20 Delicious Chicken and Sausage Recipes for Every Occasion

Variety is the spice of life, and when it comes to dinner, mixing chicken and sausage brings a world of flavors to your table. Whether you’re craving quick weeknight meals, cozy comfort food, or festive dishes for special occasions, our roundup of 20 delicious recipes has something for everyone. Dive in and discover your next favorite dish that’s sure to delight your taste buds and simplify your meal planning!

Spicy Cajun Chicken and Sausage Gumbo

Unbelievably, this Spicy Cajun Chicken and Sausage Gumbo is the culinary equivalent of a jazz band in your mouth—loud, bold, and utterly unforgettable. Packed with flavors that dance together in perfect harmony, it’s a dish that promises to spice up your dinner routine in the most delicious way possible.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 lb andouille sausage, sliced into hearty rounds
• 1/2 cup rich, golden all-purpose flour
• 1/2 cup vibrant, green bell pepper, diced
• 1/2 cup crisp, white onion, finely chopped
• 1/2 cup juicy, red tomatoes, diced
• 2 cloves garlic, minced to aromatic perfection
• 4 cups robust chicken stock
• 2 tbsp fiery Cajun seasoning
• 1/4 cup lush, green okra, sliced
• 2 tbsp luxurious extra virgin olive oil
• Salt, just enough to make the flavors pop

Instructions

1. Heat the extra virgin olive oil in a large, heavy-bottomed pot over medium heat until it shimmers like a mirage in the desert.
2. Add the chicken pieces and sausage slices, browning them to golden perfection, about 5-7 minutes. Remove and set aside, letting them rest like royalty.
3. In the same pot, sprinkle the flour, stirring constantly to create a roux as dark as a moonless night, about 10 minutes.
4. Toss in the bell pepper, onion, and garlic, sautéing until they soften and smell like heaven, roughly 5 minutes.
5. Pour in the chicken stock slowly, whisking to combine with the roux until smooth. Tip: Keep whisking to avoid lumps—your gumbo’s texture depends on it!
6. Return the chicken and sausage to the pot, adding the Cajun seasoning and tomatoes. Simmer for 25 minutes, letting the flavors marry like a perfect couple.
7. Stir in the okra during the last 10 minutes of cooking, ensuring it stays vibrant and slightly crisp. Tip: Okra adds a unique texture and thickens the gumbo naturally.
8. Season with salt, tasting as you go. Tip: Remember, you can always add more salt, but you can’t take it out!

Finally, this gumbo is a symphony of textures—tender chicken, snappy sausage, and silky broth with a kick that lingers like the best kind of goodbye. Serve it over a mound of fluffy white rice or with a side of crusty bread to sop up every last drop of spicy, savory goodness.

One-Pot Chicken and Sausage Jambalaya

Now, let’s dive into a dish that’s as lively as a Mardi Gras parade and just as unforgettable. This one-pot wonder is your ticket to flavor town, no passport required.

Ingredients

• 1 tbsp vibrant, golden olive oil
• 1 lb plump, juicy chicken thighs, diced
• 12 oz smoky, spicy andouille sausage, sliced
• 1 large, crisp green bell pepper, chopped
• 1 hefty, sweet onion, diced
• 2 stalks of crunchy celery, sliced
• 3 cloves of pungent garlic, minced
• 1 cup long-grain white rice, uncooked
• 2 cups rich, homemade chicken broth
• 1 can (14.5 oz) fire-roasted diced tomatoes, with their zesty juices
• 2 tsp bold Cajun seasoning
• 1/2 tsp earthy thyme
• 1/2 tsp smoky paprika
• 2 bay leaves, aromatic and whole
• Salt and freshly ground black pepper, to your heart’s content
• Fresh, bright green scallions, sliced for garnish

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat until it shimmers like a mirage.
2. Add the chicken and sausage, browning them until they’re gloriously golden, about 5-7 minutes. Tip: Don’t crowd the pot; give them space to get that perfect sear.
3. Toss in the bell pepper, onion, celery, and garlic, stirring until the veggies soften and the kitchen smells like heaven, about 5 minutes.
4. Stir in the rice, coating it in all that flavorful oil and veggie goodness.
5. Pour in the chicken broth and tomatoes, then sprinkle in the Cajun seasoning, thyme, paprika, and bay leaves. Season with salt and pepper like you mean it.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer until the rice is tender and has absorbed all the liquid, about 20-25 minutes. Tip: Resist the urge to peek; let the steam work its magic.
7. Remove the bay leaves, fluff the jambalaya with a fork, and let it sit for 5 minutes to settle. Tip: This rest period is the secret to the perfect texture.
8. Garnish with scallions and serve hot, preferably with a side of cornbread to sop up every last bit of flavor.

This jambalaya is a symphony of textures, from the tender chicken and snappy sausage to the fluffy rice that’s soaked up every drop of spice. Serve it in a hollowed-out bread bowl for a show-stopping presentation that’ll have everyone reaching for seconds.

Grilled Chicken and Sausage Skewers

Who knew that skewers could be the life of the party? These Grilled Chicken and Sausage Skewers are here to prove that they’re not just sticks with food on them but a ticket to flavor town. Perfect for those who like their meals with a side of fun and a dash of delicious.

