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Chicken Sausage and Broccoli Orzo

Chicken Sausage and Broccoli Orzo

This Chicken Sausage and Broccoli Orzo is a complete and satisfying meal that comes together in just one pot, making it perfect for busy weeknights. The dish features savory chicken sausage, fresh broccoli, and orzo pasta cooked in a flavorful chicken broth that creates its own creamy sauce. It's a simple, delicious, and comforting meal that delivers maximum flavor with minimal cleanup.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb chicken sausage, sweet or spicy Italian style, sliced into ½-inch rounds
  • 2 cups fresh broccoli florets, cut into bite-sized pieces
  • 1 ½ cups uncooked orzo pasta
  • 3 cloves garlic, minced
  • 1 medium yellow onion, chopped
  • 4 cups chicken broth, plus an extra splash if needed
  • ½ cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons olive oil (optional, if your sausage isn't fatty)
  • Salt and freshly ground black pepper to taste

Equipment

  • Large skillet or Dutch oven
  • Slotted spoon

Method
 

Instructions
  1. First, heat a large skillet or Dutch oven over medium-high heat. If your Chicken Sausage is lean, add a swirl of olive oil. Add the sliced sausage to the hot pan in a single layer. Let it cook for about 3-4 minutes per side, until it's nicely browned and caramelized. Once browned, remove the sausage with a slotted spoon and set it aside on a plate.
  2. In the same skillet, lower the heat to medium. Add the chopped onion and cook, stirring occasionally, for about 5 minutes until it softens and becomes translucent. Scrape up any browned bits left from the sausage. Add the minced garlic and cook for just another minute until you can smell its wonderful aroma. Be careful not to let the garlic burn.
  3. Now, add the Broccoli florets to the skillet. Sauté for 3-4 minutes. You want them to turn bright green and become slightly tender but still have a bit of a bite.
  4. Pour in the uncooked Orzo Pasta and stir it around for a minute to toast it slightly. This little step enhances its nutty flavor.
  5. Pour in the 4 cups of chicken broth, stirring everything together. Bring the liquid to a gentle simmer.
  6. Once it’s simmering, reduce the heat to low, cover the skillet with a lid, and let it cook for 10-12 minutes. Stir it once or twice during cooking to prevent the orzo from sticking. The orzo is done when it's tender and has absorbed most of the broth.
  7. Turn off the heat. Add the cooked chicken sausage back into the skillet. Stir in the ½ cup of grated Parmesan cheese. The cheese will melt into the residual liquid, creating a light, creamy sauce.
  8. Give it a final taste and season generously with salt and pepper. Serve immediately, with extra Parmesan cheese on top.

Notes

For the best results, get a good sear on the sausage to build flavor. To keep broccoli crisp-tender, add it during the last 5-6 minutes of cooking. Stir the orzo occasionally to prevent sticking. You can substitute other sausages, vegetables (like spinach or peas), or small pasta shapes. For a creamier sauce, add a splash of heavy cream or cream cheese at the end.