Description
A healthy one-pan dinner with chicken sausage, zucchini, and tomatoes. Fast, flavorful, and ready in just 25 minutes!
Ingredients
For the Skillet:
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1 tablespoon olive oil
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12 oz chicken sausage, sliced into 1/2-inch rounds
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2 medium zucchinis, sliced into 1/4 to 1/2-inch rounds
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1 pint cherry tomatoes, halved
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2 cloves garlic, minced
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1/2 teaspoon dried Italian seasoning
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Salt and black pepper, to taste
Optional Garnish:
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Fresh basil, chopped
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Grated Parmesan cheese
Instructions
Before the stove even turns on, set yourself up for smooth cooking. Slice the chicken sausage into even rounds — this ensures even browning. Wash the zucchini and slice it into 1/4 to 1/2-inch thick coins (too thin and they’ll overcook). Halve your cherry tomatoes and mince the garlic.
Chef’s Note: Try to keep the zucchini and sausage slices a similar size. It helps everything cook evenly and look prettier in the pan!
Place a large skillet (preferably nonstick or cast iron) over medium heat. Add the olive oil and let it warm up for about 30 seconds.
Add the chicken sausage slices in a single layer. Cook for about 4–5 minutes, flipping once halfway through, until they develop a nice golden-brown sear. This step adds a big punch of flavor and texture, so don’t rush it.
Once browned, move the sausage to one side of the skillet (or temporarily remove to a plate if your skillet is small).
Now toss in the zucchini slices. Sauté them in the same pan, letting them soak up the flavor from the sausage. Cook for about 3–4 minutes, stirring occasionally, until they begin to soften but still have a bite. You’re looking for tender-crisp — not soggy.
Tip: If the pan starts to dry out, you can add a splash more olive oil or a tablespoon of water to keep things moving.
Once the zucchini is slightly tender, stir in the minced garlic and halved cherry tomatoes. Sprinkle in the Italian seasoning, a good pinch of salt, and a few grinds of black pepper.
Let it all cook together for 5–6 minutes, stirring occasionally. The tomatoes should start to blister and release their juices, creating a light and natural pan sauce that brings all the ingredients together.
Garlic should be fragrant but not browned. The tomatoes should be juicy and just starting to break down, and the zucchini should be fully tender but still holding shape.
Turn off the heat and give everything a gentle stir. Taste and adjust seasoning if needed — a pinch more salt or a splash of lemon juice can brighten everything up.
Garnish with chopped fresh basil and a sprinkle of grated Parmesan cheese if you like. The fresh herbs and salty cheese really take it to the next level!
Plate it up warm, and dinner is done — no extra pots, no fancy plating, just fresh, honest, delicious food.
Notes
Chicken sausage is usually pre-cooked, so you’re just browning it and warming it through. Always check the label to be sure.
Zucchini releases water as it cooks. Keep the pan hot enough so the moisture evaporates rather than turning everything mushy.
If your tomatoes are super juicy, you can remove the seeds for a thicker final texture.
Make sure your skillet is big enough to let the ingredients spread out. Overcrowding = steaming instead of sautéing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 340 kcal
- Sodium: 520mg
- Protein: 18g
Keywords: Skillet chicken sausage recipe, zucchini tomato sausage skillet, one-pan chicken zucchini, quick sausage dinner