This 30-minute sausage and broccoli skillet is my go-to when I need a fast, satisfying dinner with minimal cleanup. It’s a one-pan meal with browned sausage, tender-crisp broccoli, and a simple garlicky sauce that clings to every bite.
Why you’ll love this skillet dinner
- Fast: On the table in about 30 minutes.
- One pan: Less mess, more weeknight sanity.
- Flexible: Works with Italian sausage, chicken sausage, or smoked sausage.
- Family-friendly: Big flavor without complicated steps.
Ingredients you’ll need
- Sausage: 12–14 oz Italian sausage (mild or hot). Links or bulk both work.
- Broccoli: 1 large head (about 5–6 cups florets), plus peeled sliced stems if you like.
- Aromatics: 3–4 cloves garlic, minced; optional pinch of red pepper flakes.
- Liquid: 1/3 cup chicken broth (or water) to steam the broccoli and build the sauce.
- Sauce finish: 1 tbsp lemon juice, 2 tbsp grated Parmesan, 1 tsp Dijon (optional but great).
- Pan staples: Olive oil, kosher salt, black pepper.
How to make sausage and broccoli skillet (step-by-step)
1) Brown the sausage. Heat a large skillet (12-inch is ideal) over medium-high heat. Add a drizzle of olive oil if needed. Cook sausage until well-browned and cooked through, breaking it up if using bulk sausage. Transfer sausage to a plate, leaving the drippings in the pan.
2) Cook the garlic. Lower heat to medium. Add garlic (and red pepper flakes, if using) and stir for about 30 seconds, just until fragrant.
3) Steam-sauté the broccoli. Add broccoli florets to the skillet, season lightly with salt and pepper, then pour in the broth. Cover and steam 3–4 minutes, until bright green and just tender.
4) Finish the skillet. Uncover and let any excess liquid simmer off for 1–2 minutes. Return sausage to the pan. Stir in lemon juice, Parmesan, and Dijon (if using). Taste and adjust salt, pepper, and lemon.
Tips for the best results
- Get real browning: Don’t rush the sausage—those browned bits add tons of flavor to the sauce.
- Cut broccoli evenly: Similar-size florets cook at the same speed (aim for bite-size).
- Don’t oversteam: You want tender-crisp broccoli, not mushy. Check at 3 minutes.
- Make it saucier: Add an extra splash of broth at the end and another tablespoon of Parmesan.
Easy variations
- Creamy version: Stir in 2–3 tbsp cream cheese or a splash of heavy cream after the sausage goes back in.
- Low-carb: Serve as-is or over cauliflower rice.
- With pasta: Toss with cooked orecchiette or penne; add a little pasta water to loosen.
- Add potatoes: Use frozen diced potatoes or par-cooked baby potatoes; brown them before the sausage.
What to serve with it
- Steamed rice, buttered noodles, or quinoa
- Crusty bread or garlic bread
- Simple side salad with vinaigrette
Storage and reheating
- Refrigerate: Store in an airtight container up to 4 days.
- Reheat: Warm in a skillet over medium heat with a splash of water/broth, or microwave in 30-second bursts.
- Freeze: Freezes well up to 2 months, though broccoli will be softer after thawing.
Printable recipe
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Servings: 4
Ingredients
- 12–14 oz Italian sausage (mild or hot), sliced (links) or crumbled (bulk)
- 1 tbsp olive oil (only if needed)
- 1 large head broccoli, cut into florets (about 5–6 cups)
- 3–4 cloves garlic, minced
- 1/3 cup chicken broth (or water)
- 1 tbsp lemon juice
- 2 tbsp grated Parmesan, plus more to serve
- 1 tsp Dijon mustard (optional)
- Kosher salt and black pepper, to taste
- Pinch red pepper flakes (optional)
Instructions
- Heat a large skillet over medium-high heat. Add sausage and cook until browned and cooked through, 6–8 minutes. Transfer to a plate (leave drippings in the pan).
- Reduce heat to medium. Add garlic (and red pepper flakes, if using) and cook 30 seconds.
- Add broccoli, season with a pinch of salt and pepper, then pour in broth. Cover and steam 3–4 minutes until bright green and tender-crisp.
- Uncover and simmer 1–2 minutes to reduce excess liquid.
- Return sausage to skillet. Stir in lemon juice, Parmesan, and Dijon (if using). Taste and adjust seasoning. Serve hot.
Notes
- Sausage options: Smoked sausage works too—just brown it quickly, then proceed.
- Broccoli shortcut: Bagged florets are fine; aim for 5–6 cups.
- Salt tip: Sausage varies a lot in saltiness—season lightly until the end.
