This apple chicken sausage skillet is one of my favorite quick dinners to make when the weather turns crisp. I brown juicy chicken sausage, then toss it with sweet-tart apples, caramelized onions, wilty kale, and fresh herbs for a cozy, flavorful meal that tastes like fall in a pan. And since it all cooks up in one skillet, cleanup is a breeze!
Chicken Sausage Skillet with Apples
I love making skillet meals because they’re fast, hearty, and use ingredients I usually have on hand. This apple chicken sausage skillet is especially easy since I start with pre-cooked chicken sausage — just slice it into coins and give it a good sear for flavor. The apples and onions soften into a sweet-savory base, and a splash of chicken broth and apple cider vinegar ties everything together with just the right amount of tang.
Inspired by my favorite apple chicken recipe, I wanted this chicken sausage skillet to be a bit more savory. If you’ve never paired apples with sausage, you’re in for such a treat. The natural sweetness balances the smokiness of the sausage, while kale and herbs add a fresh finish. You can serve it as-is for a lighter meal or spoon it over mashed potatoes or rice to make it extra filling.
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Choosing the Best Apples
After plenty of testing, I’ve learned that the type of apple you use makes a big difference in flavor and texture. I like Honeycrisp because they stay firm and slightly crisp even after cooking, which helps balance the soft onions. If you prefer more tartness, Granny Smith works beautifully. And if you only have Gala or Fuji on hand, those will caramelize into a softer, sweeter sauce. My advice: pick an apple variety you already enjoy eating raw, and it will shine in this chicken sausage skillet meal too.
Apple Chicken Sausage Skillet Recipe
Ingredients
- 2 tablespoons olive oil (divided)
- 6 pre-cooked chicken sausage links (sliced into ½-inch thick coins*)
- ½ large onion (sliced)
- ½ teaspoon poultry seasoning (**)
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 2 medium apples (cut into thin slices***)
- 2½ cups chopped fresh kale (optional****)
- 2 cloves garlic (minced)
- ⅓ cup chicken broth
- 1 tablespoon apple cider vinegar
- chopped fresh rosemary (or thyme, optional, for serving)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet set over medium high heat. Add in the chicken sausage and sauté until browned on the outside. Transfer to a plate.2 tablespoons olive oil, 6 pre-cooked chicken sausage links
- Add the remaining 1 tablespoon of olive oil to the pan. Add in the onions, poultry seasoning, salt, and pepper, and cook for 5-7 minutes until softened and slightly browned.½ large onion, ½ teaspoon poultry seasoning, ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper
- Stir in the apples, kale, and garlic.2 medium apples, 2½ cups chopped fresh kale, 2 cloves garlic
- Pour in the chicken broth and apple cider vinegar, and let the mixture simmer for 15-20 minutes, or until the apples are soft and the kale is wilted.⅓ cup chicken broth, 1 tablespoon apple cider vinegar
- Add the sausage back to the pan and stir to combine.
- Finish with a sprinkling of fresh herbs and serve as is or with mashed potatoes or rice.chopped fresh rosemary
Notes
- Since the chicken sausage is already cooked, we’re just trying to get nice browning on the exposed edges. We don’t want to overcook it.
- Slice the apples evenly so they all cook at the same rate.
- When you add the broth and vinegar, scrape up any browned bits from the pan–those little bits add big flavor.
- This skillet is hearty enough on its own, but it’s also amazing served over mashed potatoes, rice, or egg noodles to soak up the sauce.
- If you want to bulk it up, toss in diced potatoes, broccoli florets, or sliced Brussels sprouts at the beginning (before onions) and cook until golden.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make this Chicken Sausage and Apple Skillet Step by Step
Prep: Gather the handful of ingredients needed to make this chicken sausage skillet. Slice the chicken sausage into ½-inch thick coins, slice the onion and apples, chop the kale (if using), mince the garlic, and chop the fresh herbs.
Cook the Sausage: Heat 1 tablespoon of olive oil in a large skillet set over medium high heat. Add in 6 sliced precooked chicken sausages and sauté until browned on the outside. Transfer to a plate. Remember, the sausages are already fully cooked, so we’re just trying to get some nice browning on the outside.
Sauté the Onions: Add the remaining 1 tablespoon of olive oil to the pan (no need to wipe out). Add in ½ of a large sliced onion, ½ teaspoon poultry seasoning, ¼ teaspoon kosher salt, and ⅛ teaspoon ground black pepper, and cook for 5-7 minutes, or until softened and slightly browned.
Add the Apples: Stir in 2 medium sliced apples, 2½ cups of chopped fresh kale (if using), and 2 cloves of minced garlic.
Simmer the Skillet: Pour in ⅓ cup of chicken broth and 1 tablespoon of apple cider vinegar to deglaze the pan, and let the mixture simmer for 15-20 minutes, or until the apples are soft and the kale is wilted. Make sure to scrape up all those yummy browned bits so they can add their flavor to the sauce.
Add the Sausage: Add the seared sausage back to the pan and stir to combine and heat through.
Garnish and Serve: Finish your apple and chicken sausage skillet with a sprinkling of fresh herbs (like rosemary or thyme), and serve as is or with mashed potatoes or rice.
How to Store, Freeze, and Reheat
Store leftover apple chicken sausage skillet in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a skillet set over medium-low heat with a splash of broth to rehydrate everything. You can also microwave individual portions in 30-second increments until warmed through.
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