If you love easy, flavorful meals that don’t leave a pile of dishes behind, this one-pot recipe is perfect. Braised chicken sausages with chickpeas and kale bring together hearty ingredients in a comforting dish with minimal effort.
This dish brings together smoky, savory sausage, creamy chickpeas, and tender greens in a rich, flavorful broth that makes every bite satisfying.
Whether you’re looking for a quick weeknight dinner or a satisfying meal for two, this one-pot recipe delivers bold flavors with simple ingredients.
Why You’ll Love This One-Pot Recipe
This recipe is designed for convenience without sacrificing taste. Here’s why it’s a must-try:
- Minimal cleanup – Everything cooks in a single pot, making cleanup a breeze.
- Rich and hearty flavors – The combination of browned chicken sausage, tender chickpeas, and fresh kale creates a satisfying dish.
- Fast and efficient – Ready in under an hour, this meal is perfect for busy nights.
- Versatile ingredients – You can easily swap ingredients based on what you have on hand.
- Healthy and balanced – Packed with protein, fiber, and greens, this dish is nutritious and delicious.
Ingredient Swaps & Variations
This recipe is adaptable, so you can make it your own with a few simple swaps:
- Sausage options – Use turkey, pork, or plant-based sausage instead of chicken.
- Different beans – Swap chickpeas for white beans, black beans, or lentils.
- Extra veggies – Add bell peppers, onions, or zucchini for more variety.
- Spice it up – A pinch of red pepper flakes or smoked paprika can add extra depth.
- Dairy addition – A sprinkle of Parmesan or feta on top adds a creamy touch.
Cooking Tips for the Best Results
For a perfectly cooked one-pot meal, keep these tips in mind:
- Sear the sausages well – Browning them before braising enhances the flavor.
- Use a good broth – A high-quality chicken or vegetable broth makes a difference.
- Don’t overcook the kale – Adding it at the end keeps it fresh and vibrant.
- Deglaze the pot – Scrape up the browned bits with white wine for extra flavor.
- Season to taste – A final touch of salt, pepper, and lemon juice balances the dish.
How to Serve & Store Leftovers
This one-pot recipe is best served fresh, but leftovers can be stored for easy meals later.
- Serving suggestions: Enjoy it as is, or serve it over rice, quinoa, or crusty bread.
- Storing leftovers: Keep in an airtight container in the fridge for up to 3 days.
- Reheating tips: Warm in a pan over medium heat, adding a splash of broth if needed.
- Freezing options: Freeze for up to 2 months in a sealed container. Thaw in the fridge before reheating.
This one-pot recipe is a lifesaver for busy nights and delivers big on taste with minimal effort. Try it out and enjoy a flavorful, hassle-free meal!
Easy Braised Chicken Sausages with Chickpeas & Kale One-Pot Recipe
Equipment
- Instant Pot (or any electric pressure cooker)
Ingredients
- 2 teaspoons extra-virgin olive oil
- 12 ounces raw hot or sweet Italian chicken sausage
- 1 shallot peeled, halved, and sliced thin
- 1 garlic clove minced
- ¼ cup dry white wine
- ½ cup chicken broth
- 1 15-ounce can chickpeas, rinsed
- ⅛ teaspoon pepper
- 2 ounces 2 cups baby kale
- 2 teaspoons minced fresh dill
- ¼ teaspoon lemon zest plus 2 teaspoons lemon juice
Instructions
- Set the Instant Pot to the highest sauté or browning function. Heat the olive oil until just smoking, then brown the sausages on all sides for 6 to 8 minutes. Transfer to a plate.
- Add the shallot to the remaining fat in the pot and cook until softened, about 1 minute. Stir in the garlic and cook until fragrant, about 30 seconds. Deglaze with white wine, scraping up any browned bits. Stir in the broth, chickpeas, and pepper. Nestle the sausages into the pot, ensuring any accumulated juices are added.
- Lock the lid in place and close the pressure release valve. Set to high pressure cook for 4 minutes. Once done, turn off the Instant Pot and perform a quick-release of the pressure. Carefully remove the lid, allowing steam to escape away from you.
- Transfer the sausages to a plate, tent with aluminum foil, and let them rest. Meanwhile, stir in the baby kale, one handful at a time, and let it wilt slightly for about 1 minute. Stir in the dill, lemon zest, and lemon juice. Season with salt and pepper to taste. Serve the sausages with the chickpea mixture.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.