24 Delicious Ground Chicken Sausage Savory Recipes

Feeling stuck in a dinner rut? Ground chicken sausage is here to save the day with its versatility and delicious flavor! Whether you’re craving quick weeknight meals, cozy comfort food, or something new to spice up your menu, we’ve got you covered. Dive into our roundup of 24 Delicious Ground Chicken Sausage Savory Recipes and discover your next family favorite. Let’s get cooking!

Spicy Ground Chicken Sausage Pasta

Sometimes, all I crave is a dish that packs a punch, both in flavor and simplicity. That’s how this Spicy Ground Chicken Sausage Pasta came to be—a weeknight hero in my kitchen, blending heat, heartiness, and a whole lot of love.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that fruity depth)
• 1 lb ground chicken sausage (I love the spicy variety for an extra kick)
• 3 cloves garlic, minced (because more garlic is always better)
• 1/2 tsp red pepper flakes (adjust based on your heat tolerance)
• 1 can (14.5 oz) diced tomatoes, undrained (they add the perfect acidity)
• 1/2 cup heavy cream (for that luxurious texture)
• 8 oz penne pasta (or any short pasta you have on hand)
• Salt to taste (I start with 1/2 tsp and adjust from there)
• Fresh basil, chopped (for a bright finish)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the ground chicken sausage, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Stir in the garlic and red pepper flakes, cooking for another minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Pour in the diced tomatoes with their juice and bring the mixture to a simmer. Let it cook for 10 minutes to meld the flavors.
5. Meanwhile, cook the penne pasta according to package instructions until al dente. Tip: Reserve 1/2 cup of pasta water before draining, in case you need to loosen the sauce.
6. Reduce the heat to low and stir in the heavy cream, letting the sauce thicken slightly, about 2 minutes.
7. Add the drained pasta to the skillet, tossing to coat evenly. If the sauce seems too thick, add a splash of the reserved pasta water.
8. Season with salt as needed and garnish with fresh basil before serving. Tip: Letting the pasta sit for a couple of minutes before serving allows the flavors to deepen.

With each bite, you’ll notice the creamy sauce clinging to the pasta, the spicy sausage offering a warm heat, and the fresh basil cutting through the richness. Try serving it with a sprinkle of Parmesan and a side of crusty bread to soak up every last bit of sauce.

Ground Chicken Sausage and Veggie Stir Fry

Very few dishes can claim the versatility and ease of a good stir fry, and this Ground Chicken Sausage and Veggie Stir Fry is no exception. I stumbled upon this recipe during a hectic weeknight when time was of the essence, and it’s been a staple in my kitchen ever since. The combination of savory sausage with crisp vegetables is a match made in heaven, and the best part? It’s customizable to whatever veggies you have on hand.

Ingredients

• 1 lb ground chicken sausage (I love using a spicy variety for an extra kick)
• 2 tbsp extra virgin olive oil (my go-to for its flavor and health benefits)
• 1 red bell pepper, sliced (adds a sweet crunch)
• 1 cup broccoli florets (fresh is best, but frozen works in a pinch)
• 1 medium zucchini, sliced (I prefer it with the skin on for color)
• 2 cloves garlic, minced (because what’s a stir fry without garlic?)
• 1 tbsp soy sauce (low sodium is my preference)
• 1 tsp ginger, grated (fresh ginger makes all the difference)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the ground chicken sausage to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
3. Tip: Don’t overcrowd the skillet to ensure the sausage gets a nice sear.
4. Add the minced garlic and grated ginger to the skillet, stirring constantly for about 30 seconds until fragrant.
5. Tip: Keep the garlic moving to prevent it from burning.
6. Toss in the sliced red bell pepper, broccoli florets, and zucchini. Stir fry for 4-5 minutes until the vegetables are tender-crisp.
7. Pour the soy sauce over the mixture, stirring well to combine. Cook for an additional 1-2 minutes to let the flavors meld.
8. Tip: Taste a piece of vegetable to check for doneness; it should be crisp but not raw.

Best served hot, this stir fry boasts a delightful contrast of textures from the juicy sausage to the crisp-tender vegetables. For a creative twist, serve it over a bed of quinoa or brown rice, or wrap it in lettuce leaves for a low-carb option.

Cheesy Ground Chicken Sausage Stuffed Peppers

Kicking off the week with a dish that’s as colorful as it is comforting, these Cheesy Ground Chicken Sausage Stuffed Peppers have become a staple in my kitchen. It’s the perfect blend of savory, cheesy, and slightly spicy, making it a hit for both weeknight dinners and impromptu gatherings.

Ingredients

• 4 large bell peppers (I love using a mix of red and yellow for a pop of color)
• 1 lb ground chicken sausage (the spicy variety adds a nice kick)
• 1 cup cooked quinoa (for a healthier twist, but rice works too)
• 1 cup shredded mozzarella cheese (because more cheese is always better)
• 1/2 cup marinara sauce (homemade or store-bought, your choice)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp garlic powder (for that essential flavor depth)
• Salt and pepper to taste (though I’m generous with the pepper)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking the peppers.
2. Cut the tops off the bell peppers and remove the seeds and membranes. A small paring knife works wonders here.
3. Heat the olive oil in a large skillet over medium heat. Add the ground chicken sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
4. Stir in the cooked quinoa, marinara sauce, garlic powder, salt, and pepper. Let the mixture simmer for 2-3 minutes to blend the flavors.
5. Stuff each bell pepper with the sausage mixture, packing it in tightly. Top each with a generous amount of mozzarella cheese.
6. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden.
7. Let them cool for a few minutes before serving. The cheese will be stretchy, and the peppers will have a slight crunch, offering a delightful contrast.