Ingredients

• 1.5 lbs of juicy, boneless chicken thighs, cut into 1-inch pieces
• 1 lb of smoky andouille sausage, sliced into 1/2-inch rounds
• 1/4 cup of golden, sticky honey
• 2 tbsp of bold, zesty Dijon mustard
• 2 cloves of aromatic garlic, minced
• 1 tbsp of fresh, vibrant lemon juice
• 1 tsp of smoky paprika
• 1/2 tsp of coarse, sea salt
• 1/4 tsp of fiery cayenne pepper
• 2 tbsp of rich extra virgin olive oil

Instructions

1. In a large bowl, whisk together the honey, Dijon mustard, minced garlic, lemon juice, paprika, sea salt, cayenne pepper, and olive oil until well combined.
2. Add the chicken pieces and sausage rounds to the bowl, tossing to coat them evenly in the marinade. Let them marinate for at least 30 minutes in the fridge, or overnight for deeper flavor.
3. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Thread the marinated chicken and sausage alternately onto skewers, leaving a small space between each piece for even cooking.
5. Place the skewers on the grill, cooking for about 4-5 minutes per side, or until the chicken is fully cooked (internal temperature of 165°F) and the sausage is nicely charred.
6. Let the skewers rest for 3 minutes before serving to allow the juices to redistribute.

Oh, the joy of biting into these skewers! The chicken is tender and infused with smoky, sweet, and spicy flavors, while the sausage adds a punch of richness. Serve them over a bed of fluffy couscous or with a side of cool, creamy tzatziki for a meal that’s anything but ordinary.

Creamy Chicken and Sausage Pasta

Alright, let’s dive into a dish that’s as comforting as your favorite sweatpants but fancy enough to impress your in-laws—creamy chicken and sausage pasta. It’s the culinary equivalent of a warm hug, with a side of ‘heck yes, I cooked this!’

Ingredients

• 1 lb of boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 lb of Italian sausage, casings removed and crumbled
• 2 cups of heavy cream, because we’re not here to skimp on decadence
• 1 cup of freshly grated Parmesan cheese, the kind that makes you feel fancy
• 1/2 cup of sun-dried tomatoes, chopped for a sweet, tangy punch
• 3 cloves of garlic, minced (because flavor is non-negotiable)
• 1 tbsp of rich extra virgin olive oil
• 1/2 tsp of crushed red pepper flakes, for those who like a little drama
• Salt and freshly ground black pepper, to make everything pop
• 1 lb of penne pasta, cooked al dente because nobody likes a mushy noodle
• Fresh basil leaves, for a pop of color and freshness

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers like a disco ball.
2. Add the chicken and sausage, cooking until the chicken is golden and the sausage is browned, about 5-7 minutes. Tip: Don’t overcrowd the pan, or you’ll steam the meat instead of searing it.
3. Stir in the garlic and red pepper flakes, cooking for 1 minute until fragrant. Your kitchen should smell amazing right now.
4. Pour in the heavy cream, bringing it to a gentle simmer. Let it cook for 3 minutes, stirring occasionally. Tip: Keep the heat medium to prevent the cream from separating.
5. Add the Parmesan cheese, stirring until melted and the sauce is smooth. Tip: Grate your own Parmesan for the best meltability and flavor.
6. Toss in the sun-dried tomatoes and cooked pasta, stirring until everything is coated in that creamy, dreamy sauce.
7. Season with salt and pepper, then garnish with fresh basil before serving.

Mmm, this dish is a symphony of creamy, savory, and slightly spicy flavors, with the sun-dried tomatoes adding a sweet note that’ll make your taste buds sing. Serve it with a crisp green salad and a glass of white wine for the ultimate ‘I’ve got my life together’ dinner.

Chicken and Sausage Stuffed Bell Peppers

Ready to stuff your face with something spectacular? These Chicken and Sausage Stuffed Bell Peppers are like a party in your mouth, where everyone’s invited and the dress code is delicious.

Ingredients

• 4 large, vibrant bell peppers, any color
• 1 lb juicy ground chicken
• 1/2 lb spicy Italian sausage, casings removed
• 1 cup fluffy cooked white rice
• 1/2 cup sharp cheddar cheese, shredded
• 1/4 cup rich extra virgin olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Slice the tops off the bell peppers and remove the seeds and membranes. Tip: Save the tops for a rustic garnish!
3. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
4. Add the ground chicken and Italian sausage to the skillet. Cook until browned, breaking it apart with a spoon, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
5. Stir in the cooked rice, smoked paprika, salt, and pepper. Cook for another 2 minutes to blend the flavors.
6. Stuff each bell pepper with the meat mixture, packing it tightly. Place them in the prepared baking dish.
7. Drizzle the remaining olive oil over the peppers and sprinkle with cheddar cheese.
8. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Perfectly tender peppers cradle a hearty, spiced filling that’s both comforting and bold. Serve these beauties on a bed of greens for a pop of color or alongside a crisp salad to round out the meal.

