20 Flavorful Ground Chicken Sausage Recipes for Every Occasion

From busy weeknights to weekend gatherings, ground chicken sausage brings incredible flavor and versatility to your kitchen. Whether you’re craving comforting classics, quick skillet meals, or seasonal favorites, these recipes transform simple ingredients into delicious dishes everyone will love. Get ready to discover 20 creative ways to enjoy this lean protein that’s perfect for any occasion!

Spicy Ground Chicken Sausage and Peppers Skillet

Zesty flavors collide in this one-pan wonder that’s ready in under 30 minutes. Sear spicy sausage with colorful peppers for a meal that’s bold, fast, and totally weeknight-approved. Grab your skillet—this dish brings the heat without the hassle.

Ingredients

– 1 pound ground chicken sausage
– A couple of bell peppers, sliced thin
– 1 yellow onion, chopped
– 2 cloves garlic, minced
– A splash of olive oil
– 1 teaspoon smoked paprika
– ½ teaspoon red pepper flakes
– A pinch of salt and black pepper
– ¼ cup chicken broth
– A handful of fresh parsley, chopped

Instructions

1. Heat a large skillet over medium-high heat and add a splash of olive oil.
2. Add the ground chicken sausage, breaking it apart with a spatula, and cook for 5–7 minutes until browned and no longer pink.
3. Toss in the sliced bell peppers and chopped onion, stirring to combine, and cook for 6–8 minutes until veggies are tender-crisp.
4. Stir in the minced garlic, smoked paprika, red pepper flakes, salt, and black pepper, and cook for 1 minute until fragrant—don’t let the garlic burn!
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet for extra flavor.
6. Simmer for 3–4 minutes until the liquid reduces slightly and coats the ingredients.
7. Remove from heat and fold in the chopped parsley for a fresh finish.
Ultra-savory with a kick, this skillet delivers juicy sausage and crisp-tender peppers in every bite. Serve it over rice, stuff it into tortillas, or top with a dollop of cool Greek yogurt to balance the spice.

Garlic Parmesan Ground Chicken Sausage Pasta

Pasta perfection just got a major upgrade! This garlic parmesan ground chicken sausage situation comes together in under 30 minutes and delivers serious comfort food vibes. Get ready to impress your weeknight dinner game with minimal effort and maximum flavor payoff.

Ingredients

– 8 ounces of your favorite pasta
– 1 pound ground chicken sausage
– 4 cloves of garlic, minced
– 1 cup heavy cream
– A generous ½ cup of grated parmesan
– A couple tablespoons of olive oil
– A splash of chicken broth
– A handful of fresh parsley, chopped
– A pinch of red pepper flakes

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of pasta and cook for exactly 9 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
4. Add 1 pound ground chicken sausage and break it apart with a wooden spoon, cooking for 6-8 minutes until browned and cooked through.
5. Stir in 4 minced garlic cloves and cook for exactly 1 minute until fragrant but not burned.
6. Pour in 1 cup heavy cream and a splash of chicken broth, bringing the mixture to a gentle simmer.
7. Reduce heat to medium-low and stir in ½ cup grated parmesan until the sauce becomes smooth and slightly thickened.
8. Drain the cooked pasta, reserving ¼ cup of pasta water to adjust sauce consistency if needed.
9. Add the drained pasta directly to the skillet and toss until every strand is coated in the creamy sauce.
10. Stir in chopped parsley and a pinch of red pepper flakes for a subtle kick.

What makes this dish truly special is the way the creamy parmesan sauce clings to every pasta curve while the garlic-infused chicken sausage provides savory depth. Try serving it in shallow bowls with extra parmesan shavings and crusty bread for dipping into that luxurious sauce.

Ground Chicken Sausage Stuffed Bell Peppers

Sick of boring weeknight dinners? These ground chicken sausage stuffed bell peppers will absolutely transform your meal prep game. Packed with flavor and ready in under an hour—your taste buds are about to thank you.

Ingredients

– 4 large bell peppers (any color you love)
– 1 pound ground chicken sausage
– 1 cup cooked rice
– 1/2 cup marinara sauce
– 1/2 cup shredded mozzarella
– 1/4 cup finely chopped onion
– 2 cloves garlic, minced
– A generous splash of olive oil
– A couple of pinches of Italian seasoning
– A pinch of salt and black pepper

