21 Delicious Chicken and Sausage Recipes for Every Occasion

Kickstart your culinary adventure with these 21 delicious chicken and sausage recipes that promise to spice up your mealtime! Whether you’re craving quick weeknight dinners, hearty comfort food, or seasonal delights, we’ve got you covered. Perfect for home cooks across North America, these dishes are sure to bring flavor and excitement to your table. Keep reading to discover your next favorite meal!

Spicy Chicken and Sausage Jambalaya

Kindly imagine the warmth of a kitchen where the air is fragrant with the promise of a meal that’s both comforting and invigorating. This Spicy Chicken and Sausage Jambalaya is a melody of flavors, each ingredient singing in harmony to create a dish that’s as nourishing to the soul as it is to the body.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb chicken thighs, diced (skinless for less fat)
• 12 oz smoked sausage, sliced (andouille adds authenticity)
• 1 cup onion, diced (yellow for sweetness)
• 1/2 cup green bell pepper, diced
• 1/2 cup celery, diced
• 2 cloves garlic, minced (fresh is best)
• 1 cup long-grain white rice (rinsed to remove excess starch)
• 2 cups chicken broth (low sodium to control saltiness)
• 1 can (14.5 oz) diced tomatoes (undrained for more sauce)
• 1 tsp cayenne pepper (adjust to taste)
• 1/2 tsp thyme (dried or fresh)
• 1/2 tsp smoked paprika (for depth)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced chicken thighs and cook until browned on all sides, approximately 5 minutes. Remove and set aside.
3. In the same pot, add sliced sausage and cook until lightly browned, about 3 minutes. Remove and set aside with chicken.
4. Add onion, green bell pepper, and celery to the pot. Cook until vegetables are soft, about 5 minutes, stirring occasionally.
5. Stir in minced garlic and cook until fragrant, about 30 seconds.
6. Return chicken and sausage to the pot. Add rice, chicken broth, diced tomatoes, cayenne pepper, thyme, and smoked paprika. Stir to combine.
7. Bring mixture to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until rice is tender and liquid is absorbed.
8. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

With each forkful, the jambalaya offers a tender bite of chicken, the smokiness of sausage, and the slight crunch of vegetables, all enveloped in a spicy, aromatic rice. Serve it with a side of crusty bread to soak up the rich flavors, or atop a bed of greens for a lighter touch.

Creamy Chicken and Sausage Pasta

Lately, I’ve found myself craving the kind of meal that wraps you in warmth, a dish that balances richness with a touch of comfort. This creamy chicken and sausage pasta is just that, a simple yet deeply satisfying recipe that feels like a hug in a bowl.

Ingredients

• 2 cups heavy cream (for a lighter version, half-and-half works too)
• 1 lb chicken breast, cubed (thighs add more flavor)
• 1 lb Italian sausage, casings removed (spicy or mild, your choice)
• 12 oz penne pasta (or any short pasta you prefer)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (more if you love garlic)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground is best)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1 tsp dried basil (or 1 tbsp fresh)
• 1/2 tsp red pepper flakes (optional, for heat)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the cubed chicken and cook until no longer pink, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the Italian sausage. Cook, breaking it apart with a spoon, until browned and cooked through, about 5 minutes. Drain excess fat if needed.
4. Add the minced garlic to the skillet with the sausage and cook for 1 minute until fragrant, stirring constantly to prevent burning.
5. Reduce the heat to low and pour in the heavy cream, stirring to combine. Add the salt, black pepper, dried basil, and red pepper flakes. Simmer gently for 3 minutes to thicken slightly.
6. Return the cooked chicken to the skillet and add the drained pasta. Toss everything together until well coated in the creamy sauce.
7. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Taste and adjust seasoning if necessary.

Kindly savor the creamy texture that clings to each piece of pasta, the savory depth from the sausage, and the subtle heat that lingers. For a fresh twist, top with a handful of arugula before serving to add a peppery contrast.

One-Pan Chicken and Sausage with Vegetables

Evenings like these call for something simple yet satisfying, a dish that fills the kitchen with warmth and the heart with comfort. One-pan chicken and sausage with vegetables is just that, a humble meal that brings together the rustic flavors of the countryside with the ease of modern cooking.