Sheet Pan Chicken and Sausage with Vegetables

Venture into the realm of effortless gourmet with this one-pan wonder that’s about to make your weeknights a breeze and your taste buds dance. Perfect for those who love flavor but loathe dishes, this dish is a symphony of savory chicken, smoky sausage, and vibrant veggies, all roasted to perfection.

Ingredients

• 1.5 lbs of boneless, skinless chicken thighs, cut into hearty chunks
• 12 oz of smoked sausage, sliced into half-moons with a satisfying snap
• 2 cups of baby potatoes, halved for maximum crispiness
• 1 large bell pepper, sliced into bold strips
• 1 red onion, cut into wedges that caramelize beautifully
• 3 tbsp of rich extra virgin olive oil
• 1 tbsp of garlic powder for a punch of flavor
• 1 tsp of smoked paprika for that irresistible depth
• 1 tsp of sea salt to elevate all the flavors
• 1/2 tsp of freshly ground black pepper for a subtle kick

Instructions

1. Preheat your oven to a toasty 400°F (200°C) to ensure everything gets perfectly golden.
2. In a large bowl, toss the chicken chunks, sausage slices, baby potatoes, bell pepper strips, and red onion wedges with the olive oil, garlic powder, smoked paprika, sea salt, and black pepper until everything is gloriously coated.
3. Spread the mixture evenly on a large sheet pan, making sure nothing’s overcrowded for that ideal roast. Tip: Use two pans if needed to avoid steaming.
4. Roast in the preheated oven for 25 minutes, then give everything a good stir to ensure even browning.
5. Continue roasting for another 20-25 minutes, or until the chicken is cooked through (165°F internal temp) and the potatoes are fork-tender. Tip: Broil for the last 2 minutes for extra crispiness.
6. Let it rest for 5 minutes before serving to let the flavors meld beautifully. Tip: A squeeze of fresh lemon juice before serving adds a bright contrast.

Every bite is a delightful mix of juicy chicken, smoky sausage, and caramelized veggies, with textures ranging from crispy to tender. Serve it straight from the pan for a rustic family-style meal, or plate it up with a sprinkle of fresh herbs for a touch of elegance.

Chicken and Sausage Breakfast Casserole

Zesty mornings call for a dish that packs a punch, and this Chicken and Sausage Breakfast Casserole is here to deliver. Imagine layers of fluffy eggs, savory sausage, and tender chicken, all baked to golden perfection—it’s the wake-up call your taste buds deserve.

Ingredients

• 1 lb spicy Italian sausage, casings removed
• 2 cups cooked chicken, shredded (think juicy, rotisserie-style)
• 6 large farm-fresh eggs, beaten
• 1 cup whole milk (for that creamy, dreamy texture)
• 1 cup sharp cheddar cheese, shredded (because everything’s better with cheese)
• 1/2 cup green onions, finely chopped (for a pop of color and freshness)
• 1 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with the olive oil.
2. In a large skillet over medium heat, cook the sausage until it’s browned and crumbly, about 5-7 minutes. Drain any excess grease.
3. Layer the cooked sausage, shredded chicken, and green onions in the prepared baking dish.
4. In a medium bowl, whisk together the eggs, milk, black pepper, and sea salt until well combined. Pour this mixture evenly over the sausage and chicken layers.
5. Sprinkle the shredded cheddar cheese on top for that irresistible cheesy crust.
6. Bake for 25-30 minutes, or until the eggs are set and the top is lightly golden. Let it stand for 5 minutes before serving to allow the casserole to firm up.

Craving something that’s both hearty and flavorful? This casserole is a symphony of textures, from the creamy eggs to the crispy cheese topping. Serve it with a side of fresh fruit or a dollop of salsa for an extra kick!

Slow Cooker Chicken and Sausage Stew

Ready to turn your slow cooker into a magic pot that conjures up a storm of flavors? Let’s dive into a dish that’s as easy as it is delicious, perfect for those days when you’d rather Netflix and chill than slave over a stove.

Ingredients

• 1.5 lbs of boneless, skinless chicken thighs, cut into hearty chunks
• 1 lb of smoked sausage, sliced into half-moons that’ll make your taste buds dance
• 2 cups of chunky-cut carrots, because we’re all about that crunch
• 1 large onion, diced into pieces that’ll melt in your mouth
• 3 cloves of garlic, minced to unleash their aromatic magic
• 4 cups of rich chicken broth, the liquid gold that ties everything together
• 1 tbsp of smoky paprika, for that kick that whispers ‘hello’
• 1 tsp of dried thyme, because every stew needs a little green
• Salt and freshly ground black pepper, to season like a pro
• 2 tbsp of all-purpose flour, the unsung hero for thickening
• 2 tbsp of olive oil, for sautéing with style

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Once it’s shimmering like a summer day, add the chicken chunks. Sear them until they’re golden brown on all sides, about 3-4 minutes per side. Tip: Don’t crowd the pan, or you’ll steam the chicken instead of searing it.
2. Transfer the chicken to your slow cooker. In the same skillet, add the sausage slices and cook until they’re lightly browned, about 2 minutes per side. Tip: This step adds depth to the flavor, so don’t skip it!
3. Add the sausage to the slow cooker, followed by the carrots, onion, and garlic. Sprinkle the flour, paprika, thyme, salt, and pepper over the top. Pour in the chicken broth and give everything a good stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours. The stew is ready when the chicken is tender enough to fall apart with a fork. Tip: If the stew is too thin, let it cook uncovered for the last 30 minutes to thicken.