Zesty and satisfying, these stuffed peppers are a testament to how simple ingredients can come together to create something extraordinary. Serve them with a side of garlic bread to soak up any extra sauce, or enjoy them as is for a low-carb option.

Ground Chicken Sausage Breakfast Scramble

Craving something hearty yet easy to whip up on a busy morning? I’ve been there, especially on days when I’m rushing to get my kids ready for school. That’s when this Ground Chicken Sausage Breakfast Scramble became my go-to. It’s packed with protein, customizable, and ready in under 20 minutes.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its flavor and health benefits)
• 1/2 lb ground chicken sausage (I love the mild Italian variety for this)
• 4 large eggs (I prefer room temp eggs here for even cooking)
• 1/4 cup diced bell peppers (any color works, but I’m partial to red for sweetness)
• 1/4 cup diced onions
• Salt and pepper to taste (I always grind mine fresh)
• 1/4 cup shredded cheddar cheese (because everything’s better with cheese, right?)

Instructions

1. Heat the olive oil in a non-stick skillet over medium heat (about 350°F) until shimmering.
2. Add the ground chicken sausage, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Toss in the diced bell peppers and onions. Sauté until they’re just soft, about 3 minutes. Tip: Stir occasionally to prevent burning.
4. In a bowl, whisk the eggs with a pinch of salt and pepper. Pour over the sausage and veggies in the skillet.
5. Gently stir the mixture until the eggs are softly set, about 2 minutes. Tip: Remove from heat just before they’re fully cooked; they’ll finish from residual heat.
6. Sprinkle the shredded cheddar cheese on top. Cover the skillet for 1 minute to let the cheese melt.

Kind of magical how this scramble comes together, isn’t it? The eggs are fluffy, the sausage adds a savory depth, and the melted cheese brings it all home. Serve it straight from the skillet with a side of toast or wrap it in a tortilla for an on-the-go breakfast burrito.

Ground Chicken Sausage and Mushroom Risotto

Craving something creamy yet hearty for dinner last night, I decided to whip up a dish that combines the earthy flavors of mushrooms with the subtle spice of ground chicken sausage. It’s a risotto that feels like a hug in a bowl, perfect for those evenings when you want comfort without the heaviness.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for almost everything)
• 1 lb ground chicken sausage (I love the mild Italian variety for this)
• 8 oz cremini mushrooms, sliced (baby bellas work great too)
• 1 small onion, finely diced (white or yellow, whatever’s on hand)
• 2 cloves garlic, minced (because more garlic is always better)
• 1 cup Arborio rice (don’t substitute, it’s key for that creamy texture)
• 4 cups chicken stock, kept warm (homemade if you have it, but store-bought is fine)
• 1/2 cup dry white wine (a splash for the risotto, the rest for the chef)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp unsalted butter (because butter makes everything better)
• Salt and freshly ground black pepper (to taste, but be generous)
• 1/4 cup chopped fresh parsley (for that fresh pop of color and flavor)

Instructions

1. Heat the olive oil in a large, deep skillet over medium heat. Add the ground chicken sausage, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
2. Add the mushrooms, onion, and garlic to the skillet. Cook, stirring occasionally, until the vegetables are softened and the mushrooms have released their moisture, about 8 minutes. Tip: Season each layer as you go for maximum flavor.
3. Stir in the Arborio rice, coating it well with the oil and juices in the pan. Toast the rice for 2 minutes, until the edges become slightly translucent.
4. Pour in the white wine, stirring constantly until it’s fully absorbed by the rice. This deglazes the pan and adds a lovely depth of flavor.
5. Begin adding the warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 20 minutes. Tip: Keep the stock warm to maintain the cooking temperature.
6. Once the rice is creamy and al dente, remove the skillet from the heat. Stir in the Parmesan cheese and butter until melted and fully incorporated. Season with salt and pepper to taste.
7. Garnish with chopped fresh parsley and serve immediately, with extra Parmesan on the side for those who can’t resist.

Now, this risotto is a masterpiece of creamy texture with each grain of rice perfectly cooked, enveloping the savory bits of sausage and mushrooms. Serve it with a crisp green salad or some crusty bread to soak up every last bit of that deliciousness.

Ground Chicken Sausage Tacos with Avocado Crema

Very few things bring me as much joy as a taco night, especially when it involves something a little different like ground chicken sausage. It’s a twist that keeps taco Tuesdays exciting in my household, and I’m thrilled to share this recipe with you.

