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