This is the kind of weeknight meal that makes you feel like you’ve got it together. Chicken sausage, tender broccoli, and tiny rice-shaped pasta come together in a creamy, comforting bowl without much effort. Everything cooks in one pan, and the flavors are bright, savory, and a little bit garlicky.
It’s cozy without being heavy, and it’s easy to scale up for a crowd. If you’re new to cooking with orzo, this recipe is the perfect place to start—simple steps, big payoff.
Table of Contents
Why This Recipe Works
- One-pan convenience: Orzo cooks right in the same skillet with the sausage and broccoli, soaking up all the flavor and cutting down on dishes.
- Balanced flavor: Savory chicken sausage pairs with broccoli’s mild sweetness, while garlic, lemon, and Parmesan brighten everything.
- Quick cooking: From prep to table in about 30 minutes, thanks to fast-cooking orzo and pre-cooked chicken sausage.
- Foolproof texture: Toasting the orzo first adds nutty flavor and helps it keep its shape without getting mushy.
- Flexible add-ins: You can swap the greens, change the sausage, or make it dairy-free without losing the heart of the dish.
What You’ll Need
- 12 ounces chicken sausage (pre-cooked; Italian-style or garlic-herb are great)
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups dry orzo
- 3 cups low-sodium chicken broth (plus a splash more if needed)
- 3 cups broccoli florets, bite-size
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for gentle heat)
- 1/2 cup grated Parmesan (plus extra for serving)
- 1 tablespoon butter (optional, for richness)
- Zest and juice of 1/2 lemon
- Fresh parsley, chopped, for garnish (optional)
Step-by-Step Instructions
- Prep the ingredients: Slice the chicken sausage into coins. Chop the onion and broccoli, and mince the garlic.
Have the broth measured and ready.
- Brown the sausage: Heat olive oil in a large skillet over medium heat. Add the sausage and cook 3–4 minutes, turning once, until lightly browned. Transfer to a plate.
- Soften the aromatics: In the same pan, add the onion.
Cook 3 minutes until translucent, scraping up any browned bits. Stir in the garlic and cook 30 seconds until fragrant.
- Toast the orzo: Add the dry orzo to the pan. Stir for 1–2 minutes to lightly toast.
This boosts flavor and helps prevent mushy pasta.
- Add the liquid: Pour in the chicken broth. Season with salt, pepper, and red pepper flakes if using. Stir well and bring to a gentle simmer.
- Simmer and stir: Reduce heat to medium-low.
Cook uncovered for 5 minutes, stirring occasionally so the orzo doesn’t stick to the bottom.
- Add the broccoli: Stir in the broccoli florets and return the sausage to the pan. Cover and cook 4–6 minutes more, stirring once or twice, until the orzo is al dente and the broccoli is crisp-tender.
- Adjust consistency: If the orzo looks dry before it’s done, add a splash of broth or water. It should be creamy like risotto, not soupy.
- Finish the dish: Turn off the heat.
Stir in Parmesan, butter (if using), lemon zest, and lemon juice. Taste and adjust salt and pepper.
- Serve: Top with extra Parmesan and chopped parsley. Serve warm right from the skillet.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheating: Warm gently on the stovetop with a splash of broth or water to loosen.
Microwave in 45–60 second bursts, stirring and adding a little liquid as needed.
- Freezer: Not ideal, as orzo can turn soft after freezing. If you must freeze, cool completely and freeze up to 2 months; reheat with extra liquid and expect a softer texture.
Why This is Good for You
- Lean protein: Chicken sausage provides protein with less fat than many pork varieties.
- Fiber and vitamins: Broccoli brings fiber, vitamin C, vitamin K, and antioxidants to the plate.
- Balanced meal: You get protein, carbs, and vegetables in one dish, which helps with steady energy.
- Lower sodium potential: Using low-sodium broth and checking the sausage label keeps salt in check.
- Portion-friendly: The rich flavors and creamy texture make smaller servings satisfying.
Common Mistakes to Avoid
- Skipping the orzo toast: Untoasted orzo can turn sticky. A quick toast adds flavor and better texture.
- Overcooking the broccoli: Add it near the end so it stays bright and tender-crisp, not mushy.
- Not stirring enough: Orzo can stick.
Stir a few times while simmering to keep it loose and creamy.