Ingredients

• 1 lb chicken thighs, bone-in and skin-on (for more flavor)
• 1 lb smoked sausage, sliced into 1/2-inch pieces (kielbasa works well)
• 2 cups baby potatoes, halved (or any small potatoes)
• 1 cup carrots, sliced into 1-inch pieces (peeled for smoother texture)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp dried thyme (fresh thyme can be used for a brighter flavor)
• Salt and pepper (to season)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. In a large mixing bowl, toss the chicken thighs and sausage slices with olive oil, garlic powder, dried thyme, salt, and pepper until evenly coated.
3. Add the halved baby potatoes and sliced carrots to the bowl, mixing gently to coat the vegetables with the seasoned oil.
4. Transfer the mixture to a large, rimmed baking sheet, spreading everything out in a single layer to ensure even cooking.
5. Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
6. Halfway through cooking, give the pan a gentle stir to rotate the pieces for even browning.
7. Once done, let the dish rest for 5 minutes before serving to allow the flavors to meld.

As you take your first bite, notice how the chicken’s skin crisps under your teeth, giving way to juicy meat, while the sausage adds a smoky depth. The vegetables, caramelized at the edges, offer a sweet contrast, making this dish a delightful play of textures and flavors. Serve it straight from the pan for a rustic presentation, or plate it over a bed of creamy polenta for an extra touch of comfort.

Chicken and Sausage Gumbo

On a quiet evening like this, when the air carries a hint of autumn’s approach, there’s something deeply comforting about stirring a pot of Chicken and Sausage Gumbo. It’s a dish that demands patience and rewards it with layers of flavor, a true labor of love that simmers into perfection.

Ingredients

• 1/2 cup vegetable oil (or any neutral oil)
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 4 cups chicken stock (homemade preferred for depth of flavor)
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, adjust to taste
• 2 bay leaves
• 1/2 tsp cayenne pepper (adjust to taste for heat)
• 1 cup okra, sliced (optional for thickening)
• Cooked white rice, for serving
• Green onions, sliced, for garnish

Instructions

1. Heat the vegetable oil in a large, heavy-bottomed pot over medium heat for 2 minutes until shimmering.
2. Whisk in the flour to form a roux, stirring constantly for 20-25 minutes until it reaches a deep chocolate brown color. Tip: Keep the heat medium-low to prevent burning.
3. Add the onion, bell pepper, and celery to the roux, cooking for 5 minutes until softened. Stir in the garlic for the last 30 seconds until fragrant.
4. Increase the heat to medium-high, add the chicken pieces, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
5. Stir in the sliced sausage, cooking for another 2 minutes to lightly brown.
6. Pour in the chicken stock, scraping the bottom of the pot to loosen any browned bits. Add the thyme, smoked paprika, salt, black pepper, bay leaves, and cayenne pepper.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally. Tip: If using okra, add it now to help thicken the gumbo.
8. After 1 hour, remove the bay leaves and adjust seasoning if necessary. Serve the gumbo hot over cooked white rice, garnished with sliced green onions.

Zesty and rich, this gumbo boasts a velvety texture with a smoky depth that’s perfectly balanced by the freshness of the green onions. For a twist, try serving it with a side of crusty bread to soak up every last drop of the flavorful broth.

Grilled Chicken and Sausage Skewers

Mornings like these, when the air carries a hint of autumn’s approach, remind me of the simple joys of gathering around the grill. Grilled Chicken and Sausage Skewers are my go-to for these transitional days, offering a smoky sweetness that feels both comforting and celebratory.

Ingredients

• 1 lb chicken breast, cut into 1-inch pieces (for even cooking)
• 1 lb smoked sausage, sliced into 1/2-inch rounds (andouille adds a nice kick)
• 2 bell peppers, cut into 1-inch pieces (any color, for a pop of sweetness)
• 1 red onion, cut into 1-inch pieces (soaks up the marinade beautifully)
• 1/4 cup olive oil (or any neutral oil, for marinating)
• 2 tbsp honey (adjust to taste, for a touch of sweetness)
• 1 tbsp smoked paprika (for that deep, smoky flavor)
• 1 tsp garlic powder (or fresh minced garlic, for more pungency)
• Salt and pepper, to taste (start with 1/2 tsp each)

Instructions

1. In a large bowl, whisk together olive oil, honey, smoked paprika, garlic powder, salt, and pepper to create the marinade.
2. Add chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Thread marinated chicken, sausage slices, bell peppers, and red onion onto skewers, alternating ingredients for variety in each bite.
5. Place skewers on the grill, cooking for 4-5 minutes per side, or until chicken reaches an internal temperature of 165°F and vegetables are charred to your liking.
6. Let skewers rest for 5 minutes off the grill before serving, allowing juices to redistribute for the most tender bite.

Layered with smoky, sweet, and slightly spicy flavors, these skewers are a delight. Serve them over a bed of fluffy couscous or with a side of cool tzatziki to balance the heat.

Chicken and Sausage Stuffed Peppers

Flickering candlelight dances across the kitchen as I ponder the humble bell pepper, its hollow body a vessel waiting to be filled with warmth and flavor. Today, we’re embracing the comfort of Chicken and Sausage Stuffed Peppers, a dish that marries the heartiness of meat with the sweet, tender embrace of roasted peppers.

