One-Pan Chicken Sausage with Potatoes

Here’s my go-to chicken sausage with potatoes recipe, combining savory Italian sausage, tender potatoes, and a blend of everyday seasonings all cooked together in one pan for a complete meal.

This dish has become my family’s regular weeknight dinner choice. I often make extra because the leftovers heat up perfectly for lunch the next day. Nothing better than having dinner already solved, right?

What Kind of Potatoes Should I Use?

For this creamy sausage dish, you’ve got two great potato options that’ll work really well – Yukon Golds or Russets. Yukon Golds have a naturally buttery flavor and keep their shape nicely when cooked, making them perfect if you want your potato chunks to stay distinct in the finished dish. Russets, on the other hand, will break down a bit more during cooking, helping to naturally thicken the sauce and create an extra creamy texture. When prepping your potatoes, try to cut them into evenly-sized pieces (about 1-inch cubes work great) so they cook at the same rate. Just make sure to give them a good rinse after cutting to remove excess starch, and pat them dry before adding them to your pan.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Chicken sausage: You can swap chicken sausage with turkey sausage, regular pork sausage, or even sliced kielbasa. If using pork sausage, you might want to drain some of the extra fat after cooking.
• Potatoes: While Yukon gold or russet potatoes work best, red potatoes are fine too. Just avoid waxy potatoes as they won’t give you that nice, creamy texture.
• Milk: Any type of milk works here – whole milk, 2%, almond milk, or even half-and-half for extra richness. Just keep in mind that non-dairy alternatives might make the sauce slightly less creamy.
• Cheese blend: Feel free to mix up the cheese options – mozzarella, Monterey Jack, or Gruyere all work well. Just make sure to keep some parmesan in there for that nice sharp flavor.
• Spinach: You can swap spinach with kale (cook it a bit longer), Swiss chard, or even frozen spinach (thawed and squeezed dry). Or try broccoli florets for a different twist.
• Cornstarch: All-purpose flour works as a substitute (use 4 tablespoons instead of 2), but make sure to cook it with the onions for a minute to remove the raw flour taste.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking chicken sausage with potatoes is getting the potatoes perfectly tender – cutting them into inconsistent sizes leads to uneven cooking, so aim for uniform 1-inch cubes and test them with a fork before moving to the next step. A common error is rushing the cheese sauce, which can become grainy if the heat is too high or if you add all the cheese at once – instead, remove the pan from heat and stir in the cheese gradually while the mixture is still hot but not bubbling. To prevent a watery final dish, make sure to thoroughly drain any excess moisture from the spinach before adding it, and if you’re using frozen spinach, squeeze it well between paper towels first. For the crispiest sausage pieces, avoid overcrowding the pan and cook them in a single layer, giving them enough space to brown properly instead of steam.

What to Serve With Chicken Sausage and Potatoes?

This hearty dish is pretty filling on its own, but I love adding a few simple sides to round out the meal. A crisp green salad with a light vinaigrette helps balance out the richness of the cheesy potatoes and sausage. For extra veggies, try some roasted Brussels sprouts or steamed broccoli – they’re perfect for soaking up any extra cheese sauce on your plate. If you’re feeding a hungry crowd, some warm crusty bread on the side is always a hit for mopping up every last bit of the creamy sauce.

Storage Instructions

Keep Fresh: This cozy chicken sausage and potato dish will stay good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get even better after a day as everything melds together!

Freeze: You can freeze portions in freezer-safe containers for up to 3 months. Just keep in mind that the texture of the potatoes might change slightly, and the creamy sauce could separate a bit, but it’s still perfectly good to eat.

Reheat: To warm it up, pop it in the microwave for 2-3 minutes, stirring halfway through. For best results, heat it on the stovetop over medium-low heat, adding a splash of milk if the sauce seems too thick. Give it a good stir to bring the sauce back together.

Make Ahead: You can prep this dish a day in advance – just assemble everything but don’t add the breadcrumbs. Store it covered in the fridge, then add the breadcrumbs just before baking. You might need to add an extra 5-10 minutes to the baking time if cooking straight from the fridge.

Preparation Time	10-15 minutes
Cooking Time	70-85 minutes
Total Time	80-100 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 85-95 g
• Fat: 120-130 g
• Carbohydrates: 130-140 g

Ingredients

For the main dish:

• 3 garlic cloves (freshly minced for best flavor)
• 6 cups diced potatoes (peeled and cut into 1/2-inch chunks)
• 4 chicken sausage links (sliced into 1/2-inch pieces)
• 1/3 cup diced yellow onion
• 2 tbsp olive oil (I use California Olive Ranch extra virgin)
• 1/2 tsp salt
• 2 tbsp breadcrumbs (Panko breadcrumbs for extra crispness)

For the cheese sauce:

• 5 oz spinach
• 2 tbsp cornstarch
• 2 cups milk (whole milk for a creamier sauce)
• 1 cup shredded parmesan cheese (freshly grated for better melt)
• 2 cups shredded cheddar cheese

Step 1: Preheat and Prepare Ingredients

Preheat your oven to 375°F.

Meanwhile, gather a large, deep oven-safe skillet or Dutch oven.

Begin by adding oil and chicken sausage to the skillet.

Cook over medium heat until the sausage is golden brown on both sides.

Use a slotted spoon to remove the sausage from the skillet and set it aside in a bowl.

Step 2: Sauté the Potatoes

In the same skillet, add the potatoes and a pinch of salt.

Sauté over medium heat until the potatoes can just be pierced with a fork, which should take about 8-10 minutes.

Make sure they are not too soft to avoid them falling apart when baked.

If necessary, add more oil to prevent sticking.

Use a slotted spoon to transfer the potatoes to the bowl with the sausage.

Step 3: Make the Cheese Sauce

Add onion and garlic to the skillet and sauté for 2-3 minutes until the onion becomes soft.

Pour the milk into the skillet and sprinkle cornstarch over the top.

Whisk continuously as the cornstarch dissolves and bring the milk to a low simmer.

Gradually sprinkle in the cheese, whisking each addition until it melts completely, until all the cheese is incorporated into the sauce.

Step 4: Assemble the Casserole

Remove the skillet from the heat and stir in the spinach until it wilts, about 1 minute.

Introduce the chicken sausage and potatoes back into the skillet, stirring everything until it’s evenly coated in the cheese sauce.

If desired, sprinkle breadcrumbs over the casserole for a crunchy topping.

Step 5: Bake and Serve

Place the skillet in the preheated oven and bake for 15-20 minutes or until the potatoes are easily pierced with a fork.

Once baked to perfection, remove from the oven.

Optionally, drizzle the casserole with hot sauce to taste before serving and enjoying your cheesy, savory dish!