5-Ingredient Sheet Pan Chicken Sausage and Peppers
Dump it on a pan, roast it, done. Dinner in 35 minutes with almost no thinking.
This is the dinner you make when you're tired but still want something that feels real. Chicken sausage and peppers is a classic Italian-American combo — sweet peppers, savory sausage, a little olive oil — and the sheet pan version means you just chop, toss, and roast. No stirring, no babysitting, no second pan to wash. The sausage gets nicely browned, the peppers go soft and slightly caramelized, and it all comes together in about 35 minutes. Serve it straight from the pan, stuff it in a hoagie roll, or pile it over rice. Honest and satisfying.
Ingredients
- 1.25 lb fully cooked chicken sausage links — sweet Italian or garlic-herb style; sliced into 1-inch coins
- 3 unit bell peppers — any color mix; seeded and sliced into strips
- 1 unit large yellow onion — halved and sliced into half-moons
- 3 tbsp olive oil
- 1.5 tsp Italian seasoning
- 0.75 tsp kosher salt
- 0.25 tsp black pepper
Method
- 1 Preheat your oven to 425°F. Line a large rimmed sheet pan with foil for easy cleanup.
- 2 Slice the sausage into 1-inch coins. Seed the bell peppers and slice into strips. Halve and slice the onion into half-moons.
- 3 Pile everything onto the sheet pan. Drizzle with olive oil, sprinkle with Italian seasoning, salt, and black pepper. Toss directly on the pan until evenly coated.
- 4 Spread everything into a single layer — don't crowd it or it'll steam instead of roast.
- 5 Roast at 425°F for 25–27 minutes, flipping once halfway through, until the peppers are tender and starting to char at the edges and the sausage is browned.
- 6 Taste, adjust salt if needed, and serve straight from the pan.
Variations
- Vegetarian swap — Replace the chicken sausage with a plant-based sausage link (like Beyond or Field Roast). Slice and roast the same way — just keep an eye on it since plant-based sausages can dry out faster; start checking at the 20-minute mark.
- Faster version — Use pre-sliced frozen bell pepper and onion strips (thawed and patted dry). Skip all the chopping and go straight to tossing and roasting — shaves about 5 minutes off prep.
- Add a kick — Toss in 1 tsp crushed red pepper flakes with the seasoning, or swap one bell pepper for a sliced poblano or cubanelle pepper for a mild heat with more complexity.
Notes
Fully cooked chicken sausage is the key shortcut here — it just needs to brown, not cook through, so it won't dry out. If you want more char on the sausage, switch to broil for the last 2–3 minutes. Great stuffed into hoagie rolls, served over white rice, or eaten straight from the pan. Leftovers reheat well in a skillet over medium heat.
Equipment that helps
- Large rimmed sheet pan (18x13 inch) — A full-size sheet pan gives everything enough room to roast and brown instead of steaming into a soggy pile.
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