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Chicken Sausage Broccoli Orzo Skillet

Chicken sausage broccoli orzo skillet with creamy, tender orzo cooked right in one pan. Onion and garlic soften first, then sliced sausage browns, and broccoli simmers until bright green and tender.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Dry orzo
  • 1.5 cup dry orzo
Broccoli
  • 1 large head broccoli, cut into florets
Chicken broth
  • 3 cup chicken broth
Onion
  • 1 yellow onion, diced
Garlic
  • 3 cloves garlic, minced
Olive oil
  • 2 tbsp olive oil
Chicken sausage
  • 13 oz chicken sausage, sliced Use 12 to 14 oz; sliced.
Parmesan cheese
  • 0.5 cup freshly grated Parmesan cheese
Lemon
  • 1 lemon, juiced and zested
Seasonings
  • salt, black pepper, and red pepper flakes, to taste

Equipment

  • 1 cast iron skillet

Method
 

Sauté aromatics and sausage
  1. Heat the olive oil in a large skillet over medium heat, then sauté the diced onion and garlic until softened and fragrant, about 2 to 3 minutes, with visible translucency on the onion.
  2. Add the sliced chicken sausage and cook until it browns slightly, about 4 to 5 minutes, stirring now and then so the edges take on golden color.
Simmer orzo with broccoli
  1. Stir in the orzo and toast for 1 to 2 minutes before pouring in the chicken broth, until the orzo looks lightly toasted and smells nutty.
  2. Bring to a simmer, add the broccoli florets, reduce the heat to maintain a gentle simmer, and cook for about 8 to 10 minutes while stirring occasionally until the orzo is tender.
Finish and serve
  1. Turn off the heat and stir in the Parmesan, lemon juice, zest, salt, pepper, and red pepper flakes, until evenly distributed and glossy.
  2. Stir everything together and serve warm, with broccoli still bright green and orzo creamy rather than watery.

Notes

For extra creamy orzo, stir a bit more during the last 2 to 3 minutes so the starch releases into the broth. Store leftovers in the refrigerator for up to 3 days; reheat with a splash of chicken broth or water. Freezing is not recommended because orzo and broccoli can soften and lose texture. For a lighter option, use chicken broth labeled low-sodium and reduce Parmesan to 1/3 cup.