20 Delicious Ground Chicken Sausage Savory Recipes

Craving something savory, satisfying, and a little out of the ordinary? Ground chicken sausage is your secret weapon for whipping up quick, flavorful meals that’ll have everyone asking for seconds. From cozy weeknight dinners to festive gatherings, these 20 delicious recipes are about to become your go-to favorites. Let’s dive into a world of taste that promises to spice up your cooking routine!

Spicy Ground Chicken Sausage and Peppers Skillet

Gracefully blending the bold flavors of spicy ground chicken sausage with the sweet, vibrant hues of bell peppers, this skillet dish is a testament to the art of quick, yet sophisticated, weeknight cooking.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb spicy ground chicken sausage
• 2 cups tri-color bell peppers, thinly sliced
• 1 cup yellow onion, julienned
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes
• 1/4 cup chicken stock, low-sodium
• 1 tbsp fresh parsley, finely chopped
• Sea salt, to season

Instructions

1. Heat the extra-virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 1 minute.
2. Add the spicy ground chicken sausage, breaking it apart with a wooden spoon, and cook until browned and no longer pink, approximately 5 minutes.
3. Introduce the julienned yellow onion and thinly sliced tri-color bell peppers to the skillet, sautéing until they begin to soften, about 3 minutes.
4. Stir in the minced garlic, smoked paprika, and crushed red pepper flakes, cooking until fragrant, 30 seconds.
5. Pour in the low-sodium chicken stock, scraping the bottom of the skillet to deglaze and incorporate the flavorful bits, and simmer for 2 minutes.
6. Season the mixture with sea salt, adjusting as necessary, and sprinkle with finely chopped fresh parsley before serving.

Unveil a dish where the succulence of the chicken sausage meets the crisp-tender texture of the peppers, creating a harmonious blend of heat and sweetness. Serve atop a bed of creamy polenta or alongside crusty artisan bread to soak up the vibrant sauce.

Ground Chicken Sausage Stuffed Mushrooms

Savory and sophisticated, these Ground Chicken Sausage Stuffed Mushrooms are a delightful appetizer that marries the earthy tones of mushrooms with the rich, spiced flavors of chicken sausage, creating a bite-sized indulgence perfect for any gathering.

Ingredients

• 12 large cremini mushrooms, stems removed and reserved
• 1 tablespoon extra-virgin olive oil
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/2 pound ground chicken sausage, casings removed
• 1/4 cup panko breadcrumbs
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
2. Finely chop the reserved mushroom stems. In a skillet over medium heat, warm the olive oil and sauté the onion until translucent, about 3 minutes. Add the garlic and chopped mushroom stems, cooking until softened, approximately 2 minutes.
3. Increase the heat to medium-high and add the ground chicken sausage, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Tip: Ensure the sausage is fully cooked to avoid any food safety concerns.
4. Remove the skillet from heat and stir in the panko breadcrumbs, Parmigiano-Reggiano, parsley, smoked paprika, salt, and pepper until well combined.
5. Generously fill each mushroom cap with the sausage mixture, pressing lightly to compact. Arrange on the prepared baking sheet.
6. Bake for 20 minutes, or until the mushrooms are tender and the tops are golden brown. Tip: For an extra crispy topping, broil for the last 2 minutes of cooking.
7. Let cool for 5 minutes before serving. Tip: These stuffed mushrooms can be garnished with additional parsley or a drizzle of truffle oil for an elegant finish.

The stuffed mushrooms emerge from the oven with a juicy interior and a crispy, golden top, offering a perfect contrast in textures. Serve them atop a bed of arugula for a pop of color and a peppery bite, or alongside a creamy dip to complement their savory depth.

Herbed Ground Chicken Sausage Meatballs

Savory and succulent, these Herbed Ground Chicken Sausage Meatballs are a testament to the art of blending flavors and textures, offering a gourmet twist on a classic comfort food.

