Harissa-Infused Chicken Sausage & White Bean Protein Skillet with Charred Lemon

This one-skillet wonder is exploding on Pinterest feeds for good reason. It delivers restaurant-level flavor with minimal effort, combining smoky chicken sausage with creamy white beans in a vibrant harissa-spiked tomato sauce. The charred lemon wedges and fresh herbs add bright, zesty notes that cut through the richness perfectly.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 tbsp olive oil
• 12 oz pre-cooked chicken sausage, sliced into 1/2-inch coins
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1.5 tbsp harissa paste
• 1 tsp smoked paprika
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1/2 cup chicken broth
• 4 cups fresh baby spinach
• 1 lemon, cut into 4 wedges
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese (optional)
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large cast-iron or non-stick skillet over medium-high heat.
2. Add sliced chicken sausage and cook for 4-5 minutes until lightly browned. Remove sausage and set aside.
3. In the same skillet, add diced onion and cook for 3-4 minutes until softened.
4. Add minced garlic, harissa paste, and smoked paprika. Cook for 1 minute until fragrant.
5. Pour in diced tomatoes, chicken broth, and cannellini beans. Bring to a simmer.
6. Add the seared sausage back to the skillet. Reduce heat to medium-low and simmer for 8-10 minutes, allowing flavors to meld.
7. While skillet simmers, place lemon wedges cut-side down in a separate small dry skillet over high heat for 2-3 minutes until deeply charred.
8. Stir in baby spinach until just wilted, about 1-2 minutes.
9. Season with salt and pepper to taste. Top with fresh parsley, optional feta, and charred lemon wedges.
10. Serve immediately directly from the skillet.

Chef's Note

For maximum flavor, let the harissa paste cook with the garlic for a full minute before adding liquids—this 'blooms' the spices and deepens the flavor profile.

Make-Ahead Tips

The base (sausage, beans, sauce) can be made up to 2 days ahead. Reheat gently on the stove, then wilt fresh spinach and add charred lemon just before serving.

Substitutions

Use turkey sausage or plant-based sausage. Swap cannellini beans for chickpeas. Substitute kale for spinach. Replace harissa with 1 tbsp tomato paste + 1 tsp chili flakes.