- Forgetting the acid: Lemon lifts the whole dish. Without it, the flavors can taste flat.
- Adding too much salt early: Parmesan and sausage bring salt. Season lightly at first and adjust at the end.
Variations You Can Try
- Spicy twist: Use spicy chicken sausage and add extra red pepper flakes.
- Creamier version: Stir in a splash of half-and-half or a dollop of ricotta at the end for extra creaminess.
- Veggie boost: Fold in baby spinach or peas in the last 2 minutes of cooking.
- Different greens: Swap broccoli for broccolini or asparagus (cut into 1-inch pieces).
- Herb swap: Try basil or chives instead of parsley, or add a pinch of dried Italian seasoning with the broth.
- Dairy-free: Skip the butter and use a dairy-free Parmesan alternative or nutritional yeast.
- Gluten-free option: Use gluten-free orzo or small gluten-free pasta, and check the sausage and broth labels.
- Lemon-garlic punch: Add an extra clove of garlic and more lemon zest for a brighter profile.
FAQ
Can I use uncooked chicken sausage?
Yes.
Remove the casings and cook the sausage thoroughly in the pan first, breaking it into crumbles. Transfer it out, then proceed with the recipe. Make sure it’s fully cooked before you add it back.
What if I don’t have orzo?
You can use small shapes like ditalini, small shells, or Israeli couscous.
Cooking time and liquid amounts may vary slightly, so add broth as needed and cook until tender.
How do I prevent the orzo from sticking?
Toast the orzo, stir regularly while it simmers, and keep the heat at a gentle bubble. If it starts to cling, add a splash of broth and keep it moving with a wooden spoon.
Can I make this ahead?
It’s best fresh, but you can cook it up to 2 days ahead. Reheat with extra broth or water to bring back the creamy texture, and add a squeeze of lemon to wake up the flavors.
Is there a way to make it lighter?
Use a lean chicken sausage, skip the butter, and reduce the Parmesan slightly.
You’ll still get great flavor from the lemon, garlic, and broth.
Will vegetable broth work?
Yes. Vegetable broth keeps the dish flavorful and makes it a good option if you’re avoiding poultry stock.
Can I add mushrooms?
Absolutely. Sauté sliced mushrooms after browning the sausage and before adding the onion.
Cook until they release moisture and brown, then continue with the recipe.
How do I keep broccoli bright green?
Don’t overcook it. Add it near the end and cook until just tender. The steam from the covered skillet helps it soften while staying vivid.
In Conclusion
Chicken Sausage Broccoli Orzo is a reliable, comforting dinner that tastes like more effort than it takes.
It’s a one-pan wonder with balanced flavor, creamy texture, and easy cleanup. Keep it simple as written or tailor it with extra veggies, a little heat, or a splash of cream. However you spin it, this is a weeknight keeper you’ll come back to again and again.
Ingredients
Instructions
- Prep the ingredients: Slice the chicken sausage into coins. Chop the onion and broccoli, and mince the garlic. Have the broth measured and ready.
- Brown the sausage: Heat olive oil in a large skillet over medium heat. Add the sausage and cook 3–4 minutes, turning once, until lightly browned. Transfer to a plate.
- Soften the aromatics: In the same pan, add the onion. Cook 3 minutes until translucent, scraping up any browned bits. Stir in the garlic and cook 30 seconds until fragrant.
- Toast the orzo: Add the dry orzo to the pan. Stir for 1–2 minutes to lightly toast. This boosts flavor and helps prevent mushy pasta.
- Add the liquid: Pour in the chicken broth. Season with salt, pepper, and red pepper flakes if using. Stir well and bring to a gentle simmer.
- Simmer and stir: Reduce heat to medium-low. Cook uncovered for 5 minutes, stirring occasionally so the orzo doesn’t stick to the bottom.
- Add the broccoli: Stir in the broccoli florets and return the sausage to the pan. Cover and cook 4–6 minutes more, stirring once or twice, until the orzo is al dente and the broccoli is crisp-tender.
- Adjust consistency: If the orzo looks dry before it’s done, add a splash of broth or water. It should be creamy like risotto, not soupy.
- Finish the dish: Turn off the heat. Stir in Parmesan, butter (if using), lemon zest, and lemon juice. Taste and adjust salt and pepper.
- Serve: Top with extra Parmesan and chopped parsley. Serve warm right from the skillet.
