This easy Tuscan Chicken Sausage Skillet is the perfect weeknight recipe! You will love this low-carb, 30-minute meal packed with tender mushrooms, onions, and spinach for just 4.2 net carbs.
This one pan Tuscan Chicken Sausage Skillet is such an easy dinner! Juicy, lean Italian chicken sausage slices, tender mushrooms, and delicious spinach are all coated in a deliciously cheesy cream sauce you will love. Using Italian Chicken Sausage makes this a leaner choice than pork varieties, meaning we get to enjoy this tasty dish more often! It’s the perfect indulgent-yet-wholesome one pan meal for busy weeknights.
Why you will love it:
- It tastes like comfort food. – It is creamy, cheesy, and full of meaty protein. If you are keto, this comforting meal will work great for your macros.
- It is quick and easy to prepare. – Yes, there is a little chopping involved, but it can all be prepped before you leave for work, then you can just pull it from the fridge and get cooking. It is ready in under 30 minutes.
- It is nutritious. – The creamy parmesan sauce makes this feel like a decadent, buttery dish, but it is full of vegetables and utilizes lean chicken sausage to get all the flavor without too much fat or calories. This gluten-free meal is a great source of vitamins and minerals, too.
Ingredients
Here is an overview of what you will need for this recipe. Keep scrolling to the printable recipe card at the bottom of the page for exact measurements.
- Italian Chicken Sausages – Cut into ½ inch slices. I used mild (from Butcher Box), but you could use spicier versions if you like it hot. If you do not have chicken sausage, you can use pork sausage. I haven’t used ground sausage, but I imagine that would work if you prefer that texture.
- Mushrooms (quartered), Onion (diced), and Spinach – I used white mushrooms, but baby bellas would be delicious as well. I chose yellow onion for the sweeter flavor, but you could use a white or red onion if you prefer.
- Cooking oil – I used olive oil, but avocado, coconut, canola, etc. would all work fine.
- Chicken broth and Heavy cream – I used my own homemade stock for flavor, but you could use store-bought for convenience. You could even replace the broth with white wine if you prefer.
- Parmesan, Garlic, Salt, and Pepper – I used freshly shredded parmesan, but grated should melt fine as well. Fresh minced garlic has great flavor, but the store-bought brand can be very convenient!
How to Make One Pan Italian Sausage and Mushrooms
You can easily make this one pan dinner on a busy weeknight! You just need a large skillet, plate, and wooden spoon for this recipe. Here is a step-by-step guide to follow for the best meal.
Cook chicken sausages
Heat your skillet to medium-high, then add in one tablespoon of your cooking oil. Once hot, pour in the sliced chicken sausages, spreading them out for even cooking. Allow them to cook (untouched) for about 3 minutes or until one side is browned.
Then flip and continue cooking another 3-4 minutes, stirring occasionally to make sure all slices are browning. Remove sausages from pan and set aside on a plate.
Cook veggies
Add the remaining oil to the skillet, then add in the mushrooms and onions. Cook for 5-8 minutes, stirring occasionally until veggies are softened. Add in the garlic and cook while stirring or tossing. When garlic is nice and fragrant, transfer the cooked veggies to the plate with the browned sausages.
Deglaze pan
Return the pan to the stove and deglaze with the chicken broth. Use your wooden spoon to scrape up all the delicious bits stuck on the bottom of the pan. Continue stirring and scrapping until the bottom of the skillet is smooth and the broth has reduced (3-4 minutes).
Make sauce
Lower heat to medium low, then add heavy cream and parmesan into the pan. Stir until sauce is smooth, letting it simmer and reduce for 4-5 minutes.
Add chicken and veggies
Return the chicken, mushrooms, and onions to the pan, coating them in sauce. Pour in the spinach and stir occasionally, cooking about 2-3 minutes or until spinach is wilted.
How to Serve Italian Chicken Sausage & Mushrooms
We love this dish garnished with fresh thyme and a little extra parmesan cheese! It is great with some Mashed Potatoes and Cornbread (or Mashed Cauliflower and Keto Dinner Rolls or Parmesan Chaffles if you are keeping it low carb).
Store
Leftovers are best stored in the fridge in an airtight container up to 3-4 days. Cool completely before closing into a storage container. You can freeze this up to 3 months as well (best kept in a freezable foil pan, then stored in a freezer bag).
Reheat
Microwave is the quickest and easiest way to reheat this recipe–Just transfer to a microwave-safe dish and heat on 50% power for 1-minute increments, stirring between each blast. You could also warm this in a covered baking dish in the oven (350 for about 10 minutes) or in a slow cooker.
If frozen, allow this to thaw in the fridge overnight for the best texture. If the dish is reheated quickly (like microwaved from frozen), the sauce may break. To fix this, heat it on medium low heat while stirring in another 1-2 tablespoons of heavy cream. To prevent it from happening in the first place, thaw slowly in the fridge, then reheat slowly on the stove (or microwave at 50% power).
More one pan meals
- One Pan Tuscan Chicken
- Easy Sheet Pan Fajitas
- Keto Lemon Parmesan Chicken
- One Pan Mexican Chicken and Rice
- Easy Beefaroni Skillet
Tuscan Chicken Sausage Skillet
Ingredients
- 2 tablespoon olive oil
- 1 lb mild Italian chicken sausage sliced into ½ inch slices
- 8 ounces mushrooms quartered
- ½ yellow onion diced large
- ⅓ cup chicken broth or white wine
- ½ cup heavy cream
- ½ cup parmesan
- 3 cloves garlic minced
- 1-2 cups loosely packed fresh spinach
- Salt and pepper to taste
Instructions
- Heat a large skillet to medium high, then add in 1 tablespoon of olive oil. Once hot, add in chicken sausage. Spread it as best you can to promote browning. Cook 3-4 minutes, then flip and cook another 3-4 minutes. Stir occasionally for evening cooking. Transfer to plate and set aside for now.
- Add remaining olive oil to the pan, then add in mushrooms and onions. cook 5-8 minutes or until then veggies have softened. Add in the garlic and cook another 30 seconds or until nice and fragrant. Transfer to plate and set aside for now.
- Return the pan to the stove, then pour in the broth to deglaze the pan. Scrape the bottom of the pan with your wooden spoon to get all the seared bits of flavored mixed in. Reduce heat to medium-low and allow to simmer for about 4-5 minutes to reduce.
- Add heavy cream and parmesan to the broth and stir until smooth.
- Pour the chicken sausages, mushrooms, onions, and garlic back into the pan and coat with sauce. Add in the spinach and mix to cover. Cook another 3-5 minutes or until spinach is wilted.