Ingredients

• 1 lb ground chicken sausage, preferably free-range
• 1/2 cup panko breadcrumbs, finely ground
• 1/4 cup whole milk, preferably organic
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp garlic powder
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the ground chicken sausage, panko breadcrumbs, whole milk, lightly beaten egg, chopped parsley, thyme leaves, garlic powder, sea salt, and black pepper. Mix gently until just combined to avoid compacting the meat.
3. Using a tablespoon or a small ice cream scoop, portion the mixture into 1-inch balls, rolling them gently between your palms to form smooth spheres.
4. Heat the extra virgin olive oil in a large skillet over medium heat. Add the meatballs in batches, ensuring they are not overcrowded, and sear until golden brown on all sides, about 2 minutes per side.
5. Transfer the seared meatballs to the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until the internal temperature reaches 165°F (74°C) on a meat thermometer.
6. Let the meatballs rest for 5 minutes before serving to allow the juices to redistribute, ensuring maximum flavor and tenderness.

Unbelievably tender and bursting with herby goodness, these meatballs are perfect served over a bed of creamy polenta or nestled in a crusty baguette for a sophisticated sandwich option.

Ground Chicken Sausage and Spinach Pasta

Venturing into the realm of comfort food with a twist, this dish marries the rustic charm of pasta with the lean, savory notes of ground chicken sausage and the vibrant freshness of spinach, creating a symphony of flavors that’s both nourishing and indulgent.

Ingredients

• 8 oz. dried fusilli pasta
• 1 tbsp. extra-virgin olive oil
• 1 lb. ground chicken sausage, casings removed
• 3 cloves garlic, minced
• 1/2 tsp. crushed red pepper flakes
• 4 cups baby spinach, loosely packed
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• Salt, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
2. While the pasta cooks, heat the extra-virgin olive oil in a large skillet over medium heat. Add the ground chicken sausage, breaking it apart with a wooden spoon, and cook until browned and no longer pink, about 5-7 minutes.
3. Add the minced garlic and crushed red pepper flakes to the skillet, stirring constantly for 30 seconds until fragrant to avoid burning the garlic.
4. Gradually add the baby spinach to the skillet, stirring until wilted, about 2 minutes. The residual heat from the skillet will continue to wilt the spinach, so remove from heat once it’s just beginning to soften.
5. Pour in the heavy cream and bring the mixture to a gentle simmer, allowing it to thicken slightly, about 2 minutes. Stir in the grated Parmesan cheese until melted and the sauce is smooth.
6. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. If the sauce is too thick, gradually add the reserved pasta water, a tablespoon at a time, until the desired consistency is achieved.
7. Season with salt to taste, then remove from heat and serve immediately.

Kaleidoscopic in its appeal, this dish offers a creamy texture punctuated by the slight bite of al dente pasta and the subtle heat from red pepper flakes. For an extra touch of elegance, garnish with a sprinkle of Parmesan and a drizzle of olive oil before serving.

Cheesy Ground Chicken Sausage Breakfast Casserole

Morning light calls for a dish that marries comfort with sophistication, and this cheesy ground chicken sausage breakfast casserole answers with layers of rich flavors and textures, perfect for a leisurely weekend brunch or a special occasion.

Ingredients

• 1 lb ground chicken sausage, preferably free-range
• 1 cup whole milk
• 6 pasture-raised eggs, lightly beaten
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup Gruyère cheese, freshly grated
• 1 tbsp clarified butter
• 1/2 cup yellow onion, finely diced
• 1/2 cup red bell pepper, finely diced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp smoked paprika
• 1 tbsp fresh chives, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large skillet over medium heat, cook the ground chicken sausage until browned and crumbled, about 5-7 minutes. Transfer to a paper towel-lined plate to drain.
3. In the same skillet, sauté the diced yellow onion and red bell pepper until softened, about 4 minutes. Tip: Deglaze the pan with a splash of water to lift any flavorful bits stuck to the bottom.
4. In a large mixing bowl, whisk together the lightly beaten eggs, whole milk, sea salt, black pepper, and smoked paprika until well combined.
5. Layer the cooked sausage, sautéed vegetables, and grated cheeses in the prepared baking dish. Pour the egg mixture evenly over the top.
6. Bake for 25-30 minutes, or until the casserole is set and the top is golden brown. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
7. Let the casserole rest for 5 minutes before serving. Garnish with fresh chives.

