If you want a dinner that tastes comforting, cooks fast, and doesn’t leave a mountain of dishes, this one’s for you. Chicken sausage and broccoli orzo brings savory flavor, tender pasta, and crisp-tender veggies together in one skillet. It’s hearty without being heavy, and it welcomes swaps based on what you have.
The orzo absorbs a garlicky, lemony broth that coats every bite. It’s the kind of meal you’ll make once and then crave again next week.
Table of Contents
Why This Recipe Works
This dish balances flavor, texture, and speed. The chicken sausage brings built-in seasoning, so you don’t need a long spice list.
Browning the sausage first builds a flavorful base, which the orzo and broccoli soak up. Simmering the orzo directly in broth gives you a creamy, risotto-like texture without constant stirring. A squeeze of lemon and a finish of Parmesan keep it bright and satisfying.
Shopping List
- Chicken sausage: 12–14 oz, fully cooked, sliced into rounds (Italian or garlic herb)
- Orzo: 1 1/2 cups dry
- Broccoli: 4 cups small florets (about 1 large head)
- Onion or shallot: 1 small, finely chopped
- Garlic: 3–4 cloves, minced
- Chicken broth: 3 1/2 to 4 cups, low-sodium
- Olive oil or butter: 2–3 tablespoons
- Lemon: 1, zested and juiced
- Parmesan: 1/2 cup finely grated, plus more for serving
- Red pepper flakes: Optional, to taste
- Salt and black pepper: To taste
- Fresh parsley or basil: Optional, for garnish
How to Make It
- Prep your ingredients: Slice the sausage, chop the onion, mince the garlic, and cut the broccoli into small bite-size florets.
Zest and juice the lemon. Grate the Parmesan.
- Brown the sausage: Heat 1 tablespoon olive oil in a large deep skillet over medium-high. Add sliced chicken sausage and cook 3–4 minutes, stirring, until browned.
Transfer to a plate.
- Soften the aromatics: Lower heat to medium. Add another tablespoon oil if the pan is dry. Add onion with a pinch of salt and cook 2–3 minutes until translucent.
Stir in garlic and a pinch of red pepper flakes; cook 30 seconds until fragrant.
- Toast the orzo: Add dry orzo to the pan. Stir for 1–2 minutes to lightly toast. This boosts flavor and helps the orzo keep a nice bite.
- Add broth and simmer: Pour in 3 1/2 cups broth.
Scrape up browned bits. Bring to a gentle simmer, then reduce heat to medium-low. Cook uncovered 6–7 minutes, stirring occasionally so it doesn’t stick.
- Add broccoli and sausage: Stir in the broccoli florets and return the sausage to the pan.
Continue simmering 4–6 minutes, stirring now and then, until the orzo is al dente and the broccoli is crisp-tender. Add more broth in small splashes if the pan looks too dry.
- Finish with lemon and Parmesan: Turn off the heat. Stir in lemon zest, half the lemon juice, and Parmesan.
Taste and add more lemon juice, salt, and pepper as needed. If you want it creamier, add a small knob of butter or a splash of broth.
- Serve: Top with extra Parmesan and chopped parsley or basil. Add a pinch of red pepper flakes for heat.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 4 days.
The orzo will continue to absorb moisture, so add a splash of broth or water when reheating. Reheat gently on the stove over low heat or in the microwave in 45-second bursts, stirring between rounds. For meal prep, keep extra lemon wedges on hand to brighten the flavor right before serving.
Health Benefits
- Lean protein: Chicken sausage offers protein with less fat than many pork options, especially if you choose a lower-sodium, nitrate-free brand.
- Fiber and micronutrients: Broccoli delivers fiber, vitamin C, vitamin K, and antioxidants.
It adds bulk and color without heavy calories.
- Controlled sodium: Using low-sodium broth and tasting before salting helps keep sodium reasonable.
- Balanced plate: You get protein, carbs, and vegetables in every bite. Add a simple side salad for extra greens, or toss in spinach at the end.
Pitfalls to Watch Out For
- Overcooking the orzo: Orzo turns mushy fast. Keep it just al dente and pull the pan off the heat before it looks completely done; it will finish as it rests.
- Dry pan: Orzo absorbs liquid quickly.
If the mixture looks tight before the orzo is cooked, add warm broth in small amounts and stir.
- Huge broccoli florets: Oversized pieces won’t cook evenly. Cut them small so they become tender at the same time the orzo is ready.
- Skipping the browning step: Browning the sausage and toasting the orzo deepen flavor. Don’t rush those few minutes.