Ingredients

• 4 large bell peppers, any color (choose ones that stand flat for easier baking)
• 1 lb ground chicken (for a leaner option, or substitute with ground turkey)
• 1/2 lb Italian sausage, casing removed (spicy or mild, according to preference)
• 1 cup cooked rice (white or brown, for added texture)
• 1/2 cup shredded mozzarella cheese (plus extra for topping)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp dried oregano (or fresh, if available)
• Salt and pepper (to season)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish large enough to hold the peppers.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in the prepared dish.
3. In a large skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until soft, about 5 minutes.
4. Add the ground chicken and Italian sausage to the skillet. Cook, breaking apart the meat with a spoon, until no longer pink, about 8-10 minutes.
5. Stir in the cooked rice, oregano, salt, and pepper. Cook for another 2 minutes to combine the flavors.
6. Remove the skillet from heat and mix in the mozzarella cheese until just combined.
7. Spoon the meat mixture into the prepared bell peppers, filling them to the top. Sprinkle additional mozzarella cheese over each pepper.
8. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden.
9. Let the stuffed peppers rest for 5 minutes before serving to allow the flavors to meld.

Basking in the aroma of roasted peppers and savory meat, these stuffed peppers offer a delightful contrast of textures—from the crisp-tender pepper walls to the juicy, cheesy filling. Serve them atop a bed of greens for a light meal, or alongside crusty bread to soak up any lingering juices.

Slow Cooker Chicken and Sausage Stew

Yesterday, as the evening light faded, I found myself craving something hearty yet effortless, a dish that would simmer quietly while I wrapped up the day. This slow cooker chicken and sausage stew is just that—a comforting embrace of flavors that meld together over hours, requiring little more than your patience.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces for even cooking)
• 12 oz smoked sausage (sliced into 1/2-inch rounds, andouille adds a nice kick)
• 1 large yellow onion (diced, about 1 cup)
• 3 cloves garlic (minced, or 1 tbsp pre-minced)
• 2 cups low-sodium chicken broth (homemade or store-bought)
• 1 can (14.5 oz) diced tomatoes (undrained, fire-roasted for extra flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1/2 tsp smoked paprika (adjust to taste)
• Salt and pepper (to taste, start with 1/2 tsp each)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chicken pieces, seasoning lightly with salt and pepper, and brown on all sides, about 3-4 minutes per side. Transfer to slow cooker.
2. In the same skillet, add sausage slices and cook until lightly browned, about 2 minutes per side. Transfer to slow cooker.
3. Add diced onion to the skillet, cooking until translucent, about 3 minutes. Stir in garlic and cook for 30 seconds until fragrant. Transfer to slow cooker.
4. Pour chicken broth and diced tomatoes into the slow cooker. Add thyme and smoked paprika, stirring gently to combine.
5. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is tender and flavors are melded.
6. Taste and adjust seasoning with salt and pepper if needed before serving.

When the stew is ready, the chicken will be fork-tender, and the broth rich with the smoky depth of paprika and sausage. Serve it over a mound of creamy mashed potatoes or with a slice of crusty bread to soak up every last drop.

Chicken and Sausage Paella

Remembering the first time I made Chicken and Sausage Paella, the kitchen filled with the comforting aromas of saffron and smoked paprika, a reminder of how simple ingredients can transform into something magical.

Ingredients

• 2 cups short-grain rice (like Bomba or Arborio, for the best texture)
• 4 cups chicken stock (homemade preferred, but store-bought works)
• 1 lb chicken thighs, boneless and skinless, cut into 1-inch pieces
• 1/2 lb smoked sausage, sliced (Spanish chorizo adds depth, but any smoked sausage will do)
• 1 large onion, diced (yellow or white, for sweetness)
• 1 red bell pepper, diced (adds color and a slight sweetness)
• 3 cloves garlic, minced (fresh is best for vibrant flavor)
• 1 tsp smoked paprika (sweet or hot, according to your preference)
• 1/4 tsp saffron threads (soaked in 2 tbsp warm water, for that signature paella flavor)
• 1/4 cup olive oil (or any neutral oil, for sautéing)
• Salt, to taste (start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a large paella pan or wide skillet over medium heat until shimmering, about 2 minutes.
2. Add chicken pieces and sausage slices, cooking until the chicken is lightly browned and the sausage is slightly crispy, about 5 minutes per side. Remove and set aside.
3. In the same pan, add diced onion and bell pepper, cooking until softened, about 5 minutes. Tip: Stir occasionally to prevent burning.
4. Stir in minced garlic and smoked paprika, cooking for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
5. Add rice to the pan, stirring to coat with the oil and spices, about 2 minutes. This step helps the rice absorb flavors better.
6. Pour in chicken stock and saffron with its soaking water, bringing to a gentle boil. Tip: Do not stir after this point to achieve the perfect socarrat (crispy bottom).
7. Return the chicken and sausage to the pan, nestling them into the rice. Reduce heat to low, cover, and simmer for 20 minutes.
8. After 20 minutes, remove the cover and increase heat to medium-high for 5 minutes to crisp the bottom layer of rice, watching carefully to avoid burning.
9. Remove from heat and let rest, covered, for 5 minutes before serving.