Hearty and bursting with flavor, this stew is a hug in a bowl. Serve it over a bed of creamy mashed potatoes or with a side of crusty bread to soak up all that deliciousness. Either way, it’s a win!

Chicken and Sausage Paella

Get ready to dive fork-first into a dish that’s as vibrant as your last vacation (or at least your Instagram feed) – we’re talking about a paella that packs a punch with chicken and sausage, because why choose when you can have both?

Ingredients

• 2 cups of aromatic, long-grain white rice
• 1 lb of juicy, boneless chicken thighs, cut into bite-sized pieces
• 1/2 lb of smoky, Spanish chorizo, sliced into thin coins
• 1 large, sweet onion, finely diced
• 3 cloves of garlic, minced to fragrant perfection
• 1 red bell pepper, sliced into thin strips
• 1/4 cup of rich extra virgin olive oil
• 4 cups of savory chicken stock, warmed
• 1 tsp of vibrant saffron threads
• 1 tbsp of sweet paprika
• 1/2 cup of frozen peas, as green as a summer garden
• Salt, to season

Instructions

1. Heat the olive oil in a large paella pan over medium-high heat until it shimmers like a mirage.
2. Add the chicken pieces and chorizo, cooking until the chicken is golden and the chorizo releases its oils, about 5 minutes. Tip: Don’t overcrowd the pan to ensure a proper sear.
3. Toss in the onion, garlic, and bell pepper, stirring until they soften and the kitchen smells like heaven, about 3 minutes.
4. Sprinkle in the rice, saffron, and paprika, stirring to coat every grain in that glorious oil and spice mix. Tip: Toast the rice slightly for a nuttier flavor.
5. Pour in the warm chicken stock, bringing the mixture to a lively boil. Then, reduce the heat to low and let it simmer uncovered for 20 minutes. Tip: Resist the urge to stir for that authentic paella crust.
6. Scatter the peas over the top in the last 5 minutes of cooking, letting them steam to perfection.
7. Remove from heat and let it sit for 5 minutes, allowing the flavors to marry like a well-planned dinner party.

This paella is a symphony of textures, from the crispy bottom layer to the tender chicken and spicy chorizo. Serve it straight from the pan for that ‘wow’ factor, and watch as it disappears faster than your resolutions to eat less carbs.

Chicken and Sausage Alfredo Bake

Dive into a dish that’s like a cozy blanket for your taste buds—our Chicken and Sausage Alfredo Bake is the comfort food champion you didn’t know you needed. With its creamy, dreamy sauce and hearty meats, it’s the culinary equivalent of a bear hug.

Ingredients

• 1 lb boneless, skinless chicken breasts, cubed into bite-sized pieces
• 1 lb Italian sausage, casings removed and crumbled
• 2 cups heavy cream, luxuriously thick
• 1 cup grated Parmesan cheese, sharply delicious
• 2 cloves garlic, minced with precision
• 1 tbsp butter, golden and glorious
• 1/2 tsp salt, for that perfect seasoning
• 1/4 tsp black pepper, freshly ground for a kick
• 1 lb penne pasta, cooked al dente to perfection
• 1 cup mozzarella cheese, shredded and ready to melt

Instructions

1. Preheat your oven to 375°F (190°C), because it’s showtime for this bake.
2. In a large skillet over medium heat, brown the crumbled Italian sausage until it’s gloriously golden, about 5 minutes. Remove and set aside.
3. In the same skillet, add the cubed chicken and cook until no pink remains, about 6 minutes. Tip: Don’t overcrowd the pan to get that perfect sear.
4. Melt the butter in the skillet, then add the minced garlic, sautéing until fragrant, about 30 seconds. This is where the magic starts.
5. Pour in the heavy cream, stirring gently, then bring to a simmer. Let it thicken slightly, about 3 minutes.
6. Stir in the Parmesan cheese, salt, and pepper until the sauce is smooth and velvety. Tip: Keep the heat low to avoid curdling the sauce.
7. Add the cooked penne, chicken, and sausage to the skillet, tossing until everything is coated in that creamy Alfredo goodness.
8. Transfer the mixture to a baking dish, sprinkle the mozzarella cheese on top, and bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Zesty, creamy, and utterly satisfying, this bake is a textural dream with its tender pasta, juicy meats, and gooey cheese. Serve it straight from the dish for that family-style charm, or plate it up with a side of garlic bread for dipping into the extra sauce.

Smoked Chicken and Sausage Chili

Buckle up, flavor seekers! This Smoked Chicken and Sausage Chili is about to take your taste buds on a wild ride, blending smoky depths with a hearty, comforting embrace that’ll make you forget all about that sad desk lunch.