Not only does this casserole boast a delightful contrast between the creamy interior and the crispy, cheese-laden top, but it also offers a harmonious blend of smoky, savory, and slightly sweet flavors. Serve it alongside a crisp green salad or fresh fruit for a balanced meal that’s as visually appealing as it is delicious.

Ground Chicken Sausage and Sweet Potato Hash

Unveiling a dish that marries the rustic charm of sweet potatoes with the savory depth of ground chicken sausage, this hash is a testament to the beauty of simple, yet sophisticated, comfort food. Perfect for a leisurely weekend brunch or a hearty weeknight dinner, it promises a delightful interplay of textures and flavors that will elevate any meal.

Ingredients

• 1 lb ground chicken sausage
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 large yellow onion, finely diced
• 2 tbsp clarified butter
• 4 pasture-raised eggs, lightly beaten
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Heat a large skillet over medium heat and add the clarified butter, allowing it to melt evenly across the surface.
2. Add the diced sweet potatoes to the skillet, spreading them in a single layer to ensure even cooking. Cook for 10 minutes, stirring occasionally, until they begin to soften and caramelize.
3. Introduce the finely diced yellow onion to the skillet, cooking alongside the sweet potatoes for an additional 5 minutes until the onion becomes translucent.
4. Crumble the ground chicken sausage into the skillet, breaking it apart with a wooden spoon. Cook for 7 minutes, or until the sausage is thoroughly browned and no pink remains.
5. Sprinkle the smoked paprika, sea salt, and freshly ground black pepper over the hash, stirring to distribute the spices evenly.
6. Create four wells in the hash and pour the lightly beaten pasture-raised eggs into each well. Cover the skillet and cook for 5 minutes, or until the eggs are set to your desired doneness.
7. Garnish with finely chopped fresh parsley before serving.

This hash boasts a harmonious blend of the sweet potatoes’ natural sweetness and the chicken sausage’s umami richness, with the eggs adding a creamy texture that ties everything together. Serve it straight from the skillet for a rustic presentation, or plate it individually for a more refined dining experience.

Ground Chicken Sausage Lentil Soup

Nothing warms the soul quite like a bowl of hearty Ground Chicken Sausage Lentil Soup, a dish that marries the rustic charm of lentils with the savory depth of ground chicken sausage, creating a symphony of flavors that’s both nourishing and indulgent.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup finely diced yellow onion
• 1/2 cup finely diced carrot
• 1/2 cup finely diced celery
• 2 cloves garlic, minced
• 1 pound ground chicken sausage
• 1 cup dried green lentils, rinsed and picked over
• 4 cups low-sodium chicken stock
• 1 bay leaf
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion, carrot, and celery to the pot, sautéing until the vegetables are softened and the onion is translucent, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it burn.
4. Add the ground chicken sausage to the pot, breaking it apart with a wooden spoon, and cook until no longer pink, about 5 minutes.
5. Pour in the rinsed green lentils, low-sodium chicken stock, and add the bay leaf, fresh thyme leaves, kosher salt, and freshly ground black pepper, stirring to combine.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the lentils are tender, about 25 minutes.
7. Remove the bay leaf and stir in the freshly squeezed lemon juice and chopped fresh parsley.
8. Season with additional salt and pepper if needed, then serve hot.

Hearty and flavorful, this soup boasts a velvety texture with a bright finish from the lemon juice. For an elegant presentation, garnish with a drizzle of olive oil and a sprinkle of parsley, or serve alongside a crusty artisan bread for dipping.

Ground Chicken Sausage and Kale Stir Fry

Nothing quite compares to the harmonious blend of savory ground chicken sausage and the earthy bitterness of kale, brought together in a stir fry that’s as nutritious as it is delicious. This dish, with its vibrant colors and rich flavors, is a testament to the beauty of simple ingredients transformed through careful cooking.

Ingredients

• 1 lb ground chicken sausage
• 2 cups kale, stems removed and leaves thinly sliced
• 2 tbsp extra virgin olive oil
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup chicken stock
• 1 tbsp apple cider vinegar
• 1/2 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add finely diced yellow onion to the skillet, sautéing until translucent, approximately 3 minutes, stirring occasionally to prevent burning.
3. Introduce minced garlic to the skillet, cooking for 30 seconds until fragrant, ensuring it does not brown.
4. Crumble ground chicken sausage into the skillet, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes.
5. Stir in thinly sliced kale leaves, allowing them to wilt slightly, which should take about 2 minutes.
6. Pour in chicken stock and apple cider vinegar, scraping any browned bits from the bottom of the skillet to incorporate into the sauce.
7. Season with red pepper flakes, sea salt, and freshly ground black pepper, stirring to combine all ingredients evenly.
8. Reduce heat to medium and simmer the mixture for an additional 3 minutes, allowing the flavors to meld together.

