Craving a fast dinner that still tastes special?
Chicken Sausage and Broccoli Orzo brings comfort, color, and big flavor in one pan.
You get juicy sausage, tender broccoli, and creamy orzo in just 20 minutes.
No heavy cream. No fussy steps. Just weeknight ease.
Because this meal cooks in one skillet, cleanup stays simple.
Kids love the cheesy finish.
Adults love the herby punch.
You control the salt and spice.
With Chicken Sausage and Broccoli Orzo, you win dinner and save time.
Ready to stir, simmer, and serve?

Overview

Chicken Sausage and Broccoli Orzo shines because it delivers protein, fiber, and cozy carbs in a single pan.
Orzo cooks right in broth, so it soaks up flavor and turns silky with Parmesan.
Plus, broccoli steams to crisp-tender perfection.

At-a-Glance

Health perks:

Protein from chicken sausage supports muscle repair.
Broccoli adds vitamins C and K, plus fiber for fullness.
Orzo provides steady energy.
Olive oil brings heart-healthy fats.

Essential Ingredients

For Chicken Sausage and Broccoli Orzo, you need:

Orzo pasta (2 cups): Orzo cooks fast and turns creamy as starch releases. Use it to get a risotto-like texture without stirring forever.

– Sub: Use small pasta like ditalini or acini di pepe; adjust liquid by 1/2 cup if needed.

Olive oil (1 tablespoon): Olive oil adds flavor and helps browning.

– Sub: Use butter for richness or avocado oil for high heat.

Chicken sausage, sliced (1 pound): Chicken sausage brings savory, lean protein. Pre-cooked links save time.

– Sub: Use turkey sausage, pork sausage, or plant-based sausage. If raw, fully brown it and drain excess fat.

Broccoli florets (2 cups): Broccoli gives crunch, color, and nutrients. Small florets cook fast.

– Sub: Use broccolini, asparagus, or peas; add at different times to avoid overcooking.

Garlic, minced (3 cloves): Garlic boosts depth and aroma.

– Sub: Use 1 teaspoon garlic powder if you run out of fresh cloves.

Chicken broth (4 cups): Broth seasons the orzo as it cooks. It creates the creamy base.

– Sub: Use vegetable broth or 3 3/4 cups water plus 1 teaspoon bouillon.

Italian seasoning (1 teaspoon): Herbs lift the sausage and broccoli.

– Sub: Use 1/2 teaspoon oregano + 1/2 teaspoon basil. Add red pepper flakes for heat.

Salt and pepper, to taste: Season in layers for the best pop.
Parmesan, grated (1/2 cup): Parmesan melts in and turns the orzo velvety and savory.

– Sub: Use Pecorino Romano for sharper bite or nutritional yeast for a dairy-free vibe.

Fresh parsley, chopped (2 tablespoons): Parsley adds freshness and color.

– Sub: Use basil or chives.

Smart Substitutions & Swaps

Step-by-Step Instructions

Follow these steps for perfect Chicken Sausage and Broccoli Orzo.

1) Preheat the pan and slice.

Heat a 12-inch deep skillet over medium-high.
Slice chicken sausage into 1/4-inch coins.
Tip: Dry the sausage with a paper towel so it browns, not steams.

2) Brown the sausage.

Add 1 tablespoon olive oil to the hot pan.
Add sausage and sear 3–4 minutes, stirring once for color.
Tip: Let it sit for 1–2 minutes before stirring to develop a golden crust.

3) Add garlic and season.

Drop in the minced garlic.
Stir 30 seconds, just until fragrant.
Sprinkle in Italian seasoning and a pinch of pepper.
Tip: Keep the garlic moving so it does not scorch.

4) Stir in orzo and bloom it.

Add 2 cups orzo to the skillet.
Stir 60 seconds to coat the grains in flavored oil.
Tip: Toasting orzo boosts nutty flavor and improves texture.

5) Pour in broth and simmer.

Pour in 4 cups chicken broth.
Stir to lift browned bits; they add deep flavor.
Bring to a strong simmer.
Tip: Keep heat at medium to avoid sticking.

6) Add broccoli at the right time.

After 5 minutes of simmering, stir the orzo.
Add 2 cups broccoli florets.
Cover and cook 4–5 more minutes, stirring once.
Tip: Bite a floret; aim for crisp-tender. Adjust a minute either way.

7) Stir to creamy.

Uncover and check the orzo.
Stir until the liquid thickens and coats the spoon, about 1 minute.
Add 1–2 tablespoons water if the pan looks dry before the orzo turns tender.
Tip: Orzo should feel al dente, not mushy.

8) Finish with cheese and adjust.

Turn heat to low.
Stir in 1/2 cup grated Parmesan.
Add salt and pepper to taste.
Tip: Taste first; Parmesan and broth add salt, so you may need less.

9) Rest and garnish.

Remove from heat and rest 2 minutes.
Sprinkle fresh parsley.
Tip: Resting lets starch settle, so the sauce clings to each grain.

10) Serve hot.

Spoon Chicken Sausage and Broccoli Orzo into warm bowls.
Add extra Parmesan if you like.
Tip: A drizzle of olive oil adds shine and flavor.

Pro Prep Tips

Chop broccoli small so it cooks fast and evenly.
Keep a kettle of hot water nearby. Add a splash if orzo thickens too soon.
Stir often after adding orzo. Gentle stirring prevents sticking.

Assembly & Presentation

Build bowls for maximum appeal:

Scoop Chicken Sausage and Broccoli Orzo into shallow bowls so steam escapes and the surface looks glossy.
Fan a few sausage coins on top for contrast.
Dust with extra Parmesan and black pepper.
Finish with parsley and a small squeeze of lemon for brightness.
Plate with a simple green salad or sliced tomatoes for balance.

For family style:

Pour Chicken Sausage and Broccoli Orzo into a wide serving dish.
Garnish with parsley and lemon zest.
Serve with a big spoon so every scoop grabs sausage and broccoli.

Storage & Make-Ahead Tips

You can prep Chicken Sausage and Broccoli Orzo ahead and still keep it creamy.

Refrigerate: Store in an airtight container for up to 4 days. Cool quickly for best texture.
Freeze: Portion into freezer-safe containers. Freeze up to 2 months. Thaw overnight for best results.
Reheat: Add a splash of broth or water. Reheat over medium on the stove, stirring until creamy. Or microwave in 45-second bursts, stirring between rounds.
Make-ahead: Brown sausage and chop broccoli up to 3 days ahead. Store separately. Assemble and simmer fresh for best bite.
Keep it loose: Stir in 1–2 tablespoons broth right before serving if it thickens in the fridge.

Recipe Variations

Try these twists to keep Chicken Sausage and Broccoli Orzo exciting:

Lemon-Herb Boost:

– Add 1 teaspoon lemon zest with the Parmesan.
– Squeeze 1/2 lemon over the skillet before serving.
– Swap parsley for basil and mint.

Spicy Calabrian Kick:

– Stir in 1–2 teaspoons Calabrian chile paste in Step 3.
– Use hot Italian chicken sausage.
– Finish with Pecorino Romano for a sharper edge.

Creamy Tomato Spin:

– Add 1/2 cup crushed tomatoes with the broth.
– Reduce broth by 1/2 cup to balance.
– Finish with 2 tablespoons mascarpone for extra silk.

Veggie-Forward:

– Add 1 cup baby spinach in Step 8; stir until wilted.
– Fold in 1/2 cup peas with the broccoli.

Dairy-Free:

– Skip Parmesan. Stir in 2 tablespoons olive oil and 2 tablespoons nutritional yeast.
– Use dairy-free Parmesan if you like.

Gluten-Free:

– Use gluten-free orzo. Check package time and stir gently. Add extra broth as needed.

One-Pot “Alfredo” Style:

– Add 2 ounces low-fat cream cheese at the end for rich creaminess without heavy cream.

Nutrition (estimated)

Per serving (1/4 of recipe)

| Nutrient | Amount |
|—|—|
| Calories | ~520 |
| Protein | ~30 g |
| Carbs | ~58 g |
| Fat | ~18 g |
| Fiber | ~5 g |
| Sodium | Varies by sausage and broth |

Note: Values vary by brand. Choose lower-sodium broth and sausage if you track salt (source: USDA nutrient database).

Why This Works

One-pan simmer keeps starch in the skillet, so the sauce turns naturally creamy.
Mid-cook broccoli stays crisp-tender, not limp.
Finishing off heat helps cheese melt smoothly and prevents clumps.

Conclusion

You can make Chicken Sausage and Broccoli Orzo any night and feel good about it.
It cooks fast, tastes cozy, and cleans up easy.
Play with herbs, swap veggies, or add heat.
Share your twists and questions below.
Tag a friend who needs a 20-minute dinner win.

FAQs

Q: Can I use frozen broccoli in Chicken Sausage and Broccoli Orzo?
A: Yes. Add frozen florets in Step 6. Do not thaw. Cook 2–3 extra minutes to heat through, then finish the recipe.

Q: Can I use raw chicken sausage?
A: Yes. Remove casing, brown fully over medium-high, and drain excess fat before adding garlic. Then proceed with the orzo and broth.

Q: How do I keep orzo from sticking?
A: Stir after you add broth, then stir every 1–2 minutes. Keep heat at medium, not high. Add a splash of hot water if it thickens too fast.

Q: How do I make Chicken Sausage and Broccoli Orzo creamy without cream?
A: Cook orzo in broth to release starch. Stir in Parmesan off heat. The starch plus cheese turns the sauce silky.

Q: Can I make Chicken Sausage and Broccoli Orzo ahead?
A: Yes. Cook, cool, and chill up to 4 days. Reheat with broth to loosen. Add fresh parsley and lemon to revive flavor.

Q: What if I only have water, not broth?
A: Use water and 1 teaspoon bouillon or 1/2 teaspoon kosher salt to season. Taste and adjust at the end.

Q: How spicy can I make Chicken Sausage and Broccoli Orzo?
A: Use spicy chicken sausage and add 1/4–1/2 teaspoon red pepper flakes with the garlic. Taste and adjust heat before serving.

Q: Can I turn Chicken Sausage and Broccoli Orzo into a full meal with more veggies?
A: Yes. Add peas with broccoli, stir in spinach at the end, or fold in roasted peppers in Step 8.

Q: Is orzo pasta or rice?
A: Orzo is pasta shaped like rice. It cooks faster than rice and turns creamy when you simmer it in broth and stir.

Q: How do I meal prep Chicken Sausage and Broccoli Orzo for work lunches?
A: Portion into containers, add a lemon wedge, and pack extra broth. Reheat and stir in broth to refresh texture.

Chicken Sausage and Broccoli Orzo: 20-Minute One-Pan Magic

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, one-pan Chicken Sausage and Broccoli Orzo made with tender orzo pasta, savory sausage, and crisp broccoli in a flavorful Parmesan sauce. Quick, comforting, and perfect for busy weeknights.

Author: Katie

Ingredients

2 cups orzo pasta
1 tablespoon olive oil
1 pound chicken sausage, sliced into 1/4-inch coins
3 cloves garlic, minced
4 cups chicken broth
2 cups broccoli florets
1 teaspoon Italian seasoning
Salt and pepper, to taste
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped

Instructions

Heat a large skillet over medium-high heat and add olive oil. Slice chicken sausage into 1/4-inch pieces and pat dry.
Add sausage to the skillet and brown for 3–4 minutes, stirring once to develop color.
Stir in minced garlic and Italian seasoning; cook for 30 seconds until fragrant.
Add orzo and stir for 1 minute to coat and lightly toast the grains.
Pour in chicken broth, scraping the bottom to release any browned bits. Bring to a simmer over medium heat.
After 5 minutes of simmering, stir the orzo and add broccoli florets. Cover and cook 4–5 minutes more, stirring once.
Uncover, stir, and cook until the orzo is creamy and tender, about 1 more minute. Add a splash of water if needed.
Reduce heat to low and stir in grated Parmesan cheese. Adjust salt and pepper to taste.
Remove from heat, rest for 2 minutes, and garnish with fresh parsley.
Serve hot, with extra Parmesan or a drizzle of olive oil if desired.

Notes

Chop broccoli into small florets for faster, even cooking.
Keep a kettle of hot water nearby to loosen the sauce if it thickens too quickly.
Use turkey or plant-based sausage for lighter or vegetarian versions.
Frozen broccoli can be used; add 2–3 extra minutes of cooking time.
Orzo should remain al dente for the best texture.