Ingredients

• 1 lb smoked chicken, shredded (think juicy, smoky goodness)
• 1 lb spicy Italian sausage, casings removed (for that kick you crave)
• 2 cups diced tomatoes (ripe, juicy, and bursting with flavor)
• 1 cup dark red kidney beans, drained and rinsed (plump and ready to mingle)
• 1 cup sweet corn kernels (like little bursts of sunshine)
• 1 large onion, finely chopped (the unsung hero of flavor)
• 3 cloves garlic, minced (because everything’s better with garlic)
• 2 tbsp chili powder (the spice that brings the party)
• 1 tbsp ground cumin (earthy and warm)
• 1 tsp smoked paprika (for an extra smoky whisper)
• 4 cups chicken stock (rich, golden, and full of soul)
• 2 tbsp rich extra virgin olive oil (the slick start to something beautiful)
• Salt to taste (but let’s be real, you’ll want to taste as you go)

Instructions

1. Heat the rich extra virgin olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the finely chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent any onion tears (yours or the onion’s).
3. Toss in the minced garlic and cook for 1 minute until fragrant, because nobody likes raw garlic breath.
4. Add the spicy Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Use a wooden spoon for easy breaking and even browning.
5. Stir in the shredded smoked chicken, diced tomatoes, dark red kidney beans, sweet corn kernels, chili powder, ground cumin, and smoked paprika. Mix well to ensure every bite is packed with flavor.
6. Pour in the chicken stock, bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes. Tip: The longer it simmers, the more the flavors will marry—patience is key.
7. Season with salt to taste, but remember, the sausage and chicken stock already bring salt to the party, so taste before you toss.
8. Serve hot, garnished with your favorite toppings. Tip: A dollop of sour cream or a sprinkle of sharp cheddar can elevate this dish to new heights.

This chili is a symphony of textures—tender chicken, hearty beans, and pops of sweet corn—all swimming in a smoky, slightly spicy broth that’ll have you going back for seconds. Serve it with a side of crusty bread for dipping, or over a baked potato for a meal that’s as versatile as it is delicious.

Chicken and Sausage Cornbread Casserole

Alright, let’s dive into this cozy, comforting dish that’s like a hug in a baking dish. Imagine juicy chicken, smoky sausage, and sweet cornbread all coming together in a symphony of flavors that’ll have your taste buds dancing.

Ingredients

• 1.5 lbs of boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 lb of smoked sausage, sliced into half-moons
• 1 cup of sweet yellow cornmeal
• 1 cup of all-purpose flour
• 1/4 cup of granulated sugar
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1 cup of buttermilk, rich and tangy
• 1/4 cup of unsalted butter, melted and slightly cooled
• 1 large egg, farm-fresh and beaten
• 1 cup of sharp cheddar cheese, shredded
• 1/2 cup of green onions, thinly sliced
• 1/4 cup of jalapeños, finely diced (optional for a spicy kick)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter or cooking spray.
2. In a large skillet over medium-high heat, brown the chicken pieces and sausage slices until golden, about 5-7 minutes. Tip: Don’t overcrowd the skillet to ensure a good sear.
3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
4. In another bowl, mix the buttermilk, melted butter, and beaten egg until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough cornbread, so a few lumps are okay.
6. Fold in the cheese, green onions, and jalapeños if using, then spread the batter into the prepared baking dish.
7. Arrange the browned chicken and sausage evenly over the cornbread batter.
8. Bake for 25-30 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean. Tip: Let it rest for 5 minutes before serving to allow the flavors to meld.

Out of the oven, this casserole boasts a crispy golden top with a moist, fluffy interior, packed with savory bites of chicken and sausage. Serve it with a dollop of sour cream or a drizzle of hot honey for an extra layer of deliciousness.

Chicken and Sausage Stir-Fry with Rice

Zesty and zippy, this Chicken and Sausage Stir-Fry with Rice is your ticket to a flavor-packed dinner that’s as easy to whip up as it is delicious. Perfect for those nights when you’re craving something hearty but haven’t got all day to spend in the kitchen.

Ingredients

• 1 cup of fluffy, long-grain white rice
• 2 tbsp of vibrant, golden vegetable oil
• 1 lb of juicy, boneless chicken thighs, sliced into strips
• 1/2 lb of smoky, andouille sausage, sliced into coins
• 1 crisp, green bell pepper, diced
• 1 plump, red onion, thinly sliced
• 2 cloves of pungent garlic, minced
• 1 tbsp of bold, soy sauce
• 1 tsp of fiery, crushed red pepper flakes
• 1/2 cup of fresh, chopped parsley

Instructions

1. Rinse the long-grain white rice under cold water until the water runs clear, then cook according to package instructions. Tip: Let it sit covered for 5 minutes off the heat for extra fluffiness.
2. Heat the vibrant, golden vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add the juicy, boneless chicken thigh strips and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure a good sear.
4. Toss in the smoky, andouille sausage coins and cook for another 3 minutes until slightly crispy.
5. Stir in the crisp, green bell pepper and plump, red onion, sautéing until just softened, about 4 minutes.
6. Add the pungent garlic, bold soy sauce, and fiery, crushed red pepper flakes, cooking for 1 minute until fragrant. Tip: Keep the garlic from burning by stirring constantly.
7. Fold in the cooked rice and fresh, chopped parsley, mixing well to combine all the flavors.