Offering a delightful contrast between the tender chicken sausage and the slight crunch of kale, this stir fry is a celebration of texture and taste. Serve it over a bed of quinoa for a wholesome meal, or alongside crusty bread to soak up the flavorful juices.

Ground Chicken Sausage Pizza with Arugula

On a bustling weekend evening, nothing satisfies quite like a gourmet pizza that marries the rustic charm of ground chicken sausage with the peppery bite of fresh arugula, all atop a perfectly crisped crust.

Ingredients

• 1 lb ground chicken sausage, casings removed
• 1 cup San Marzano tomato sauce
• 2 cups high-moisture mozzarella, freshly grated
• 1/2 cup Parmigiano-Reggiano, finely grated
• 2 cups baby arugula, loosely packed
• 1 tbsp extra-virgin olive oil
• 1/2 tsp crushed red pepper flakes
• 1 lb pizza dough, homemade or store-bought
• Cornmeal, for dusting

Instructions

1. Preheat your oven to 475°F with a pizza stone or steel inside for at least 45 minutes to ensure even heat distribution.
2. On a lightly floured surface, stretch the pizza dough to a 12-inch round, then transfer to a cornmeal-dusted pizza peel for easy sliding.
3. Evenly spread the San Marzano tomato sauce over the dough, leaving a 1/2-inch border for the crust.
4. Distribute the ground chicken sausage in small, bite-sized pieces across the sauce, ensuring even coverage.
5. Sprinkle the freshly grated mozzarella and Parmigiano-Reggiano over the sausage, covering all ingredients.
6. Slide the pizza onto the preheated stone and bake for 12-14 minutes, until the crust is golden and the cheese is bubbly with slight browning.
7. While the pizza bakes, toss the baby arugula with extra-virgin olive oil and crushed red pepper flakes in a small bowl.
8. Remove the pizza from the oven and immediately top with the dressed arugula, allowing the residual heat to slightly wilt the greens.
9. Let the pizza rest for 2 minutes before slicing to allow the cheese to set slightly.

Unveil a pizza where the crisp crust yields to a savory, meaty layer, punctuated by the fresh, spicy arugula. Serve with a chilled glass of Pinot Noir to complement the robust flavors.

Ground Chicken Sausage and Quinoa Stuffed Peppers

Yieldingly tender and bursting with flavor, these stuffed peppers are a harmonious blend of nutritious quinoa and savory ground chicken sausage, offering a delightful twist on a classic comfort dish.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup quinoa, rinsed and drained
• 2 cups chicken broth, low-sodium
• 1 tbsp extra-virgin olive oil
• 1 lb ground chicken sausage, casings removed
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers snugly.
2. In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
3. While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the ground chicken sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
4. Add the onion and garlic to the skillet, cooking until softened, about 3 minutes. Stir in the smoked paprika and cumin, cooking for an additional minute to toast the spices.
5. Fluff the quinoa with a fork and stir it into the skillet mixture. Remove from heat and fold in the Parmesan cheese and parsley. Season with salt and pepper to taste.
6. Spoon the quinoa mixture into the prepared bell peppers, packing lightly. Place the peppers in the baking dish and cover with foil.
7. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the tops are lightly golden.

These stuffed peppers emerge from the oven with a satisfying contrast of textures—creamy quinoa against the crisp-tender peppers, all underscored by the rich, smoky notes of the sausage. For an elegant presentation, slice the peppers in half vertically and serve atop a drizzle of roasted red pepper sauce.

Ground Chicken Sausage Tacos with Avocado Crema

Hearty yet refined, these ground chicken sausage tacos with avocado crema offer a delightful twist on a classic, blending robust flavors with creamy elegance for a meal that’s both satisfying and sophisticated.

