Chicken Sausage and Peppers Skillet with Bone Broth Rice

Chicken Sausage and Peppers Skillet with Bone Broth Rice is a bright, hearty weeknight dinner that brings together juicy chicken sausage, vibrant bell peppers, and nutty bone broth–infused rice in one skillet. With a hint of garlic, oregano, and a squeeze of lemon, this beginner-friendly meal comes together in about 30 minutes—perfect for busy evenings when you want big flavors without fuss. Give it a try tonight and discover how a few simple ingredients can make a dinner that feels anything but basic.

Key Ingredients

All you need for this hearty skillet are a handful of vibrant peppers, savory chicken sausage, and a nutty rice base—here’s what goes in:

• 4 links chicken sausage: Lean protein that browns beautifully and soaks up all the spices.
• 2 tablespoons olive oil: Provides the perfect nonstick base and adds a subtle fruitiness.
• 1 medium onion: Sweet and tender when sautéed, it forms the flavor foundation.
• 3 medium bell peppers: A colorful trio that softens and adds crunchy-sweet notes.
• 2 cloves garlic: Minced for a punch of aromatic depth.
• 1 teaspoon dried oregano: Earthy herb that ties all the savory elements together.
• 1/2 teaspoon red pepper flakes: Adds a gentle kick—adjust to your spice comfort.
• Salt to taste: Enhances all the natural flavors.
• Black pepper to taste: Freshly cracked for warming spice.
• 1 cup long-grain white rice: Fluffy base that soaks up the rich bone broth.
• 2 cups chicken bone broth: Infuses rice with extra depth and nutrients.
• 1 tablespoon butter: Adds richness and prevents sticking in the rice.
• 2 tablespoons chopped fresh parsley: Bright, herbaceous garnish for freshness.
• 1 tablespoon lemon juice: Finishing touch that balances richness with a citrus zing.

How To Make Chicken Sausage and Peppers Skillet with Bone Broth Rice

This recipe comes together in two simple parts: first, you’ll cook a gently flavored rice in bone broth for maximum nuttiness, and then you’ll sauté the sausage and vegetables until tender and fragrant. Gather your skillet and saucepan, and let’s transform basic pantry staples into a dish that’s bursting with color and flavor.

1. Rinse rice under cold running water until water runs clear to remove excess starch.

2. In a medium saucepan, bring chicken bone broth and butter to a boil, stirring briefly to melt the butter completely.

3. Stir in rice, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed; remove the lid and fluff with a fork.

4. Meanwhile, heat olive oil in a large skillet over medium-high heat until shimmering.

5. Add chicken sausage links and cook 4 to 5 minutes, turning occasionally, until nicely browned on all sides.

6. Add chopped onion and sliced bell peppers, then cook 5 to 7 minutes, stirring occasionally, until vegetables are softened but still vibrant.

7. Stir in minced garlic, dried oregano, red pepper flakes, salt, and pepper; cook 1 to 2 minutes more until fragrant and well combined.

8. To serve, spoon the sausage and peppers over the bone broth rice and garnish with chopped parsley and a squeeze of lemon juice.

Serving Suggestions

This colorful skillet is versatile and welcomes a variety of sides and accompaniments. Whip up one of these to round out your meal:

• Crisp Green Salad: Toss mixed greens with a lemon–olive oil vinaigrette to complement the rich sausage.
• Crusty Bread: Slice a baguette and toast it lightly for sopping up any juices on the plate.
• Creamy Avocado Slices: Add cool, buttery avocado to balance the spice and add healthy fats.
• Pickled Red Onions: Quick-pickle thin red onion slices in vinegar and sugar to add tangy crunch.

Tips For Perfect Chicken Sausage and Peppers Skillet with Bone Broth Rice

Getting this skillet just right is all about balancing flavors and textures. A few simple tweaks can elevate the dish and make it your own:

• Use homemade bone broth for richer flavor.
• Swap bell pepper colors or use poblano for variation.
• Adjust red pepper flakes to control heat level.
• Cook rice ahead and reheat with a splash of broth for meal prep.

How To Store It

Leftovers of this one-pan wonder stay delicious for days when stored properly:

• Refrigerate in an airtight container for up to four days, keeping rice and sausage-pepper mix together.
• Freeze individual portions in freezer-safe containers for up to three months; thaw overnight in the fridge.
• Reheat on the stovetop over medium heat with a splash of broth to restore moisture in the rice.
• Microwave covered with a damp paper towel for 1–2 minutes, stirring halfway, to keep everything warm and steamy.

Frequently Asked Questions

Here are answers to common questions about this skillet meal:

• Q: How long does it take to prepare and cook this recipe?