Ingredients

• 1 lb ground chicken sausage (I love the extra flavor from spicy Italian sausage)
• 8 small corn tortillas (warming them up makes all the difference)
• 1 ripe avocado (because who can resist avocado crema?)
• 1/2 cup sour cream (full fat for that creamy dreaminess)
• 1 lime, juiced (freshly squeezed, please)
• 1/4 cup chopped cilantro (it’s not just a garnish, folks)
• 1/2 tsp garlic powder (a little goes a long way)
• Salt to taste (I’m generous here)
• 1 tbsp olive oil (extra virgin is my kitchen staple)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the ground chicken sausage to the skillet, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. While the sausage cooks, mash the avocado in a bowl and mix with sour cream, lime juice, cilantro, garlic powder, and salt. Tip: For a smoother crema, blend the ingredients.
4. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side. Tip: Keep them wrapped in a towel to stay warm.
5. Assemble the tacos by dividing the sausage among the tortillas and topping with avocado crema.

What makes these tacos stand out is the creamy avocado crema against the spicy, savory sausage. Serve them with a side of pickled onions for an extra crunch and tang.

Ground Chicken Sausage and Spinach Stuffed Shells

Very few dishes manage to strike the perfect balance between comfort and nutrition quite like stuffed shells do. I remember the first time I swapped out traditional beef for ground chicken sausage in this recipe; the lighter yet equally flavorful twist was an instant hit in my household.

Ingredients

• 12 oz ground chicken sausage (I love using a spicy variety for an extra kick)
• 10 oz frozen spinach, thawed and squeezed dry (trust me, squeezing out the water is key)
• 15 oz ricotta cheese (full-fat for that creamy texture we all crave)
• 1 large egg (room temperature eggs blend more smoothly)
• 1/2 cup grated Parmesan cheese (plus extra for sprinkling on top)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp salt (I always use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, if you have it)
• 12 oz jumbo pasta shells (about 24 shells)
• 24 oz marinara sauce (homemade or store-bought, no judgment here)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready when you are.
2. Bring a large pot of salted water to a boil and cook the jumbo shells according to package instructions until al dente, about 9 minutes. Tip: Stir occasionally to prevent sticking.
3. While the shells cook, heat olive oil in a skillet over medium heat and sauté the ground chicken sausage until fully cooked, about 5 minutes. Tip: Break it into small pieces as it cooks for even browning.
4. In a large bowl, mix together the cooked sausage, spinach, ricotta, egg, Parmesan, garlic powder, salt, and pepper until well combined. Tip: Let the sausage cool slightly before mixing to prevent the egg from scrambling.
5. Drain the cooked shells and let them cool just enough to handle. Gently stuff each shell with the sausage and spinach mixture.
6. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. Arrange the stuffed shells in the dish and cover with the remaining sauce.
7. Sprinkle additional Parmesan cheese over the top for a golden, cheesy crust.
8. Bake uncovered for 25 minutes, or until the sauce is bubbly and the cheese is lightly browned.

Mouthwatering doesn’t even begin to describe these stuffed shells. The creamy ricotta and spicy sausage filling pairs perfectly with the tangy marinara, while the spinach adds a pop of color and nutrition. Serve them straight from the oven with a side of garlic bread for a meal that’s sure to impress.

Ground Chicken Sausage Pizza with Caramelized Onions

This Ground Chicken Sausage Pizza with Caramelized Onions is a game-changer for weeknight dinners. Trust me, the combination of savory sausage and sweet onions will have everyone asking for seconds.

Ingredients

• 1 lb ground chicken sausage (I love using a spicy variety for an extra kick)
• 1 large onion, thinly sliced (sweet onions work best here)
• 1 tbsp extra virgin olive oil (my go-to for richness)
• 1 cup shredded mozzarella cheese (because more cheese is always better)
• 1 pre-made pizza dough (homemade is great, but store-bought saves time)
• 1/2 cup tomato sauce (I prefer a chunky, herby sauce)
• 1 tsp dried oregano (for that classic pizza flavor)
• 1/2 tsp red pepper flakes (optional, but highly recommended)

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s hot enough for a crispy crust.
2. Heat olive oil in a skillet over medium heat, add the sliced onions, and cook until golden and caramelized, about 15 minutes. Stir occasionally to prevent burning.
3. In the same skillet, brown the ground chicken sausage over medium-high heat, breaking it into small pieces, until fully cooked, about 8 minutes. Drain any excess fat.
4. Roll out the pizza dough on a floured surface to your desired thickness. Transfer to a baking sheet or pizza stone.
5. Spread tomato sauce evenly over the dough, leaving a small border for the crust. Sprinkle with oregano and red pepper flakes.
6. Top with the cooked sausage, caramelized onions, and shredded mozzarella cheese.
7. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
8. Let the pizza cool for a couple of minutes before slicing. This helps the toppings set and makes slicing easier.

The crispy crust paired with the juicy sausage and sweet onions creates a perfect bite. Try serving it with a side of arugula salad for a fresh contrast.

Ground Chicken Sausage and Sweet Potato Hash

Good morning, everyone! There’s something incredibly satisfying about a dish that’s both hearty and healthy, especially when it’s as easy to make as this Ground Chicken Sausage and Sweet Potato Hash. It’s become my go-to breakfast on busy mornings, and I love how the flavors meld together in the skillet.

