There are nights when dinner needs to be on the table fast, but you still want something that feels like real cooking, not just “heat and eat”. That’s exactly where this Chicken Sausage and Broccoli Orzo comes in. In one pan, you get garlicky orzo that turns silky in broth, juicy slices of chicken sausage, and broccoli that stays vibrant and a little crisp around the edges-a full, comforting meal that tastes like you spent way more effort than you did.
The first time this Chicken Sausage and Broccoli Orzo hit the stove on a busy weeknight, it quietly became a household regular. The orzo drinks up savory chicken broth, the sausage browns and leaves those flavorful little browned bits, and the broccoli soaks in all of that goodness while still tasting fresh. It feels like the cozy bowl of pasta you want at the end of the day, but with lean protein and plenty of veggies built right in.
Why You’ll Love This Chicken Sausage and Broccoli Orzo
This Chicken Sausage and Broccoli Orzo is a true weeknight hero because everything cooks in one skillet, from browning the sausage to simmering the orzo in broth, which means fewer dishes and less cleanup later. The combination of savory chicken sausage, mellow onions, garlic, and bright green broccoli gives you a complete, satisfying meal that actually feels balanced and nourishing.
Orzo behaves like tiny pasta but cooks as quickly as rice, so dinner is ready in well under an hour, often closer to 30–35 minutes once you start. A generous handful of Parmesan melted in at the end makes the sauce creamy and rich without needing heavy cream, which keeps this Chicken Sausage and Broccoli Orzo light enough for a regular rotation yet cozy enough for a chilly night.
Ingredients for Chicken Sausage and Broccoli Orzo
Here’s what you’ll need to make a comforting skillet of Chicken Sausage and Broccoli Orzo:
- Chicken sausage: About 1 lb, sliced into coins; choose a flavorful variety you like (mild Italian, roasted garlic, or smoked all work well).
- Broccoli: Fresh florets (around 2 cups), cut into bite-size pieces so they cook quickly but still keep texture.
- Orzo: Roughly 1½ cups of dry orzo pasta, which will swell and thicken the broth.
- Garlic and onion: Minced garlic and chopped onion create that savory base that makes the whole dish smell incredible.
- Chicken broth: About 4 cups, enough for the orzo to absorb and turn into a creamy, starchy sauce.
- Parmesan cheese: Finely grated, stirred in at the end for extra flavor and a silky finish.
- Olive oil or a neutral cooking oil: For browning the sausage and softening the aromatics.
- Salt, pepper, and optional red pepper flakes: To season the orzo and give it as much punch as you like.
How to Make Chicken Sausage and Broccoli Orzo
Making Chicken Sausage and Broccoli Orzo is mostly about layering flavor in the same pan and letting the orzo simmer gently until tender.
- Warm a large, deep skillet over medium heat and add a drizzle of oil. Add the sliced chicken sausage and cook, stirring occasionally, until the edges are nicely browned and some fat has rendered. Transfer the sausage to a plate and leave any flavorful bits in the pan.
- In the same skillet, add the chopped onion and cook until it softens and becomes translucent. Stir in the minced garlic and cook just until fragrant, being careful not to let it burn.
- Add the broccoli florets and toss them with the onion and garlic. Let them cook for a few minutes until they brighten in color and start to turn tender but still feel crisp.
- Pour in the dry orzo and stir so every grain is coated in the oil and aromatics. Add the chicken broth, scraping up any browned bits on the bottom of the pan, and bring the mixture to a gentle simmer.
- Reduce the heat to low, cover the skillet, and cook for about 10–12 minutes, stirring once or twice, until the orzo is plump and most of the liquid has been absorbed.
- Return the browned chicken sausage and any accumulated juices to the pan. Stir everything together so the sausage, broccoli, and orzo are evenly distributed.
- Turn off the heat and sprinkle in the grated Parmesan. Stir until the cheese melts into the broth, forming a creamy sauce. Taste and season with salt, pepper, and red pepper flakes if you like a little heat.
Pro Tips for the Best Chicken Sausage and Broccoli Orzo
- Brown the sausage well: Let the sausage sit undisturbed for a minute or two so it can caramelize; that browning is where a lot of flavor in this Chicken Sausage and Broccoli Orzo comes from.
- Don’t overcook the broccoli: Add it while there’s still some bite left in the orzo so it stays bright green and doesn’t turn mushy.
- Adjust the liquid as needed: If the orzo looks too dry before it’s tender, add another splash of broth or water and keep gently simmering.
- Use freshly grated Parmesan: Pre-grated cheese can be waxy; freshly grated melts more smoothly into the orzo and gives a better flavor.
Variations on Chicken Sausage and Broccoli Orzo
- Add more veggies: Stir in peas, baby spinach, or halved cherry tomatoes during the last few minutes of cooking for extra color and freshness.
