Here’s a full, detailed recipe for Chicken Sausage and Broccoli Orzo—a comforting, hearty one-pan meal that’s easy, quick, and delicious. It’s perfect for weeknights and can be adjusted to suit dietary preferences.
🥘 Chicken Sausage and Broccoli Orzo Recipe
🍴 Servings: 4
⏱️ Prep Time: 10 mins
⏱️ Cook Time: 20-25 mins
⭐ Total Time: 30-35 mins
✅ Ingredients:
For the main dish:
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1 tablespoon olive oil
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4 chicken sausages, sliced into 1/4-inch rounds (pre-cooked variety like Italian, garlic herb, or apple-chicken)
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3 garlic cloves, minced
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1 small yellow onion, finely chopped
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1 cup orzo pasta (uncooked)
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2 cups chicken broth (low sodium preferred)
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1 cup water
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2 cups broccoli florets, small bite-sized pieces (fresh or frozen)
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1/4 teaspoon crushed red pepper flakes (optional)
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Salt and pepper, to taste
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1/2 teaspoon dried oregano or Italian seasoning
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1/2 cup grated Parmesan cheese (plus more for serving)
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1 tablespoon butter (optional, for creaminess)
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Juice of 1/2 lemon (optional, for brightness)
🍳 Directions:
1. Prepare the ingredients:
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Slice the chicken sausages into thin rounds.
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Mince the garlic and chop the onion.
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If using fresh broccoli, cut into small florets so they cook quickly.
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Have all your liquids (broth and water) measured and ready.
2. Cook the sausage:
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Heat 1 tablespoon olive oil in a large, deep skillet or sauté pan over medium heat.
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Add the sliced chicken sausage and sauté for 4–5 minutes, stirring occasionally, until the sausage is browned and lightly crisped.
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Remove the sausage from the pan and set aside on a plate.
3. Sauté the aromatics:
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In the same pan (don’t wipe it out), add the chopped onion and cook for 2–3 minutes until softened.
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Add the minced garlic and cook for another 30 seconds, stirring to prevent burning.
4. Toast the orzo:
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Stir in the orzo pasta and cook for 1–2 minutes, stirring often, until the orzo is lightly golden. This adds flavor and helps prevent sogginess.
5. Simmer the orzo:
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Pour in 2 cups chicken broth and 1 cup water.
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Add dried oregano (or Italian seasoning), crushed red pepper flakes (if using), and a pinch of salt and pepper.
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Stir well and bring to a gentle boil over medium-high heat.
6. Add broccoli and sausage:
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Once the mixture is boiling, stir in the broccoli florets and return the cooked sausage to the pan.
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Reduce heat to medium-low, cover, and let simmer for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
(If it starts looking too dry before the orzo is done, add a splash more broth or water.)
7. Finish the dish:
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Once the orzo is cooked, stir in Parmesan cheese, butter (if using), and lemon juice (if using).
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Taste and adjust seasoning with salt and pepper as needed.
8. Serve:
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Spoon into bowls and top with extra Parmesan and a sprinkle of red pepper flakes or fresh herbs (like parsley or basil), if desired.
🔁 Variations & Substitutions:
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Vegetarian? Use plant-based sausage and veggie broth.
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Gluten-free? Substitute gluten-free orzo or small GF pasta (adjust cook time).
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More veggies? Add peas, spinach, or zucchini.
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Creamy version? Stir in a splash of cream or a dollop of mascarpone at the end.
🧊 Storage Tips:
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Fridge: Store leftovers in an airtight container for up to 4 days.
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Reheat: Gently reheat in a skillet with a splash of water or broth to loosen.
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Freezer: Freezing is possible, but the texture of the orzo may soften.