Ingredients

• 1 lb ground chicken sausage (I like mine with a bit of fennel for that classic Italian flavor)
• 2 medium sweet potatoes, diced into 1/2-inch cubes (peeling is optional, but I love the extra texture and nutrients from the skin)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1/2 tsp smoked paprika (it adds a wonderful depth of flavor)
• Salt and pepper to taste (I’m generous with the pepper for a little kick)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1/4 cup chicken broth (for deglazing the pan and adding moisture)
• 2 eggs (room temperature eggs blend better, in my experience)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced sweet potatoes to the skillet, spreading them out in an even layer. Let them cook undisturbed for 5 minutes to get a nice sear.
3. Sprinkle the smoked paprika, salt, and pepper over the sweet potatoes, then stir to coat evenly. Cook for another 10 minutes, stirring occasionally, until the potatoes are tender.
4. Push the sweet potatoes to one side of the skillet and add the ground chicken sausage. Break it apart with a spatula and cook until no longer pink, about 5 minutes.
5. Add the minced garlic to the skillet and stir everything together, cooking for 1 minute until fragrant.
6. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
7. Make two wells in the hash and crack an egg into each. Cover the skillet and cook for 3-4 minutes, or until the eggs are set to your liking.

Best served straight from the skillet, this hash is a beautiful mix of savory, sweet, and slightly spicy flavors. The eggs add a creamy texture that pairs perfectly with the crispy sweet potatoes and juicy sausage. Try topping it with avocado slices or a sprinkle of fresh herbs for an extra touch of freshness.

Ground Chicken Sausage Meatballs in Marinara Sauce

Remember those lazy Sunday afternoons when the only thing that could pull you out of your comfort zone was the aroma of something delicious simmering on the stove? That’s exactly what these Ground Chicken Sausage Meatballs in Marinara Sauce bring to mind—comfort, simplicity, and a whole lot of flavor.

Ingredients

• 1 lb ground chicken sausage (I love the extra flavor it adds compared to regular ground chicken)
• 1/2 cup breadcrumbs (I always keep a stash in the freezer for moments like this)
• 1/4 cup grated Parmesan cheese (the real deal, please)
• 1 large egg (room temperature eggs blend better, in my experience)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tsp dried oregano (fresh is great, but dried works perfectly here)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground, if you can)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 24 oz marinara sauce (homemade or your favorite store-bought brand)

Instructions

1. In a large bowl, combine the ground chicken sausage, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and black pepper. Mix until just combined—overmixing can make the meatballs tough.
2. Shape the mixture into 1-inch meatballs. A small cookie scoop works wonders here for uniform size.
3. Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes per side, or until golden brown.
4. Pour the marinara sauce over the meatballs, reduce the heat to low, and simmer for 15 minutes, covered. This lets the flavors meld beautifully.
5. Uncover and simmer for an additional 5 minutes to slightly thicken the sauce.

Perfectly tender with a slight crisp from the browning, these meatballs are a dream when served over a bed of spaghetti or tucked into a crusty sub roll. The marinara sauce, rich and slightly sweet, clings to every nook and cranny, making each bite a little taste of heaven.

Ground Chicken Sausage and Kale Soup

Believe it or not, this Ground Chicken Sausage and Kale Soup was born out of a desperate need to clean out my fridge last week. It’s now a staple in my kitchen, especially during those chilly evenings when only a hearty soup will do.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for almost everything)
• 1 lb ground chicken sausage (I love the spicy variety for an extra kick)
• 1 large onion, diced (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (because what’s soup without garlic?)
• 6 cups chicken broth (homemade if you have it, but store-bought works just fine)
• 1 bunch kale, stems removed and leaves chopped (I sometimes use lacinato kale for its tenderness)
• 1 can (15 oz) cannellini beans, drained and rinsed (for that creamy texture)
• 1 tsp dried thyme (fresh is great, but dried is what I usually have on hand)
• Salt and pepper to taste (I’m generous with the pepper)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the ground chicken sausage, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in the diced onion and minced garlic, cooking until the onion is translucent, about 3 minutes. Tip: Keep the heat medium to avoid burning the garlic.
4. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Tip: Those bits are flavor gold!
5. Add the chopped kale, cannellini beans, and dried thyme. Bring to a simmer.
6. Reduce the heat to low and let the soup simmer for 15 minutes, or until the kale is tender.
7. Season with salt and pepper to taste, then serve hot.

Gorgeous in both flavor and texture, this soup is a beautiful blend of spicy, savory, and slightly sweet. Serve it with a slice of crusty bread for dipping, or top with a sprinkle of grated Parmesan for an extra layer of flavor.

Ground Chicken Sausage and Quinoa Stuffed Zucchini

Kicking off the week with a dish that’s as nutritious as it is delicious, I found myself staring at a pile of zucchini from my garden, wondering how to turn them into a meal that would satisfy my craving for something hearty yet healthy. That’s when the idea of stuffing them with ground chicken sausage and quinoa came to mind—a combo that never fails to impress.

Ingredients

• 4 medium zucchinis (I like them firm and fresh, straight from the garden if possible)
• 1 lb ground chicken sausage (I opt for the spicy variety for an extra kick)
• 1 cup cooked quinoa (I always make a big batch at the start of the week for meals like this)
• 1/2 cup grated Parmesan cheese (the real deal, none of that pre-shredded stuff)
• 1 tbsp extra virgin olive oil (my go-to for almost everything)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1/2 tsp salt (I use sea salt for its subtle flavor)
• 1/4 tsp black pepper (freshly ground, of course)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Cut the zucchinis in half lengthwise and scoop out the centers to create boats, leaving about a 1/4-inch border. Tip: Save the scooped-out zucchini for adding to soups or omelets later.
3. Heat the olive oil in a large skillet over medium heat, then add the ground chicken sausage. Cook until browned, about 5 minutes, breaking it apart as it cooks.
4. Add the minced garlic to the skillet and cook for another minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
5. Remove the skillet from heat and stir in the cooked quinoa, Parmesan cheese, salt, and pepper. Mix well to combine.
6. Spoon the sausage and quinoa mixture into the zucchini boats, packing it down slightly. Tip: Overfilling is fine—the more, the merrier!
7. Bake in the preheated oven for 20-25 minutes, until the zucchinis are tender and the tops are golden brown.

