Chicken Sausage Orzo Skillet
There’s something magical about a one-pan meal. It’s quick and satisfying, and the cleanup is a breeze. My Chicken Sausage Orzo Skillet is one of those dishes that hits every note—it’s hearty, packed with fresh flavors, and comes together in about 30 minutes. Whether you’re cooking for a busy weeknight or just craving a cozy meal with minimal effort, this skillet has you covered.
The base of this dish is orzo, a tiny pasta that cooks like a grain but delivers the comforting, silky texture of pasta. Toasting it in the skillet adds a nutty depth that pairs perfectly with the rich chicken sausage. The sausage, browned to golden perfection, infuses the whole skillet with robust, meaty flavor. As the orzo cooks, it soaks up the flavorful chicken broth, transforming it into a creamy, risotto-like consistency without the constant stirring.
But what sets this dish apart is the vibrant combination of vegetables. Cherry tomatoes, with their natural sweetness, burst with flavor as they soften in the warm skillet. Fresh spinach adds a pop of color and a nutrient boost, wilting into the dish with a tender texture. Together, they lighten the dish and balance the richness of the sausage and Parmesan cheese.
The Parmesan is the glue that ties everything together. It coats the orzo in a creamy, cheesy layer as it melts. And for a hint of warmth and spice, a sprinkle of red pepper flakes is optional but highly recommended.
The Chicken Sausage Orzo Skillet is a versatile recipe that works well with your schedule and pantry. You can swap chicken sausage for turkey sausage or a plant-based alternative, and if you’re out of spinach, use kale or arugula. Want more veggies? Add diced zucchini or bell peppers for added texture and flavor. It’s cozy, colorful, and utterly delicious—everything a great meal should be!
Chicken Sausage Orzo Skillet
Ingredients
- 1 tbsp olive oil
- 4 chicken sausages, sliced into rounds
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 cup dry orzo pasta
- 2 cups chicken broth (plus more if needed)
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach, lightly packed
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chicken sausage slices and cook until browned on both sides, about 3–4 minutes. Remove and set aside.
- In the same skillet, add the diced onion and cook until softened, about 2–3 minutes. Stir in the garlic and cook for another 30 seconds, until fragrant.
- Add the dry orzo to the skillet and toast for 1–2 minutes, stirring frequently, until lightly golden.
- Pour in the chicken broth and stir to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 8–10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed. Add a splash of additional broth if needed.
- Stir in the cherry tomatoes and fresh spinach. Cook until the spinach wilts, about 2 minutes.
- Return the browned chicken sausages to the skillet and stir to combine. Sprinkle in the Italian seasoning, red pepper flakes (if using), and Parmesan cheese. Mix well and season with salt and pepper to taste.
- Serve the Chicken Sausage Orzo Skillet hot, garnished with extra Parmesan cheese or fresh herbs if desired.
