Chicken Sausage and Broccoli Orzo
A cozy one-pan Chicken Sausage and Broccoli Orzo with browned chicken sausage, tender orzo simmered in broth, and bright green broccoli, all finished with Parmesan for a creamy, comforting weeknight dinner.
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.
Notes
For slightly firmer broccoli, add it a minute or two later in the cooking process. If reheating leftovers, stir in a splash of broth or water to loosen the orzo and bring back its creamy texture.