This Chicken Sausage, Potato and Kale Skillet is the best and easiest one skillet meal! Loaded with spicy jalapeno chicken sausage, crispy potatoes and lemony kale, it’s the best weeknight dinner when you want something a little healthier yet hearty!
This post is sponsored by al fresco – however, all opinions are my own! Thank you for continuing to support brands that make OBB possible! #onepan
You guys!! I’m so excited to be sharing this recipe with you y’all today. Not only is it insanely easy, it’s insanely delicious! I truly feel like it’s the best late Summer early Fall transition meal.
It’s perfect for a weeknight dinner after a long day of school or work to throw together, get all cozy under a blanket and enjoy your favorite show!
Why You’re Going to Love This Meal
Like I said above – this is the perfect late Summer early Fall hybrid meal that you are going to LOVE! It’s savory, juicy, sweet, tangy, sour, ALL of the things!!
First off, you have of course, the MVP of the dish: the al fresco chicken sausages.
You guys know my affinity for these sausages – they come in a perfectly wrapped package that’s fully cooked and ready to go for an easy dinner! I love all of the flavors, but the spicy jalapeno one is my favorite for any dish that I want to spice up!
They add a juiciness to the dish that’s needed as well as a distinct caramelization/spiciness that coats the sausage and lends to the overall flavor of the dish. It’s just the best.
Speaking of the flavor of the dish, y’all knew I couldn’t have a dinner without some type of carb involved right?! Hello crispy potatoes!!
For this dish, I used my favorite Yukon Gold potatoes, as always, because they crisp up so nicely! The starch from the potatoes is the perfect addition to the overall lightness of the dish.
The juicy caramelized onions add a sweetness that’s needed to counteract with the slight bitterness of the cooked kale. But y’all, don’t you fret about the kale. I promise, it’s super delicious!! The kale adds such a savory, earthiness to the dish that makes it SO. GOOD.
To make it extra elevated, you must garnish it with a squeeze of lemon for some extra acidity and some flaky sea salt – it takes it over the top in the very best way!
Ingredients You Need
- Al fresco jalapeno chicken sausage
- Yukon gold potatoes
- Fresh kale
- Garlic
- Onions
- Lemon
- Avocado oil
- Salt
What Size Skillet Do I Use?
I used my 13.5 inch skillet. However, you can use a 10 inch skillet, you may just have to do your potatoes in 2 batches.
Best Cooking Tips
Alright, so let’s get the hardest part out of the way. And when I say hard, I don’t really mean hard because this recipe is insanely simple – I mean, the ingredient that takes the longest to cook. Potatoes!
I specifically love Yukon Gold potatoes because they crisp up so nicely. I highly recommend those for this recipe! If you don’t have those, I would use red potatoes in their place!
The length of time these potatoes cook depends on HOW YOU CUT THEM! The bigger they are, the longer they will take to cook. So for me, I used small/medium potatoes. I quartered them (after I washed them of course) and then I quartered them one more time, so the potato was now cut into 1/8ths.
Once it’s cut into eighths, take each little sliver and dice it into bite size pieces. This will ensure that your potatoes will cook and they will be mostly around the same size, meaning they will cook evenly!
So, you add some avocado oil to the skillet on medium heat, once it gets hot, add the potatoes, making sure they are a pretty even layer on the bottom, not really over crowded. Let these cook for 10 minutes (set a timer!), stirring them frequently to make sure they don’t get too crispy on the bottom.
Once the 10 minutes is up, add in the thinly sliced onion, stir to combine it in and then put on the lid. Steam the potatoes and onion for 5 extra minutes. Remove + the potatoes should be fork tender! Voila!
To finish off the dish, make sure that you remove those from the pan (to make sure they don’t overcook) and then you crisp up the chicken sausage. Feel free to slice it into rounds or just in half for larger pieces of sausage.
Either way, crisp up each side in the pan for about 3-4 minutes for optimal caramelization goodness! Remember, they’re already cooked on the inside so you don’t even have to worry about that. YES!
Lastly you have the kale – this takes hardly no time to cook at all. After you removed the sausage, add the kale and let it cook down for 3 minutes or so. Finally, add everything back in to the skillet and let it warm back up.