- Too much lemon at once: Add lemon juice gradually.
You can always add more, but you can’t take it out.
Variations You Can Try
- Extra creamy: Stir in 2–3 tablespoons of cream, half-and-half, or mascarpone at the end for a silkier finish.
- Veggie swap: Use asparagus, zucchini, peas, or baby spinach. Add quick-cooking greens in the last minute to avoid overcooking.
- Herb-forward: Add fresh thyme with the onions or finish with chopped dill or basil for a brighter taste.
- Spicy twist: Use spicy chicken sausage and increase red pepper flakes. A dash of Calabrian chili paste adds depth.
- Gluten-free: Swap orzo for small gluten-free pasta shapes or use cooked quinoa.
If using quinoa, cook it separately in broth and fold it in with the broccoli and sausage.
- Dairy-free: Skip Parmesan and finish with a drizzle of good olive oil, lemon zest, and toasted breadcrumbs for texture.
- Sheet pan shortcut: Roast broccoli and sausage on a sheet pan at 425°F until browned, while you simmer the orzo on the stove, then combine.
FAQ
Can I use uncooked chicken sausage?
Yes. Remove it from the casing, cook it through in the pan, and break it up into crumbles. Drain excess fat if needed, then continue with the recipe.
Check seasoning since raw sausage is often saltier.
What if I don’t have orzo?
Use small pasta like ditalini, mini shells, or elbows. Cooking time may vary. Start with the same amount of broth and add more as needed until the pasta is al dente.
How do I keep the orzo from sticking?
Stir regularly during the simmer and don’t let the liquid fully disappear until the pasta is cooked.
A wide, heavy skillet helps distribute heat evenly.
Can I make this ahead?
Yes, but orzo softens as it sits. For best results, slightly undercook the orzo, cool quickly, and reheat with a splash of broth. Add a fresh squeeze of lemon and a little Parmesan right before serving.
Is there a way to make it lower sodium?
Choose low-sodium broth and sausage, and hold back on added salt until the end.
Lemon and garlic boost flavor without extra sodium.
What cheeses work besides Parmesan?
Pecorino Romano adds a sharper bite. A little goat cheese or feta offers tangy creaminess—stir it in at the end so it melts just slightly.
Can I use frozen broccoli?
Absolutely. Add it straight from frozen in step six.
It may release extra water, so cook a minute longer to let excess moisture evaporate before finishing.
How many servings does this make?
It makes about 4 hearty servings. If you’re feeding big appetites, add a simple side salad or some crusty bread.
In Conclusion
Chicken sausage and broccoli orzo is a reliable, one-pan dinner with big comfort and bright flavor. It’s quick enough for weeknights and flexible enough for whatever’s in your fridge.
With a few smart steps—browning, toasting, and a lemony finish—you get a meal that feels both cozy and fresh. Keep this one on your short list for nights when you want something satisfying without the fuss.
Ingredients
Instructions
- Prep your ingredients: Slice the sausage, chop the onion, mince the garlic, and cut the broccoli into small bite-size florets. Zest and juice the lemon. Grate the Parmesan.
- Brown the sausage: Heat 1 tablespoon olive oil in a large deep skillet over medium-high. Add sliced chicken sausage and cook 3–4 minutes, stirring, until browned. Transfer to a plate.
- Soften the aromatics: Lower heat to medium. Add another tablespoon oil if the pan is dry. Add onion with a pinch of salt and cook 2–3 minutes until translucent. Stir in garlic and a pinch of red pepper flakes; cook 30 seconds until fragrant.
- Toast the orzo: Add dry orzo to the pan. Stir for 1–2 minutes to lightly toast. This boosts flavor and helps the orzo keep a nice bite.
- Add broth and simmer: Pour in 3 1/2 cups broth. Scrape up browned bits. Bring to a gentle simmer, then reduce heat to medium-low. Cook uncovered 6–7 minutes, stirring occasionally so it doesn’t stick.
- Add broccoli and sausage: Stir in the broccoli florets and return the sausage to the pan. Continue simmering 4–6 minutes, stirring now and then, until the orzo is al dente and the broccoli is crisp-tender. Add more broth in small splashes if the pan looks too dry.
- Finish with lemon and Parmesan: Turn off the heat. Stir in lemon zest, half the lemon juice, and Parmesan. Taste and add more lemon juice, salt, and pepper as needed. If you want it creamier, add a small knob of butter or a splash of broth.
- Serve: Top with extra Parmesan and chopped parsley or basil. Add a pinch of red pepper flakes for heat.
