By Grocery List Plus Editorial Staff | Published on June 14, 2026

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One-Pan Chicken and Sausage Fiesta

Serves 2

786 cal · 25 min

One-Pan Chicken and Sausage Fiesta

Recipe GLPRad70d2c9b25066

4.0(1)
Mexican
Main Course
25 min
786 cal
Servings: 2
Stovetop
SNAP eligible

A vibrant one-pan meal combining tender cubed chicken breast, spicy chicken sausage, and fresh vegetables sautéed together with corn, black beans, and salsa. This quick, flavorful dish comes together in under 25 minutes and is naturally gluten-free and dairy-free.

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Ingredients

1 tbsp extra-virgin olive oil

1 garlic clove, sliced

1 onion, sliced

1 cup corn

1 lb chicken breast, cut into small cubes

2 chicken sausages

1 15 oz can black beans, rinsed and drained

1 8 oz jar medium salsa

Dash Himalayan sea salt

Directions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the sliced garlic and cook for about 30 seconds until fragrant.

  2. Add the sliced onion and corn to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onion begins to soften.

  3. Add the cubed chicken breast and whole chicken sausages to the pan. Cook for 8-10 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F and is cooked through.

  4. Stir in the rinsed black beans and salsa. Reduce heat to medium and simmer for 5-7 minutes, stirring occasionally, until the mixture is heated through and flavors meld together.

  5. Season the fiesta with a dash of Himalayan sea salt and adjust seasonings to your preference.

  6. Divide between two plates and serve hot.

Comments

Grocery List Plus Editorial Staff4

This recipe hits Charlotte grocery stores easily—every ingredient is standard stock at Harris Teeter, Food Lion, Walmart, and Kroger, with no specialty items requiring a second trip. At roughly $1.80–$2.20 per serving, the cost is driven by the chicken breast and sausage, which is fair for a protein-heavy weeknight dish. The stated 25 minutes ignores chopping the onion and garlic, mincing chicken breast to cook evenly, and the actual simmer time; expect 35–40 minutes realistically. The recipe suits a pair well and requires minimal attention once the pan is going, with decent leftovers that reheat cleanly in a skillet, though the texture of the chicken can dry slightly if stored longer than two days.

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