Absolutely delightful, these stuffed zucchinis come out with a perfect balance of textures—creamy quinoa, juicy sausage, and tender zucchini. Serve them with a side of marinara sauce for dipping, or top with a sprinkle of fresh basil for a pop of color and flavor.

Ground Chicken Sausage and Egg Breakfast Muffins

Zesty mornings call for something special, and that’s exactly what these Ground Chicken Sausage and Egg Breakfast Muffins are. I stumbled upon this recipe during a hectic week when I needed something quick, nutritious, and utterly delicious to start my day. Now, it’s a staple in my kitchen, especially when I have guests over.

Ingredients

• 1 lb ground chicken sausage (I love the extra flavor from sage-infused varieties)
• 6 large eggs (room temperature eggs blend better, in my experience)
• 1/2 cup shredded cheddar cheese (sharp cheddar gives a nice kick)
• 1/4 cup diced bell peppers (for a pop of color and crunch)
• 1 tbsp extra virgin olive oil (my go-to for greasing the muffin tin)
• Salt and pepper to taste (I’m generous with the pepper for a bit of heat)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with olive oil.
2. In a skillet over medium heat, cook the ground chicken sausage until browned, about 5 minutes. Drain any excess fat.
3. Whisk the eggs in a large bowl, then stir in the cooked sausage, cheddar cheese, and diced bell peppers. Season with salt and pepper.
4. Evenly distribute the mixture into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes, or until the eggs are set and the tops are lightly golden. A toothpick inserted should come out clean.
6. Let the muffins cool in the tin for 5 minutes before removing. They’ll firm up as they cool, making them easier to handle.

These muffins come out fluffy with a satisfying bite from the sausage and peppers. I love serving them with a side of avocado or a dollop of salsa for an extra flavor boost. Perfect for on-the-go mornings or a leisurely brunch.

Ground Chicken Sausage and Black Bean Chili

After a long day of chasing deadlines and dodging raindrops, nothing comforts me more than a bowl of hearty chili. This Ground Chicken Sausage and Black Bean Chili is my go-to for its rich flavors and the way it makes my kitchen smell like a cozy autumn day, no matter the season.

Ingredients

• 1 lb ground chicken sausage (I love the extra flavor from the sausage, but ground turkey works in a pinch)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 medium onion, diced (because every great dish starts with onion)
• 2 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 1 red bell pepper, diced (adds a sweet crunch)
• 1 can (15 oz) black beans, rinsed and drained (don’t skip rinsing—it makes a difference)
• 1 can (14.5 oz) diced tomatoes (I prefer fire-roasted for a smoky depth)
• 2 cups chicken broth (homemade if you have it, but boxed is fine)
• 1 tbsp chili powder (adjust if you’re sensitive to heat)
• 1 tsp cumin (for that earthy warmth)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the ground chicken sausage, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in the onion, garlic, and red bell pepper, cooking until the vegetables soften, about 4 minutes. Tip: A pinch of salt here helps draw out the moisture and flavors.
4. Mix in the black beans, diced tomatoes, chicken broth, chili powder, and cumin. Bring to a boil, then reduce heat to low.
5. Simmer uncovered for 20 minutes, stirring occasionally. Tip: The chili thickens as it cooks, so keep an eye on it to prevent sticking.
6. Season with salt to taste and serve hot. Relish the robust flavors and tender beans, perfect with a dollop of sour cream or over a baked potato for a twist.

Ground Chicken Sausage and Broccoli Alfredo

Sometimes, all you need is a comforting bowl of pasta to turn your day around. That’s exactly what this Ground Chicken Sausage and Broccoli Alfredo does for me, especially on those busy weeknights when time is tight but cravings are high.

Ingredients

• 1 lb ground chicken sausage – I love the extra flavor it brings compared to plain ground chicken.
• 2 cups broccoli florets – Fresh is best here, but frozen works in a pinch.
• 2 cups heavy cream – For that rich, velvety sauce we all crave.
• 1 cup grated Parmesan cheese – The real deal, please, no green cans here.
• 2 cloves garlic, minced – Because what’s Alfredo without a little garlic?
• 1/2 tsp salt – Just enough to enhance all the flavors.
• 1/4 tsp black pepper – Freshly ground makes a difference.
• 12 oz fettuccine pasta – The classic choice, but feel free to swap with your favorite.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium heat. Add the ground chicken sausage, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Add the minced garlic to the skillet with the sausage and cook for 1 minute until fragrant.
4. Stir in the broccoli florets and cook for another 3-4 minutes, until they start to soften.
5. Pour in the heavy cream, bring to a simmer, and let it cook for 2 minutes to slightly thicken.
6. Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth. Tip: If the sauce is too thick, use the reserved pasta water to thin it out.
7. Add the drained pasta to the skillet, tossing to coat evenly with the sauce. Season with salt and black pepper to taste.