Instructions

1. Preheat your oven to 375°F.
2. Slice each bell pepper in half lengthwise and remove all seeds and membranes.
3. Drizzle the pepper halves with olive oil and season with a pinch of salt and pepper.
4. Arrange the peppers cut-side up in a 9×13 inch baking dish.
5. Heat a large skillet over medium-high heat and add the ground chicken sausage.
6. Cook the sausage for 5-7 minutes, breaking it up with a spoon until it’s browned and no longer pink.
7. Add the chopped onion and minced garlic to the skillet and cook for another 3 minutes until fragrant.
8. Stir in the cooked rice, marinara sauce, and Italian seasoning until everything is well combined.
9. Spoon the sausage mixture evenly into each pepper half, packing it down gently.
10. Top each stuffed pepper with shredded mozzarella cheese.
11. Cover the baking dish tightly with aluminum foil.
12. Bake covered for 25 minutes at 375°F.
13. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
14. Let the peppers rest for 5 minutes before serving. You’ll get perfectly tender peppers that hold their shape. Your peppers should feel soft when pierced with a fork but still maintain their structure. Yes, the melted cheese creates that irresistible pull, while the savory sausage filling delivers a hearty, satisfying bite. Serve these alongside a crisp green salad or scoop any leftover filling into tortillas for amazing next-day tacos.

Creamy Ground Chicken Sausage and Mushroom Risotto

Perfect your weeknight dinner game with this creamy risotto that transforms basic ingredients into restaurant-worthy comfort. Packed with savory sausage and earthy mushrooms, it’s the ultimate one-pot wonder that’ll have everyone begging for seconds.

Ingredients

• 1 lb ground chicken sausage
• 8 oz cremini mushrooms, sliced
• 1½ cups Arborio rice
• 4 cups chicken broth, kept warm
• 1 medium onion, diced
• 3 cloves garlic, minced
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 tbsp butter
• A splash of heavy cream
• A couple of fresh thyme sprigs
• Salt and black pepper

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add ground chicken sausage and break it apart with a wooden spoon, cooking for 6-8 minutes until browned and crumbly.
3. Transfer sausage to a plate, leaving drippings in the pot.
4. Add sliced mushrooms to the hot pot and cook undisturbed for 2 minutes to develop golden color.
5. Stir mushrooms and continue cooking 4 more minutes until tender and deeply browned.
6. Add diced onion and cook 3 minutes until translucent, scraping up any browned bits from the bottom.
7. Stir in minced garlic and cook 30 seconds until fragrant.
8. Add Arborio rice and toast for 2 minutes, stirring constantly until grains turn slightly translucent at the edges.
9. Pour in white wine and cook while stirring until completely absorbed, about 1 minute.
10. Add 1 cup warm chicken broth and stir continuously until liquid is nearly absorbed.
11. Continue adding broth ½ cup at a time, stirring constantly and waiting until each addition is absorbed before adding the next.
12. After 18-20 minutes, test rice for doneness—it should be creamy with a slight bite at the center.
13. Stir in cooked sausage, Parmesan cheese, butter, and heavy cream until fully incorporated.
14. Season with salt and black pepper, then remove from heat.
15. Strip thyme leaves from stems and stir into risotto.
16. Let rest 2 minutes before serving to allow flavors to meld.

Melt-in-your-mouth creamy with pops of savory sausage and earthy mushrooms, this risotto delivers restaurant quality in your own kitchen. Serve it topped with extra Parmesan and fresh herbs for an Instagram-worthy presentation, or pair with a crisp green salad to balance the richness.

Ground Chicken Sausage Breakfast Hash with Sweet Potatoes

Elevate your morning routine with this protein-packed breakfast hash that comes together in one pan. Embrace the savory blend of ground chicken sausage and sweet potatoes that caramelizes to perfection. Transform your breakfast game with minimal cleanup and maximum flavor.

Ingredients

• 1 lb ground chicken sausage
• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 1 yellow onion, chopped
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• 4 large eggs
• A couple of green onions, sliced
• A splash of hot sauce (optional)

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
2. Add the diced sweet potatoes and cook for 12-15 minutes, stirring occasionally, until they develop golden-brown edges and are fork-tender.
3. Push sweet potatoes to one side of the skillet and add the ground chicken sausage, breaking it apart with a spatula as it cooks for 6-8 minutes until no pink remains.
4. Mix the sausage with the sweet potatoes, then add the chopped onion and diced bell pepper, cooking for another 5 minutes until vegetables soften.
5. Stir in the minced garlic, smoked paprika, and garlic powder, cooking for 1 minute until fragrant.
6. Create 4 small wells in the hash mixture using the back of a spoon.
7. Crack one egg into each well, then cover the skillet and cook for 4-6 minutes until egg whites are fully set but yolks remain runny.
8. Sprinkle sliced green onions over the top and drizzle with hot sauce if desired.

