Skillet Chicken Kielbasa and Bell Pepper

Skillet Chicken Kielbasa and Bell Pepper is a must-try for a quick, easy, and versatile meal! This flavorful 30-minute dish has tender chicken breast, kielbasa, onion, and bell pepper in a zesty Cajun lemon pepper sauce. Serve with pasta, rice, mashed potato, or even as a grinder!

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This is a winner any night of the week but especially so on a busy weeknight. The chicken, kielbasa, bell pepper, and onion are quick cooking. The sauce ingredients are mixed and then added to the skillet to provide the most flavorful sauce. It’s savory, spicy, and infused with lemon pepper. You will love its versatility in terms of substitutions and how it can be served, which will be discussed below. But first, let’s take a look at what you will need.

Ingredients needed:

• Boneless skinless chicken breast
• Kielbasa
• Bell pepper
• Reduced sodium chicken broth
• Onion
• Fresh garlic
• Chicken broth
• Cornstarch
• Extra Virgin Olive Oil
• Cajun seasoning
• Dash Salt-Free Lemon Pepper Seasoning Blend
• Sodium Free Chicken bouillon
• Other seasonings—salt, black pepper, onion powder, garlic powder, and paprika

Don’t be alarmed by the number of ingredients. The list may look lengthy, but the majority of them are sauce ingredients, which are just dumped and mixed. Easy peasy!

Recipe highlights:

• Combine chicken broth, cornstarch, cajun seasoning, chicken bouillon, lemon pepper seasoning, and paprika in a bowl or large measuring up for the sauce mixture. Whisk to blend. Set aside.
• Combine salt, black pepper, onion powder, and garlic powder in a small bowl. Season chicken with half of the mixture. Add the remaining half to the sauce mixture.
• Pour 2 tablespoons olive oil into a 12-inch skillet over medium-medium high heat. Add and distribute chicken evenly when hot. Cook for 6 minutes, turning over after 3 minutes. Transfer chicken and any juices to a plate. Chicken is not cooked through. It will be added back to finish cooking.

• Return the skillet to heat, and add the remaining olive oil, followed by onion and bell pepper. Cook for 2 minutes, stirring frequently. Add kielbasa and work it to the bottom of the pan as best as you can. Cook for 2 minutes, stirring occasionally.
• Add garlic. Cook for 1 minute, stirring frequently. Return the chicken and juices to the skillet. Add sauce mixture. Bring to a boil. Reduce heat to medium-low and cover. Simmer for 4-6 minutes or until all the chicken pieces are cooked through and the internal temperature is 165° F. Stir, scraping off the bottom a couple of times.
• Detailed instructions are in the recipe card below.

How spicy is it?

This dish has a medium heat level, which can be adjusted. Reduce the cajun seasoning for less heat. Resist from omitting the Cajun seasoning entirely if you prefer a mild heat level. Doing so will change the flavor profile of the sauce entirely. 

If you want to reduce the Cajun seasoning, use only 1 tablespoon + 1/2 teaspoon. Then add 1/2 additional teaspoon of paprika, 1/8 teaspoon each of ground thyme, onion powder, garlic powder, onion powder, and salt. This combination of spices will provide the essence of Cajun seasoning without the heat.

For more heat, add Cajun seasoning to taste. If you are generous with the Cajun seasoning addition, reduce the salt slightly. It can always be added at the end to taste.

Substitutions:

There are several ways to enjoy this skillet chicken kielbasa. You can swap out some of the ingredients without changing the essence of the dish entirely. Here are some suggestions:

• Bell pepper—if you are not a huge fan of orange bell peppers, try red, green, yellow, or purple. If replacing it altogether, grape or cherry tomatoes are just as tasty. If you want to replace the pepper but have the slight crispiness it provides, try small broccoli florets or cauliflower florets.
• Boneless skinless chicken breast—can be replaced with dark meat if desired. Because dark meat has more fat, collagen, and connective tissues, it takes a little longer to cook than light meat. Add a couple of minutes to the simmering time with dark meat.
• If you are not fond of kielbasa, no problem! Replace with chorizo (I prefer the Portuguese variety called chourico), linguica, or andouille sausage. Kielbasa is precooked and doesn’t require a long cooking period. If you’re using uncooked sausage, give it a minute or two longer when searing.

How to test the chicken for doneness:

Since dark meat takes a little longer to cook than white, add a couple of minutes to the simmering time when you use dark meat. A sure way to determine doneness is by checking the internal temperature. White meat is done at an internal temp of 165° F, and dark meat is done at 175° F.

If you don’t have a thermometer, look for visual queues. White meat should no longer be pink, and the juices should run clear. Dark meat should be tender, and the juices should be clear but with a yellowish tint. It should not be rubbery or have pink-tinted juices. Cook a bit longer if this is the case.

How to serve:

This versatile dish can be served in various ways to please everyone in the family. It can be the main protein of pasta, rice, or mashed potato aside. It’s also superb as a sub!

With pasta: serve over penne, rigatoni, or your pasta of choice (salted and buttered if desired). Add a simple salad if you like.

With rice: serve with white or brown rice, family style. Or place them in individual serving-size rice bowls. I love using a rice cooker. It’s fool-proof. If desired, add a simple steamed green beans or broccoli for an easy and healthy veggie side dish.

With mashed potato: enjoy with mashed potatoes and an additional broccoli or salad side. Yum!

