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 Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course: Main Course
Cuisine: American
Keyword: Barbecue Chicken and Sausage
Servings: 6
Calories: 847 kcal
Author: Ned Adams
Cost: $15
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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)
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.
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.
Calories: 847 kcal | Carbohydrates: 59 g | Protein: 46 g | Fat: 46 g | Saturated Fat: 17 g | Cholesterol: 160 mg | Sodium: 2008 mg | Potassium: 867 mg | Fiber: 3 g | Sugar: 23 g | Vitamin A: 1835 IU | Vitamin C: 54 mg | Calcium: 246 mg | Iron: 13 mg
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.
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