Quick Chicken Sausage & Broccoli Orzo: Weeknight Dinner Recipe

Introduction

This quick chicken sausage and broccoli orzo is a perfect weeknight dinner that’s both hearty and flavorful. Combining tender sausage, fresh broccoli, and creamy Parmesan, it comes together in just one pan for easy cooking and cleanup.

Ingredients

• 1 pound chicken sausage, sliced (casings removed if present)
• 2 cups broccoli florets
• 1 1/2 cups orzo pasta
• 3 cloves garlic, minced
• 1 medium yellow onion, chopped
• 4 cups low-sodium chicken broth
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2-3 tablespoons extra virgin olive oil
• 1 large lemon (zest and juice)
• 1/2 teaspoon red pepper flakes (optional)
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup fresh flat-leaf parsley, chopped (for garnish)
• 1/2 cup dry white wine OR 1/4 cup chicken broth (for deglazing, optional)
• 2 tablespoons pine nuts, lightly toasted (optional)

Instructions

1. Step 1: Wash and chop broccoli into bite-sized florets. Remove casings from chicken sausage and crumble. Finely dice the onion and mince the garlic. Zest and juice the lemon. Measure out broth, orzo, and Parmesan. Toast pine nuts (if using) in a dry skillet until fragrant, then set aside.
2. Step 2: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add crumbled chicken sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Transfer sausage to a plate, leaving rendered fat in the pan.
3. Step 3: Add another tablespoon of olive oil if needed. Reduce heat to medium and add diced onion. Cook until softened and translucent (5-7 minutes). Add minced garlic and red pepper flakes (if using); cook for 60 seconds until fragrant, taking care not to burn.
4. Step 4: Pour in dry white wine (or 1/4 cup chicken broth) to deglaze the pan, scraping up browned bits. Simmer for 2-3 minutes until mostly reduced. Add broccoli florets and cook for 3-4 minutes, stirring, until slightly softened.
5. Step 5: Add dry orzo pasta to the pan; stir constantly for 1-2 minutes to lightly toast. Pour in 4 cups chicken broth. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 12-15 minutes, stirring occasionally, until orzo absorbs broth and is al dente.
6. Step 6: Remove from heat. Return cooked sausage to the pan. Stir in lemon zest, lemon juice, and Parmesan cheese until creamy. Taste and adjust seasoning with salt, black pepper, or more red pepper flakes as needed. If too thick, add a splash of warm broth or water.
7. Step 7: Garnish with fresh chopped parsley and toasted pine nuts (if using). Serve immediately with extra grated Parmesan cheese on the side.

Tips & Variations

• For a vegetarian version, substitute chicken sausage with sautéed mushrooms or plant-based sausage.
• Use gluten-free orzo or small pasta shapes to accommodate dietary restrictions.
• Adding a splash of cream at the end can make the dish even richer and creamier.
• To enhance the flavor, toast the orzo gently before simmering to bring out a nutty aroma.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the orzo has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked or store-bought chicken sausage?

Yes, pre-cooked chicken sausage works well. Simply slice and add it during the last step to prevent overcooking.

What can I substitute for white wine when deglazing?

If you prefer to avoid alcohol, use 1/4 cup chicken broth instead. It still helps lift the browned bits and adds flavor.

Quick Chicken Sausage & Broccoli Orzo: Weeknight Dinner Recipe

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★★★★★

4.5 from 96 reviews

• Author: Jake
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This Quick Chicken Sausage & Broccoli Orzo is a delicious, hearty weeknight dinner that combines savory chicken sausage, tender broccoli florets, and perfectly cooked orzo pasta in a creamy, flavorful mixture. Enhanced with garlic, lemon zest, Parmesan cheese, and optional red pepper flakes for a bit of heat, this dish uses a single skillet to bring together a comforting and easy-to-make meal in under 40 minutes.

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Ingredients

Scale 1x2x3x

Meat & Vegetables

• 1 pound chicken sausage, sliced (casings removed if present)
• 2 cups broccoli florets
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced

Pasta & Liquids

• 1 1/2 cups orzo pasta
• 4 cups low-sodium chicken broth
• 1/2 cup dry white wine OR 1/4 cup chicken broth (for deglazing, optional)

Dairy & Fats

• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2–3 tablespoons extra virgin olive oil

Flavorings & Garnishes

• 1 large lemon (zest and juice)
• 1/2 teaspoon red pepper flakes (optional)
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup fresh flat-leaf parsley, chopped (for garnish)
• 2 tablespoons pine nuts, lightly toasted (optional)

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Instructions

1. Prepare Ingredients: Wash and chop broccoli into bite-sized florets. Remove casings from chicken sausage and crumble. Finely dice the onion and mince the garlic. Zest and juice the lemon. Measure out broth, orzo, and Parmesan. Toast pine nuts (if using) in a dry skillet until fragrant, then set aside.
2. Brown Chicken Sausage: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add crumbled chicken sausage and cook, breaking it up, until browned and cooked through, about 6-8 minutes. Transfer sausage to a plate, leaving rendered fat in the pan.
3. Sauté Aromatics: Add another tablespoon of olive oil if needed. Reduce heat to medium and add diced onion. Cook until softened and translucent, about 5-7 minutes. Add minced garlic and red pepper flakes (if using); cook for 60 seconds until fragrant, being careful not to burn the garlic.
4. Deglaze and Add Broccoli: Pour in dry white wine or 1/4 cup chicken broth to deglaze the pan, scraping up browned bits from the bottom. Simmer for 2-3 minutes until mostly reduced. Add broccoli florets and cook for 3-4 minutes, stirring occasionally until slightly softened.
5. Toast Orzo and Simmer: Add dry orzo pasta to the pan; stir constantly for 1-2 minutes to lightly toast the pasta. Pour in 4 cups chicken broth. Bring mixture to a gentle simmer, then reduce heat to low, cover, and cook for 12-15 minutes, stirring occasionally, until orzo absorbs the broth and is al dente.
6. Finish and Season: Remove from heat. Return cooked sausage to the pan. Stir in lemon zest, lemon juice, and Parmesan cheese until the mixture is creamy and well combined. Taste and adjust seasoning with salt, pepper, or additional red pepper flakes if desired. If the texture is too thick, add a splash of warm broth or water to loosen.
7. Garnish and Serve: Garnish with fresh chopped parsley and toasted pine nuts if using. Serve immediately with extra grated Parmesan cheese on the side for topping.

Notes

• Removing casings from the chicken sausage allows it to crumble more easily and blend well with the orzo.
• You can substitute turkey sausage or pork sausage if preferred.
• If you don’t have white wine, additional chicken broth works well for deglazing.
• To make the dish spicier, increase red pepper flakes to taste.
• To make this recipe vegetarian, replace chicken sausage with plant-based sausage and use vegetable broth instead of chicken broth.
• Leftovers keep well for up to 3 days refrigerated and can be reheated gently on stovetop or microwave with a splash of water or broth to loosen.
• Toasting the orzo before simmering enhances its nutty flavor and prevents it from sticking together.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Keywords: chicken sausage orzo, broccoli orzo, quick weeknight dinner, one pot meal, easy chicken sausage recipe, creamy orzo pasta, lemon Parmesan orzo