Finished hash delivers crispy sweet potato chunks against juicy sausage with perfectly runny egg yolks that create a built-in sauce. For a next-level twist, serve it in toasted tortillas for breakfast tacos or top with avocado slices for extra creaminess.

Ground Chicken Sausage and Spinach Stuffed Shells

Ditch the boring pasta routine and dive into these flavor-packed shells. They’re stuffed with savory ground chicken sausage, fresh spinach, and creamy ricotta—perfect for impressing dinner guests or treating yourself to a cozy night in.

Ingredients

– 1 box of jumbo pasta shells
– 1 pound of ground chicken sausage
– 2 cups of ricotta cheese
– 1 big handful of fresh spinach
– 1 jar of your favorite marinara sauce
– 1 cup of shredded mozzarella
– A couple of cloves of garlic, minced
– A splash of olive oil
– A pinch of salt and black pepper

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the jumbo pasta shells and cook for 9 minutes until al dente (they’ll finish baking later).
4. Drain the shells and rinse with cool water to stop the cooking process.
5. Heat a splash of olive oil in a skillet over medium-high heat.
6. Add the ground chicken sausage and cook for 6-8 minutes, breaking it up with a spoon until browned.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the fresh spinach and cook for 2-3 minutes until wilted.
9. Transfer the sausage mixture to a bowl and let it cool for 5 minutes.
10. Mix in the ricotta cheese, a pinch of salt, and black pepper until well combined.
11. Spread half the marinara sauce in the bottom of a 9×13 baking dish.
12. Stuff each pasta shell with the sausage and ricotta mixture using a spoon.
13. Arrange the stuffed shells in the baking dish in a single layer.
14. Top with the remaining marinara sauce and sprinkle with shredded mozzarella.
15. Cover with foil and bake for 20 minutes.
16. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
17. Let the dish rest for 5 minutes before serving.

Perfectly creamy ricotta balances the savory sausage, while the spinach adds a fresh pop. Serve these shells with garlic bread for dipping into that extra sauce, or pack them cold for a next-day lunch that tastes even better.

Ground Chicken Sausage and White Bean Soup

You’re craving something cozy but don’t want to spend hours in the kitchen. This ground chicken sausage and white bean soup delivers big flavor with minimal effort—perfect for busy weeknights.

Ingredients

– 1 lb ground chicken sausage
– 1 onion, chopped
– 2 carrots, diced
– 2 celery stalks, sliced
– 3 garlic cloves, minced
– 1 tbsp olive oil
– 4 cups chicken broth
– 2 (15 oz) cans white beans, rinsed
– 1 (14.5 oz) can diced tomatoes
– A couple of fresh thyme sprigs
– A big handful of fresh spinach
– A squeeze of lemon juice

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat for 2 minutes until shimmering.
2. Add 1 lb ground chicken sausage and break it apart with a wooden spoon—cook for 6-8 minutes until browned and crumbly.
3. Toss in chopped onion, diced carrots, and sliced celery—sauté for 5 minutes until vegetables soften slightly.
4. Stir in minced garlic and cook for 1 minute until fragrant (don’t let it burn!).
5. Pour in 4 cups chicken broth, scraping any browned bits from the bottom of the pot for extra flavor.
6. Add rinsed white beans, diced tomatoes with their juices, and fresh thyme sprigs.
7. Bring everything to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
8. Remove thyme sprigs and stir in fresh spinach until just wilted—about 2 minutes.
9. Finish with a squeeze of lemon juice to brighten all the flavors.

Unbelievably creamy from the beans yet light enough for any season. The sausage adds a subtle spice that plays perfectly against the bright lemon finish—try topping with crusty bread for dipping or a sprinkle of Parmesan for extra richness.

Ground Chicken Sausage Pizza with Caramelized Onions

Oh my goodness, this ground chicken sausage pizza with caramelized onions will absolutely change your pizza game forever. Forget takeout—this homemade version delivers insane flavor with every single bite. Seriously, your taste buds won’t know what hit them.

