the Pizzaiola Sauce

  • 1 small red onion thinly sliced
  • 3 cloves garlic minced
  • 1 red bell pepper thin strips
  • 1 yellow bell pepper thin strips
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 pinch red pepper flakes
  • 800 g crushed tomatoes
  • 8 to 10 black olives halved
  • 1 handful fresh basil torn

For Finishing

  • 120 g fresh mozzarella small pieces
  • 30 g grated parmesan
  • 1 tablespoon olive oil for drizzling

Instructions

Brown the Proteins

  1. Warm a large skillet over medium heat then add olive oil.
  2. Season chicken with salt and pepper then sear until golden on both sides. Move to a plate.
  3. Add sliced sausage to the pan and cook until the edges take on color. Move to the same plate.

Build the Sauce

  1. Add onion to the pan and cook until it turns soft and sweet.
  2. Stir in garlic and peppers. Cook until the peppers bend but keep a little bite.
  3. Sprinkle oregano basil and red pepper flakes. Stir to wake the spices.
  4. Pour in crushed tomatoes. Simmer until the sauce thickens and shines.
  5. Fold in olives and torn basil.

Finish and Melt

  1. Nestle chicken and sausage into the sauce. Simmer until the chicken feels firm and cooked through.
  2. Scatter mozzarella and parmesan over the top. Cover for a minute so the cheese softens.
  3. Drizzle a little olive oil. Rest for five minutes. Spoon into warm bowls.

Serve

  1. Pair with crusty bread or a simple salad.
  2. Add cooked shrimp at the end for a surf and turf touch if you like.

Notes

Notes and Tips
Use thin chicken breasts for fast and even cooking. If the pieces look thick, slice them in half. Keep the pan hot so you get color on the meat. Color means flavor.
Taste the sauce before you add the cheese. If it reads sharp, add a small splash of cream. If it reads flat, add a small pinch of salt. If you want more heat, add a little more red pepper.
Make it your own. Add mushrooms. Swap olives for capers. Stir in spinach at the end. If shrimp goes in, cook it in the sauce during the last three minutes.
Leftovers keep well for two days in a covered box in the fridge. Reheat over low heat until warm.