- Make it spicier: Use spicy chicken sausage and add a pinch of red pepper flakes or a drizzle of hot sauce to the finished dish.
- Creamier version: For a richer texture, stir in a splash of half-and-half or a spoonful of cream cheese along with the Parmesan.
- Different pasta: If you’re out of orzo, you can use another small pasta shape and adjust the liquid and cooking time slightly.
Substitutions for Chicken Sausage and Broccoli Orzo
- Protein: Swap chicken sausage for turkey sausage, sliced chicken breast, or a plant-based sausage for a meatless option.
- Broccoli: Use broccolini, asparagus, or even frozen mixed vegetables if that’s what you have.
- Broth: Vegetable broth works in place of chicken broth if you want a lighter or vegetarian take.
- Cheese: Parmesan is classic, but Pecorino Romano or a mix of hard cheeses works if that’s what’s in your fridge.
Troubleshooting Chicken Sausage and Broccoli Orzo
- Orzo too firm: Add a small splash of hot broth or water, cover the pan, and cook for a couple more minutes, stirring once.
- Too much liquid: Let the skillet simmer uncovered for a few minutes so excess liquid can evaporate and the sauce can thicken.
- Broccoli overcooked: Next time, add the broccoli slightly later in the process or cut the florets a bit larger so they hold up better.
- Not enough flavor: Taste before serving and adjust with salt, pepper, extra Parmesan, or a squeeze of lemon to brighten everything up.
Storage and Serving Ideas
Leftover Chicken Sausage and Broccoli Orzo keeps well in an airtight container in the refrigerator for about 3 days. When reheating, add a small splash of broth or water in the pan or microwave dish to loosen the sauce, since the orzo will continue absorbing liquid as it sits.
Serve this dish straight from the skillet with a green salad or some crusty bread if you want to stretch it a bit further. It also makes a great next-day lunch; the flavors settle and deepen, and it reheats into a cozy bowl of saucy, savory orzo that’s just as satisfying as the first time.
FAQs About Chicken Sausage and Broccoli Orzo
Can I use turkey sausage instead of chicken sausage?
Yes, turkey sausage works very well in Chicken Sausage and Broccoli Orzo and keeps the dish lean while still giving you plenty of flavor.
Is it possible to make this vegetarian?
You can make a vegetarian version by using plant-based sausage or extra vegetables in place of the chicken sausage and swapping the chicken broth for vegetable broth.
Can I freeze Chicken Sausage and Broccoli Orzo?
This dish can be frozen in a well-sealed container, though the orzo will soften slightly after thawing; add a bit of broth when reheating to bring back some creaminess.
How can I make this dish spicier?
To give your Chicken Sausage and Broccoli Orzo more heat, use hot chicken sausage and finish the pan with red pepper flakes or a dash of your favorite hot sauce.
Can I use vegetable broth instead of chicken broth?
Vegetable broth is a fine substitute for chicken broth and will still give you a flavorful, cozy skillet of orzo with sausage and broccoli.
Chicken Sausage and Broccoli Orzo
Ingredients
Main Ingredients
- 1 lb chicken sausage, sliced into coins
- 2 cups broccoli florets cut into bite-size pieces
- 1.5 cups dry orzo pasta
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth low sodium if possible
- 0.5 cup freshly grated Parmesan cheese plus more for serving
- 1 tbsp olive oil or neutral cooking oil
- salt and black pepper to taste
- red pepper flakes optional, for heat
Instructions
- Warm a large deep skillet over medium heat and add the olive oil. Add the sliced chicken sausage in a single layer and cook, stirring occasionally, until the pieces are browned on the edges and cooked through, 5–7 minutes. Transfer the sausage to a plate, leaving any drippings in the pan.
- Add the chopped onion to the same skillet and cook until it softens and turns translucent, 3–4 minutes. Stir in the minced garlic and cook just until fragrant, about 30 seconds, being careful not to let it brown.
- Add the broccoli florets to the pan and toss with the onion and garlic. Cook for 2–3 minutes, until the broccoli turns bright green and begins to soften while still staying crisp.
- Stir in the dry orzo so it is coated in the oil and aromatics. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet, and season lightly with salt and pepper. Bring the mixture to a gentle simmer.
- Reduce the heat to low, cover the skillet, and cook for 10–12 minutes, stirring once or twice, until the orzo is tender and most of the liquid has been absorbed. If the pan looks too dry before the orzo is done, add a small splash of extra broth or water.
- Return the browned chicken sausage and any juices on the plate to the skillet. Stir everything together so the sausage, broccoli, and orzo are evenly distributed. Turn off the heat and sprinkle over the grated Parmesan.
- Stir until the Parmesan melts into the remaining broth and creates a light, creamy sauce. Taste and adjust seasoning with more salt, pepper, and red pepper flakes if you like. Serve warm, topped with extra Parmesan if desired.