Outrageously satisfying, this dish boasts a perfect harmony of textures—tender chicken, snappy sausage, and fluffy rice—all brought together with a kick of heat. Serve it up in a big bowl for a cozy night in, or pack it for a next-level lunch that’ll have everyone asking for the recipe.

Chicken and Sausage Kabobs with Pineapple

Zesty and zippy, these Chicken and Sausage Kabobs with Pineapple are here to turn your grill game from meh to magnificent! Perfect for those who love a sweet and savory dance in every bite, this dish is a carnival of flavors that’ll have your taste buds throwing a party.

Ingredients

• 1.5 lbs of juicy, boneless chicken thighs, cut into 1-inch cubes
• 1 lb of smoky andouille sausage, sliced into 1/2-inch rounds
• 2 cups of fresh pineapple chunks, sweet and tangy
• 1/4 cup of rich extra virgin olive oil
• 2 tbsp of bold and aromatic smoked paprika
• 1 tbsp of finely ground black pepper
• 1 tsp of sea salt, for that perfect seasoning
• 1/2 cup of fresh cilantro leaves, for a burst of color and freshness

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring it’s ready to sear those kabobs to perfection.
2. In a large bowl, whisk together the extra virgin olive oil, smoked paprika, black pepper, and sea salt to create a marinade that’s as vibrant as it is flavorful.
3. Add the chicken cubes and sausage slices to the marinade, tossing them gently to ensure each piece is lovingly coated. Let them marinate for at least 20 minutes to soak up all those gorgeous flavors.
4. Thread the marinated chicken, sausage, and pineapple chunks onto skewers, alternating between them to create a colorful and enticing pattern.
5. Place the kabobs on the preheated grill, cooking for about 4-5 minutes on each side, or until the chicken is cooked through and has those coveted grill marks.
6. Remove the kabobs from the grill and let them rest for a couple of minutes, allowing the juices to redistribute for maximum succulence.
7. Garnish with fresh cilantro leaves before serving, adding a pop of green that’s as pleasing to the eye as it is to the palate.

Tender chicken, smoky sausage, and sweet pineapple come together in a symphony of flavors that’s downright irresistible. Serve these kabobs over a bed of fluffy jasmine rice or alongside a crisp garden salad for a meal that’s as balanced as it is bold.

Chicken and Sausage Shepherd’s Pie

Ever find yourself staring into your fridge, wondering how to turn that leftover chicken and sausage into something that’ll make your taste buds do a happy dance? Look no further, because we’re about to transform those ingredients into a Chicken and Sausage Shepherd’s Pie that’s so good, it’ll have you questioning why you ever settled for the plain old version.

Ingredients

• 2 cups of shredded, juicy leftover chicken
• 1 cup of spicy, crumbled Italian sausage
• 4 cups of fluffy, golden mashed potatoes
• 1 cup of sweet, caramelized onions
• 1/2 cup of rich, velvety heavy cream
• 1 tbsp of fragrant, minced garlic
• 1 tsp of smoky, ground paprika
• 1/2 cup of sharp, grated cheddar cheese
• 2 tbsp of vibrant, chopped parsley
• Salt and freshly ground black pepper to perfection

Instructions

1. Preheat your oven to a cozy 375°F, because we’re about to get baking.
2. In a large skillet over medium heat, sauté the caramelized onions and minced garlic until they’re whispering sweet nothings to each other, about 3 minutes.
3. Add the crumbled Italian sausage to the skillet, breaking it apart like it’s bad news, and cook until it’s browned and irresistible, roughly 5 minutes.
4. Stir in the shredded chicken and ground paprika, letting them mingle and get to know each other for about 2 minutes. Tip: This is where the magic starts, so don’t rush it.
5. Pour in the heavy cream, stirring gently to create a sauce that’s smoother than your last pickup line. Let it simmer for 2 minutes to thicken slightly.
6. Transfer the chicken and sausage mixture into a baking dish, spreading it out like it’s sunbathing.
7. Top with the golden mashed potatoes, spreading them evenly to cover all the saucy goodness beneath. Tip: Use the back of a spoon to create little peaks that’ll crisp up beautifully in the oven.
8. Sprinkle the grated cheddar cheese on top because, let’s be honest, cheese makes everything better.
9. Bake for 25 minutes, or until the cheese is bubbly and the edges are golden brown. Tip: For an extra crispy top, broil for the last 2 minutes, but keep an eye on it like it’s a toddler near a cookie jar.
10. Garnish with chopped parsley for a pop of color and freshness.

Dig into this Chicken and Sausage Shepherd’s Pie and discover a dish where every bite is a perfect harmony of creamy, spicy, and savory flavors. Serve it straight from the oven in the baking dish for that rustic, ‘I cooked all day’ vibe, or plate it up fancy to impress your in-laws. Either way, you’re winning.