Ingredients

– 1 pound of pizza dough
– ½ pound of ground chicken sausage
– 1 large yellow onion, thinly sliced
– 2 tablespoons of olive oil
– 1 teaspoon of brown sugar
– 1 cup of shredded mozzarella cheese
– ½ cup of pizza sauce
– A couple of fresh basil leaves
– A pinch of red pepper flakes

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat, then add the sliced onion.
3. Cook the onions for 10 minutes, stirring occasionally, until they start to soften.
4. Sprinkle 1 teaspoon of brown sugar over the onions and continue cooking for another 15 minutes until deeply golden and caramelized.
5. Tip: Don’t rush the caramelization—low and slow develops the best sweet flavor.
6. In the same skillet, cook the ground chicken sausage over medium-high heat for 6-8 minutes until fully browned, breaking it into small crumbles.
7. Roll out the pizza dough on a floured surface to a 12-inch circle.
8. Brush the dough with the remaining 1 tablespoon of olive oil, then spread ½ cup of pizza sauce evenly over the surface.
9. Top with 1 cup of shredded mozzarella cheese, the cooked chicken sausage, and caramelized onions.
10. Tip: Leave a 1-inch border around the edges for the perfect crispy crust.
11. Carefully transfer the pizza to the preheated pizza stone or baking sheet.
12. Bake for 12-14 minutes until the crust is golden and the cheese is bubbly and slightly browned.
13. Tip: Rotate the pizza halfway through baking for even cooking.
14. Remove from the oven and let rest for 2 minutes before slicing.
15. Garnish with fresh basil leaves and a pinch of red pepper flakes.

Brace yourself for that first bite—the crispy thin crust gives way to savory sausage and sweet caramelized onions in perfect harmony. Try serving it with a simple arugula salad for the ultimate weeknight dinner upgrade, or slice it into squares for the perfect game-day appetizer that’ll disappear in minutes.

Ground Chicken Sausage and Kale Stir-Fry

A protein-packed powerhouse that’s weeknight magic in a skillet. Grab your ground chicken sausage and get ready to whip up this vibrant, 20-minute wonder that’s bursting with flavor and greens.

Ingredients

– 1 pound of ground chicken sausage
– A big bunch of fresh kale, stems removed and leaves chopped
– 1 medium yellow onion, thinly sliced
– 2 cloves of garlic, minced
– A splash of olive oil (about 1 tbsp)
– A generous glug of low-sodium soy sauce (about 2 tbsp)
– A squeeze of fresh lemon juice (about 1 tbsp)
– A pinch of red pepper flakes

Instructions

1. Heat a large skillet over medium-high heat and add the splash of olive oil.
2. Add the sliced onion and cook for 3–4 minutes, stirring often, until it turns translucent.
3. Crumble in the ground chicken sausage and cook for 5–6 minutes, breaking it up with a spatula, until it’s browned and no longer pink.
4. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn.
5. Add the chopped kale in batches, wilting each handful before adding more, about 3–4 minutes total.
6. Pour in the soy sauce and add the red pepper flakes, stirring to coat everything evenly.
7. Cook for another 2 minutes, letting the sauce reduce slightly.
8. Turn off the heat and squeeze the lemon juice over the top, tossing to combine.
9. Taste and adjust seasoning if needed, but skip vague “to taste” notes—it’s already balanced.

Now you’ve got a savory, slightly spicy stir-fry with tender kale and juicy sausage. Serve it over quinoa for extra protein, or stuff it into warm tortillas for a quick wrap—the possibilities are endless.

Ground Chicken Sausage Meatballs in Marinara Sauce

Tired of boring weeknight dinners? Transform ground chicken into juicy, flavor-packed meatballs swimming in rich marinara. This one-pan wonder delivers restaurant-quality results with minimal cleanup.

Ingredients

– 1 lb ground chicken
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan
– 1 large egg
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp fennel seeds
– A good pinch of red pepper flakes
– 2 tbsp olive oil
– 24 oz jar of marinara sauce
– A handful of fresh basil leaves

Instructions

1. Preheat your oven to 400°F.
2. Combine ground chicken, breadcrumbs, Parmesan, egg, minced garlic, oregano, fennel seeds, and red pepper flakes in a large bowl.
3. Mix everything with your hands until just combined—don’t overwork the meat.
4. Roll the mixture into 1-inch balls, placing them on a parchment-lined baking sheet.
5. Bake for 15 minutes until firm and lightly golden.
6. Heat olive oil in a large skillet over medium heat.
7. Pour the marinara sauce into the skillet.
8. Gently transfer the baked meatballs into the sauce.
9. Simmer for 10 minutes until the sauce bubbles and the meatballs are heated through.
10. Tear fresh basil leaves and stir them into the sauce just before serving.
11. Let rest for 2 minutes off the heat.

Bite into these tender meatballs and get that perfect juicy interior with herby, savory flavor. The marinara clings beautifully to every nook—serve over creamy polenta or stuff into crusty rolls for next-level meatball subs.

Ground Chicken Sausage and Cheddar Quiche

OBSESSED with this protein-packed breakfast that’ll make you forget boring eggs forever. Grab that ground chicken sausage and let’s transform your morning routine—this quiche is about to become your new brunch MVP.

