Chicken Sausage Sheet Pan and Polenta

5 from 3 votes
30 minutes
Jump To Recipe

You’ll love this simple, rustic Chicken Sausage Sheet Pan recipe for an easy dinner full of Mediterranean-inspired flavor! Savory chicken sausages are roasted alongside a medley of vegetables and then paired with garlic Parmesan polenta for a well-balanced and comforting meal in about 30 minutes. All you need is a green or tomato salad on the side!

Chicken Sausage Sheet Pan and Polenta in white bowl with fork.

Why This Recipe is a Keeper!

This baked chicken sausage sheet pan recipe with Mediterranean vegetables atop creamy polenta perfectly balances comfort and sophistication. It’s super simple to prepare, and cleanup is a breeze thanks to the convenience of using just one sheet pan. Whether short on time or just enjoying a cozy night in, it’s an ideal, well-balanced trattoria-inspired weeknight meal.

Tossing the veggies in a generous amount of olive oil and Italian seasoning enhances their browning as they roast, which adds depth of flavor. Everything cooks together on a single sheet pan, with the kale added last to ensure that it wilts into a melt-in-your-mouth tenderness with delightfully crisp edges without overcooking to the point that it’s entirely crisp.

This roasted sausage and veggies recipe calls for instant polenta, which you can whip up while the main component is roasting in the oven. Chicken sausage is leaner than pork, but the creamy polenta makes the dish feel hearty and cozy.

This Chicken Sausage Sheet Pan recipe is:

  • Easy! The vegetables and sausages are roasted on a single sheet pan, making preparation and cleanup easy.
  • Delicious! Italian seasoning gives this recipe a Mediterranean-inspired flavor that pairs perfectly with the rich and creamy polenta.
  • Customizable! Use whichever vegetables you’d like, or swap out the type of sausage used in this recipe to suit your preference.
Chicken Sausage Sheet Pan and Polenta in white bowl with fork.

How to Make Chicken Sausage Sheet Pan and Polenta:

Recipe Ingredients:

Here’s everything you’ll need to make this roasted sausage and veggies recipe, along with instructions for preparing the ingredients. The recipe card below has the exact quantities.

Ingredients for Chicken Sausage Sheet Pan and Polenta on white marble surface.

Ingredient Notes and Substitutions:

  • Chicken Sausage: I like using chicken sausage in this recipe because it is leaner than pork. That being said, you can use turkey, pork, or beef sausages instead. Any store-bought precooked chicken sausages will work for this recipe if they go well with an Italian-inspired dish.
  • The Vegetables: Good bell peppers, zucchini, yellow squash, and red kale are available year-round. I used one orange and one red bell pepper because I already had a yellow vegetable in the form of the yellow squash, but use any color combination you like. As with the peppers, you can use all yellow squash or all zucchini for this recipe. I recommend using red kale rather than green kale because it’s slightly sweeter, more tender, and adds a vibrant pop of color, making it flavorful and visually appealing.
  • Olive Oil: I always use extra-virgin olive oil. The olive oil adds flavor to the roasted vegetables, but you can also use a neutral oil such as avocado or vegetable.
  • Italian Seasoning: Italian seasoning gives this dish its Mediterranean-inspired flavor. Italian seasoning combines dried herbs such as oregano, thyme, rosemary, basil, and marjoram. Any store-bought Italian seasoning blend will work.
  • Polenta: I used instant polenta in this chicken sausage recipe, which cooks in minutes. You can use regular polenta instead for this recipe, but it takes longer to cook. Follow package directions.
  • Parmesan Cheese: Use freshly grated if possible because it melts better than packaged pre-shredded cheese. Asiago or Romano may be substituted.

