Potato, Corn, and Chicken Sausage Skillet

dairy freegluten freemeat & poultry
Potato, Corn, and Chicken Sausage Skillet

Use up all that fresh summer corn in this skillet, made with spiralized potatoes, spinach, and chicken sausage. A farmer’s market friendly meal that comes together in one pan! 

Potato, Corn, and Chicken Sausage Skillet

I always have frozen corn in the refrigerator, because it adds a sweetness to lots of dishes and always reminds me of summertime, even in the middle of winter! Now, it being summer, you can slice fresh corn of the cob for this recipe for a summery skillet dish you’ll be making over and over again.

Potato, Corn, and Chicken Sausage Skillet

The skillet dish starts off with chicken, onions, and corn to set the pace for the flavor of this dish and the spiralized potatoes absorb those flavors. It takes about 15-20 minutes to cook the potatoes until they’re al dente, like a pasta, but if you want them softer, cover your skillet and uncover to toss occasionally, allowing the potatoes to steam cook and soften more.

Potato, Corn, and Chicken Sausage Skillet

I love skillet meals and this one has it all – flavor, vegetables, starchy goodness, and most importantly, it saves well for leftovers. You can reheat this in the microwave or on the skillet and it even works well as a breakfast – add some scrambled eggs or a fried egg.

Potato, Corn, and Chicken Sausage Skillet

If you don’t eat chicken sausage, you can replace with your favorite veggie sausage or just omit and add some white beans for protein.


Potato, Corn, and Chicken Sausage Skillet

Serves 3-4

Potato, Corn, and Chicken Sausage Skillet

10 minPrep Time

30 minCook Time

40 minTotal Time

Save RecipeSave Recipe


  • 2 tablespoons extra virgin olive oil
  • 12oz chicken sausage links, sliced into rounds
  • 2 cups frozen sweet corn (or fresh raw corn off the cob)
  • 2 pounds yellow potatoes, Blade C, noodles trimmed
  • ¼ teaspoon paprika
  • ½ teaspoon garlic powder
  • Salt and pepper
  • vegetable or chicken broth, if needed
  • 4 cups baby spinach


  1. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once oil is shimmering, add the chicken sausage and corn and cook until chicken is browned and cooked through, 5-7 minutes (or more, depending on your chicken sausage brand.) Transfer the cooked chicken and corn to a bowl and set aside.
  2. Heat another tablespoon of oil in the same skillet and add in the potato noodles and season with paprika, garlic powder, salt, and pepper. Toss immediately and let cook, tossing frequently, until potatoes are cooked through, about 15-20 minutes. Add chicken or vegetable broth (or water) as needed, as potatoes stick to the bottom of the pan (I used about 1/3 cup of water over 15-20 minutes.) Add the spinach and cooked chicken mixture to the skillet and toss until spinach is wilted, about 3 minutes.
  3. Serve.

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Anonymous says:
Is there onion in the ingredients?
Meaghan says:
There is not but you could certainly add some if you like!
Anonymous says:
Do you peel the potatoes before making the noodles?
Meaghan says:
This is totally up to you! If you want your noodles to look more like pasta, you can peel them. If you want that extra kick of fiber it's ok to leave to skin on as well - just scrub those potatoes well.

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