Ingredients

– 1 pre-made pie crust (the refrigerated kind works perfectly)
– 1 pound of ground chicken sausage (mild or spicy, your call)
– 6 large eggs
– 1 cup of heavy cream
– 1 1/2 cups of shredded sharp cheddar cheese
– 1/2 of a yellow onion, diced small
– A couple of cloves of garlic, minced
– A splash of olive oil
– A good pinch of salt and black pepper

Instructions

1. Preheat your oven to 375°F.
2. Press the pie crust into a 9-inch pie dish and prick the bottom all over with a fork.
3. Blind bake the crust for 10 minutes—this prevents a soggy bottom.
4. Heat a splash of olive oil in a skillet over medium heat.
5. Add the diced onion and cook for 4-5 minutes until translucent.
6. Crumble in the ground chicken sausage and cook for 6-8 minutes until browned.
7. Stir in the minced garlic and cook for 1 more minute until fragrant.
8. In a large bowl, whisk together the 6 eggs and 1 cup of heavy cream until smooth.
9. Season the egg mixture with a good pinch of salt and black pepper.
10. Stir in 1 cup of the shredded cheddar cheese into the egg mixture.
11. Spread the cooked sausage mixture evenly over the pre-baked crust.
12. Pour the egg and cheese mixture over the sausage layer.
13. Sprinkle the remaining 1/2 cup of cheddar cheese on top.
14. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown.
15. Let the quiche rest for 10 minutes before slicing—this helps it set perfectly.

Creamy, cheesy perfection with that savory sausage kick. The flaky crust holds up beautifully against the rich filling. Serve warm slices with a simple arugula salad or pack cold wedges for the ultimate desk lunch flex.

Ground Chicken Sausage Tacos with Avocado Crema

Mouthwatering ground chicken sausage tacos are about to become your new weeknight obsession. Mix savory sausage with fresh toppings and creamy avocado crema for a flavor explosion that comes together in minutes. Skip the takeout—these tacos deliver restaurant-quality taste with minimal effort.

Ingredients

– 1 package of ground chicken sausage
– A couple of soft corn tortillas
– 1 ripe avocado
– A big spoonful of sour cream
– A squeeze of fresh lime juice
– A small handful of chopped cilantro
– A pinch of salt
– A splash of olive oil
– A handful of shredded purple cabbage
– A couple of diced cherry tomatoes

Instructions

1. Heat a large skillet over medium-high heat and add a splash of olive oil.
2. Crumble the ground chicken sausage into the hot skillet, breaking it up with a spatula.
3. Cook the sausage for 6-8 minutes, stirring occasionally, until it’s browned and reaches 165°F internally.
4. While the sausage cooks, scoop the avocado flesh into a small bowl and mash it with a fork until smooth.
5. Stir in the sour cream, lime juice, chopped cilantro, and a pinch of salt until the crema is creamy and well-combined.
6. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
7. Spoon the cooked chicken sausage onto the center of each warm tortilla.
8. Top each taco with a handful of shredded purple cabbage and a sprinkle of diced cherry tomatoes.
9. Drizzle the avocado crema generously over the taco fillings.
10. Serve immediately while the tortillas are still warm and the crema is fresh. What makes these tacos unforgettable is the contrast between the savory, spiced sausage and the cool, creamy avocado crema. The purple cabbage adds a satisfying crunch that plays perfectly against the soft tortillas. Try serving them with extra lime wedges for squeezing over the top—the bright acidity cuts through the richness beautifully.

Ground Chicken Sausage and Broccoli Alfredo

Melt that creamy Alfredo sauce into your weeknight rotation with this protein-packed pasta situation. Ground chicken sausage brings savory depth while broccoli adds fresh crunch—ready in under 30 minutes.

Ingredients

8 ounces of fettuccine pasta, 1 pound of ground chicken sausage, 2 cups of broccoli florets, 2 tablespoons of olive oil, 3 minced garlic cloves, 1 cup of heavy cream, 1/2 cup of grated Parmesan cheese, a pinch of salt, and a couple cracks of black pepper.

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. 2. Add 8 ounces of fettuccine and cook for 9 minutes until al dente, stirring occasionally to prevent sticking. 3. Drain the pasta, reserving 1/2 cup of starchy pasta water for later. 4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. 5. Add 1 pound of ground chicken sausage and cook for 6-8 minutes, breaking it apart with a spatula until browned and crumbly. 6. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. 7. Add 2 cups of broccoli florets and sauté for 4-5 minutes until bright green and slightly tender. 8. Pour in 1 cup of heavy cream and bring to a gentle simmer. 9. Reduce heat to low and stir in 1/2 cup of grated Parmesan until the sauce thickens smoothly. 10. Toss the drained pasta into the skillet, adding splashes of reserved pasta water if the sauce is too thick. 11. Season with a pinch of salt and a couple cracks of black pepper, tossing to coat evenly. 12. Serve immediately while hot. Done—this dish delivers creamy, velvety sauce clinging to every noodle, with juicy sausage bits and crisp-tender broccoli in each bite. Try topping with extra Parmesan and red pepper flakes for a spicy kick, or scoop it into bowls for cozy couch dining.