Finished with a golden crust and tender grains, this paella sings with the smoky notes of paprika and the luxurious touch of saffron. For a festive touch, garnish with lemon wedges and fresh parsley, inviting everyone to dig in straight from the pan.

Baked Chicken and Sausage with Apples

How comforting it is to find a dish that wraps you in warmth, a melody of flavors dancing together in harmony. This baked chicken and sausage with apples is one such recipe, where each ingredient plays its part in creating a symphony of taste and texture.

Ingredients

• 2 chicken breasts (boneless, skin-on for extra flavor)
• 4 sausages (Italian or any preferred type, sliced)
• 2 apples (Honeycrisp or Granny Smith, cored and sliced)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tsp thyme (dried or fresh)
• 1/2 cup chicken broth (low sodium recommended)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, toss the chicken breasts and sliced sausages with olive oil, salt, pepper, and thyme until evenly coated.
3. Arrange the chicken and sausages in a single layer in a baking dish, placing the skin-side up for the chicken to crisp beautifully.
4. Scatter the sliced apples around and between the meat, allowing them to caramelize and soften in the oven’s heat.
5. Pour the chicken broth into the dish, being careful not to wash away the seasonings from the meat.
6. Bake uncovered for 35-40 minutes, or until the chicken skin is golden and crispy, and the sausages are browned.
7. Let the dish rest for 5 minutes before serving to allow the juices to redistribute, ensuring moist and flavorful meat.

Vibrant and hearty, this dish offers a delightful contrast between the crispy chicken skin, juicy sausages, and tender apples. Serve it over a bed of creamy mashed potatoes or alongside a crisp green salad for a complete meal that comforts and satisfies.

Chicken and Sausage Meatballs

Sometimes, the simplest combinations bring the most comfort, like these Chicken and Sausage Meatballs, a humble yet flavorful dish that feels like a warm hug on a cool evening.

Ingredients

• 1 lb ground chicken (for a lighter option)
• 1/2 lb ground sausage (Italian style adds nice seasoning)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1/4 cup grated Parmesan cheese (freshly grated tastes best)
• 1 large egg (helps bind the meatballs)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder for convenience)
• 1 tbsp olive oil (or any neutral oil for frying)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup chopped parsley (adds a fresh note)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the meatballs.
2. In a large bowl, combine the ground chicken, ground sausage, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, black pepper, and chopped parsley. Mix gently with your hands until just combined; overmixing can make the meatballs tough.
3. Shape the mixture into 1-inch balls, rolling them gently between your palms. For uniform cooking, try to make them all the same size.
4. Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Brown them on all sides, about 2 minutes per side, to develop flavor.
5. Transfer the browned meatballs to a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until they reach an internal temperature of 165°F (74°C).
6. Let the meatballs rest for 5 minutes before serving. This allows the juices to redistribute, ensuring they’re moist and flavorful.

Unassuming yet utterly satisfying, these meatballs boast a tender interior with a slightly crispy exterior. Serve them over a bed of creamy polenta or tucked into a crusty roll for a hearty sandwich.

Chicken and Sausage Stir-Fry

Comfort comes in many forms, and today, it arrives in the sizzle of chicken and sausage mingling in a pan, a simple stir-fry that promises warmth and satisfaction with every bite. This dish, with its humble beginnings, transforms into a vibrant meal, perfect for those evenings when time and heart seek solace in the kitchen.

Ingredients

• 1 lb chicken breast, thinly sliced (for quicker cooking)
• 1/2 lb smoked sausage, sliced (or any preferred sausage)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup bell peppers, sliced (mix colors for visual appeal)
• 1/2 cup onion, thinly sliced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best for aroma)
• 1 tbsp soy sauce (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/4 tsp red pepper flakes (optional, for heat)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken slices to the skillet, spreading them out to ensure even cooking. Cook for 4-5 minutes until lightly browned, stirring occasionally.
3. Push chicken to one side of the skillet, add sausage slices to the other side. Cook sausage for 2-3 minutes until edges crisp, then mix with chicken.
4. Add bell peppers and onion to the skillet. Stir-fry for 3-4 minutes until vegetables soften but retain some crunch.
5. Stir in minced garlic, soy sauce, black pepper, and red pepper flakes if using. Cook for 1 minute more, allowing flavors to meld.
6. Remove from heat and let sit for 2 minutes before serving to allow juices to redistribute.

