Name: Italian Chicken Sausage & White Bean Skillet (Batch Cook High-Protein Dinner)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 lbs (900g) chicken sausage, casings removed; 2 (15 oz) cans cannellini beans, drained and rinsed; 1 large red bell pepper, sliced; 1 large yellow onion, sliced; 2 cups cherry tomatoes, halved; 1/2 cup pitted black olives, sliced; 2 tbsp capers, drained; 2 tbsp olive oil, divided; 1 tsp dried oregano; 1/2 tsp chili flakes (optional); Salt and black pepper to taste; 1/4 cup fresh parsley, chopped

Italian Chicken Sausage & White Bean Skillet (Batch Cook High-Protein Dinner)

CandiedLemon8824

This Italian Chicken Sausage & White Bean Skillet is your answer to high-protein, budget-friendly batch cooking with bold Italian flavors! Charring the bell peppers and onions builds deep, smoky flavor, while capers and olives add classic Venetian briny pops. Cannellini beans boost the protein and fiber, making this dish hearty enough for meal prep or family dinners. Quick to prepare in one pan, it’s perfect for beginner cooks looking to master Italian-inspired meals without breaking the bank or spending hours in the kitchen. Delicious hot or reheated for lunch the next day!

Ingredients

Instructions

Heat 1 tbsp olive oil in a large nonstick or cast iron skillet over medium-high heat. Add the sliced onions and bell peppers. Cook, stirring occasionally, until vegetables are softened and edges begin to char, about 8 minutes.
Add chicken sausage to the skillet, breaking it up with a spatula. Cook until browned and cooked through, about 5-7 minutes.
Push the sausage and vegetables to the sides of the pan. Add the cherry tomatoes to the center and let them blister and char slightly, about 2-3 minutes.
Add cannellini beans, olives, capers, dried oregano, and chili flakes. Season generously with salt and black pepper. Stir everything together and cook for 3-4 minutes, until heated through and flavors meld.
Drizzle the remaining 1 tbsp of olive oil over the skillet. Remove from heat and sprinkle with chopped fresh parsley.
Serve hot, dividing evenly into 4 portions. Store leftovers in airtight containers for up to 4 days.