The first time I made this 10 Minute Air Fryer Chicken Sausage and Veggies, I expected a quick weeknight win — and it absolutely delivered.
Dinner came together in minutes, the kitchen stayed cool, and everyone loved the charred edges on the peppers.
This recipe is perfect when you need something fast, healthy, and forgiving.
It’s also a great entry point if you’re new to air frying or want a no-fuss one-pan dinner — see this beginner-friendly air fryer version for more tips.
You can serve it straight from the basket or spoon it over rice or cauliflower rice for a heartier bowl.
Leftovers reheat beautifully, making it a practical weekday staple.
Why You’ll Love This Recipe
- Ready in about 10 minutes from air fryer to table.
- Minimal prep and only one bowl for seasoning.
- Versatile: swap the sausage or veggies to suit your fridge and cravings.
- Clean-up is fast — no stovetop splatters and no extra pans.
This dish hits a great balance of textures: the sausage gets a browned, slightly crisp edge while staying juicy inside, and the vegetables roast quickly so they keep a tender-crisp bite. The peppers soften and caramelize around the edges, the onion adds sweet depth, and the zucchini takes on a lightly roasted, almost buttery finish. The spice blend (garlic, onion powder, Italian seasoning) seasons everything evenly without overpowering the sausage’s savory notes.
“Made this on a busy weeknight and it disappeared in minutes — so flavorful and quick! — Sarah, reader”
Key Ingredients
- Chicken sausage (robust Italian flavor): This is the backbone of the recipe. Choose a high-quality chicken sausage with visible seasoning and natural casings for the best browning and snap. Brands like Aidells or Al Fresco offer Italian-style chicken sausages that hold up well in the air fryer.
- Bell peppers (red and orange): They add sweetness, color, and a tender-crisp texture after air frying. Using two colors gives visual appeal and a slightly different sugar profile — the orange will taste sweeter than the red. Look for firm peppers without soft spots.
- Red onion: Red onion caramelizes quickly and adds a sweet, savory lift that balances the sausage. It also maintains a pleasant texture when cut into 1-inch pieces; it won’t disappear into mush during the short cook time.
- Avocado oil: A high smoke point oil like avocado oil helps the vegetables brown without burning and offers a neutral flavor. It’s a better choice than extra-virgin olive oil for high-heat air frying because it tolerates 390°F without smoking.
Full ingredient list:
- 1 large red bell pepper — cut into 1-inch pieces
- 1 large orange bell pepper — cut into 1-inch pieces
- 1 red onion — peeled and cut into 1-inch pieces
- 1 medium zucchini — cut into 1-inch pieces
- 1 tablespoon avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- pinch of black pepper
- 1 package chicken sausage (12 oz) — I used a robust Italian flavor
Step-by-Step Instructions
Step 1: Prep the veggies
Chop the peppers, red onion, and zucchini into roughly 1-inch pieces and add them to a large bowl.
Drizzle the vegetables with the avocado oil and toss gently to coat every piece.
Pro Tip: Aim for similar-sized pieces so everything cooks evenly. You’ll know they’re ready for the basket when the pieces glisten with oil but aren’t dripping.
Step 2: Mix the seasoning
In a smaller bowl, whisk together garlic powder, onion powder, Italian seasoning, kosher salt, and a pinch of black pepper.
Sprinkle the spice blend over the oiled vegetables and toss until every piece is lightly and evenly coated.
Pro Tip: Use your hands to toss if you want more tactile control — it’s the easiest way to ensure the seasonings cling to the veggies.
Step 3: Slice the sausage and combine
Slice the chicken sausage into 3/4-inch rounds, then add the slices to the bowl with the seasoned vegetables.
Toss everything together so sausage rounds are nestled between the veggies for even cooking.
Pro Tip: If your sausage links are thick, cut them on a slight bias to increase surface area for browning.
Step 4: Preheat and arrange in the air fryer
Preheat the air fryer to 390°F if your model recommends preheating. Lightly spray the basket with cooking spray or brush a thin layer of oil.
Arrange the sausage and vegetables in an even single layer — avoid overcrowding; you may need two batches depending on your basket size.
Pro Tip: A single layer guarantees crisp edges. If you must stack, expect slightly softer veggies and consider increasing cook time by 1–2 minutes.
Step 5: Air fry and flip
Cook at 390°F for 10 minutes total, pausing halfway to flip or shake the basket for even browning.
Continue cooking until the vegetables show golden edges and the sausage is nicely browned.
Pro Tip: Flip at the 5-minute mark; you’ll know everything is done when the peppers are tender with charred spots and the sausage registers 165°F if checked.
Step 6: Serve
Remove the sausage and veggies from the basket and serve immediately.
They’re excellent as-is or spooned over cauliflower rice or brown rice for a fuller meal.
Pro Tip: Sprinkle a squeeze of lemon or a handful of fresh herbs like parsley for brightness just before serving.
Expert Tips for Success
- Basket size matters: If your air fryer basket is small, do two quick batches. Overcrowding traps steam and prevents browning.
- Preheating helps: Preheat to 390°F for the crispiest edges on sausage and veggies. Not all air fryers require preheating, but most benefit from it for consistent results.
- Cut sizes: Keep pieces uniform — 1-inch cubes for peppers and zucchini and 3/4-inch sausage rounds cook evenly in 10 minutes. Irregular cuts will produce mixed results.
- Oil and seasoning ratio: One tablespoon of oil for these quantities is enough to encourage browning without making the veggies greasy. Toss evenly; patches of un-oiled veggies won’t brown.
- Sausage selection and temp: Use fully cooked chicken sausage or raw fresh sausage labeled for grilling. If using raw sausage, check internal temps; 165°F is safe for poultry-based sausage. A quick instant-read thermometer helps avoid undercooked centers.
- Shake or flip halfway: At 5 minutes, open the basket and turn or shake. This ensures odd-shaped veggies don’t shield each other and develop uniform color.
- Use parchment or a crisper tray sparingly: Silicone-lined racks or perforated parchment sheets can reduce sticking and make cleanup easier, but don’t block airflow entirely — leave perforations.
- For extra caramelization: After 10 minutes, give a 1–2 minute high-heat boost at 400°F if your air fryer runs cool. Watch closely to avoid burning.
- Flavor tweaks: Add a sprinkle of smoked paprika or crushed red pepper before air frying if you prefer smoky or spicy notes.
Storage & Freezing
Fridge: Let the chicken sausage and veggies cool to room temperature (but no longer than 2 hours). Transfer to an airtight container and refrigerate for up to 4 days. Separate layers with paper towels if you want to absorb moisture and avoid sogginess.
Freezer: For longer storage, flash-freeze spread on a baking sheet for 30–60 minutes, then transfer to a freezer-safe bag or container for up to 3 months. Press out excess air and label the bag with the date.
Reheating: Reheat in the air fryer at 350°F for 4–6 minutes for best texture — this revives crisp edges without drying out the sausage. Microwave reheating works in a pinch but expect softer vegetables; reheat on high for 60–90 seconds, then finish in a hot pan for texture if desired.
Serve leftover sausage and veggies over warm rice, pasta, or toss into salads, omelets, or an easy sheet-pan bake. For another great bowl-style meal with chicken sausage, try this chicken sausage and broccoli orzo for inspiration.
Variations & Substitutions
- Swap the sausage: Use pork, turkey, or plant-based sausage if you prefer. Taste profiles change slightly, so adjust Italian seasoning up or down to balance. For more chicken-focused meals, check this 15-minute air fryer chicken recipe for ideas.
- Different veggies: Broccoli florets, cherry tomatoes (added in the last 4 minutes), or thin-sliced sweet potatoes work well. Root vegetables need longer cook times; par-cook them before combining.
- Add cheese or crunchy topping: Finish with shaved Parmesan or a sprinkle of panko toasted in a pan. If you like a baked-crust approach try my tips from the parmesan-crusted chicken in the air fryer for texture ideas.
- One-pan meal upgrades: Toss in precooked quinoa or toss with cooked orzo and a splash of olive oil and lemon for a quick pasta bowl reminiscent of this air fryer chicken parmesan meal-style approach.
Frequently Asked Questions
Q: Can I use raw pork or beef sausage instead of chicken sausage?
A: Yes. Raw pork or beef sausages will brown nicely, but ensure they reach a safe internal temperature (160°F for pork, 160°F for ground beef depending on the cut). If links are already fully cooked, you only need to brown and heat through.
Q: My veggies come out soggy. What did I do wrong?
A: Sogginess usually means overcrowding or too much oil. Spread ingredients in a single layer, use only a tablespoon of oil, and flip halfway. A quick final blast of high heat (400°F for 1–2 minutes) can revive char and texture.
Q: Do I need to preheat the air fryer?
A: Preheating improves browning and shortens total cook time. If your model recommends it, preheat to 390°F for a few minutes. If you skip preheating, add an extra minute or two to the cook time and watch for doneness.
Q: Can I make this recipe for meal prep?
A: Absolutely. Store in airtight containers in the fridge for up to 4 days. Reheat in the air fryer or a skillet to preserve texture. Freeze in portions for longer storage and thaw overnight in the fridge before reheating.
Q: How can I make this spicier or more Mediterranean?
A: Add crushed red pepper, smoked paprika, or swap Italian seasoning for za’atar and finish with a drizzle of tahini to lean Mediterranean.
Final Thoughts
This 10 Minute Air Fryer Chicken Sausage and Veggies recipe is a fast, flexible weeknight solution that doesn’t skimp on flavor.
Give it a try and tweak the herbs and sausage to make it yours.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it!
Conclusion
For a similar quick recipe idea, see this 10 Minute Air Fryer Chicken Sausage and Veggies – Pinch Me Good which offers another straightforward method.
If you want a slightly longer roast with crispier veggies, compare techniques in 20 minute Air Fryer Sausage and Crispy Veggies – Wholesomelicious.
Air Fryer Chicken Sausage and Veggies
Ingredients
Main Ingredients
- 1 large red bell pepper, cut into 1-inch pieces Look for firm peppers without soft spots.
- 1 large orange bell pepper, cut into 1-inch pieces Orange peppers taste sweeter than red.
- 1 large red onion, peeled and cut into 1-inch pieces Caramelizes quickly and adds sweet lift.
- 1 medium zucchini, cut into 1-inch pieces Keep pieces uniform for even cooking.
- 1 tablespoon avocado oil Helps the vegetables brown without burning.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning Adjust to taste.
- 1/2 teaspoon kosher salt
- 1 pinch black pepper
- 1 package (12 oz) chicken sausage, robust Italian flavor Use high-quality sausage for best results.
Instructions
Preparation
- Chop the peppers, red onion, and zucchini into roughly 1-inch pieces and add them to a large bowl.
- Drizzle the vegetables with the avocado oil and toss gently to coat every piece.
Seasoning
- In a smaller bowl, whisk together garlic powder, onion powder, Italian seasoning, kosher salt, and a pinch of black pepper.
- Sprinkle the spice blend over the oiled vegetables and toss until every piece is lightly and evenly coated.
Combine
- Slice the chicken sausage into 3/4-inch rounds, then add the slices to the bowl with the seasoned vegetables.
- Toss everything together so sausage rounds are nestled between the veggies for even cooking.
Cooking
- Preheat the air fryer to 390°F. Lightly spray the basket with cooking spray or brush a thin layer of oil.
- Arrange the sausage and vegetables in an even single layer in the air fryer.
- Cook at 390°F for 10 minutes, pausing halfway to flip or shake the basket for even browning.
Serving
- Remove the sausage and veggies from the basket and serve immediately, either as-is or over rice or cauliflower rice.