Delight in the contrast of textures, from the tender chicken to the crisp vegetables, all brought together by the smoky sausage. Serve over a bed of steamed rice or wrap in warm tortillas for a playful twist on taco night.

Chicken and Sausage Pot Pie

Remembering the warmth of a kitchen filled with the aroma of comfort, this dish brings together the hearty flavors of chicken and sausage in a tender, flaky crust. It’s a meal that whispers of home, of slow Sundays and shared stories around the table.

Ingredients

• 2 cups all-purpose flour (for a lighter crust, substitute half with cake flour)
• 1/2 cup unsalted butter, chilled and cubed (keep cold until use for flakier crust)
• 1/2 tsp salt (adjust to taste)
• 6 tbsp ice water (add gradually until dough comes together)
• 1 lb chicken breast, diced (for quicker cooking, cut into even pieces)
• 1/2 lb smoked sausage, sliced (andouille adds a nice kick)
• 1 cup diced carrots (about 2 medium, peel for smoother texture)
• 1 cup frozen peas (thawed to prevent sogginess)
• 2 cups chicken broth (low sodium preferred to control saltiness)
• 1/2 cup heavy cream (for richer filling, half-and-half works too)
• 2 tbsp olive oil (or any neutral oil for sautéing)
• 1 tsp thyme (fresh or dried, adjust to taste)

Instructions

1. In a large bowl, mix flour and salt. Add chilled butter cubes, using your fingers to press them into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
3. Preheat oven to 375°F. Heat olive oil in a large skillet over medium heat. Add chicken and sausage, cooking until lightly browned, about 5 minutes.
4. Add carrots and peas, sautéing for another 3 minutes until vegetables begin to soften.
5. Pour in chicken broth and heavy cream, stirring to combine. Sprinkle thyme over the mixture. Simmer for 10 minutes until slightly thickened.
6. Roll out the chilled dough on a floured surface to fit your pie dish. Transfer the filling into the dish, then cover with the dough, crimping the edges to seal.
7. Cut a few slits in the top crust to allow steam to escape. Bake for 35-40 minutes, until the crust is golden and the filling is bubbly.

Flaky and rich, each bite of this pot pie offers a comforting blend of creamy filling and crisp crust. Serve it straight from the oven, with a side of crisp green salad to cut through the richness, for a meal that feels like a hug.

Chicken and Sausage Kebabs

Now, as the early morning light filters through the kitchen window, there’s something comforting about the thought of preparing Chicken and Sausage Kebabs. It’s a dish that brings together the smoky richness of sausage with the tender, juicy appeal of chicken, all threaded onto skewers for a meal that’s as fun to make as it is to eat.

Ingredients

• 1 lb chicken breast, cut into 1-inch cubes (for even cooking)
• 1 lb smoked sausage, sliced into 1/2-inch pieces (andouille adds a nice kick)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp smoked paprika (adjust to taste)
• 1 tsp garlic powder (for a hint of warmth)
• Salt and pepper (to season)
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes to prevent burning)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean to prevent sticking.
2. In a large bowl, toss the chicken cubes and sausage slices with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
3. Thread the chicken and sausage alternately onto the skewers, leaving a small space between each piece for even cooking.
4. Place the kebabs on the grill, cooking for about 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F and the sausage is nicely charred.
5. Let the kebabs rest for 3 minutes off the grill before serving to allow the juices to redistribute.

So, when you bite into these kebabs, the first thing you’ll notice is the perfect contrast between the smoky sausage and the succulent chicken. Serve them over a bed of fluffy couscous or alongside a crisp, green salad for a meal that’s as vibrant as it is satisfying.

Chicken and Sausage Alfredo

Venturing into the kitchen on a quiet evening, the thought of a creamy, comforting dish like Chicken and Sausage Alfredo feels like a warm embrace. It’s a dish that marries the heartiness of sausage with the tender subtlety of chicken, all swathed in a rich, velvety Alfredo sauce.