Ground Chicken Sausage and Cornbread Casserole

Tired of boring weeknight dinners? This ground chicken sausage and cornbread casserole transforms simple ingredients into pure comfort. Grab your skillet and let’s layer up some serious flavor.

Ingredients

– 1 pound of ground chicken sausage
– 1 box of cornbread mix (plus whatever it calls for—usually an egg and a splash of milk)
– 1 can of creamed corn
– 1 cup of shredded cheddar cheese
– 1 small onion, diced
– 2 cloves of garlic, minced
– A couple of tablespoons of olive oil
– A pinch of salt and a crack of black pepper

Instructions

1. Preheat your oven to 375°F.
2. Heat a couple of tablespoons of olive oil in a large oven-safe skillet over medium heat.
3. Add the diced onion and cook for about 4–5 minutes, until it’s soft and translucent.
4. Stir in the minced garlic and cook for 1 more minute—just until fragrant.
5. Crumble in the ground chicken sausage and cook for 6–8 minutes, breaking it up with a spoon, until it’s fully browned and no pink remains.
6. Tip: If there’s excess grease, drain it off for a less greasy casserole.
7. Pour in the can of creamed corn and stir everything together until well combined.
8. Sprinkle the shredded cheddar cheese evenly over the sausage mixture.
9. In a separate bowl, prepare the cornbread mix according to the package directions (usually mixing with an egg and milk).
10. Tip: For extra flavor, fold a handful of shredded cheese into the cornbread batter before topping.
11. Spread the cornbread batter evenly over the sausage and cheese layer in the skillet.
12. Transfer the skillet to the preheated oven and bake for 20–25 minutes, until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
13. Tip: Let it rest for 5 minutes before serving so the layers set nicely.

Perfectly golden cornbread tops a savory, cheesy sausage base that’s bursting with sweet corn notes. Serve it straight from the skillet for a rustic family-style meal, or scoop it into bowls and drizzle with hot sauce for a spicy kick.

Ground Chicken Sausage and Lentil Stew

Nailing cozy season just got easier. This ground chicken sausage and lentil stew brings serious comfort without the fuss—dump, simmer, devour.

Ingredients

– 1 lb ground chicken sausage
– 1 chopped yellow onion
– 2 minced garlic cloves
– 1 cup brown lentils
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 2 chopped carrots
– 2 chopped celery stalks
– a glug of olive oil
– a pinch of salt
– a couple of cracks of black pepper
– a sprinkle of dried thyme

Instructions

1. Heat a glug of olive oil in a large pot over medium heat until it shimmers.
2. Add 1 lb ground chicken sausage and break it apart with a wooden spoon—cook for 6–8 minutes until browned.
3. Toss in 1 chopped yellow onion and sauté for 4–5 minutes until translucent.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant (don’t let it burn!).
5. Add 2 chopped carrots and 2 chopped celery stalks, cooking for 3–4 minutes to soften slightly.
6. Pour in 1 cup brown lentils, 4 cups chicken broth, and 1 can diced tomatoes with their juices.
7. Season with a pinch of salt, a couple of cracks of black pepper, and a sprinkle of dried thyme.
8. Bring to a boil, then reduce heat to low and cover—simmer for 30–35 minutes until lentils are tender.
9. Check seasoning and adjust if needed (tip: lentils absorb salt, so taste at the end).
10. Ladle into bowls and serve hot. Who needs a hug when you’ve got this stew? The lentils melt into the broth, while the sausage adds a savory kick—perfect with crusty bread for dipping or topped with a dollop of Greek yogurt.

Ground Chicken Sausage and Zucchini Noodles

Haven’t found a low-carb dinner that actually satisfies? This ground chicken sausage and zucchini noodle situation will change your weeknight game. Whip it up in under 30 minutes for a meal that feels indulgent but keeps things light.

Ingredients

– 1 lb ground chicken sausage
– 2 medium zucchinis, spiralized into noodles
– 1 yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp olive oil
– A splash of chicken broth
– A couple of fresh basil leaves, chopped
– A pinch of red pepper flakes

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
2. Add diced yellow onion and cook for 4-5 minutes until translucent and slightly golden.
3. Push onions to the side and add 1 lb ground chicken sausage, breaking it apart with a spatula.
4. Cook sausage for 6-7 minutes until no pink remains and it’s nicely browned.
5. Stir in 2 minced garlic cloves and cook for exactly 60 seconds until fragrant.
6. Add spiralized zucchini noodles and toss everything together.
7. Pour in a splash of chicken broth to create steam.
8. Cover the skillet and cook for 3-4 minutes until zucchini is tender but still has bite.
9. Remove from heat and stir in chopped fresh basil and a pinch of red pepper flakes.
10. Season with salt and pepper, then give one final toss.

Get ready for the perfect texture combo – tender zucchini noodles soak up all the savory sausage flavors while keeping that satisfying al dente bite. The spicy kick from the red pepper flakes balances the richness beautifully. Try topping with grated parmesan or serving alongside crusty bread to scoop up every last bit of those delicious pan juices.

Ground Chicken Sausage and Goat Cheese Flatbread

Kick your pizza night up a notch with this flavor-packed flatbread. Swap traditional toppings for savory ground chicken sausage and creamy goat cheese crumbles. Get ready for your new weeknight obsession.

Ingredients

– 1 pre-made pizza dough ball
– ½ pound ground chicken sausage
– 4 ounces goat cheese crumbles
– 1 cup shredded mozzarella
– ¼ cup pizza sauce
– 1 tablespoon olive oil
– A couple of fresh basil leaves
– A pinch of red pepper flakes

Instructions

1. Preheat your oven to 425°F.
2. Roll out the pizza dough on a floured surface into a 12-inch oval shape.
3. Brush the entire surface with olive oil using a pastry brush.
4. Spread pizza sauce evenly over the dough, leaving a ½-inch border around the edges.
5. Cook ground chicken sausage in a skillet over medium-high heat for 6-8 minutes until browned and crumbly.
6. Sprinkle cooked sausage evenly over the sauced dough.
7. Distribute mozzarella cheese across the flatbread.
8. Crumble goat cheese over the mozzarella layer.
9. Transfer flatbread to a baking sheet lined with parchment paper.
10. Bake at 425°F for 12-15 minutes until crust is golden and cheese is bubbly.
11. Remove from oven and let rest for 2 minutes before slicing.
12. Top with fresh basil leaves and a pinch of red pepper flakes.

Fantastic creamy goat cheese melts into the savory sausage, creating pockets of tangy richness. The crispy-edged flatbread holds up perfectly to the hearty toppings. Try drizzling with hot honey for an unexpected sweet-spicy twist that’ll have everyone asking for seconds.

Ground Chicken Sausage and Black Bean Enchiladas

Zesty ground chicken sausage teams with black beans in these epic enchiladas that’ll have your taste buds doing backflips. Whip up this flavor-packed dinner in under an hour for maximum weeknight wins. Get ready to level up your Tex-Mex game with minimal effort and maximum deliciousness.

Ingredients

– 1 package of ground chicken sausage
– 1 can of black beans, rinsed
– 8 flour tortillas
– 2 cups of shredded Mexican cheese blend
– 1 jar of red enchilada sauce
– 1 diced onion
– 2 minced garlic cloves
– A splash of olive oil
– A couple of chopped fresh cilantro sprigs
– 1 diced jalapeño (optional for heat)

Instructions

1. Preheat your oven to 375°F.
2. Heat a splash of olive oil in a large skillet over medium-high heat.
3. Add the diced onion and cook until translucent, about 3-4 minutes.
4. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Add the ground chicken sausage, breaking it up with a spatula as it cooks.
6. Cook the sausage until no pink remains, about 5-6 minutes.
7. Tip: Drain any excess grease from the skillet for a less oily filling.
8. Stir in the rinsed black beans and diced jalapeño if using.
9. Remove the skillet from heat and let the mixture cool slightly.
10. Pour half of the enchilada sauce into the bottom of a 9×13 baking dish.
11. Spoon the sausage and bean mixture evenly down the center of each tortilla.
12. Sprinkle about 2 tablespoons of shredded cheese over each filling portion.
13. Roll each tortilla tightly and place seam-side down in the baking dish.
14. Tip: Pack the enchiladas snugly in the dish to prevent unrolling.
15. Pour the remaining enchilada sauce over the rolled tortillas.
16. Sprinkle the remaining shredded cheese evenly over the top.
17. Cover the dish with foil and bake for 20 minutes.
18. Remove the foil and bake for another 5-10 minutes until cheese is bubbly and golden.
19. Tip: Let the enchiladas rest for 5 minutes before serving for cleaner slices.
20. Garnish with chopped fresh cilantro.

Rich, saucy enchiladas emerge from the oven with perfectly melted cheese and a hearty filling that strikes the ideal balance between spicy sausage and earthy beans. The tortillas soften just enough to hold their shape while soaking up all that flavorful sauce. Serve these beauties with a crisp side salad or go all-in with Mexican rice and extra cilantro for a restaurant-worthy plate at home.

Ground Chicken Sausage and Apple Stuffed Acorn Squash

Elevate your fall dinner game with this sweet-savory stuffed squash. Every bite combines juicy ground chicken sausage, caramelized apples, and cozy spices baked right in the squash bowl. Seriously—this is the autumnal comfort food you’ll crave all season.

Ingredients

• 2 medium acorn squashes, halved and seeded
• 1 pound ground chicken sausage
• 1 large apple, diced (skin on for texture!)
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• A couple of fresh sage leaves, chopped
• A splash of olive oil
• A pinch of salt and black pepper
• 1/4 cup shredded Parmesan cheese

Instructions

1. Preheat your oven to 400°F.
2. Brush the cut sides of the squash halves with olive oil and sprinkle with salt and pepper.
3. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
4. Roast for 25 minutes until the flesh is just tender when pierced with a fork.
5. While the squash roasts, heat a splash of olive oil in a large skillet over medium heat.
6. Add the chopped onion and cook for 4–5 minutes until translucent.
7. Stir in the minced garlic and chopped sage, cooking for 1 minute until fragrant.
8. Crumble in the ground chicken sausage and cook for 6–8 minutes, breaking it up with a spoon, until no pink remains.
9. Add the diced apple and cook for another 3–4 minutes until slightly softened.
10. Season the mixture with a pinch of salt and black pepper, then remove from heat.
11. Flip the roasted squash halves cut-side up on the baking sheet.
12. Divide the sausage-apple filling evenly among the squash halves, packing it in lightly.
13. Sprinkle the shredded Parmesan cheese over the top of each stuffed squash.
14. Return the baking sheet to the oven and bake for 15 minutes until the cheese is melted and lightly golden.
15. Let the stuffed squash rest for 5 minutes before serving to allow the flavors to settle.

When you dig in, you’ll get tender squash, savory sausage, and sweet apple in every forkful. The Parmesan adds a salty crunch that plays perfectly against the soft filling. Serve it right in the squash bowl for a stunning presentation, or pair with a simple arugula salad for a complete meal.

Ground Chicken Sausage and Sun-Dried Tomato Pasta Bake

Need a cozy dinner that slaps? This ground chicken sausage and sun-dried tomato pasta bake delivers big flavor with minimal effort. Perfect for busy weeknights when you crave something hearty.

Ingredients

• 1 pound of ground chicken sausage
• 8 ounces of penne pasta
• A couple of garlic cloves, minced
• 1 cup of sun-dried tomatoes in oil, chopped
• A splash of heavy cream (about ½ cup)
• 2 cups of shredded mozzarella cheese
• ½ cup of grated Parmesan cheese
• 1 tablespoon of olive oil
• A pinch of salt and black pepper
• 1 teaspoon of dried oregano

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the penne pasta and cook for 8–10 minutes until al dente, then drain it. Tip: Reserve a bit of pasta water to adjust sauce consistency later.
4. Heat olive oil in a large skillet over medium-high heat.
5. Add the ground chicken sausage and cook for 5–7 minutes, breaking it up with a spoon until browned.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Mix in the chopped sun-dried tomatoes and dried oregano, cooking for another 2 minutes.
8. Pour in the heavy cream and simmer for 3–4 minutes until the sauce thickens slightly.
9. Combine the cooked pasta with the sausage mixture in the skillet, tossing to coat evenly.
10. Transfer everything to a greased 9×13-inch baking dish.
11. Top with shredded mozzarella and grated Parmesan cheese. Tip: For extra crispiness, broil for the last 2 minutes of baking.
12. Bake for 15–20 minutes until the cheese is bubbly and golden brown. Tip: Let it rest for 5 minutes before serving to set the layers.

Perfectly creamy with a savory kick from the sun-dried tomatoes, this bake is a crowd-pleaser. Pair it with a simple arugula salad to balance the richness, or enjoy leftovers straight from the fridge—it’s just as good cold.

Summary

An incredible collection of ground chicken sausage recipes awaits! From quick weeknight dinners to festive gatherings, these flavorful dishes offer something for every taste and occasion. We hope you find new favorites to add to your meal rotation. Don’t forget to share which recipes you loved in the comments below and pin this article to your Pinterest boards for easy reference!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.