My favorite thing about this dish is how the creamy Alfredo clings to every strand of pasta, with the broccoli adding a nice crunch and the sausage bringing a savory depth. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for the ultimate comfort meal.

Ground Chicken Sausage and Cabbage Stir Fry

Perfect for those nights when you’re craving something hearty yet healthy, this Ground Chicken Sausage and Cabbage Stir Fry has become my go-to. It’s a dish that reminds me of my grandma’s kitchen, where simplicity met flavor in the most comforting ways.

Ingredients

• 1 lb ground chicken sausage (I love the extra kick from spicy Italian sausage)
• 4 cups shredded green cabbage (hand-cut gives the best texture)
• 2 tbsp extra virgin olive oil (my pantry staple for almost everything)
• 1 large onion, thinly sliced (sweet onions work wonders here)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tsp smoked paprika (for that subtle depth)
• Salt and freshly ground black pepper (to season, but measure with your heart)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the ground chicken sausage, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Tip: Don’t stir too often to get a nice sear.
3. Add the sliced onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3 minutes. Tip: Keep the heat medium to avoid burning the garlic.
4. Stir in the shredded cabbage and smoked paprika. Cook, stirring occasionally, until the cabbage is tender but still crisp, about 5 minutes. Tip: A splash of water can help steam the cabbage if it’s sticking.
5. Season with salt and pepper, then give everything a final stir to combine.

Vibrant and packed with flavor, this stir fry is a delightful mix of textures—from the juicy sausage to the crisp-tender cabbage. Serve it over a bed of quinoa for an extra protein boost or enjoy it as is for a low-carb delight.

Ground Chicken Sausage and Lentil Curry

Yesterday, I found myself craving something hearty yet healthy, and that’s when this Ground Chicken Sausage and Lentil Curry came to mind. It’s a dish that perfectly balances protein-packed lentils with the savory goodness of ground chicken sausage, all simmered in a rich, aromatic curry sauce.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb ground chicken sausage (I love the slight spice it adds)
• 1 cup dried green lentils (rinsed and picked over for any stones)
• 1 large onion, diced (I prefer yellow for its sweetness)
• 3 garlic cloves, minced (freshly minced makes all the difference)
• 1 tbsp curry powder (adjust based on your heat preference)
• 1 can (14 oz) coconut milk (full-fat for that creamy texture)
• 2 cups chicken broth (homemade if you have it)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the ground chicken sausage, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in the diced onion and minced garlic, cooking until the onion is translucent, about 3 minutes. Tip: Keep stirring to prevent the garlic from burning.
4. Add the curry powder and stir for 30 seconds to toast the spices, releasing their flavors.
5. Pour in the rinsed lentils, coconut milk, and chicken broth, bringing the mixture to a boil.
6. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender. Tip: Check occasionally and stir to prevent sticking.
7. Season with salt to taste, then serve hot.

Ground Chicken Sausage and Lentil Curry is a dish that’s as comforting as it is flavorful, with the lentils adding a delightful texture contrast to the creamy sauce. Serve it over a bed of steamed rice or with a side of naan bread for a complete meal that’s sure to satisfy.

Ground Chicken Sausage and Cornbread Casserole

Kind of like a hug in a dish, this Ground Chicken Sausage and Cornbread Casserole is my go-to comfort food on busy weeknights. It’s a delightful mix of savory and sweet, with a texture that’s just right—crispy on top, soft in the middle, and packed with flavor in every bite.

Ingredients

• 1 lb ground chicken sausage (I love the extra flavor from spicy Italian sausage, but sweet works just as well)
• 1 cup yellow cornmeal (stone-ground gives the best texture)
• 1 cup all-purpose flour (I sometimes swap half for whole wheat for a nuttier flavor)
• 1 tbsp baking powder (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1 cup buttermilk (room temperature blends more smoothly)
• 1/4 cup honey (local honey adds a lovely floral note)
• 1 large egg (room temperature, as always)
• 1/4 cup melted unsalted butter (plus a bit more for greasing the dish)
• 1 cup corn kernels (fresh or frozen, but thawed if frozen)
• 1/2 cup shredded cheddar cheese (sharp cheddar is my preference for a bit of tang)

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter.
2. In a large skillet over medium heat, cook the ground chicken sausage until browned and no longer pink, about 5-7 minutes. Tip: Break it up as it cooks for even browning.
3. While the sausage cooks, whisk together the cornmeal, flour, baking powder, and salt in a large bowl.
4. In another bowl, mix the buttermilk, honey, egg, and melted butter until well combined.
5. Pour the wet ingredients into the dry and stir until just combined. Tip: Don’t overmix to keep the cornbread tender.
6. Fold in the corn kernels and cooked sausage, then spread the batter into the prepared dish.
7. Sprinkle the shredded cheddar cheese evenly over the top.
8. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Tip: Let it rest for 5 minutes before serving for easier slicing.

The casserole comes out with a beautifully golden crust, a moist interior, and pockets of sweet corn and savory sausage throughout. Serve it with a drizzle of honey or a side of spicy aioli for an extra kick.