Ingredients

• 2 cups heavy cream (for a lighter version, half-and-half can be used)
• 1 lb chicken breast, cubed (thighs offer more flavor)
• 1 lb Italian sausage, casings removed (spicy or mild, based on preference)
• 3 cloves garlic, minced (fresh is best for vibrant flavor)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp unsalted butter (or olive oil for a different note)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 lb fettuccine pasta (or any pasta of choice)
• 1 tbsp olive oil (for cooking the chicken and sausage)

Instructions

1. In a large pot, bring salted water to a boil over high heat for the pasta.
2. While waiting for the water to boil, heat olive oil in a large skillet over medium heat. Add the cubed chicken and cook until no longer pink, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add the Italian sausage. Break it apart with a spoon and cook until browned, about 5 minutes. Drain excess fat if necessary.
4. Add the minced garlic to the skillet with the sausage and cook for 1 minute until fragrant.
5. Lower the heat to medium-low and add the butter to the skillet. Once melted, pour in the heavy cream, stirring constantly.
6. Gradually add the Parmesan cheese, stirring until the sauce is smooth and begins to thicken, about 3-4 minutes.
7. Return the cooked chicken to the skillet, stirring to coat with the sauce. Season with salt and pepper.
8. Once the pasta is al dente, drain it and add directly to the skillet, tossing to combine with the sauce, chicken, and sausage.
9. Serve hot, garnished with additional Parmesan cheese if desired.

Mellow yet rich, this Chicken and Sausage Alfredo boasts a creamy texture that clings lovingly to each strand of pasta, while the sausage adds a punch of flavor that elevates the dish. Consider serving it with a side of crusty bread to soak up every last bit of sauce, turning a simple meal into a memorable feast.

Chicken and Sausage Soup

Perhaps there’s no better way to welcome the subtle shift of seasons than with a bowl of Chicken and Sausage Soup, a dish that wraps you in warmth with every spoonful, blending the hearty with the delicate in a symphony of flavors.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb chicken thighs, diced (for richer flavor)
• 1/2 lb smoked sausage, sliced (adjust thickness to preference)
• 1 cup diced onions (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best)
• 4 cups chicken broth (low sodium recommended)
• 1 cup diced carrots (for a pop of color)
• 1 cup diced celery (adds crunch)
• 1 tsp dried thyme (or fresh if available)
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced chicken thighs, cooking until lightly browned, approximately 5 minutes, stirring occasionally.
3. Introduce sliced sausage to the pot, cooking for another 3 minutes to release its flavors.
4. Stir in diced onions and minced garlic, sautéing until onions are translucent, about 4 minutes.
5. Pour in chicken broth, scraping the bottom of the pot to deglaze and incorporate all the flavors.
6. Add diced carrots, celery, and dried thyme, bringing the mixture to a gentle boil.
7. Reduce heat to low, cover, and simmer for 20 minutes, allowing the vegetables to soften and flavors to meld.
8. Season with salt and pepper, tasting and adjusting as needed for balance.

Might this soup surprise you with its depth, the smokiness of the sausage playing off the tender chicken, all in a broth that’s both light and comforting. Serve it with a crusty bread for dipping, or over a scoop of steamed rice to make it a meal that lingers in memory.

Chicken and Sausage Casserole

Yesterday, as the evening light faded, I found myself craving something hearty yet simple, a dish that would fill the kitchen with warmth and the air with savory aromas. It was then that I decided to prepare a comforting chicken and sausage casserole, a meal that promises both nourishment and a touch of indulgence.

Ingredients

• 2 cups diced chicken breast (pre-cooked, for quicker assembly)
• 1 cup sliced smoked sausage (andouille adds a nice kick)
• 1 cup uncooked white rice (long grain works best)
• 2 cups chicken broth (low sodium, to control saltiness)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup diced onions (yellow for sweetness)
• 1/2 cup diced bell peppers (any color, for crunch)
• 1 tsp garlic powder (or fresh minced garlic for more punch)
• 1/2 tsp dried thyme (adjust to taste)
• Salt and pepper (to taste, but be mindful of the sausage’s saltiness)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat olive oil in a large skillet over medium heat, then sauté onions and bell peppers until soft, about 5 minutes.
3. Add the sliced sausage to the skillet, cooking until lightly browned, roughly 3 minutes per side.
4. Stir in the diced chicken, garlic powder, dried thyme, salt, and pepper, mixing well to combine all flavors.
5. Transfer the mixture to a casserole dish, spreading it evenly across the bottom.
6. Pour the uncooked rice over the meat mixture, then gently pour the chicken broth over everything, ensuring the rice is submerged.
7. Cover the dish with aluminum foil and bake for 45 minutes, or until the rice is tender and has absorbed all the liquid.
8. Remove the foil and bake for an additional 5 minutes to allow the top to slightly crisp.
9. Let the casserole sit for 5 minutes before serving to allow the flavors to meld beautifully.

Brimming with the smoky richness of sausage and the tender succulence of chicken, this casserole is a symphony of textures and flavors. Serve it with a crisp green salad or a slice of crusty bread to soak up every last bit of its deliciousness.