Chicken and Sausage Stuffed Mushrooms

Hold onto your hats, folks, because these Chicken and Sausage Stuffed Mushrooms are about to rock your world like a culinary earthquake. Perfect for when you want to impress without the stress, these bite-sized beauties are packed with flavor that punches way above their weight class.

Ingredients

• 12 large, meaty white mushrooms, stems removed and finely chopped
• 1 tablespoon rich extra virgin olive oil
• 1/2 pound spicy Italian sausage, casings removed
• 1/2 cup cooked chicken, shredded into tender, juicy bits
• 1/4 cup creamy ricotta cheese
• 1/4 cup freshly grated Parmesan cheese, the kind that smells like heaven
• 1 clove garlic, minced into oblivion
• 1/4 teaspoon finely ground black pepper
• 1/4 teaspoon sea salt, because we’re fancy like that

Instructions

1. Preheat your oven to a toasty 375°F, because we’re about to turn these mushrooms into golden nuggets of joy.
2. Heat the olive oil in a skillet over medium heat, then add the sausage. Cook until it’s browned and crumbly, about 5 minutes, breaking it apart like you’re solving a delicious puzzle.
3. Toss in the chopped mushroom stems and garlic, sautéing until they’re soft and fragrant, about 3 minutes. This is where the magic starts.
4. Remove from heat and stir in the chicken, ricotta, Parmesan, pepper, and salt. Mix until it’s as harmonious as a choir of flavor angels.
5. Spoon this glorious mixture into the mushroom caps, piling it high like you’re building a flavor skyscraper.
6. Bake for 20 minutes, or until the tops are golden and the mushrooms are tender enough to make you weak in the knees.
7. Let them cool for a hot minute before serving, unless you’re into third-degree tongue burns.

Every bite of these stuffed mushrooms is a carnival of textures and tastes—creamy, spicy, and utterly irresistible. Serve them on a platter with a side of ‘wow’ or sneak them straight from the baking sheet when no one’s looking; we won’t tell.

Chicken and Sausage Pizza with Caramelized Onions

Oh boy, are you in for a treat! This isn’t just any pizza—it’s a flavor-packed journey with every bite, combining the hearty goodness of chicken and sausage with the sweet, melt-in-your-mouth magic of caramelized onions. Perfect for those nights when you’re craving something extraordinary but don’t want to compromise on comfort.

Ingredients

• 1 lb pizza dough, store-bought or homemade, soft and pliable
• 1/2 cup rich tomato sauce, bursting with herby goodness
• 2 cups shredded mozzarella cheese, gooey and golden when melted
• 1/2 lb Italian sausage, casings removed for crumbly, savory bites
• 1/2 lb chicken breast, diced into tender, juicy pieces
• 1 large onion, thinly sliced and caramelized to sweet perfection
• 2 tbsp extra virgin olive oil, for a glossy, flavorful crust
• 1 tsp garlic powder, for a punch of aroma
• 1/2 tsp crushed red pepper flakes, for a hint of heat
• Fresh basil leaves, for a bright, herby finish

Instructions

1. Preheat your oven to 475°F (245°C) to ensure a crispy crust. Tip: Place a pizza stone or inverted baking sheet in the oven while it heats for an extra crispy bottom.
2. Roll out the pizza dough on a floured surface to your desired thickness. For a crispier crust, go thinner; for a chewier bite, keep it a bit thicker.
3. Brush the dough with extra virgin olive oil, then spread the tomato sauce evenly, leaving a small border for the crust.
4. Sprinkle half the mozzarella cheese over the sauce, then evenly distribute the diced chicken and crumbled Italian sausage.
5. Scatter the caramelized onions on top, followed by the remaining mozzarella cheese. A little tip: The onions add a sweet depth that balances the savory meats beautifully.
6. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Keep an eye on it—every oven is different!
7. Remove from the oven and let it sit for 2 minutes. This waiting period is crucial for the cheese to set, making slicing easier.
8. Garnish with fresh basil leaves and a sprinkle of crushed red pepper flakes for that extra kick. Tip: The basil adds a fresh contrast to the rich flavors.

So there you have it—a pizza that’s a symphony of textures and flavors, from the crispy crust to the tender chicken and sausage, all tied together with the sweet onions. Serve it up with a side of garlic knots or a crisp salad for the ultimate feast.

Chicken and Sausage Quiche with Spinach

Ever had one of those days where you can’t decide between breakfast, lunch, or dinner? Well, buckle up, buttercup, because this Chicken and Sausage Quiche with Spinach is here to smash those mealtime boundaries with the force of a thousand suns—or at least a very enthusiastic chef.

