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Skillet Barbecue Chicken n' Sausage in a toasted bun with cheese with vegetables.
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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


  • 12-inch cast iron skillet


  • 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)


  • Prep the vegetables and meat.


  • 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.


  • 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.


  • 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: 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