A: This Chicken Sausage and Peppers Skillet with Bone Broth Rice takes about 30 minutes total. Rinsing the rice and bringing bone broth with butter to a boil takes around 5 minutes, simmering the rice for 15 minutes, and then sautéing the sausage, onions, peppers, and spices in about 10 to 12 minutes.

• Q: Can I use a different type of rice, such as brown rice or basmati?

A: You can substitute other rice varieties but cooking times and liquid ratios will vary. For brown rice, increase simmer time to about 40 to 45 minutes and use 2½ cups of broth per cup of rice. For basmati, reduce simmer time to 12 to 15 minutes and use 1½ cups of broth per cup of rice, still covering and simmering until the liquid is absorbed.

• Q: Is it possible to use store-bought bone broth instead of homemade?

A: Yes, store-bought chicken bone broth works fine. Look for a low-sodium variety to better control seasoning. If using a full-flavor or higher-sodium broth, taste the rice as it cooks and adjust added salt and pepper accordingly.

• Q: How can I adjust the heat level in this recipe?

A: To tone down the spice, reduce or omit the red pepper flakes. For extra heat, add a pinch of cayenne pepper or increase the red pepper flakes. You can also use spicy chicken sausage or include sliced jalapeños or poblano peppers, adjusting to your desired level of heat.

• Q: What’s the best way to store and reheat leftovers?

A: Allow the skillet and rice to cool to room temperature, then transfer to airtight containers. Store in the refrigerator for up to four days. Reheat in a skillet over medium heat with a splash of broth or water to refresh the rice’s moisture, stirring until heated through.

• Q: Can I prepare components of this meal ahead for meal prep?

A: Absolutely. Cook the rice and sausage-pepper mixture separately, then cool and refrigerate in portioned containers. When ready to eat, reheat each component briefly on the stove or in the microwave, combine, and garnish with fresh parsley and lemon juice.

• Q: Are there any suggested variations to this dish?

A: You can swap bell peppers for poblano or use a mix of pepper colors. Try turkey or pork sausage if preferred. Stir in diced tomatoes or spinach at the end for extra veggies, or top with shredded cheese or a dollop of Greek yogurt to add richness.

What Makes This Special

This Chicken Sausage and Peppers Skillet with Bone Broth Rice shines because it pairs convenience with crave-worthy flavors—no multitasking across pans, just one skillet and a saucepan to deliver a complete meal. The bone broth elevates simple rice into a savory, nutrient-rich bed for tender sausage and sweet peppers, while fresh parsley and lemon juice brighten each bite. Feel free to print and stash this recipe in your go-to dinner folder. If you give it a whirl, drop a comment or share your tweaks—I’d love to hear how it turned out!

Print Recipe

Chicken Sausage and Peppers Skillet with Bone Broth Rice

Author: Sophie Bennett Courses: Dinner

Difficulty: Beginner Prep Time 10 mins Cook Time 21 mins Total Time 31 mins

Calories: 425

Description

Bright bell peppers and seasoned chicken sausage mingle in a buttery skillet, releasing aromatic garlic and oregano, served atop fluffy bone brothinfused rice garnished with parsley and a squeeze of lemon.

Ingredients

Scale

1/2x 1x 2x 3x

• 4 links chicken sausage

• 2 tablespoons olive oil

• 1 medium onion

• 3 medium bell peppers

• 2 cloves garlic

• 1 teaspoon dried oregano

• ¹⁄₂ teaspoon red pepper flakes

• Salt to taste

• Black pepper to taste

• 1 cup long-grain white rice

• 2 cups chicken bone broth

• 1 tablespoon butter

• 2 tablespoons chopped fresh parsley

• 1 tablespoon lemon juice

Instructions

1. Rinse rice under cold running water until water runs clear.
2. In a medium saucepan bring chicken bone broth and butter to a boil.
3. Stir in rice then reduce heat to low cover and simmer 15 minutes until liquid is absorbed then fluff with a fork.
4. Meanwhile heat olive oil in a large skillet over medium-high heat.
5. Add chicken sausage and cook 4 to 5 minutes until browned.
6. Add onion and bell peppers and cook 5 to 7 minutes until softened.
7. Stir in garlic dried oregano red pepper flakes salt and pepper and cook 1 to 2 minutes until fragrant.
8. Serve sausage and peppers over bone broth rice and garnish with parsley and lemon juice.

Note

• Use homemade bone broth for richer flavor.
• Swap bell pepper colors or use poblano for variation.
• Adjust red pepper flakes to control heat level.
• Cook rice ahead and reheat with a splash of broth for meal prep.

Keywords: chicken sausage, bell pepper skillet, bone broth rice, one pan dinner, weeknight skillet, garlic oregano