Ground Chicken Sausage and Apple Stuffed Acorn Squash

Unbelievably cozy and perfect for a chilly evening, this dish combines the sweetness of apples with the savory depth of ground chicken sausage, all nestled inside a tender acorn squash. I stumbled upon this combination during a last-minute fridge raid, and it’s been a fall favorite ever since.

Ingredients

• 2 medium acorn squashes, halved and seeded (look for ones that stand flat when halved)
• 1 tbsp extra virgin olive oil (my go-to for roasting)
• 1 lb ground chicken sausage (I love the herb-infused ones for extra flavor)
• 1 large apple, diced (Honeycrisp adds a nice sweetness)
• 1/2 cup onion, finely chopped (yellow onions work great here)
• 1/2 tsp dried sage (fresh is fantastic if you have it)
• 1/4 cup grated Parmesan cheese (because cheese makes everything better)
• Salt and pepper to taste (I’m generous with the pepper)

Instructions

1. Preheat your oven to 400°F. This ensures the squash roasts evenly.
2. Brush the inside of each acorn squash half with olive oil and season lightly with salt and pepper. Place them cut-side down on a baking sheet. Roast for 25 minutes until just tender.
3. While the squash roasts, heat a skillet over medium heat. Add the ground chicken sausage, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
4. Add the diced apple and onion to the skillet. Cook for another 5 minutes until the apple softens slightly and the onion becomes translucent.
5. Stir in the sage, and season with salt and pepper. Remove from heat and mix in the Parmesan cheese.
6. Flip the roasted squash halves cut-side up. Divide the sausage mixture evenly among them, packing it in slightly. Return to the oven for 10 minutes until the top is lightly golden.
7. Let the stuffed squashes cool for a few minutes before serving. They’re piping hot!

You’ll love the contrast between the creamy squash and the hearty, flavorful filling. For an extra touch, drizzle with a bit of balsamic glaze before serving.

Ground Chicken Sausage and Garlic Mashed Potato Bowl

Back when I first stumbled upon the idea of combining ground chicken sausage with garlic mashed potatoes, I was skeptical. But one bite of this hearty, flavorful bowl and I was sold—it’s become a weeknight staple in my house.

Ingredients

• 1 lb ground chicken sausage (I love the extra flavor from spicy Italian sausage)
• 4 large russet potatoes, peeled and cubed (about 2 lbs)
• 4 cloves garlic, minced (because more garlic is always better)
• 1/2 cup whole milk (warmed up a bit to keep the mashed potatoes fluffy)
• 4 tbsp unsalted butter (I always go for unsalted to control the seasoning)
• 1 tsp salt (plus more to taste)
• 1/2 tsp black pepper (freshly ground, if you have it)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the ground chicken sausage, breaking it apart with a spoon. Cook until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
2. While the sausage cooks, place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15 minutes.
3. Drain the potatoes and return them to the pot. Add the minced garlic, warm milk, butter, salt, and pepper. Mash until smooth and creamy. Tip: For extra creamy potatoes, warm the milk before adding.
4. Divide the mashed potatoes between bowls and top with the cooked chicken sausage. Tip: Garnish with chopped parsley or green onions for a pop of color and freshness.

You’ll love how the creamy, garlicky mashed potatoes contrast with the savory, slightly spicy sausage. Try serving it with a side of steamed greens for a complete meal.

Ground Chicken Sausage and Tomato Basil Pasta

Oh, the joy of finding a dish that’s both comforting and easy to whip up on a busy weeknight! That’s exactly what this Ground Chicken Sausage and Tomato Basil Pasta brings to the table. It’s a recipe that’s become a staple in my kitchen, especially when I’m craving something hearty but don’t want to spend hours cooking.

Ingredients

• 1 lb ground chicken sausage (I love the extra flavor from the fennel seeds in Italian-style sausage)
• 8 oz pasta (I usually go for penne or fusilli for their ability to hold onto the sauce)
• 2 cups cherry tomatoes, halved (they’re sweeter and juicier, perfect for this dish)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 3 garlic cloves, minced (because you can never have too much garlic)
• 1/2 cup fresh basil leaves, torn (the aroma is just unbeatable)
• 1/2 tsp red pepper flakes (for that gentle kick)
• Salt to taste (I prefer sea salt for its clean flavor)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 10-12 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the ground chicken sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
3. Add the minced garlic and red pepper flakes to the skillet, stirring constantly for about 1 minute until fragrant.
4. Toss in the cherry tomatoes and cook for another 3-4 minutes, just until they start to soften and release their juices.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet along with the torn basil leaves and a splash of the reserved pasta water to loosen the sauce.
6. Stir everything together until the pasta is well coated and the basil is slightly wilted, about 1-2 minutes. Season with salt to taste.

The result is a beautifully balanced dish where the sweetness of the tomatoes and the aromatic basil perfectly complement the savory sausage. Serve it with a sprinkle of grated Parmesan on top for an extra layer of flavor, or enjoy it as is for a lighter meal.

Ground Chicken Sausage and Roasted Red Pepper Quiche

Zesty mornings call for a dish that’s as vibrant as the sunrise, and this Ground Chicken Sausage and Roasted Red Pepper Quiche is just that. I remember the first time I whipped this up, thinking it was just another quiche, but the flavors told a different story—one that’s become a favorite in my household.

