Description

This One Pan Chicken Sausage and Orzo recipe is a quick and flavorful meal perfect for busy weeknights. Tender chicken sausage is sautéed with aromatics, then combined with toasted orzo and simmered in a creamy chicken broth mixture. Finished with fresh spinach, parmesan, and optional crushed red pepper and basil garnish, this dish delivers comforting, rich flavors all cooked in a single skillet for easy cleanup.

Ingredients

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Main Ingredients

1 Tablespoon olive oil
1 cup chopped yellow onion
4 cloves garlic, minced
1 12 oz package mild Italian chicken sausage (4 sausages), cut into 1” chunks
2 cups dry orzo
4 cups chicken broth or chicken bone broth
1 teaspoon Italian seasoning
¼ teaspoon sea salt
¼ teaspoon pepper
½ cup canned full-fat coconut milk or heavy cream
½ cup freshly grated parmesan cheese
5 oz baby spinach

Optional Garnishes

Crushed red pepper for serving
Fresh basil for garnish

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Instructions

Saute Aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped yellow onion and minced garlic, cooking for about 5 minutes while stirring frequently, until the onion softens and becomes translucent.
Cook Chicken Sausage: Add the cut mild Italian chicken sausage chunks to the skillet. Sauté for 5-6 minutes until the sausage pieces are golden brown and cooked through, stirring occasionally.
Toast Orzo: Add the dry orzo to the skillet with the sausage and aromatics. Toss and stir the orzo for about 1 minute to toast it lightly, enhancing its nutty flavor.
Add Liquids and Seasonings: Pour in the 4 cups of chicken broth and ½ cup of coconut milk or heavy cream. Sprinkle in 1 teaspoon Italian seasoning, ¼ teaspoon sea salt, and ¼ teaspoon pepper. Stir to combine all ingredients.
Simmer Orzo: Bring the liquid mixture to a boil, then cover the skillet and reduce the heat to a simmer. Cook covered for 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid.
Finish Dish: Remove the lid and stir in 5 oz of baby spinach and ½ cup freshly grated parmesan cheese. Stir continuously until the spinach wilts and the parmesan melts, creating a creamy texture.
Serve and Garnish: Serve the dish warm, topped with extra parmesan cheese, fresh basil leaves, and optional crushed red pepper for a bit of heat.

Notes

You can substitute chicken broth with vegetable broth for a different flavor.
Using full-fat coconut milk adds creaminess and subtle sweetness, but heavy cream works well for a richer texture.
Adjust crushed red pepper according to your preferred spice level.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Ensure the orzo is fully cooked but not mushy for best texture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American