This Marry Me Chicken Sausage Skillet is a fun twist on the viral, creamy sun-dried tomato dish. With italian chicken sausage and a bunch of hidden veggies, this recipe is not only delicious but also a nutrient powerhouse. Plus, it’s made all in one pan, in under 30 minutes for an easy healthy weeknight dinner!
Welcome back to my 30-in-30 series! If you’re new here, I’m sharing a new recipe every week that has at least 30g of protein per serving and is ready in 30 minutes or less. The first episode of this series was my honey mustard salmon sheet pan meal. Up next is this insanely easy yet delicious Marry Me Chicken Sausage Skillet.
You’ve probably heard of Marry Me Chicken…I mean it’s been viral on social media for a while. But this recipe swaps in chicken sausage which is such an easy protein source. Also, we’re adding some cauliflower rice into the mix to make this a full meal that comes together in just one pan!
This dish is truly the perfect blend of tuscan flavors, creamy sauce, sun-dried tomatoes and italian chicken sausage. And it’s equally as comforting as it is nourishing. Not to mention it’s gluten free, dairy free, whole30 and paleo so everybody can enjoy it 🙂
PS – If you’re looking for a way to use up your leftover sun-dried tomatoes, prep this Tuscan Cottage Cheese and Egg Bake for an easy, high-protein grab-n-go breakfast!
Why You’ll Love this Marry Me Chicken Sausage Skillet
- It’s a one-pan meal that’s ready in 30 minutes!
- Each serving has 35g of protein to keep you full and satisfied.
- The sauce is rich and creamy yet totally gluten and dairy free.
- It sneaks in a bunch of hidden cauliflower rice and spinach.
- This is the perfect weeknight dinner because it’s quick and easy.
- It’s a unique spin on the viral “marry me” chicken dish.
What You Need to Make this Marry Me Chicken Sausage Skillet
- Avocado Oil: You’ll need 1 tbsp total, but it’ll be divided between browning the sausage and sautéing the onion & cauliflower rice. Olive oil is fine too!
- Mild Italian Chicken Sausage Links: I love the Whole Foods brand for this, but any pre-cooked links will work. Cut them into slices on the bias (diagonally).
- Yellow Onion: 1/2 large yellow onion, diced.
- Cauliflower Rice: Gotta get our veggies in! The frozen cauliflower rice is super sneaky in here.
- Garlic: Fresh minced of course.
- Sun-Dried Tomatoes: This is where a bunch of that delicious tuscan flavor comes from! Make sure to use the kind that come packed in a jar of oil.
- Kosher Salt, Black Pepper, Thyme, Oregano, Red Pepper Flakes: If you don’t have thyme and oregano, you can simply use 1/2 tsp of italian seasoning instead.
- Chicken Broth: Or use chicken bone broth for even more protein!
- Canned Coconut Milk: Full-fat canned coconut milk is the best option here for a thick, creamy sauce and rich flavor.
- Arrowroot Starch: Arrowroot starch (or cornstarch) helps to thicken up the sauce.
- Nutritional Yeast: This is an optional ingredient but adds a “cheesy” flavor without any dairy. It’s also a good source of vitamins and minerals.
- Spinach: I like to wilt some spinach in at the end for additional nutrients and color. Feel free to omit if you don’t have any on hand!
- Basil: Optionally, top this marry me chicken sausage skillet off with some fresh chopped basil.
How To Make this Marry Me Chicken Sausage Skillet
Brown the Chicken Sausage:
First, bring a large pan to medium heat. Once hot add ½ tbsp avocado oil. Then, add sliced chicken sausage and spread out as much as possible. Allow that to cook for 2-3 minutes per side. The chicken sausage is already fully cooked, but we just want to brown the edges and warm it up a bit. Then, remove sausage from the pan and set it aside in a large bowl.
Sauté the Onion & Cauliflower Rice:
Next, add remaining ½ tbsp avocado oil to the pan. Then, add onion and cauliflower rice. Sauté, stirring occasionally, for about 3-4 minutes. Next, add in the garlic, sun-dried tomatoes and seasonings. Stir and cook for 1 more minute.
Deglaze the Pan & Add Coconut Milk:
Deglaze the pan with chicken broth, scraping up all the browned bits on the bottom of the pan. Then, pour in the coconut milk and stir. Once it begins to bubble, reduce the heat to a simmer.
Add Arrowroot Starch & Let Simmer until Thickened:
In a small bowl, mix together arrowroot starch with about 1 tbsp of water to create a “slurry.” Pour this slurry into the pan and stir until incorporated. Continue to let the sauce simmer for about 5 more minutes, until thickened slightly.
Stir in Nutritional Yeast, Spinach & Chicken Sausage:
Next, add in the nutritional yeast and spinach and stir until the spinach is mostly wilted. Then, add back in the chicken sausage, stir, and allow it to cook for a minute or two longer until everything is warm. Taste and adjust seasonings – adding more salt or red pepper flakes if desired. Optionally, top with chopped basil. Enjoy!
Looking to Boost the Protein Even More? Try this!