Ingredients

• 1 lb ground chicken sausage, preferably free-range
• 8 small corn tortillas, warmed
• 1 ripe avocado, halved and pitted
• 1/4 cup sour cream
• 1 tbsp fresh lime juice
• 1/2 tsp sea salt
• 1/4 tsp ground cumin
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp extra-virgin olive oil

Instructions

1. In a medium bowl, combine the avocado, sour cream, lime juice, sea salt, and ground cumin. Mash until smooth to create the avocado crema. Set aside.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the ground chicken sausage to the skillet. Cook, breaking apart with a spatula, until fully browned and cooked through, approximately 5-7 minutes.
4. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly charred.
5. Assemble the tacos by evenly distributing the cooked chicken sausage among the warmed tortillas.
6. Drizzle each taco generously with the prepared avocado crema.
7. Garnish with chopped red onion and fresh cilantro before serving.

Mouthwatering in every bite, these tacos boast a perfect harmony of textures—from the crispness of the fresh toppings to the creamy richness of the avocado crema. Serve them alongside a chilled, citrusy white wine for an elevated dining experience.

Ground Chicken Sausage and Butternut Squash Risotto

Masterfully blending the rustic charm of Italian cuisine with the wholesome goodness of seasonal produce, this dish is a testament to the art of comfort cooking. Ground chicken sausage lends a savory depth, while butternut squash adds a sweet, velvety texture, creating a risotto that’s as nourishing as it is indulgent.

Ingredients

• 1 tbsp extra virgin olive oil
• 1/2 lb ground chicken sausage, casing removed
• 1 small butternut squash, peeled and diced into 1/2-inch cubes (about 2 cups)
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken stock, kept warm
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/4 cup chopped fresh sage
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the olive oil in a large, heavy-bottomed skillet over medium heat. Add the ground chicken sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside.
2. In the same skillet, add the butternut squash and onion. Cook, stirring occasionally, until the onion is translucent and the squash begins to soften, about 8 minutes. Add the garlic and cook for 1 minute more, until fragrant.
3. Stir in the Arborio rice, coating it with the oil and vegetables, and toast for 2 minutes. Pour in the white wine, stirring constantly until fully absorbed.
4. Begin adding the warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
5. Fold in the cooked chicken sausage, Parmesan cheese, butter, and sage. Season with salt and pepper to taste, stirring until the cheese and butter are fully incorporated.

This risotto boasts a luxurious creaminess, punctuated by the tender bites of butternut squash and the savory notes of chicken sausage. For an elegant presentation, serve it in warmed bowls garnished with a sprinkle of sage and a drizzle of high-quality olive oil.

Ground Chicken Sausage Egg Muffins

On a bustling morning, these Ground Chicken Sausage Egg Muffins emerge as a savory, protein-packed delight, perfectly portioned for on-the-go indulgence without sacrificing an ounce of flavor or sophistication.

Ingredients

• 1 cup ground chicken sausage, cooked and crumbled
• 6 pasture-raised eggs, lightly beaten
• 1/4 cup whole milk
• 1/2 cup sharp cheddar cheese, finely grated
• 1/4 cup red bell pepper, finely diced
• 1/4 cup green onions, thinly sliced
• 1 tbsp clarified butter, for greasing
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with clarified butter, ensuring each cup is evenly coated to prevent sticking.
2. In a large mixing bowl, combine the lightly beaten pasture-raised eggs and whole milk, whisking until the mixture is homogenous and slightly frothy.
3. Fold in the cooked and crumbled ground chicken sausage, finely grated sharp cheddar cheese, finely diced red bell pepper, and thinly sliced green onions, distributing the ingredients evenly throughout the egg mixture.
4. Season the mixture with sea salt, freshly ground black pepper, and smoked paprika, stirring gently to incorporate the spices without deflating the eggs.
5. Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
6. Bake in the preheated oven for 20-25 minutes, or until the muffins are set in the center and the tops are lightly golden. A toothpick inserted into the center should come out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. This resting period ensures they firm up and are easier to remove.

Perfectly portable, these muffins boast a fluffy interior studded with the smoky depth of chicken sausage and the sharp tang of cheddar, while the bell peppers and green onions add a fresh crunch. Serve them warm with a dollop of creamy avocado or a drizzle of hot sauce for an extra kick.