As a sandwich: add cheese (Provolone, mozzarella, Jack, or other) to one half of a split sub roll. Toast both halves until the cheese is hot and bubbly. Meanwhile, coarsely chop chicken, kielbasa, and pepper. Drizzle with sauce. Sandwich in between the two toasted sub roll halves. Feel free to add any other condiments you like!

How to store:

Store leftovers in an airtight container, refrigerated for up to four days. Freeze in an airtight container or freezer bag for up to three months.

To reheat, allow to defrost in the refrigerator. Reheat on the stovetop on medium heat until heated through, stirring occasionally. Alternatively, you can microwave. The amount of time depends on the quantity. If you have a lot, heat in increments stirring after each cycle for even cooking.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• 12-inch skillet with lid—this has a nonstick coating that is SGS-approved and PFOA-free. It has a wood grain handle that is up to 320° F oven-safe.
• Cutting board—this durable walnut board is 11″ x 17″. It has grooves for juices. Remember to use a board dedicated to raw meat.
• Chef knife—this 8-inch stainless steel HENCKELS knife is razor sharp with stain and rust-free blades. It delivers precision cutting and long-lasting sharpness.
• Kitchen tongs—these tongs have silicone tips and are heat resistant up to 600° F. It’s dishwasher safe and comes with a locking feature.
• Spatula—this set of 2 silicone spatulas is heat resistant up to 446° F. The silicone is BPA free as well as easy on nonstick surfaces.
• Large measuring cup— the 4-cup glass measuring cup is not necessary but great for mixing and pouring the sauce ingredients.
• Wire whisk—for mixing the sauce ingredients. This 11-inch whisk is great for use in narrow containers.
• Instant read food thermometer—this thermometer provides a reading within 2-3 seconds and has a -/+1 degree accuracy. It’s waterproof and can be washed under running water.

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Skillet Chicken Kielbasa and Bell Pepper

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked Cuisine:American Courses:Main Recipe Keys: P Poultry

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesTotal time: 25 minutesServings:4 Servings

Description

Skillet Chicken Kielbasa and Bell Pepper is a must-try for a quick, easy, and versatile meal! This flavorful 30-minute dish has tender chicken breast, kielbasa, onion, and bell pepper in a zesty Cajun lemon pepper sauce. Serve with pasta, rice, mashed potato, or even as a grinder!

Ingredients

• 1 1/2 pounds boneless and skinless chicken breast, cut into 3/4 to 1-inch bite-sized chunks
• 1 pound kielbasa, sliced 1/4 to 1/3-inch thick
• 1 medium onion, coarsely chopped
• 1 large bell pepper (any color you like), about 10 ounces, cut into 3/4-inch pieces
• 1 packed tablespoon chopped garlic, about 3 cloves
• 2 1/4 cups less-sodium chicken broth* (See Note *)
• 1 1/2 teaspoons sodium-free chicken bouillon
• 11/2 tablespoons cajun seasoning
• 1 tablespoon salt-free Dash lemon pepper seasoning blend
• 1 teaspoon paprika
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 1/4 cup cornstarch
• 2 1/2 tablespoons extra virgin olive oil (divided)

Instructions

1. Combine chicken broth, cornstarch, cajun seasoning, chicken bouillon, lemon pepper seasoning, and paprika in a bowl or large measuring up. Whisk to blend. Set aside.
2. To a small bowl, add salt, black pepper, onion powder, and garlic powder. Mix to combine. Pour half over the chicken and work into the chicken. Add the remaining seasoning to the sauce mixture from the first step.
3. Pour 2 tablespoons olive oil into a 12-inch skillet over medium-medium high heat. Once the skillet is hot, add chicken. Distribute evenly. Cook for 6 minutes to sear chicken, turning over after 3 minutes. Transfer chicken and any juices to a plate. Chicken is not cooked through. It will be added back to finish cooking. Reduce heat so your chicken gets char marks.
4. Return the skillet to heat, and add the remaining olive oil. Next, add onion and bell pepper. Cook for 2 minutes, stirring frequently.
5. Add kielbasa and work the kielbasa to the bottom of the pan as best as you can. Cook for 2 minutes, stirring occasionally.
6. Add garlic. Cook for 1 minute, stirring frequently.
7. Return the chicken and juices to the skillet. Whisk the sauce mixture and add to the skillet. Bring to a boil. Reduce heat to medium-low and cover. Simmer for 4-6 minutes or until all the chicken pieces are cooked through. Stir, scraping off the bottom a couple of times. Cooking time may take longer if you have larger chunks of chicken. Re-season at the end, if needed.
8. Test for doneness on a few of the largest pieces of chicken. The thickest part should no longer be pink, and the juices should run clear when cut. If not done, cook a minute or two longer, then recheck. Or use an instant-read food thermometer to be certain. The chicken is cooked properly when the internal temperature is 165° F.
9. Serve over pasta, rice, or mashed potato. Or coarsely chopped and drizzle with sauce, then serve on toasted sub rolls with cheddar, provolone, and mozzarella cheese.
10. Makes 4 to 6 main course servings.

Notes

• *If you don’t want to open a second can of chicken broth, add enough water to make 2 1/4 cups liquid.
• To substitute with dark meat, use boneless skinless chicken thighs and cut into 3/4 to 1-inch bite-size chunks. Add a minute or two to the simmer time. The internal temperature of dark meat should be 175°F. Pro tip: If the chicken is rubbery, it requires more cooking time because the collagen and connective tissue need time to break down.

Keywords:One Skillet, Chicken, Kielbasa, Weeknight Dinner, 30-minute Meal, Cajun, Lemon Pepper

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