Serve straight from the skillet. One skillet dinner WIN!!! I hope you guys enjoy this cozy, hearty yet SO simple recipe – it makes me happy so I hope it makes you happy as well!
Did you enjoy this recipe? Here are a few others you might like:
Grilled Chicken Sausage Flatbread Pizza
Roasted Red Pepper Pasta with Chicken Sausage
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Chicken Sausage, Potato and Kale Skillet
This Chicken Sausage, Potato and Kale Skillet is the best and easiest one skillet meal! Loaded with spicy jalapeno chicken sausage, crispy potatoes and lemony kale, it’s the best weeknight dinner when you want something a little healthier yet hearty!
Ingredients
- 4 al fresco spicy jalapeno chicken sausages, sliced in half
- 1 medium yellow onion, thinly sliced
- 1 large bunch of kale, roughly chopped with stems removed
- 2 large cloves garlic, minced
- 4-5 medium sized yukon gold potatoes, sliced into bite size pieces
- 4 tbsp avocado oil (divided)
- 1 tsp salt (divided)
- fresh lemon and flaky sea salt to garnish
Instructions
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Begin by slicing the onion into thin slices, mince the garlic and de-stem and roughly chop the kale. Set these all aside.
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Carefully dice the potatoes into bite size pieces - I did this by quartering each potato, and then quartering them one more time - making the potato have 8 slices. With each 1/8 of the slice of potato, I diced it into bite size pieces. The pieces should be roughly the same size and small - to make sure they will cook evenly.
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Once the potatoes are cooked, dry them off with a paper towel. Add 2 tbsp of avocado oil to the cast iron skillet and let it heat up on medium heat.
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Add the potatoes into the skillet along with 1/2 tsp of salt. Cook for 10 minutes (set a timer!) on medium heat, flipping occasionally so that they don't burn on the bottom.
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Once the 10 minutes are up, add in the onion to the skillet and mix to combine. Cover with a lid and let cook for 5 more minutes (set a timer!)
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Once the 5 minutes are up, remove the lid and add the garlic. Cook for 1 more minute. The potatoes should be fork tender by now!
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Remove the potatoes, onions and garlic from the pan onto a plate. Set this aside for now.
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To the skillet, add 1 tbsp of oil followed by the chicken sausage halves. Cook on each side for 3-4 minutes to reach the optimal caramelization! Once they are done, put those on the plate with the potatoes as well.
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Add 1 tbsp of oil to the same pan and then add in the bunched kale. Add a large pinch of salt to the kale! Cook for 3-4 minutes or until it has turned bright green and has slightly wilted.
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Once the kale is done, add the potatoes, onions, garlic and sausage BACK into the skillet on low/medium heat and mix everything to combine. Let it warm up for a few minutes, making sure nothing burns 🙂
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Serve up! If you are serving 4 people, each person should get 2 halves of a sausage, some kale, potatoes and onions. Garnish with a fresh squeeze of lemon and top with flaky sea salt. Enjoy!
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Store leftovers in tupperware for up to 2 days.
Recipe Notes
See blog post above for best tips on making sure the potatoes are bite size pieces and will get thoroughly cooked!
This is not worth it. Dry and flavorless.
Hi Robin, I appreciate your honest feedback and I’m truly so sorry the recipe didn’t work out for you 🙁 I hope you will give some of my other recipes a shot in the future. All the best – Haylie
We did not have jalapeño chicken sausage so I made it with sweet apple chicken sausage instead. Added some fresh thyme and sage and it turned out really good. We will be making it again!
Thank you so much! Love the substitutions you made 🙂 Thank you for making the recipe! -Haylie
This recipe was pretty simple and pretty tasty! My main complaint is that if you follow the recipe exactly the only seasoning is salt, which is definitely not enough. I added pepper and paprika and marjoram and thyme to the potatoes, and that helped. I also thought there wasn’t enough kale but my ratios were a little off anyway because my grocery store only had giant potatoes, so I had to wing it a little with that. I would make it again with some tweaks.
Thanks for the feedback, B! 🙂 Love all of the tweaks you made!