Skillet Barbecue Chicken n’ Sausage

Skillet Barbecue Chicken n’ Sausage can be on the table in 30 minutes or less; great in a toasted bun with cheese or served over rice or quinoa.

This post has been updated from its original July 13, 2017 publishing with new photography, content, and recipe card clarification.

If your family is anything like mine, when they’re hungry, things can go from pleasant to riotous in a nano-Neddy second.

That’s when I pull out my trusty skillet and whip up what’s known as one of Daddy’s ‘what can I make with what we’ve got’ meals.

If you’ve got mad knife skills, you can have this on the table in about 30 minutes. What’s not to love about that?

How to make chicken and sausage sandwiches?

After all the prep work has been done, get that skillet screaming hot and add 2 tbsp. oil-if needed. Cook the onions first for about 30 seconds to a minute.

Then toss in the peppers and mushrooms. Add half the amount of all the seasonings then cook until they’re starting to soften.

We like our veggies to still have bit of snap or bite to them, but cook them until they’ve achieved your desired texture.

Remove the veggies from the skillet and set aside.

Add the remaining bit of oil to the still hot skillet, if needed. Add the chicken evenly to the skillet, allowing it to get a good sear before stirring.

As you’re stirring, add the remaining seasonings and continue to cook, about 3 minutes.

Once the chicken is just about done, toss in the sausage. This will allow the sausage to warm through and the chicken to finish cooking.

Stir in 3 tbsp. of the cilantro to the meat.

Reduce the heat to low and stir in the barbecue sauce.

Now you can either mix the vegetables in to the saucy meat at this point or you can leave them separate as a topping. It’s completely up to you and your tastebuds.

Whichever way you roll with this sandwich, you won’t be wrong. Toast the buns and whilst they’re still hot, add the cheddar cheese slices. Fill the buns with both the meat and veggies, Then garnish with the remaining bit of cilantro.

FAQ about Skillet Barbecue Chicken and Sausage

Do I have to toast the buns?

• No,  you do not. They are delicious with or without toasting.

I hate cilantro, can I omit it?

• Yes!! Never use an ingredient you hate. Fresh parsley can be used instead.

Can I use a toaster oven instead of a skillet to toast my buns?

• Absolutely. Don’t want to pull out another pan, use that toaster oven or even your broiler. If using the broiler, add the cheese at the very end of toasting for extra melty goodness.

Do I use beef or pork smoked sausage?

• Either/or/all, both – all are delicious. 

Will chicken thighs work instead of breasts?

• Yes you can. We love thighs. It’s more the poundage versus the cut. Just use boneless skinless thighs to make it easier to work with.

Do I have to serve this in a bun?

• While we love it in a bun with cheddar cheese, Skillet Barbecue Chicken n’ Sausage is great served over your favorite type of rice or quinoa or even in a bed of garlic mashed or smashed potatoes.

Print Recipe

5 from 2 votes

Skillet Barbecue Chicken n’ Sausage

Skillet Barbecue Chicken n' Sausage can be on the table in 30 minutes or less; great in a toasted bun with cheese or even served over rice or quinoa.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: American

Keyword: Barbecue Chicken and Sausage

Servings: 6

Calories: 847kcal

Author: Ned Adams

Cost: $15

Equipment

• 12-inch cast iron skillet

Ingredients

• 4 tbsp. extra virgin olive oil any cooking oil; divided
• ½ cup onions thinly sliced
• 2 bell peppers green & yellow, but any
• 4 oz. mushrooms roughly chopped
• 1 tsp. salt divided; +/-, to taste
• 1 tsp. pepper divided; +/-, to taste
• 1 tsp. granulated garlic divided; +/-, to taste
• 1½ lbs. boneless skinless chicken breast (2 breasts/1-1¾lbs.); cubed
• 14 oz. smoked sausage sliced
• ¼ cup cilantro divided; finely chopped
• 1 cup barbecue sauce homemade or prepared
• 6 oz cheddar cheese 1 oz slices; each slice halved
• 6 hoagie rolls toasted; (steak or submarine rolls, hamburger buns)
• 2 tbsp. butter (optional for toasting buns)

US Standard – Metric

Instructions

• Prep the vegetables and meat.

VEGETABLES

• Heat 2 tbsp. oil in a 12” skillet, add onions, cook ~1 minute
• Add the peppers and mushrooms; cook 3 minutes or until soft yet still crisp
• Season with ½ tsp. salt, pepper, and garlic.
• Remove from skillet and set aside.

MEAT MIXTURE

• Add remaining oil to skillet (if needed) on medium high heat.
• Add the chicken evenly to the skillet; allow it to get a sear before stirring.
• Season with remaining ½ tsp. salt, pepper, and garlic.
• Cook for 3-5 minutes.
• When nearly done, add the sausage, warm through and finish chicken. 
• Add 3 tbsp. cilantro; stir well. 
• Add BBQ sauce; stir to combine. (start with ½ cup, adding more to desired wetness.)
• Taste for seasoning, add more if desired.

SANDWICH ASSEMBLY

• Lightly butter the inside of each roll/bun.
• Heat a skillet over medium heat, once hot, place bread buttered side down.
• Toast until golden; about 2 minutes
• Add cheddar cheese to the bread; slices should be broken in half if using rectangular bread.
• Layer in the meat mixture.
• Top with vegetables.
• Garnish with the remaining fresh cilantro.
• Serve and enjoy.

Notes

Cooking Notes

• Any color bell pepper will work. We chose those for contrasting with the meat mixture. 
• We used sharp cheddar cheese, but any will do.
• The amount of barbecue varied for tasters, ¾ cup was perfect for some, while others wanted the full cup. 

 

 

Nutrition

Calories: 847kcal | Carbohydrates: 59g | Protein: 46g | Fat: 46g | Saturated Fat: 17g | Cholesterol: 160mg | Sodium: 2008mg | Potassium: 867mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1835IU | Vitamin C: 54mg | Calcium: 246mg | Iron: 13mg

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