Step-By-Step Instructions:

  • Gather and prep all the ingredients.
  • Preheat oven to 400 degrees.
  • Place vegetables in a bowl and drizzle with 2 tablespoons olive oil.
  • Add Italian seasoning, garlic, salt, and black pepper to taste.
  • Toss well so all the vegetables are coated with oil, Italian seasoning, and garlic. (Alternately, place on a baking sheet and distribute oil and seasonings with your hands.)
  • Spread out onto a nonstick baking sheet.
Cut yellow squash, zucchini and sweet bell peppers on white cutting board with knife.
Uncooked vegetables on rimmed sheet pan.
  • Place chicken sausage halves over vegetables.
  • Roast for 10 minutes.
  • Stir vegetables and sausage.
Four links of chicken sausage on bamboo cutting board cut in half for eight pieces.
Uncooked chicken sausage and vegetables on rimmed sheet pan.
  • Drizzle kale with the remaining 1 tablespoon olive oil and season with salt and black pepper to taste.
  • Gently massage until it wilts.
  • Place over roasted sausage and veggies. Roast another 20 minutes or until vegetables are tender and kale is slightly crispy and wilted.
Wilted kale in glass bowl.
Finished Chicken Sausage Sheet Pan on rimmed sheet pan.
  • While roasting the vegetables and sausage, bring 3 cups of chicken broth, butter, garlic, salt, and black pepper to a boil in a saucepan.
  • Stir in the instant polenta, cook per package ingredients, then stir in cheese.
  • Serve with vegetables.
Boiling chicken broth and butter in stainless steel saucepan.
Polenta added to chicken broth in stainless steel saucepan with wire whisk.
Polenta in stainless steel saucepan with wire whisk.
  • That’s it! A roasted sausage and veggies dinner is served! This Chicken Sausage Sheet Pan dinner with garlic Parmesan polenta is a simple, trattoria-style dinner for a quick, easy, hot, hearty, yet healthier meal your family will love!
Two servings of Chicken Sausage Sheet Pan and Polenta in white bowls.

Chef Tips and Tricks:

  • Ensure that the flat, cut side of the vegetables is in direct contact with the sheet pan for the best caramelization.
  • After the baked chicken sausage recipe is done, add a drizzle of good balsamic vinegar to the vegetables and chicken sausage for another layer of flavor!
Chicken Sausage Sheet Pan and Polenta in white bowl with fork.

Frequently Asked Questions:

How long does instant polenta take to cook?

It depends on the brand, but generally only two to three minutes. Because instant polenta is pre-cooked maize grains, adding liquid to achieve the perfect creamy consistency and infusing it with flavor from the broth, garlic and cheese is all that’s necessary in this chicken sausage recipe.

Can this Chicken Sausage Sheet Pan dinner be prepared ahead of time?

Yes, you can chop the vegetables and refrigerate until you are ready to cook. Alternatively, you can assemble the sheet pan with the vegetables and sausage, cover it tightly with plastic wrap or foil, and refrigerate. Just note that you may need to add a few extra minutes to the cooking time if it’s cold from the refrigerator.

Is this baked chicken sausage recipe good as leftovers?

Yes, but I suggest keeping the sausages and vegetables separate from the polenta when storing them in the refrigerator. Add a small amount of water or broth to reheat the polenta and heat in the microwave. Reheat the sausages and vegetables in the oven at 375 degrees until heated through.

Chicken Sausage Sheet Pan and Polenta in white bowl with fork.

Variation:

  • Top the polenta with heated marinara sauce before topping with the vegetables.

Storage:

  • Store any leftovers of this chicken sausage sheet pan recipe in the refrigerator for up to five days.

Serve this baked chicken sausage recipe with:

More great sheet pan dinner recipes you’ll love!

Be sure to check out all things healthy sheet pan dinners at 30 Best Healthy Sheet Pan Dinners!

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Chicken Sausage Sheet Pan and Polenta in white bowl with fork.