Ground Chicken Sausage and White Bean Chili

Brimming with robust flavors and comforting warmth, this Ground Chicken Sausage and White Bean Chili is a sophisticated twist on a classic dish, perfect for any season. Its rich, hearty base and aromatic spices promise a delightful culinary experience.

Ingredients

• 1 lb ground chicken sausage, casings removed
• 2 cups dried white beans, soaked overnight
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 4 cups chicken stock, preferably homemade
• 1 bay leaf
• Salt, to precise seasoning
• Freshly ground black pepper, for finishing
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. In a large Dutch oven, heat the extra-virgin olive oil over medium heat until shimmering.
2. Add the finely diced yellow onion, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic, smoked paprika, ground cumin, and cayenne pepper, cooking until fragrant, 1 minute.
4. Increase heat to medium-high, add the ground chicken sausage, breaking it apart with a wooden spoon, and cook until browned, 6-8 minutes.
5. Drain the soaked white beans and add them to the pot along with the chicken stock and bay leaf, bringing to a gentle boil.
6. Reduce heat to low, cover, and simmer until the beans are tender, about 1 hour, stirring occasionally.
7. Season with salt precisely, then remove the bay leaf.
8. Garnish with freshly ground black pepper, chopped cilantro, and serve with lime wedges on the side.

Exquisitely balanced, this chili boasts a velvety texture with a kick of heat, complemented by the freshness of cilantro and lime. For an elegant presentation, serve in hollowed-out bread bowls or alongside a crisp, green salad.

Ground Chicken Sausage with Roasted Brussels Sprouts

Flavorful and satisfying, this dish combines the rustic charm of ground chicken sausage with the caramelized sweetness of roasted Brussels sprouts, creating a harmonious blend of textures and tastes that’s perfect for any season.

Ingredients

• 1 lb ground chicken sausage, preferably free-range
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp extra-virgin olive oil
• 1 tsp sea salt, finely ground
• 1/2 tsp freshly cracked black pepper
• 1 tbsp pure maple syrup
• 1/2 tsp crushed red pepper flakes
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it reaches the perfect temperature for roasting.
2. In a large mixing bowl, toss the halved Brussels sprouts with 1 tbsp of extra-virgin olive oil, sea salt, and black pepper until evenly coated.
3. Spread the Brussels sprouts in a single layer on a baking sheet, ensuring they’re not overcrowded to promote even roasting.
4. Roast in the preheated oven for 20 minutes, then drizzle with maple syrup and sprinkle with crushed red pepper flakes for a sweet and spicy kick.
5. While the Brussels sprouts roast, heat the remaining 1 tbsp of olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
6. Add the ground chicken sausage to the skillet, breaking it apart with a wooden spoon. Cook until browned and fully cooked through, approximately 8-10 minutes.
7. Once the Brussels sprouts are caramelized and tender, remove them from the oven and combine with the cooked chicken sausage in a serving dish.

Beautifully balanced, this dish offers a delightful contrast between the juicy, savory sausage and the crispy, sweet Brussels sprouts. Serve it atop a bed of creamy polenta or alongside a crisp, green salad for a complete meal that’s as visually appealing as it is delicious.

Ground Chicken Sausage and Apple Stuffed Acorn Squash

Marvel at the harmonious blend of savory and sweet in this autumnal dish, where tender acorn squash becomes a vessel for a richly seasoned filling of ground chicken sausage and crisp apples, creating a meal that’s as visually stunning as it is delicious.

Ingredients

• 2 medium acorn squashes, halved and seeded
• 1 tbsp extra virgin olive oil
• 1 lb ground chicken sausage
• 1 large Granny Smith apple, finely diced
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp dried sage
• 1/4 tsp ground nutmeg
• 1/4 cup chicken stock
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat the oven to 400°F (204°C). Brush the cut sides of the acorn squashes with olive oil and season lightly with salt and pepper. Place them cut-side down on a baking sheet and roast for 25 minutes, or until just tender when pierced with a fork.
2. While the squash roasts, heat a large skillet over medium heat. Add the ground chicken sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: For even browning, avoid overcrowding the pan.
3. Add the diced apple, onion, and garlic to the skillet. Cook, stirring occasionally, until the onion is translucent and the apple begins to soften, about 5 minutes. Tip: The sweetness of the apple balances the savoriness of the sausage, so ensure the apple is diced uniformly for even cooking.
4. Stir in the dried sage, ground nutmeg, and chicken stock. Simmer for 2 minutes, allowing the flavors to meld. Remove from heat and fold in the Parmesan cheese. Season with salt and pepper to taste.
5. Flip the roasted squash halves cut-side up. Divide the sausage and apple mixture evenly among the squash halves, packing it gently. Return to the oven and bake for an additional 15 minutes, or until the filling is heated through and the squash is fork-tender.
6. For a golden finish, broil the stuffed squashes for 2-3 minutes, watching closely to prevent burning. Tip: This step adds a delightful texture contrast to the dish.

Delight in the contrast of textures, from the creamy squash to the juicy, spiced filling. Serve each half as a standalone meal, or pair with a crisp green salad for a lighter option. The Parmesan adds a subtle umami depth, making this dish a memorable centerpiece for any fall gathering.

Ground Chicken Sausage Pesto Flatbread

Yielded by the harmonious blend of rustic charm and gourmet flair, this ground chicken sausage pesto flatbread is a testament to the art of simple yet sophisticated cooking. Your palate is in for a treat with each bite, where the savory notes of seasoned chicken sausage meet the vibrant freshness of homemade pesto, all atop a crisply baked flatbread.

Ingredients

• 1 lb ground chicken sausage, preferably free-range
• 1 cup basil pesto, freshly prepared
• 1 lb pizza dough, store-bought or homemade
• 1/2 cup mozzarella cheese, freshly grated
• 1/4 cup Parmesan cheese, finely shaved
• 2 tbsp extra-virgin olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 425°F (218°C) and position the rack in the center for even heat distribution.
2. On a lightly floured surface, roll out the pizza dough to a 12-inch diameter, ensuring an even thickness for uniform cooking.
3. Brush the dough lightly with extra-virgin olive oil, then spread the basil pesto evenly, leaving a 1/2-inch border for the crust.
4. Crumble the ground chicken sausage over the pesto, distributing it uniformly to ensure every slice is packed with flavor.
5. Sprinkle the freshly grated mozzarella and shaved Parmesan over the sausage, seasoning lightly with sea salt and freshly ground black pepper.
6. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
7. Remove from the oven and let rest for 2 minutes before slicing, allowing the flavors to meld beautifully.

Exquisite in its simplicity, this flatbread offers a delightful contrast of textures—from the crisp crust to the tender, juicy sausage. Serve it as a centerpiece at your next gathering, or pair with a light arugula salad for a complete meal that’s as nourishing as it is indulgent.

Ground Chicken Sausage and Zucchini Noodles

Vibrant and wholesome, this dish marries the lean, savory notes of ground chicken sausage with the fresh, delicate strands of zucchini noodles, creating a harmonious blend that’s both nutritious and indulgent.

Ingredients

• 1 lb ground chicken sausage, casings removed
• 4 medium zucchinis, spiralized into noodles
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/4 cup freshly grated Parmesan cheese
• 1 tbsp unsalted butter
• Sea salt, to season
• Freshly ground black pepper, to season
• 2 tbsp fresh basil, thinly sliced

Instructions

1. Heat a large skillet over medium heat and add 1 tbsp of extra-virgin olive oil. Once shimmering, add the ground chicken sausage, breaking it apart with a wooden spoon. Cook until browned and fully cooked through, about 5-7 minutes. Transfer to a plate and set aside.
2. In the same skillet, add the remaining 1 tbsp of olive oil and the unsalted butter. Once melted, add the minced garlic and crushed red pepper flakes, sautéing until fragrant, about 30 seconds.
3. Add the zucchini noodles to the skillet, tossing gently to coat in the garlic-infused oil. Cook for 2-3 minutes, just until the noodles are tender but still retain a slight crunch.
4. Return the cooked chicken sausage to the skillet, mixing well with the zucchini noodles. Season with sea salt and freshly ground black pepper to taste.
5. Remove from heat and sprinkle with freshly grated Parmesan cheese and thinly sliced fresh basil before serving.

With its tender zucchini noodles and richly flavored sausage, this dish offers a delightful contrast in textures and a robust flavor profile. Serve it in a shallow bowl garnished with additional basil leaves for an elegant presentation.

Ground Chicken Sausage and Corn Chowder

Savory and satisfying, this Ground Chicken Sausage and Corn Chowder is a harmonious blend of rich flavors and comforting textures, perfect for any season. Its creamy base, punctuated by the sweetness of corn and the robustness of chicken sausage, offers a delightful culinary experience.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound ground chicken sausage, casings removed
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 4 cups chicken stock, preferably homemade
• 2 cups whole milk
• 3 cups fresh corn kernels (from about 4 ears)
• 1 large russet potato, peeled and diced into 1/2-inch cubes
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to season
• 1/4 cup heavy cream
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute.
2. Add the ground chicken sausage, breaking it apart with a wooden spoon, and cook until no longer pink, about 5 minutes. Tip: Ensure the sausage is fully browned to develop depth of flavor.
3. Stir in the onion and garlic, cooking until the onion is translucent, about 3 minutes.
4. Sprinkle the flour over the mixture, stirring constantly to coat, and cook for 1 minute to remove the raw flour taste.
5. Gradually whisk in the chicken stock and milk, ensuring no lumps remain, and bring to a gentle simmer.
6. Add the corn, potato, thyme, and smoked paprika. Season with salt and pepper. Tip: Simmering the chowder uncovered allows it to thicken naturally.
7. Reduce the heat to low and cook until the potato is tender, about 15 minutes, stirring occasionally.
8. Stir in the heavy cream and adjust seasoning if necessary. Tip: For a smoother texture, blend half of the chowder before adding the cream.
9. Ladle into bowls and garnish with fresh parsley before serving.

Best enjoyed hot, this chowder boasts a velvety texture with chunks of potato and corn for contrast. The smoked paprika adds a subtle warmth, making it a standout dish when served with crusty artisan bread.

Ground Chicken Sausage with Creamy Polenta

Venturing into the realm of comfort food with a sophisticated twist, this dish marries the rustic charm of ground chicken sausage with the velvety elegance of creamy polenta, creating a harmonious blend of textures and flavors that delight the palate.

Ingredients

• 1 lb ground chicken sausage, casings removed
• 1 cup stone-ground polenta
• 4 cups whole milk
• 2 cups chicken stock, homemade preferred
• 1/2 cup freshly grated Parmigiano-Reggiano
• 2 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 1 small shallot, finely minced
• 2 garlic cloves, finely minced
• 1 tsp fresh thyme leaves
• Kosher salt and freshly ground black pepper, to season

Instructions

1. In a heavy-bottomed saucepan, heat the whole milk and chicken stock over medium heat until it reaches a gentle simmer.
2. Gradually whisk in the stone-ground polenta, ensuring no lumps form, and reduce the heat to low. Cook for 30 minutes, stirring frequently to prevent sticking, until the polenta is creamy and tender.
3. While the polenta cooks, heat the olive oil in a large skillet over medium heat. Add the ground chicken sausage, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes.
4. Add the minced shallot, garlic, and thyme to the skillet, sautéing until fragrant and the shallot is translucent, about 2 minutes. Season with kosher salt and freshly ground black pepper.
5. Once the polenta is cooked, remove from heat and stir in the butter and freshly grated Parmigiano-Reggiano until fully incorporated. Adjust seasoning with salt and pepper if necessary.
6. To serve, spoon the creamy polenta onto plates and top with the ground chicken sausage mixture. Garnish with additional thyme leaves if desired.

Just as the creamy polenta offers a smooth, comforting base, the savory chicken sausage provides a delightful contrast with its rich, herbaceous flavors. For an elegant presentation, consider serving in shallow bowls with a drizzle of high-quality olive oil and a sprinkle of microgreens.

Conclusion

You’ve just explored a world of flavor with our 20 Delicious Ground Chicken Sausage Savory Recipes! Each dish offers a unique twist on this versatile ingredient, perfect for busy weeknights or special gatherings. We’d love to hear which recipes become your favorites—drop us a comment below. Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.