Ingredients

• 1 pre-made pie crust (because we’re fancy but not that fancy)
• 1 cup cooked chicken, shredded (leftovers are your best friend here)
• 1/2 cup smoked sausage, sliced into tiny moons (the smokier, the better)
• 1 cup fresh spinach, roughly chopped (for that pop of green)
• 4 large farm-fresh eggs (the stars of the show)
• 1 cup heavy cream (rich, velvety, and unapologetically indulgent)
• 1/2 cup sharp cheddar cheese, grated (because cheese is life)
• 1/4 tsp finely ground black pepper (for a little kick)
• 1/4 tsp salt (to make everything sing)

Instructions

1. Preheat your oven to 375°F (190°C) because it’s showtime.
2. Gently press the pre-made pie crust into a 9-inch pie dish, crimping the edges for that homemade charm.
3. In a medium bowl, whisk together the farm-fresh eggs and heavy cream until smooth. Tip: A fork works wonders here—no fancy tools needed.
4. Layer the shredded chicken, smoked sausage slices, and chopped spinach evenly over the pie crust.
5. Pour the egg and cream mixture over the layers, ensuring everything is cozy and submerged.
6. Sprinkle the grated sharp cheddar cheese on top, followed by the finely ground black pepper and salt. Tip: Don’t skimp on the cheese; it’s the glue that holds this masterpiece together.
7. Bake for 35-40 minutes, or until the quiche is golden brown and set in the center. Tip: A toothpick inserted in the middle should come out clean—no eggy residue allowed.
8. Let the quiche cool for 10 minutes before slicing. This patience-testing step ensures you don’t end up with quiche soup.

Delight in the creamy, savory goodness of this quiche, where every bite is a harmonious blend of smoky sausage, tender chicken, and vibrant spinach. Serve it warm with a side of sass or chill it for a next-day breakfast that’s just as fabulous.

Chicken and Sausage Tacos with Avocado Salsa

Craving something that’ll make your taste buds dance faster than a TikTok trend? These Chicken and Sausage Tacos with Avocado Salsa are here to save your dinner from the mundane, packing a punch of flavor that’s as bold as your uncle’s BBQ opinions.

Ingredients

• 1 lb boneless, skinless chicken thighs, juicy and tender
• 1/2 lb smoked sausage, sliced into half-moons
• 2 ripe avocados, creamy and dreamy
• 1/4 cup red onion, finely diced for a bit of bite
• 1 jalapeño, seeds removed and minced (unless you like it hot)
• 1/4 cup fresh cilantro, chopped for a herby freshness
• 2 tbsp lime juice, freshly squeezed for that zesty zing
• 1/2 tsp salt, because flavor matters
• 8 small corn tortillas, warmed to perfection
• 1 tbsp olive oil, for that golden sizzle

Instructions

1. Heat olive oil in a large skillet over medium-high heat until it shimmers like a mirage in the desert.
2. Add chicken thighs to the skillet, seasoning with salt, and cook for 5-7 minutes per side until golden brown and cooked through. Tip: Don’t overcrowd the pan, or you’ll steam the chicken instead of searing it.
3. Remove chicken from the skillet and let it rest on a cutting board. Slice into strips. Tip: Letting the chicken rest ensures it stays juicy.
4. In the same skillet, add the sliced sausage and cook for 3-4 minutes until slightly crispy. Tip: The sausage will release its own oils, adding extra flavor to the dish.
5. While the meats cook, mash the avocados in a bowl and mix in red onion, jalapeño, cilantro, lime juice, and salt to make the avocado salsa.
6. Warm the tortillas in a dry skillet for about 30 seconds per side until they’re pliable and slightly charred.
7. Assemble the tacos by placing chicken and sausage on each tortilla, then topping with a generous spoonful of avocado salsa.

Outrageously delicious, these tacos offer a symphony of textures—from the crispy sausage to the creamy avocado salsa, all hugged by a warm tortilla. Serve them with an extra lime wedge on the side for those who dare to dial up the tang.

Chicken and Sausage Soup with Kale and White Beans

Unbelievably cozy and packed with flavor, this soup is like a warm hug on a chilly evening, with a kick of spice that’ll make your taste buds dance. Perfect for those days when you need a little extra comfort, it’s a hearty blend that’s as nutritious as it is delicious.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb savory Italian sausage, casings removed
• 1 lb tender chicken breast, diced
• 1 large onion, finely chopped
• 3 cloves garlic, minced to aromatic perfection
• 6 cups robust chicken broth
• 1 can (15 oz) creamy white beans, drained and rinsed
• 2 cups fresh kale, roughly chopped
• 1 tsp smoked paprika for a deep, smoky flavor
• Salt and freshly ground black pepper to season

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Don’t rush the browning; it builds flavor.
3. Stir in the diced chicken and cook until no longer pink, about 4 minutes.
4. Add the onion and garlic, sautéing until soft and fragrant, about 3 minutes.
5. Pour in the chicken broth, bringing the mixture to a boil, then reduce heat to simmer for 10 minutes.
6. Gently fold in the white beans and kale, simmering until the kale is tender, about 5 minutes. Tip: For extra tender kale, add it a minute earlier.
7. Season with smoked paprika, salt, and pepper, stirring well to combine. Tip: Taste as you go to adjust seasoning perfectly.

Velvety beans and tender kale swim in a savory broth, with each spoonful offering a perfect bite of chicken and sausage. Serve with a crusty bread for dipping, or top with grated Parmesan for an extra layer of flavor.

Summary

Unleash your culinary creativity with these 20 delicious chicken and sausage recipes, perfect for any occasion! Whether you’re planning a cozy family dinner or a festive gathering, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest!