When I’m craving sausage peppers and onions on a busy weeknight, this skillet version is always my answer. Everything cooks in one pan in just 25 minutes. Juicy Italian sausage seared until golden, then simmered together with sweet caramelized peppers and a colorful mix of red and white onions. I love deglazing the pan with chicken broth to pull up all those golden brown bits from the bottom. No sheet pan and no oven. Just one skillet and a dinner your whole family will love.
The Weeknight Dinner That Does It All
If you know me at all, you know I’m completely obsessed with one-pan dinner meals. I reach for my skillet almost every single night of the week. It’s honestly one of my most-used tools in the kitchen. And the fewer dishes I have to wash at the end of the night, the better!
This Italian Sausage Peppers and Onions recipe is one of my all-time favourite skillet meals. It’s hearty, packed with flavour, and it actually tastes even better the next day.
I first developed the slow cooker version with my Slow Cooker Italian Sausage and Peppers, but honestly? This skillet version has become my go-to when I need dinner on the table in 25 minutes.
I also love how versatile this recipe is. I like to serve it over white fluffy rice for the easiest weeknight combo, or tossed with penne pasta when I want something a little more hearty and comforting. You can also stuff it inside sandwich buns, my son Thomas loves it this way or serve it alongside Creamy Mashed Potatoes to soak up all that incredible sauce.
Key Ingredients:
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Italian Sausage – I always use fresh Italian sausage for this recipe, and after making it so many times, I’m convinced it’s the only way to go. The flavor it brings is so much richer than any other option, and the blend of spices is already perfectly balanced. I like to use mild or sweet Italian sausage, but hot works great if you want a little extra kick. You can also use homemade Italian sausage with fennel seed, ground pork, or even ground beef if that’s what you have.
Onions – I’ve made this with just white onions and just red onions, and both are good but I always come back to using a mix of the two. Together they bring a mild sweetness and a little more depth of flavor that I really love in this dish. Yellow onions are a great swap if that’s what you have on hand.
Bell Peppers – I always use a mix of red, yellow, and orange bell peppers, and not just because they taste great, but also because my kids love how colorful the dish looks! Each color brings a slightly different sweetness, and together they make the dish so vibrant. That said, if you only have one color, go ahead and use it. The flavors will still be delicious.
Seasoning – I’ve tested this recipe many times, and I always come back to the same simple lineup: salt, pepper, and red pepper flakes for a little heat. Then I finish with fresh parsley and basil, and honestly, that’s where the magic happens. Fresh herbs make such a difference.
How to Make Sausage Peppers and Onions
Step 1: Browning & Slicing the Sausage
I always start by browning the sausage links for about 2 minutes per side. I’m not cooking them through here, just building that deep, golden color. Then I move them to a cutting board and slice them and than just tossing them in sliced from the start.
Step 2: Sautéing the Peppers & Deglazing
After sautéing the veggies for a few minutes, I pour in chicken broth and scrape up all the brown bits from the bottom of the skillet. I always tell readers: don’t skip that step! Those bits are where all the flavor lives.
Step 3: Bringing It All Together
This is my favorite part, adding the sliced sausage back in, covering the skillet, and letting everything simmer together for about 10 minutes. Then I uncover it, crank the heat, and let the liquid evaporate for 3 more minutes. I like to finish with fresh parsley and basil right before serving.
Best Tips to Make Sausage and Peppers
Sausage is cooked through at 160 degrees. You can check the internal temperature with an instant read thermometer.
Make sure to cut onions and bell peppers to similar sized pieces. This helps ensure they are cooked evenly.
Slice after searing, not before. I remove the sausage from the skillet, let it rest a minute on the cutting board, then slice. This keeps all the juices inside instead of losing them in the pan.
Don’t rush the deglazing step. When I add the chicken broth, I make sure to scrape every single brown bit off the bottom of the skillet. Those bits are pure flavor. I think it’s honestly the most important step in the whole recipe.
Don’t overcrowd the skillet when you sear the sausage. I always make sure the links have enough space between them. If the pan is too full, they steam instead of brown and you lose all that gorgeous color and flavor before the recipe even gets going.
Add the fresh herbs at the very end, off the heat. Heat kills the flavor of fresh herbs fast, so I like to add them right before serving to keep that bright, fresh finish.
Other Italian sausage recipes to try:
Italian Sausage Peppers and Onions
Video
Ingredients
- 2 teaspoons olive oil
- 1 lb Italian sausage
- 1 cup white onion sliced
- 1 cup red onion sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 orange bell pepper sliced
- 3 garlic cloves sliced
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ½ cup chicken broth (you can use red wine as well if you are not on low-carb and whole30 diets)
- 1 tablespoon chopped parsley
- 2 tablespoons fresh basil
Instructions
- Heat the olive oil in a large skillet over medium-high. Add the sausage links, and cook for about 2 minutes each side, just until they turn brown. The sausage will not be cooked through.
- Place them on a cutting board, slice them, and set aside.
- Add the onions, and cook for about 2 minutes. Stir constantly. Then, add the bell peppers, garlic, salt and black pepper, and red pepper flakes. Cook for 5 minutes or until the onions are translucent.
- Add the chicken broth to the skillet with the peppers and onions, and scrape the bottom of the skillet to release all the brown bits.
- Return the sausage back to the skillet, and reduce the heat to medium. Cover and simmer 10 minutes. Then, uncover the skillet, increase the heat to medium-high, and cook for 3 more minutes, just until the liquid is evaporated and the sausage is cooked through. Top with parsley and basil. Enjoy!
Notes
- To store: I recommend you portion out this recipe into air tight containers once it has cooled. Store in the fridge for up to 4 days and reheat in the microwave.
- To freeze: Freeze leftovers in a use airtight containers or freezer-safe bag for up to 3 months.
- To reheat: Thaw the frozen Sausage Peppers and Onions in the refrigerator before reheating. Reheat on the stove or in the microwave until thoroughly warmed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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What can I de-glace the pan with that is not apple cider or red wine, both of which I am allergic to?
Chicken broth works 😉
Excellent recipe, I used the chicken broth and served over mashed potatoes
Mm… Love that you served it with mashed potatoes!
I’m serving this but not cutting up the sausages, will put them on hoagie’s and on the side I’ve cubed sweet potatoes cooked in a smaller skillet with cinnamon and honey. Haven’t eaten yet but I think it’s going to be good – it all smells good! Thanks for tips and instructions.
You’re very welcome. Let me know how it turned out 😉
I made this tonight and my wife and loved it. I’m sure I did several things wrong like overcooking the sausage and burning the onions. Yet, it was still very tasty. I will definitely make this again, probably tomorrow evening we don’t have enough left for two people.
That’s awesome, Mark. Love to know you both enjoyed this recipe. It’s one of our favourite recipes for dinner too 😉
Did not work for me. It’s time for dinner and I’m still waiting for the liquid to reduce.
I’m sorry to hear that. Did you follow the instructions exactly like it was written?
I made this tonight and it was a hit! Thank you for sharing. The only adjustment I made was to add cornstarch to the liquid to make it saucy to go over mashed potatoes…
Yes that’s a good idea to add cornstarch to thick the sauce, if you’re not following low-carb and paleo diet.
My family loved this meal. I added mushroom and used the gravy for the mashed potatoes. Yummy!!!!
Awesome!
I made this tonight. Will include a photo when I plate it. I’m going to serve over rice so that will be good with the delicious broth that was made from the veggies and sausage. Photos are on the way soon. I will use this recipe again, I’m looking forward to using ground beef, chicken and cut up beef. YUMMY!!
That’s awesome!
Am I missing the macros for this meal – I really could have … is it there and I just don’t see them?
Thanks!!!
I just added the nutrition information on the recipe box for you. Thanks for asking.
Tasted like I was at the fiest fiest in little Italy excellent. Thanks Olivia
Wow you’re comment made my day 😉
Just made this and used spicy sausage instead and it came out perfect !!! Sooo good! Thanks for this!
You’re very welcome 😉
I loved this recipe! Really quick and easy, too. I ended up using cooking sherry instead of wine or chicken broth and it gave the flavor a nice boost. I completely forgot to add in salt and pepper, but it didn’t need it because it was so flavorful! I also added two jalapenos. I will be making again!! Thanks 🙂
Awesome!
Please put the recipe at the top of the page. I am not here for your life story. Thanks.
On the top of the page there is a button called “jump to the recipe”. Just click on there and you’ll go straight to the recipe.
I am going to say I make this once a week in our household considering me and my nephew it’s our number 1 favorite. I am going to add jalapeno or spicy next time we love it. Got anymore! Plus your really pretty.
Your comment made my day. Thanks a lot for your kind comment 😉
Just learn how to jump to the recipe (find some manners while you’re learning to use the internet). No need to be so rude.
No need to be rude. Just hit the recipe button
Thanks, Annette. It’s exactly what I was going to suggest. On the top of the page and below the name of the recipe there is a “jump to the recipe” bottom. Just hit it and problem is solved. Thanks.
Such an amazing meal!! I used the red wine. I also made for the side my favorite bite sized potatoes in the oven. Husband loved it as well.
Happy to hear that 😉
Wonderful! I was looking for a recipe that showcased a house-made sausage I purchased from an authentic Italian market. PERFECT! The other ingredients enhanced the flavor without covering up the sausage. Not sure why there was a complaint on the broth not reducing…it’s AMAZING over mashed potatoes or mashed cauliflower. Thanks for this easy, tasty recipe! 😊
Thank you so much for your feedback. I’m so glad you enjoyed this recipe. I always make this recipes and my family loves it too. Thanks for stopping by!
My husband and I thoroughly enjoyed your sausage and pepper skillet dinner, very easy too, I served it with a little Cappellini, will definitely serve this for company~~thank you ( my husband doesn’t normally like Italian sausage)
Awesome! I’m so thrilled to hear you both enjoyed this recipe!
Hi there! I had fun looking around your website/blog. Your recipe for Italian Sausage, Onions & Peppers Skillet caught my eye. I had some sweet Italian sausage, Maui onions as well as a red onion, both red & yellow pepper, chicken broth and our herb garden down behind the condo had the fresh parsley and basil. Gosh, turns out I had everything!! I added some shitake mushrooms and cooked it all up in my cast iron frying pan. Don’t you just love cast iron? Served it with some red potatoes sauteed in butter.This turned out really yummy and not much left over! Darn! Guess I’ll have to make it again real soon!! Thanks for sharing.
Yes I love it. The best skillet you can possible have 😉
This recipe was amazing and so absolutely simple! Found it when I needed a quick meal and came together quickly. Loved the chicken broth to finish the sausages and it create a good savory and concentrated “gravy”. Served it over brown rice and was a hit with everyone! Thanks!!!
Yes, right? This a great recipe to serve along with rice 😉
Hi there,
Can you use dried basil instead of fresh basil?
Thanks,
Renee
Sure you can.
Does this dish freeze well ?
Yes it does.
Silly question I am sure, do you freeze it after it is all made and then just reheat? or do you freeze it part way cooked?
Freeze it after it is all made.
I made this tonight and I love it. The broth did not reduce; but who cares. Even though I added a couple other seasonings, it had a nice smooth taste to it. I will make it over and over again. Thank you so much for sharing.
Thanks for your feedback, James 😉
I use a lot of recipes from the internet but yours is by far one of the best. Why? The recipe is not a recipe, not giving ridiculous measurements of how much to add but how to cook it. Like my aunt giving me recipes when I was young, I had to learn how to mix things together. If I had an Italian grandmother, this is how she would have taught me how to cook. When I lived in France, no one was able to learn from how I cooked because I had no measurements.
I followed the directions to T. The only issue I had was the onions and peppers seemed to come out slimy and not very crisp…any ideas why? Simmer too long on too high heat? The onions were not quite sticking to pan and the peppers were cooked until I felt they softened up some…I think maybe I cooled peppers too long?
Sorry to hear that. Yes probably it’s because simmer too long on high heat.