Chicken and Sausage Tacos

Today feels like one of those days where the kitchen calls for something comforting yet uncomplicated, a dish that wraps you in warmth with every bite. Chicken and sausage tacos, with their hearty fillings and vibrant toppings, are just the kind of meal to turn an ordinary evening into something a little more special.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (for tenderness)
• 1/2 lb smoked sausage, sliced into 1/4-inch rounds (andouille adds a nice kick)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (yellow for sweetness)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp ground cumin (toast lightly for depth)
• 1/2 tsp smoked paprika (for a hint of smokiness)
• 8 small corn tortillas (warmed for flexibility)
• Fresh cilantro, chopped (for a bright finish)
• Lime wedges (for squeezing)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion to the skillet, cooking until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic, ground cumin, and smoked paprika, cooking until fragrant, about 1 minute.
4. Increase heat to medium-high, add chicken pieces, and cook until no longer pink, about 5 minutes, turning pieces for even browning.
5. Add sliced sausage to the skillet, cooking until lightly browned, about 3 minutes, stirring occasionally.
6. Reduce heat to low, cover, and let the mixture simmer for 10 minutes to meld flavors, stirring once halfway through.
7. While the mixture simmers, warm corn tortillas in a dry skillet over medium heat for about 30 seconds per side, then keep wrapped in a clean towel.
8. Divide the chicken and sausage mixture evenly among the warmed tortillas.
9. Garnish with chopped cilantro and serve with lime wedges on the side.

Zesty and satisfying, these tacos balance the smokiness of the sausage with the tender juiciness of the chicken, all brightened by a squeeze of lime. Try serving them with a side of pickled red onions for an extra layer of flavor and crunch.

Chicken and Sausage Pizza

Now, as the early morning light filters through the kitchen window, there’s something comforting about the thought of a Chicken and Sausage Pizza. It’s a dish that brings together the hearty flavors of seasoned chicken and savory sausage, all atop a crispy, golden crust. Perfect for those moments when you crave something both familiar and a little indulgent.

Ingredients

• 1 lb pizza dough (store-bought or homemade for a personal touch)
• 1/2 cup pizza sauce (homemade or your favorite brand)
• 1 cup cooked chicken, shredded (leftover rotisserie chicken works wonderfully)
• 1/2 cup Italian sausage, cooked and crumbled (mild or hot, depending on your preference)
• 2 cups mozzarella cheese, shredded (for that perfect melt)
• 1 tbsp olive oil (or any neutral oil, for brushing the crust)
• 1/2 tsp garlic powder (adjust to taste)
• 1/4 tsp red pepper flakes (optional, for a bit of heat)

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up, ensuring a crispy crust.
2. On a floured surface, roll out the pizza dough to your desired thickness, about 12 inches in diameter for a standard crust.
3. Lightly brush the edges of the dough with olive oil to achieve a golden, crispy crust.
4. Spread the pizza sauce evenly over the dough, leaving a small border for the crust.
5. Evenly distribute the shredded chicken and crumbled sausage over the sauce.
6. Sprinkle the shredded mozzarella cheese over the toppings, covering them completely.
7. Season with garlic powder and red pepper flakes, if using, for added flavor.
8. Carefully transfer the pizza to the preheated pizza stone or baking sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
9. Let the pizza cool for a few minutes before slicing to allow the cheese to set.

Let this Chicken and Sausage Pizza be a reminder of how simple ingredients can come together to create something truly special. The crispy crust, melty cheese, and the savory combination of chicken and sausage make each bite a delight. Serve it with a side of garlic knots or a fresh salad for a complete meal that’s sure to satisfy.

Chicken and Sausage Lasagna

Gently, the aroma of simmering tomatoes and herbs fills the kitchen, a comforting prelude to the layers of flavor waiting in this Chicken and Sausage Lasagna. It’s a dish that marries the heartiness of sausage with the subtlety of chicken, all nestled between tender sheets of pasta.

