I love simplicity—especially when it comes to weeknight dinners. Small moments and uncomplicated meals often bring the most satisfaction: a baby’s grin, a warm breeze, the sound of the sea, or a single piece of dark chocolate. This One Pan Chicken Italian Sausage and Brussels Sprouts recipe fits that same idea—easy, flavorful, and quick to prepare.
This dish combines a lean protein with a hearty vegetable for a balanced, satisfying meal. The caramelized cut side of the Brussels sprouts pairs beautifully with the savory bite of Italian sausage. If you can’t find chicken Italian sausage, pork Italian sausage works equally well. Keep in mind that pre-seasoned sausages vary in saltiness, so adjust additional salt to taste after cooking.
The method is straightforward: brown the sprouts, sear the sausage, add a splash of chicken broth, cover briefly to steam, and finish uncovered to let the flavors concentrate and the liquid reduce. The result is tender, browned sprouts and nicely caramelized, juicy sausage—ready in about 30 minutes.
INGREDIENTS
- 1 tbsp olive oil
- 1 (12 oz) bag Brussels sprouts, stems removed and halved
- 1 lb chicken Italian sausage, crumbled (or substitute pork sausage)
- 1/2 tsp kosher salt, or to taste
- 1/4 tsp ground black pepper
- 1/4 cup chicken broth or stock
DIRECTIONS
- Heat the olive oil in a large skillet over medium-high heat.
- Place the Brussels sprouts cut-side down in a single layer if possible. Cook undisturbed for about 5 minutes, until the cut sides begin to brown.
- Push the Brussels sprouts to one side of the pan and add the crumbled sausage to the other side.
- Cook the sausage about 5 minutes, until it starts to brown, then stir together with the sprouts. Season with salt and pepper.
- Pour in the chicken broth, cover the pan, and cook 5 minutes to steam and tenderize the sprouts.
- Remove the cover and continue cooking another 5 minutes, stirring occasionally, until the sausage is well browned, the Brussels sprouts are tender, and most of the broth has evaporated.