Go Back
+ servings
Skillet Barbecue Chicken n' Sausage in a toasted bun with cheese with vegetables.
Print Recipe
5 from 15 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 minutes
Cook Time20 minutes
Total Time30 minutes
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
  • 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)

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

Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Did you try this recipe?Leave me a comment and rating below or Tag @DutchOvenDaddy on Instagram to show us your photos!