One-Pan Chicken Sausage Orzo (Print Version)

Golden chicken sausage melds with orzo, broccoli, and a fresh lemon finish in an easy skillet meal.

# What You'll Need:

→ Proteins

01 - 1 lb chicken sausage, sliced

→ Pasta & Grains

02 - 1 cup orzo pasta, uncooked

→ Vegetables & Aromatics

03 - 3 cups broccoli florets
04 - 1 medium yellow onion, diced
05 - 3 to 4 garlic cloves, minced
06 - 2 tablespoons fresh parsley, chopped

→ Liquids

07 - 2.5 cups chicken broth
08 - Juice of 0.5 to 1 lemon

→ Dairy

09 - 0.5 cup freshly grated Parmesan cheese

→ Oils & Seasonings

10 - 2 tablespoons olive oil
11 - 1 teaspoon Italian seasoning
12 - 0.25 teaspoon red pepper flakes, optional
13 - Salt and black pepper to taste

# Steps to Follow:

01 - Heat olive oil in a large skillet over medium-high heat. Add sliced chicken sausage and cook until browned, approximately 5 minutes. Transfer sausage to a plate and set aside.
02 - In the same skillet, add diced onion and cook for 3 to 4 minutes until softened. Stir in minced garlic, Italian seasoning, and red pepper flakes if using, and cook for 1 minute until fragrant.
03 - Add uncooked orzo to the skillet and toast while stirring for 1 to 2 minutes until lightly golden.
04 - Pour in chicken broth while scraping up any browned bits from the pan. Bring to a simmer, cover, and cook for 8 minutes, stirring occasionally.
05 - Stir in broccoli florets and return sausage to the skillet. Cover and cook for another 4 to 5 minutes until broccoli is tender-crisp and orzo reaches al dente texture.
06 - Remove from heat. Stir in Parmesan until creamy, then add lemon juice. Season with salt and pepper to taste.
07 - Let the dish rest for 5 minutes to thicken. Garnish with chopped parsley and serve.

# Additional Tips::

01 -
  • Everything cooks in one skillet, which means less time scrubbing and more time actually enjoying your dinner.
  • The toasted orzo develops this subtle nutty flavor that makes the whole dish taste like you've been cooking all afternoon.
  • It's packed with protein and vegetables but tastes like comfort food, not a health kick.
02 -
  • Fresh Parmesan makes an impossible difference—it actually melts into the dish instead of clumping up like the pre-grated version does.
  • Don't skip toasting the orzo; this single step transforms the whole flavor profile from flat to genuinely interesting.
  • If your broccoli overcooks even slightly, it turns bitter and ruins the whole balance, so watch the timing carefully during those final minutes.
03 -
  • Let the finished dish rest for those five minutes even when you're hungry—it thickens slightly and everything melds together more coherently.
  • If your broth is particularly salty, go easy on the salt at the end because the liquid concentrates as it cooks down.
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