EASY CHICKEN SAUSAGE BROCCOLI ORZO

Ever crave something comforting, healthy-ish, and unbelievably easy to throw together after a long day? This Chicken Sausage Broccoli Orzo ticks all those boxes – imagine perfectly cooked orzo pasta mingling with savory chicken sausage and tender broccoli florets in a light, flavorful sauce. Ready in under 30 minutes, this one-pan wonder is about to become your new weeknight staple, I promise!

The Dream Team: What You’ll Need (Ingredients)

For the Orzo:

• 1 tablespoon olive oil
• 1 pound chicken sausage, removed from casings (if applicable)
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 cup orzo pasta
• 4 cups chicken broth
• 1 cup broccoli florets
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste
• Optional: Red pepper flakes for a touch of heat

Ingredient Swaps and Improvisations

Listen, I’m all about using what you have! Don’t have chicken sausage? Italian sausage works great. Not a broccoli fan? Spinach, kale, or even chopped bell peppers can be substituted. Short on time? Frozen broccoli florets are your friend! Just toss them in during the last few minutes of cooking. You can also use vegetable broth if you don’t have chicken broth on hand.

Step-by-Step Instructions: Let’s Get Cooking!

Prepping the Ingredients

1. Get Organized: Chop the onion, mince the garlic, and cut your broccoli into bite-sized florets. If using sausage in casings, remove it.
2. Sausage Prep: Crumble the sausage (if it’s not already) and set aside.

Cooking the Orzo

1. Sauté the Sausage: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. This usually takes about 5-7 minutes. Remove the sausage from the skillet and set aside.
2. Sauté the Aromatics: Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
3. Toast the Orzo: Add the orzo pasta to the skillet and toast it for about 2-3 minutes, stirring constantly. This adds a nutty flavor to the dish.
4. Simmer Time: Pour in the chicken broth and bring to a simmer. Reduce the heat to low, cover the skillet, and cook for 10-12 minutes, or until the orzo is tender and the broth is mostly absorbed. Stir occasionally to prevent sticking. If the orzo is absorbing the liquid too quickly, add a little more broth.
5. Broccoli Boost: Stir in the broccoli florets and cook for another 3-5 minutes, or until the broccoli is tender-crisp.
6. Finishing Touches: Stir in the cooked sausage, Parmesan cheese, and butter. Season with salt, pepper, and red pepper flakes (if using) to taste.
7. Serve Immediately: Serve hot and enjoy! Garnish with extra Parmesan cheese, if desired.

Troubleshooting Tips and Tricks

Avoiding Common Pitfalls

• Sticking: The biggest issue with orzo is it tends to stick. Make sure you stir it frequently while it’s simmering. If it starts to stick badly, add a splash more broth.
• Undercooked Orzo: If your orzo is still too firm after 12 minutes, add a little more broth and continue cooking until it reaches your desired tenderness.
• Bland Flavor: Don’t be afraid to season generously with salt and pepper. A little bit of red pepper flakes can also add a nice kick. Taste as you go and adjust the seasonings as needed. You might also want to consider adding a squeeze of lemon juice at the end for brightness.

Making it Your Own: Variations and Adaptations

Spice It Up!

Want to add a little more zing? Try adding a pinch of red pepper flakes to the onion and garlic while sautéing. A dash of hot sauce at the end can also do the trick.

Cheese, Please!

Feel free to experiment with different cheeses. Pecorino Romano, Asiago, or even a little bit of shredded mozzarella would be delicious.

Veggie Power

Get creative with your veggies! Sautéed mushrooms, zucchini, or even some sun-dried tomatoes would be great additions.

Adding Protein

While this recipe uses chicken sausage, you could easily substitute grilled chicken breast, shrimp, or even chickpeas for a vegetarian option.

Serving Suggestions and Pairings

Complete the Meal

This Chicken Sausage Broccoli Orzo is delicious on its own, but it also pairs well with a simple side salad or some crusty bread for dipping. It’s also fantastic reheated the next day for lunch!

Wine Pairing

A crisp white wine like Pinot Grigio or Sauvignon Blanc would be a perfect complement to this dish.

Make-Ahead and Storage Instructions

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat the orzo in the microwave or in a skillet over medium heat. If it seems a little dry, add a splash of broth or water.

Can I Freeze This?

While you *can* freeze this dish, the texture of the orzo might change slightly. If you do freeze it, let it thaw completely in the refrigerator before reheating. I find that it’s best enjoyed fresh, but freezing is an option if you have a lot of leftovers.

Why This Recipe Works

The beauty of this Chicken Sausage Broccoli Orzo lies in its simplicity and adaptability. The one-pan cooking method minimizes cleanup, and the combination of savory sausage, tender broccoli, and perfectly cooked orzo is simply irresistible. Plus, it’s a great way to sneak in some extra veggies!

More Orzo Recipes to Love

If you’re an orzo fanatic like me, be sure to check out these other delicious recipes: Creamy Marsala Chicken Orzo for a touch of elegance, Sausage Orzo Paradise for another easy one-pan meal, and Cheesy Chicken Orzo for ultimate comfort food.

So, there you have it – a foolproof recipe for Chicken Sausage Broccoli Orzo that’s guaranteed to become a new family favorite. It’s quick, easy, and packed with flavor – what more could you ask for? Now, go get cooking and enjoy!

Easy Chicken Sausage Broccoli Orzo

Amelia Chen-Morrison

This easy Chicken Sausage Broccoli Orzo recipe is a one-pan wonder that’s ready in under 30 minutes. It features perfectly cooked orzo pasta mingling with savory chicken sausage and tender broccoli florets in a light, flavorful sauce, making it a comforting and healthy-ish weeknight meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Italian-American

Servings 4

Calories 550 kcal

Equipment

• Large skillet or Dutch oven
• Spoon
• Knife
• Cutting board
• Measuring cups
• Measuring spoons

Ingredients

  

• 1 tablespoon olive oil
• 1 pound chicken sausage, removed from casings
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 cup orzo pasta
• 4 cups chicken broth
• 1 cup broccoli florets
• ½ cup grated Parmesan cheese
• 2 tablespoons butter
• Salt to taste
• Pepper to taste
• Red pepper flakes optional

Instructions

 

• Chop the onion, mince the garlic, and cut the broccoli into bite-sized florets. Remove sausage from casings if necessary.
• Heat the olive oil in a large skillet or Dutch oven over medium heat.
• Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
• Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
• Add the orzo pasta to the skillet and toast it for about 2-3 minutes, stirring constantly.
• Pour in the chicken broth and bring to a simmer. Reduce the heat to low, cover the skillet, and cook for 10-12 minutes, or until the orzo is tender and the broth is mostly absorbed. Stir occasionally to prevent sticking. If the orzo is absorbing the liquid too quickly, add a little more broth.
• Stir in the broccoli florets and cook for another 3-5 minutes, or until the broccoli is tender-crisp.
• Stir in the cooked sausage, Parmesan cheese, and butter. Season with salt, pepper, and red pepper flakes (if using) to taste.
• Serve hot and enjoy! Garnish with extra Parmesan cheese, if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or skillet, adding a splash of broth or water if dry. Italian sausage, spinach, kale, bell peppers, or frozen broccoli can be substituted. Consider adding a squeeze of lemon juice for brightness.