Ingredients

• 1 pre-made pie crust (I always keep one in the freezer for impromptu baking sessions)
• 1 lb ground chicken sausage (the spicy kind adds a nice kick)
• 1 cup roasted red peppers, chopped (jarred works fine, but fresh-roasted is divine)
• 4 large eggs (room temperature eggs blend more smoothly, in my experience)
• 1 cup heavy cream (for that luxurious, velvety texture)
• 1/2 cup shredded mozzarella cheese (because everything’s better with cheese)
• 1/4 tsp salt (I like to use sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground, always)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust.
2. Unroll the pie crust into a 9-inch pie dish, pressing it gently against the bottom and sides. A little crimping on the edges adds charm.
3. In a skillet over medium heat, cook the ground chicken sausage until no pink remains, about 5-7 minutes. Drain any excess fat—it’s all about flavor, not grease.
4. Spread the cooked sausage evenly over the pie crust, followed by the chopped roasted red peppers.
5. In a bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined. Pour this mixture over the sausage and peppers.
6. Sprinkle the shredded mozzarella cheese on top. It’ll melt into a beautiful, golden layer.
7. Bake for 35-40 minutes, or until the center is set and the top is lightly browned. A toothpick inserted should come out clean.
8. Let the quiche cool for 5 minutes before slicing. This patience-testing step ensures clean cuts.

This quiche is a symphony of textures—creamy, cheesy, with a slight crunch from the crust. The roasted red peppers add a sweet contrast to the spicy sausage, making each bite a delight. Serve it with a simple arugula salad for a brunch that feels both indulgent and balanced.

Ground Chicken Sausage and Butternut Squash Soup

On a chilly evening like this, there’s nothing more comforting than a bowl of hearty soup. I remember the first time I made this Ground Chicken Sausage and Butternut Squash Soup; it was a hit with my family, and now it’s a staple in our fall rotation.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its rich flavor)
• 1 lb ground chicken sausage (I love the slight spice it adds)
• 3 cups cubed butternut squash (about 1 small squash, peeled and seeded)
• 1 medium onion, diced (I prefer yellow for sweetness)
• 2 cloves garlic, minced (fresh is best here)
• 4 cups chicken broth (homemade if you have it)
• 1 tsp dried thyme (rubbed between fingers to release oils)
• Salt and pepper (to taste, but be generous)
• 1/2 cup heavy cream (for that luxurious finish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add ground chicken sausage, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Tip: Don’t overcrowd the pot; cook in batches if necessary for even browning.
4. Add diced onion and minced garlic, sautéing until soft and fragrant, about 3 minutes.
5. Stir in cubed butternut squash, coating it with the flavors in the pot.
6. Pour in chicken broth and add dried thyme, bringing the mixture to a boil.
7. Reduce heat to low, cover, and simmer until squash is tender, about 15 minutes.
8. Tip: Check squash with a fork; it should pierce easily when done.
9. Using an immersion blender, puree the soup to your desired consistency. I like it slightly chunky.
10. Stir in heavy cream, warming through for 2 minutes. Adjust seasoning with salt and pepper.
11. Tip: For a lighter version, substitute half-and-half for heavy cream.

Ladle this velvety soup into bowls and watch as the creamy texture and rich flavors of the sausage and squash come together beautifully. Serve with a sprinkle of fresh thyme or a crusty bread for dipping.

Ground Chicken Sausage and Green Bean Almondine

Yesterday, I found myself staring into the fridge, pondering what to whip up for dinner that’s both comforting and a tad fancy. That’s when this Ground Chicken Sausage and Green Bean Almondine came to life—a dish that’s as satisfying to make as it is to eat.

Ingredients

• 1 lb ground chicken sausage (I love the extra flavor from the fennel seeds in Italian-style sausage)
• 1 lb fresh green beans, trimmed (trust me, the snap of fresh beans is worth it)
• 1/2 cup sliced almonds (toasted, because that nutty flavor is everything)
• 2 tbsp unsalted butter (I always go for European-style for its richness)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 2 cloves garlic, minced (freshly minced garlic beats the jarred stuff any day)
• Salt and freshly ground black pepper (to season, but we’ll get specific in the steps)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes. This ensures your sausage gets a perfect sear without sticking.
2. Add the ground chicken sausage, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to get a nice browning.
3. While the sausage cooks, blanch the green beans in boiling salted water for 3 minutes, then plunge into ice water. This keeps them crisp and vibrant.
4. Drain the beans and pat dry. In the same skillet, melt butter over medium heat, then add garlic and almonds, stirring for 1 minute until fragrant.
5. Add the green beans to the skillet, tossing to coat. Season with 1/2 tsp salt and 1/4 tsp pepper. Cook for 2 minutes, just until beans are heated through. Tip: A squeeze of lemon at the end brightens the dish beautifully.
6. Return the sausage to the skillet, mixing gently to combine. Serve immediately. Tip: For an extra touch, sprinkle with grated Parmesan.

Here, the crispy almonds and tender green beans play off the savory sausage, creating a dish that’s both hearty and refined. Try serving it over a bed of creamy polenta for a comforting meal that feels special any night of the week.

Conclusion

Brimming with flavor and versatility, our roundup of 24 ground chicken sausage recipes offers something for every taste and occasion. Whether you’re meal prepping or hosting a dinner, these savory dishes promise to delight. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy. Happy cooking!

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