Marry Me Chicken Sausage Skillet

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!

Servings people

Prep Time 5

Cook Time 25

Total Time 30

Equipment

cutting board
knife
large pan
spatula
large bowl
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

*NOTE: I used the Whole Foods brand of mild italian chicken sausage, however, it doesn't matter what brand you use! Just make sure the links are fully cooked. Nutrition info will vary based on what brand you use.

**NOTE: You'll want to use the sun-dried tomatoes that are packed in a jar of oil. Then, remove them from the oil before chopping and using in this recipe.

***NOTE: If you don't have these individual spices, you can just use about 1/2 tsp of Italian seasoning instead.

Calories: 524kcal

Course: Dinner, Main Course

Cuisine: American, Italian

Diet: Gluten Free, Dairy Free

Keyword: 30 Minute Meal, 30-in-30 Series, Cauliflower Rice, Chicken Sausage, Coconut Milk, Dairy Free, Gluten Free, High Protein, Low Carb, One Pan, Paleo, Quick & Easy, Spinach, Sun-Dried Tomatoes, Weeknight Dinner, Whole30

Nutrition