Print

Apple Chicken Sausage Skillet

Apple chicken sausage skillet with caramelized apples and wilted kale in a cast iron pan
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick, cozy one-pan dinner with golden browned chicken sausage coins, sweet caramelized apple slices, tender wilted kale, and a savory apple cider vinegar pan sauce. Ready in 45 minutes with minimal cleanup.

Ingredients

Scale
  • 2 tablespoons olive oil, divided
  • 6 pre-cooked chicken sausage links, sliced into 1/2-inch thick coins (applewood smoked, sweet apple, or onion and cheddar recommended)
  • 1/2 large onion, sliced
  • 1/2 teaspoon poultry seasoning (or substitute 1/4 teaspoon sage + 1/8 teaspoon thyme + 1/8 teaspoon marjoram)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 2 medium apples, cut into thin even slices about 1/4 inch thick (Honeycrisp, Granny Smith, Jonagold, Cortland, Gala, or Fuji)
  • 2 1/2 cups fresh kale, chopped (spinach, Swiss chard, or cabbage also work)
  • 2 cloves garlic, minced
  • 1/3 cup chicken broth
  • 1 tablespoon apple cider vinegar
  • Chopped fresh rosemary or thyme, optional for serving

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced sausage coins in a single layer and cook for 3 to 4 minutes until the cut edges are deeply golden-brown. Do not stir constantly – let the sausage sit so it sears properly. Transfer to a plate and set aside.
  2. Add the remaining 1 tablespoon olive oil to the same skillet. Add sliced onion, poultry seasoning, salt, and pepper. Cook for 5 to 7 minutes, stirring occasionally, until onions are softened and lightly golden at the edges.
  3. Stir in the sliced apples, chopped kale, and minced garlic. Toss to combine with the onions.
  4. Pour in the chicken broth and apple cider vinegar. Immediately scrape up all browned bits from the bottom of the pan – this step builds the flavor of the entire sauce.
  5. Let the mixture simmer uncovered for 15 to 20 minutes, stirring occasionally, until the apples are soft and tender and the kale is fully wilted. Add a splash more broth if the pan looks dry before apples are done.
  6. Return the browned sausage to the skillet and stir to combine. Cook for 1 to 2 minutes until heated through and flavors are fully melded.
  7. Taste and adjust salt if needed. Finish with fresh rosemary or thyme if desired. Serve as-is or over mashed potatoes, rice, or egg noodles.

Notes

  • Pre-cooked sausage only needs browning in Step 1 – do not overcook or it will become rubbery and dry.
  • Slice apples to about 1/4 inch thick so they cook evenly. Thinner slices turn mushy; thicker slices may stay firm.
  • If using spinach instead of kale, add it only in the last 2 to 3 minutes of simmering – spinach wilts much faster than kale.
  • Always scrape the pan thoroughly when adding broth and vinegar – those browned bits are essential for deep sauce flavor.
  • If prepping apples ahead of time, toss with a little lemon juice to prevent browning.

Nutrition

Find it online: https://www.benefitiany.com/apple-chicken-sausage-skillet/