As written, this marry me chicken sausage skillet already has 35g of protein per serving! But if you want to increase the protein further, you can make a few swaps. Firstly, if your body tolerates dairy you can use heavy cream instead of canned coconut milk. 1 cup of heavy cream has about 6-7g of protein, which isn’t a ton but a bit more than coconut milk!
Secondly, you can use chicken bone broth instead of normal broth. This would add 10g of protein to the total recipe and wouldn’t change the taste at all!
Lastly, I want to point out that every brand of chicken sausage will have different nutrition facts. The one I used (Whole Foods brand) had 14g of protein per link, but some may have less or more.
How Should I Store Leftover Marry Me Chicken Sausage Skillet?
Allow it to cool down before transferring it to an airtight container and storing in the fridge for up to 4 days. When you’re ready to re-heat, transfer it to a bowl and microwave until warm. This one works great for meal prep too!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Healthy One-Pan Dinners?
- Easy Thai Red Curry Shrimp with Veggies
- Smoky Harissa Shrimp and Summer Veggie Skillet
- One-Pan Buffalo Chicken Orzo
- 15-Minute Healthy Jambalaya Recipe
- The BEST Ground Turkey Enchilada Skillet
- One-Pot Shrimp Fajita Pasta
Marry Me Chicken Sausage Skillet
Equipment
- large pan
- spatula
- small bowl
Ingredients
- 1 tbsp avocado oil divided
- 24 oz mild italian chicken sausage links sliced on the bias (diagonally)*
- ½ large yellow onion diced
- 8 oz frozen cauliflower rice
- 3 garlic cloves minced
- ⅓ cup sun-dried tomatoes chopped**
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp dried oregano ***
- ¼ tsp dried thyme ***
- red pepper flakes to taste (I did about ½ tsp)
- 1 cup chicken broth (or chicken bone broth for extra protein)
- 1 cup full-fat canned coconut milk
- 1 tbsp arrowroot starch (or cornstarch or tapioca flour)
- 2 tbsp nutritional yeast (optional, provides a "cheesy" flavor)
- 2 oz fresh spinach (2-3 handfuls)
- fresh basil chiffonaded (optional, for garnish)
Instructions
- Bring a large pan to medium heat. Once hot add ½ tbsp avocado oil. Then, add sliced chicken sausage and spread out as much as possible. Allow that to cook for 2-3 minutes per side. The chicken sausage is already fully cooked, but we just want to brown the edges and warm it up a bit. Then, remove sausage from the pan and set it aside in a large bowl.1 tbsp avocado oil, 24 oz mild italian chicken sausage links
- Add remaining ½ tbsp avocado oil to the pan. Then, add onion and cauliflower rice. Sauté, stirring occasionally, for about 3-4 minutes. Next, add in the garlic, sun-dried tomatoes and seasonings. Stir and cook for 1 more minute.1 tbsp avocado oil, ½ large yellow onion, 3 garlic cloves, ⅓ cup sun-dried tomatoes, ½ tsp kosher salt, ¼ tsp black pepper, ¼ tsp dried oregano, ¼ tsp dried thyme, 8 oz frozen cauliflower rice, red pepper flakes
- Deglaze the pan with chicken broth, scraping up all the browned bits on the bottom of the pan. Then, pour in the coconut milk and stir. Once it begins to bubble, reduce the heat to a simmer.1 cup chicken broth, 1 cup full-fat canned coconut milk
- In a small bowl, mix together arrowroot starch with about 1 tbsp of water to create a "slurry." Pour this slurry into the pan and stir until incorporated. Continue to let the sauce simmer for about 5 more minutes, until thickened slightly.1 tbsp arrowroot starch
- Add in the nutritional yeast and spinach and stir until the spinach is mostly wilted. Then, add back in the chicken sausage, stir, and allow it to cook for a minute or two longer until everything is warm. Taste and adjust seasonings – adding more salt or red pepper flakes if desired.2 oz fresh spinach, 2 tbsp nutritional yeast
- Optionally, top with chopped basil. Enjoy!fresh basil
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
So easy and delicious! I roughly halved the recipe for just 2 people because I only bought one package of chicken sausage and it was so good! No leftovers and I loved the cauliflower rice as a hidden veggie. Healthy and comforting!
Yay!! Thank you Ashley!
OMG great recipe! I ended up using chorizo which was much greasier and spicy. But I decreased the amount of salt and I had no need to use pepper flakes. I thought it was a meal.(My daughter did not like it 🥴) But that’s OK more for me. Lol.😎
Hahaha thank you so much!
So yummy!! I made this twice – once with the Italian sausage and then again with my favorite, chicken apple sausage!! Such a yummy comfort meal that I can’t wait to make for my family when they visit!!
Yum, need to try it with chicken apple sausage ASAP! Thanks Katie!
Soo delicious and so easy to make! I did not have basil but it was still good without it. I will be making this again. It makes the cauliflower rice so flavourful !
Thank you so much Ella!
What is the purpose of the cauliflower rice and do you have to use it?
Just adds veggies and bulks up the volume of this recipe while keeping it low carb! You can definitely omit it (and it will be more saucy), or substitute some cooked white rice.