Chicken Sausage Sheet Pan and Polenta

5 from 3 votes

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By: Carol | From A Chef’s Kitchen
You'll love this simple, rustic Chicken Sausage Sheet Pan recipe for an easy dinner full of Mediterranean-inspired flavor! Savory chicken sausages are roasted alongside a medley of vegetables and then paired with garlic Parmesan polenta for a well-balanced and comforting meal in about 30 minutes. All you need is a green or tomato salad on the side!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Chicken and Turkey
Cuisine Italian
Servings 4
Calories 363 kcal

Ingredients
  

Sausage and Vegetables

  • 1 medium yellow squash - sliced diagonally into 1/2-inch slices
  • 1 medium zucchini - sliced diagonally into 1/2-inch slices
  • 1 large orange bell pepper - seeded and cored, cut into 1-inch pieces
  • 1 large red bell pepper - seeded and cored, cut into 1-inch pieces
  • 3 tablespoons olive oil - divided
  • 1 teaspoon Italian seasoning
  • 2 cloves garlic - minced
  • salt and freshly ground black pepper - to taste
  • 1 package (12-ounce) chicken sausage - each sausage halved widthwise
  • 1 bunch green or red kale - stems removed and torn into large pieces

Polenta

  • 3 cups chicken broth
  • 3 tablespoons butter
  • 3 cloves garlic - minced
  • salt and freshly ground black pepper - to taste
  • 1 cup instant polenta
  • 1/2 cup freshly grated Parmesan cheese - plus more for serving
  • Chopped fresh parsley

Instructions
 

Sausage and Vegetables

  • Preheat oven to 400 degrees. Place vegetables in a bowl and drizzle with 2 tablespoons olive oil. Add Italian seasoning, garlic, salt, and black pepper to taste. Toss well so all the vegetables are coated with oil, Italian seasoning, and garlic. (Alternately, place on a baking sheet and distribute oil and seasonings with your hands.)
  • Spread out onto a nonstick baking sheet. Place chicken sausage halves over vegetables. Roast for 10 minutes. Stir vegetables and sausage.
  • Drizzle kale with remaining 1 tablespoon olive oil and season with salt and black pepper to taste. Gently massage until it wilts. Place over vegetables and sausage. Roast another 20 minutes or until vegetables are tender and kale is slightly crispy and wilted.
  • Serve over polenta.

Polenta

  • While vegetables are roasting, bring 3 cups of chicken broth, butter, garlic and salt and black pepper to a boil in a saucepan. Stir in instant polenta, cook per package ingredients, then stir in cheese. Serve with vegetables.

Recipe Notes

SUBSTITUTIONS:
  • You can use turkey, pork, or beef sausages instead of chicken.
  • You can use regular polenta instead for this recipe, but it takes longer to cook. Follow package directions.
  • Asiago or Romano may be substituted.
TIPS:
  • Ensure that the flat, cut side of the vegetables is in direct contact with the sheet pan for the best caramelization.
  • After roasting, add a drizzle of good balsamic vinegar to the vegetables and chicken sausage for another layer of flavor!
  • Top the polenta with heated marinara sauce before topping with the vegetables.
MAKE AHEAD:
  • Chop the vegetables and refrigerate until you are ready to cook.
  • Alternatively, you can assemble the sheet pan with the vegetables and sausage, cover it tightly with plastic wrap or foil, and refrigerate.  You may need to add a few extra minutes to the cooking time if it’s cold from the refrigerator.

Nutrition

Serving: 1 | Calories: 363kcal | Carbohydrates: 45g | Protein: 13g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 13mg | Sodium: 895mg | Potassium: 677mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6225IU | Vitamin C: 154mg | Calcium: 287mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
5 from 3 votes (3 ratings without comment)

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2 Comments

  1. How long should the polenta take to cook once added to the pot? Typically this takes 30mins on low while stirring every 10 minutes. Thank you!

    1. Hi, Patti, Thanks so much for your question. I know instant polenta isn’t really ideal, but since this is a quick and easy recipe, that’s what I listed in the ingredients so the polenta will hardly take any time at all. Just follow the package directions. I did clarify the recipe. If you want a great oven-baked polenta, try this recipe of mine: Oven-Baked Gorgonzola Polenta Thank again!