I like how this dish brings together savory sausage, crisp vegetables, and creamy sauce in perfect balance. The asparagus and peas add color and freshness, while the carrots bring a touch of sweetness. The Dijon mustard deepens the flavor and adds a subtle tang that makes the creamy sauce irresistible. It’s versatile, too — I often switch up the veggies depending on the season or what’s in my fridge.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 6–8 chicken sausages, cut into chunks diagonally 1 tablespoon olive or rapeseed oil 1 medium carrot, finely diced 2 shallots, sliced 2 garlic cloves, minced 1 bunch asparagus, diced or cut into short lengths 1 tablespoon all-purpose flour 1 teaspoon Dijon mustard 1 cup chicken stock (240 ml) ¾ cup frozen peas 1 can cannellini beans, drained and rinsed ¼ cup heavy cream (60 ml) Salt and pepper, to taste Chopped fresh parsley, for garnish
Directions
Cook the chicken sausages: Heat the oil in a large skillet over medium-high heat. Add the sausage chunks and cook until golden brown and cooked through. Remove from the skillet and set aside.
Cook the vegetables: Reduce heat to medium. Add the diced carrot with a pinch of salt and cook for 2–3 minutes until it begins to soften. Add the sliced shallots and cook another 2–3 minutes. Stir in the asparagus and minced garlic and cook for 1–2 minutes more.
Make the sauce: Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1 minute, then stir in the Dijon mustard and chicken stock. Bring to a simmer; the sauce will begin to thicken.
Add beans and cream: Stir in the peas and cannellini beans, then add the heavy cream. Mix well and let the sauce simmer for 5–10 minutes, until the vegetables are tender and the sauce is creamy.
Combine and serve: Return the cooked chicken sausages to the skillet, stirring to combine. Let everything heat through for a few minutes. Adjust seasoning with salt and pepper, then garnish with chopped parsley before serving.
I sometimes swap asparagus for green beans or zucchini when they’re in season.
For extra richness, I add a sprinkle of grated Parmesan cheese right before serving.
When I want a little heat, I stir in a pinch of red pepper flakes or use spicy chicken sausage.
To make it dairy-free, I replace the cream with coconut milk — it adds a lovely, subtle sweetness.
I also love serving it over cooked rice, mashed potatoes, or pasta for a heartier meal.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the skillet over low heat, adding a splash of chicken stock or cream to loosen the sauce. This dish reheats beautifully without losing its creamy texture.
FAQs
Can I use a different type of sausage?
Yes — turkey, plant-based, or even smoked sausage all work well in this recipe.
Can I make this dish ahead of time?
Absolutely — I cook everything except the cream, then reheat and add the cream just before serving for the best texture.
How can I make the sauce thicker?
If I want a thicker sauce, I let it simmer a few extra minutes or add a bit more flour when sautéing the vegetables.
Can I freeze this dish?
It’s best enjoyed fresh, but I can freeze it without the cream. When reheating, I add fresh cream for a smoother texture.
What other vegetables can I use?
Broccoli, spinach, mushrooms, or bell peppers are all great substitutes.
Can I skip the flour?
Yes — I simply simmer a little longer until the sauce naturally thickens from the cream.
How do I make it lighter?
I use half-and-half instead of heavy cream and lean chicken sausage for a lighter version.
What can I serve with this?
I love serving it with rice, pasta, quinoa, or crusty bread to soak up the creamy sauce.
Can I use fresh peas instead of frozen?
Yes, I just blanch them briefly before adding to the skillet.
How do I keep the sauce from curdling?
I add the cream after lowering the heat to a gentle simmer — too much heat can cause separation.
Conclusion
I adore this Creamy Chicken Sausage Skillet because it delivers comfort and flavor in every bite. With its creamy mustard sauce, tender vegetables, and hearty sausage, it’s a complete meal that’s both nourishing and delicious. Whether I make it for a weeknight dinner or to impress guests, it always turns out perfectly — rich, colorful, and full of satisfying flavor
This Creamy Chicken Sausage Skillet is a hearty, one-pan meal packed with savory chicken sausage, fresh vegetables, and a luscious Dijon mustard cream sauce. It’s a comforting yet light dinner that comes together in just 30 minutes — perfect for busy weeknights or cozy weekend meals.
Ingredients
6–8 chicken sausages, cut into diagonal chunks
1 tablespoon olive or rapeseed oil
1 medium carrot, finely diced
2 shallots, sliced
2 garlic cloves, minced
1 bunch asparagus, diced or cut into short lengths
1 tablespoon all-purpose flour
1 teaspoon Dijon mustard
1 cup chicken stock (240 ml)
¾ cup frozen peas
1 can cannellini beans, drained and rinsed
¼ cup heavy cream (60 ml)
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Instructions
Heat the oil in a large skillet over medium-high heat. Add chicken sausage chunks and cook until golden and cooked through. Remove from the skillet and set aside.
Reduce heat to medium. Add diced carrot with a pinch of salt and cook for 2–3 minutes until softened. Stir in sliced shallots and cook another 2–3 minutes, then add asparagus and minced garlic, cooking for 1–2 minutes more.
Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute, then stir in Dijon mustard and chicken stock. Bring to a simmer until the sauce begins to thicken.
Add frozen peas and cannellini beans, then pour in the heavy cream. Simmer for 5–10 minutes until vegetables are tender and sauce is creamy.
Return the cooked sausages to the skillet and stir to combine. Season with salt and pepper to taste, and let everything heat through for a few minutes.
Garnish with chopped parsley and serve warm with rice, pasta, or crusty bread.
Notes
Substitute asparagus with green beans, zucchini, or broccoli depending on the season.
Add grated Parmesan for extra richness before serving.
For a dairy-free version, replace heavy cream with coconut milk.
To make it spicy, use hot chicken sausage or add red pepper flakes.
Serve over rice, mashed potatoes, or pasta for a heartier meal.
