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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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