Ingredients

• 1 lb ground chicken (for a lighter touch, or substitute with turkey)
• 1 lb Italian sausage, casings removed (spicy or mild, to your preference)
• 9 lasagna noodles (no-boil variety saves time)
• 24 oz marinara sauce (homemade or your favorite jarred brand)
• 15 oz ricotta cheese (whole milk for creaminess)
• 2 cups shredded mozzarella cheese (freshly shredded melts better)
• 1/2 cup grated Parmesan cheese (for a salty, nutty finish)
• 1 egg (helps bind the ricotta layer)
• 1 tbsp olive oil (or any neutral oil for sautéing)
• 2 cloves garlic, minced (fresh is best for vibrant flavor)
• 1 tsp dried basil (or 1 tbsp fresh, finely chopped)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring even cooking throughout.
2. Heat olive oil in a large skillet over medium heat, then add minced garlic, sautéing until fragrant, about 30 seconds.
3. Add ground chicken and Italian sausage to the skillet, breaking apart with a spoon, and cook until no pink remains, approximately 8 minutes. Tip: Draining excess fat ensures a less greasy lasagna.
4. Stir in marinara sauce, dried basil, salt, and pepper, then simmer for 5 minutes to meld flavors.
5. In a separate bowl, mix ricotta cheese, egg, and half of the Parmesan cheese until well combined. Tip: Letting the mixture sit for a few minutes thickens it slightly for easier spreading.
6. Spread a thin layer of the meat sauce in the bottom of a 9×13 inch baking dish, then top with 3 lasagna noodles.
7. Layer half of the ricotta mixture over the noodles, followed by a third of the mozzarella cheese, then half of the remaining meat sauce. Repeat layers once more, finishing with a final layer of noodles, the rest of the meat sauce, and the remaining mozzarella and Parmesan cheeses. Tip: Covering with foil for the first 25 minutes prevents excessive browning.
8. Bake uncovered for an additional 15 minutes, or until the cheese is bubbly and slightly golden.
9. Let the lasagna rest for 10 minutes before slicing, allowing layers to set for cleaner cuts.

Perfectly, the lasagna emerges with a golden cheese crust, giving way to layers of creamy ricotta and savory meat. Serve it with a crisp green salad or garlic bread to round out the meal.

Chicken and Sausage Curry

Yesterday, as the evening light faded, I found myself craving something deeply comforting yet vibrant, a dish that could bridge the gap between the familiar and the exotic. That’s when the idea of a Chicken and Sausage Curry came to mind, a melody of spices and textures that promises warmth with every bite.

Ingredients

• 1 lb chicken thighs, cut into bite-sized pieces (bone-in for more flavor)
• 1/2 lb smoked sausage, sliced (andouille adds a nice kick)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 large onion, diced (yellow for sweetness)
• 3 garlic cloves, minced (fresh is best)
• 1 tbsp curry powder (adjust to taste)
• 1 can (14 oz) coconut milk (full-fat for creaminess)
• 1 cup chicken broth (low-sodium recommended)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and curry powder, cooking until fragrant, about 1 minute. Tip: Toasting the spices releases their flavors.
4. Add the chicken pieces, browning them on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
5. Mix in the sliced sausage, cooking for another 2 minutes to lightly brown.
6. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a simmer.
7. Reduce heat to low, cover, and let it simmer for 25 minutes. Tip: Stir occasionally to prevent sticking.
8. After 25 minutes, uncover and simmer for an additional 10 minutes to thicken the sauce slightly.
9. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.

Silky from the coconut milk with a gentle heat that builds, this curry is a hug in a bowl. Serve it over a mound of jasmine rice or with a side of naan to soak up every last drop of the flavorful sauce.

Chicken and Sausage Breakfast Hash

Lazy mornings call for something hearty and comforting, a dish that feels like a warm hug on a plate. This Chicken and Sausage Breakfast Hash is just that, a simple yet satisfying meal to start your day with.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 lb chicken breast, diced (for quicker cooking)
• 1/2 lb smoked sausage, sliced (adjust to taste)
• 2 cups potatoes, diced (Yukon Gold recommended for creaminess)
• 1/2 cup onion, diced (yellow or white for sweetness)
• 1/2 cup bell pepper, diced (any color for vibrancy)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 tsp paprika (for a smoky hint)
• 2 eggs (optional, for serving)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced chicken breast to the skillet, seasoning with half the salt and pepper. Cook until no longer pink, about 5 minutes, stirring occasionally.
3. Push chicken to one side of the skillet. Add sliced sausage, cooking until lightly browned, about 3 minutes.
4. Add potatoes, onion, and bell pepper to the skillet, sprinkling the remaining salt, pepper, and paprika over the top. Stir to combine.
5. Cover and cook for 10 minutes, stirring occasionally, until potatoes are tender. If potatoes stick, add a splash of water.
6. Uncover and cook for an additional 5 minutes to crisp the potatoes, stirring once or twice.
7. For a richer dish, make two wells in the hash and crack an egg into each. Cover and cook until eggs are set to your liking, about 3-5 minutes.

With its crispy edges and tender centers, this hash is a delightful contrast of textures. The smoky sausage and sweet peppers play off each other beautifully, making it a versatile base for your favorite breakfast toppings. Try serving it with a dollop of sour cream or a sprinkle of fresh herbs for an extra touch of brightness.

Conclusion

Just like that, you’ve got 21 mouthwatering chicken and sausage recipes to spice up any meal! Whether you’re cooking for a cozy family dinner or a big gathering, there’s something here for everyone. We’d love to hear which dishes become your favorites—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos