Smoky grilled corn, charred zucchini, sweet peppers, and hearty Andouille sausage come together in one colorful, flavor-packed pan. It’s quick, satisfying, and finished with a cool, creamy basil-cilantro sauce that ties everything together like magic.

Whether you serve it on its own or over rice, this summer sausage skillet is the kind of meal that feels casual but tastes like you fussed all day (spoiler: you didn’t). Bonus? It all comes together with simple ingredients and just one pan.

Ingredients

For the Skillet:

• 1 tablespoon extra virgin olive oil

• 13.5 ounces Andouille sausage, sliced into ½-inch rounds

• ¾ cup diced red onion

• 1 red bell pepper, chopped

• 1 orange bell pepper, chopped

• 1 small zucchini, quartered and sliced

• 1 small green squash, quartered and sliced

• 2 ears of fresh corn

• ½ teaspoon garlic salt

• ¼ teaspoon sea salt

• ⅛ teaspoon freshly cracked black pepper

• ¼ cup chopped fresh basil

• ¼ cup chopped fresh cilantro

• Optional: a handful of cherry tomatoes, and diced poblano or jalapeño if you like a bit of heat

• Extra sea salt and black pepper, to taste

For the Basil-Cilantro Sauce:

• ½ cup mayonnaise

• ¼ cup sour cream

• ⅓ cup fresh basil leaves, packed

• ¼ cup fresh cilantro, packed

• 1 tablespoon extra virgin olive oil

• ½ teaspoon garlic salt

• ¼ teaspoon white pepper

• Juice of half a lime (about ½ to 1 tablespoon)

Instructions

1. Make the sauce
In a food processor or blender, combine all the sauce ingredients. Blend until smooth and creamy. Set aside and refrigerate while you prepare the rest—it only gets better as it rests.

2. Brown the sausage
Heat the olive oil in a large skillet over medium-high heat. Once it’s hot and shimmering, add the sausage slices in a single layer. Brown them for about 3 minutes per side, then remove and set aside.

3. Grill the corn and squash
Lightly brush the corn, zucchini, and green squash with olive oil. Grill them over medium heat, turning occasionally until lightly charred and tender. Set aside. Once the corn is cool enough to handle, slice the kernels off the cob.

4. Sauté the onion and peppers
In the same skillet used for the sausage (no need to clean it), add the diced red onion. Cook for 3 to 5 minutes until softened. Stir in the chopped peppers and cook for another 3 to 5 minutes, keeping the heat at medium-high to get a bit of char.

5. Add grilled veggies and seasonings
Add in the grilled zucchini and squash, along with optional cherry tomatoes if using. Season with garlic salt, sea salt, and black pepper. Let everything cook together for another 3 to 5 minutes, stirring occasionally.

6. Bring it all together
Add the sliced corn kernels and cooked sausage back to the skillet. Stir well and let it all warm through for about 2 minutes. Turn off the heat and let it rest for another 2 to 3 minutes.

7. Finish with fresh herbs
Just before serving, stir in the chopped basil and cilantro. Taste and adjust seasoning with extra salt and pepper if needed.

Loved this sausage skillet? Save it for later (and help others find it too!) by pinning the image below to your favorite recipe board on Pinterest. It’s the kind of meal you’ll want on repeat.

Sausage Skillet Video Recipe

Tips & Tricks

• Grill the veggies first
  Pre-grilling the corn, zucchini, and squash gives this dish a deep, smoky flavor and helps them hold their texture. You can sauté them in the pan, but grilling takes it to the next level.

• Use what you have
  Don’t stress if you don’t have the exact peppers listed—any combo of sweet bell peppers, Cubanelle, or even mild chili peppers will work just fine.

• Spice it up or keep it mellow
  Like a little heat? Add a chopped jalapeño or poblano when sautéing the peppers. Prefer things milder? Skip it and let the creamy basil-cilantro sauce do the talking.

• Make it a meal
  This skillet is hearty on its own, but it’s also great served over rice, couscous, or quinoa. Leftovers? Throw them in a wrap with a spoonful of sauce for an easy lunch.

• Don’t skip the sauce
  The basil-cilantro crema ties everything together. If you make it first and let it chill while you cook, the flavors deepen and it gets even better.

Let’s be honest—there’s something addictive about Chick-fil-A’s grilled nuggets. They’re juicy, smoky, perfectly seasoned… and way too expensive to crave as often as we do. So after a few disappointing copycats floating around online, I decided to recreate them properly at home—same flavor, same tenderness, just without the drive-thru or the price tag.

This version nails the taste with a short ingredient list, one crucial (but often skipped) marinade step, and a quick sear that gives you those signature grill marks. Whether you’re using a grill pan, electric grill, or even a regular skillet, you’re about to have your new go-to chicken recipe—easy enough for weeknights, tasty enough for meal prep, and family-approved all around.

Ingredients

• 1½ lbs chicken breasts or tenderloins, cut into 2-inch chunks

• ⅓ cup dill pickle brine (from a jar of real pickles—not the fluorescent stuff)

• ¼ cup milk or buttermilk

• 2 tsp powdered sugar or a small drizzle of maple syrup

• 1 tsp garlic powder

• ½ tsp onion powder

• 1 tsp sea salt

• ½ tsp smoked paprika

• ¼ tsp freshly cracked black pepper

• Olive oil or avocado oil, for cooking

Instructions

1. Prep the Chicken
Cut your chicken breasts or tenderloins into bite-sized chunks. Trim off any excess fat for clean, even pieces that cook evenly.

2. Marinate the Chicken
Place the chicken into a bowl or zip-top bag. Add ⅓ cup of dill pickle brine and ¼ cup of milk, then stir or shake to coat the chicken completely. Cover and refrigerate for at least 30 minutes—overnight is even better for maximum flavor and tenderness.

3. Drain and Season
Once marinated, drain the liquid and pat the chicken dry with paper towels. In a clean bowl, toss the chicken with:

• 2 teaspoons powdered sugar

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• 1 teaspoon sea salt

• ½ teaspoon smoked paprika

• ¼ teaspoon freshly cracked black pepper
  Mix well until all pieces are evenly coated.

4. Cook the Chicken
You’ve got a few great options here, depending on what you have at home:

• Grill pan or skillet: Heat over medium to medium-high and brush with a bit of oil. Add the chicken in a single layer and cook for 7–10 minutes, flipping halfway through, until fully cooked and lightly golden.

• Outdoor or electric grill: Lightly oil the grates and grill the chicken for about 4–5 minutes per side, or until you get nice grill marks and the internal temperature reaches 165°F.

5. Serve and Enjoy
Serve warm with your favorite dipping sauce—homemade Chick-fil-A sauce, honey mustard, or whatever you love. These nuggets are also perfect tucked into wraps, tossed into salads, or eaten straight from the plate.

If you enjoyed this Chick-fil-A grilled nuggets copycat recipe, consider sharing the image below to your Pinterest board. It’s a great way to keep the recipe handy and spread the deliciousness to fellow food enthusiasts!

Chick-Fil-A Grilled Nuggets Video Recipe

Tips & Tricks for Perfect Copycat Grilled Nuggets

Don’t skip the brine.
That quick soak in pickle juice and milk is what gives these nuggets their signature flavor and tender texture. Even 30 minutes makes a big difference.

Use real dill pickle brine.
Not the bright green, artificially colored stuff. Go for brine from a jar of quality dill pickles—check the label for basic ingredients like cucumbers, vinegar, salt, and dill.

Pat the chicken dry before seasoning.
Excess moisture will prevent the seasoning from sticking and can make the chicken steam instead of sear.

Powdered sugar is non-negotiable.
It may sound strange, but it balances the savory notes and helps replicate that subtle sweetness Chick-fil-A nuggets have. Don’t skip it.

Cook in batches if needed.
Crowding the pan or grill traps steam and leads to uneven cooking. Give each piece a little breathing room for that golden finish.

Don’t overcook.
Chicken breast cooks quickly—aim for an internal temp of 165°F. Pull them off the heat as soon as they hit that number to keep them juicy.

Double the batch for meal prep.
These reheat beautifully in a skillet or air fryer and are great in bowls, salads, or wraps throughout the week.

If you’re craving potatoes that are golden, crispy, and packed with flavor — but without turning on the oven — this is the recipe for you. These air fryer rosemary roast potatoes are tossed in a bright, garlicky rosemary oil, finished with a drizzle of honey, and topped with a shower of fresh parmesan. They’re everything you want in a potato: crunchy on the outside, soft and fluffy inside, and seriously addictive.

Ingredients:

• 2 pounds potatoes (Russet, Yukon Gold, or red), peeled and cut into 1.5–2 inch chunks

• ½ teaspoon baking soda

• 1 teaspoon salt (for boiling water)

• 2 tablespoons vegetable oil (plus more for misting)

• 3 tablespoons olive oil

• 4–5 garlic cloves, minced

• 1 sprig fresh rosemary, finely minced

• Zest of 1 lemon

• 1–2 tablespoons honey (to taste)

• Salt and black pepper, to taste

• ¼ cup freshly grated Parmesan cheese

• Chopped fresh parsley, for garnish

Instructions:

1. Boil the potatoes
   Fill a large pot with water and bring it to a boil. Add the potato chunks along with ½ teaspoon of baking soda and 1 teaspoon of salt. Boil for 12–15 minutes, or until just fork-tender (not falling apart). Drain well.

2. Rough up and season
   Return the drained potatoes to the empty pot or a large bowl. Add 2 tablespoons of vegetable oil and a pinch of salt. Give them a few firm shakes to rough up the edges — this helps create that crisp, craggy surface in the air fryer. Let them sit for about 10 minutes to release steam and dry out slightly.

3. Make the garlic-rosemary oil
   In a small saucepan over low heat, warm the olive oil. Add the minced garlic and stir gently for 30 seconds to 1 minute, just until fragrant (don’t brown it). Stir in the rosemary, lemon zest, salt, and black pepper. Turn off the heat and mix in the honey. Set aside.

4. Air fry the potatoes (first round)
   Preheat your air fryer to 390°F. Mist the basket with oil if needed. Arrange the potatoes in a single layer (you may need to cook in batches). Air fry for 10 minutes, then shake the basket to flip them around.

5. Add the garlic-rosemary oil
   After 10 minutes of cooking, remove the basket and gently toss the potatoes with the garlic-rosemary honey oil. You can also use a brush to coat them evenly. Return them to the air fryer and cook for another 10–15 minutes, shaking once or twice, until crispy and deeply golden.

6. Finish and serve
   Transfer the hot potatoes to a serving platter. Sprinkle with Parmesan, drizzle any remaining garlic-rosemary oil on top, and finish with fresh chopped parsley. Serve immediately.

If this recipe hit the spot, pin the image below and share it with someone who’d love it too — crispy potatoes are always better when shared!

Air Fryer Roast Potatoes Video Recipe

https://www.youtube.com/watch?v=p9fmwX3UdVU

Tips & Tricks for the Best Air Fryer Roast Potatoes

Choose the right potato
Russet potatoes give you that extra fluffy center, while Yukon Golds hold their shape a bit better and have a buttery taste. Both work great — just avoid waxy varieties like fingerlings or red bliss if you want a crisp crust.

Don’t skip the baking soda
That little bit of baking soda in the boiling water breaks down the surface of the potatoes just enough to create a starchy coating — which is exactly what turns golden and crunchy in the air fryer. It’s a small step that makes a big difference.

Dry them out before air frying
After boiling and draining, let your potatoes steam dry for 10 minutes or so. The drier they are, the better they crisp. It’s tempting to skip this step, but it’s worth it — moisture is the enemy of crispiness.

Shake, don’t stir
When it’s time to rough up the potatoes or toss them mid-air fry, give the pot or basket a firm shake instead of stirring with a spoon. This helps keep the pieces intact while still roughing up those edges that get super crispy.

Brush the oil for even crisping
When adding the garlic-rosemary oil, brushing it on gives you more control and ensures every piece is coated without getting soggy. Plus, you waste less oil and keep things lighter.

Use the air fryer in batches if needed
Crowding the basket can lead to uneven cooking and steaming instead of roasting. If your air fryer is on the smaller side, just do two quick batches — it’s faster than waiting on the oven and totally worth it.

Make extra — they go fast
These potatoes are always the first thing to disappear. If you’re cooking for a group, go ahead and double the recipe. You can keep the first batch warm in the oven at 200°F while the second one finishes.