Chicken Sausage and Broccoli Orzo is a cozy, weeknight-friendly skillet dinner that feels special without a lot of fuss. This bright, welcoming dish combines savory sliced chicken sausage, tender broccoli florets, and pearl-like orzo pasta simmered in flavorful chicken broth until silky and comforting. The textures — a little snap from the broccoli, a satisfying chew from the orzo, and the caramelized edges of the sausage — make every forkful interesting. If you enjoy quick, one-pan meals that taste homemade, you’ll love how effortless this recipe is to adapt to seasonal produce and pantry staples. If you like similar quick skillet meals, try this easy chicken and broccoli stir-fry for another fast option.
Ingredients & Equipment
Ingredients
- 1 lb chicken sausage, sliced (about 1-inch rounds)
- 2 cups broccoli florets (trimmed, bite-sized)
- 1 ½ cups orzo pasta (uncooked)
- 3 cloves garlic, minced
- 1 onion, chopped (medium)
- 4 cups chicken broth (low-sodium preferred)
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Notes on ingredients
- Chicken sausage: Choose a flavor you enjoy — Italian, lemon-herb, or mild chicken sausage all work. If the sausage is pre-cooked (most are), you’re mainly browning for texture and flavor; raw sausage should be cooked through.
- Broccoli: Fresh broccoli gives the best texture; you can substitute broccolini or a mix of florets and stems for variety.
- Orzo: Treat orzo like rice here — it absorbs liquid and becomes creamy. For a whole-grain option, try whole-wheat orzo, but it may need slightly more liquid and longer cooking time.
- Broth: Chicken broth adds savory depth; vegetable broth works for a lighter or vegetarian twist (use vegetarian sausage).
Equipment & helpful tools
- Large, deep skillet with a lid (10–12 inch) or a wide sauté pan
- Wooden spoon or silicone spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Colander for draining, if desired
- Baking sheet (if you prefer roasting broccoli instead of sautéing)
- Instant-read thermometer (optional — handy if cooking raw sausage to ensure 165°F/74°C)
- Blender or immersion blender (optional for a smoother, creamier sauce if you add a splash of cream)
If you like prepping ahead or making this into a meal prep staple, mason jars or airtight containers will make storage easier. For other comforting make-ahead chicken dishes, consider this cozy crockpot chicken and gravy for inspiration.
Step-by-Step Instructions (with tips)
Below is a clear, step-by-step method that follows the base directions and includes helpful variations and tips.
Prepare your ingredients
- Slice the chicken sausage into 1-inch rounds. Chop the onion, mince the garlic, and cut the broccoli into bite-sized florets. Measure the orzo and broth so everything is ready to go.
Brown the sausage
- Heat your large skillet over medium-high heat with a tablespoon of oil. Add the sliced chicken sausage and cook until browned on both sides, about 3–5 minutes per side depending on thickness. Browning adds flavor and texture. Remove the sausage to a plate and set aside.
- Tip: If your sausage is raw, cook until the internal temperature reaches 165°F / 74°C using an instant-read thermometer.
Sauté the aromatics
- In the same skillet, lower the heat to medium and add the chopped onion. Sauté for 3–4 minutes until translucent. Add the minced garlic and cook 30–60 seconds until fragrant, stirring to keep the garlic from burning.
- Tip: Use the fond (browned bits) left from the sausage to flavor the onions; if the pan is dry, deglaze with a splash (1–2 tablespoons) of chicken broth or white wine.
Add the broccoli
- Add the broccoli florets to the skillet and cook, stirring occasionally, until slightly tender, about 3–4 minutes. You want them bright green and not fully soft.
- Variation: For extra caramelization and a nuttier flavor, roast the broccoli on a baking sheet at 425°F (220°C) for 12–15 minutes with a drizzle of oil and a pinch of salt, then add to the skillet later.
Stir in the orzo and chicken broth
- Add the dry orzo to the skillet and stir to coat it in the oil and aromatics. Pour in the 4 cups of chicken broth and bring the mixture to a gentle simmer. Scrape any browned bits from the bottom of the pan.
- Tip: Make sure the orzo is spread in a single layer if possible so it cooks evenly. If the mixture seems crowded, use a slightly larger pan or reduce heat and stir more often.
Cover and cook
- Reduce heat to medium-low, cover the skillet, and let it simmer gently for about 10–12 minutes, or until the orzo is tender and has absorbed most of the broth. Stir once or twice during cooking to prevent sticking.
- Tip: Taste the orzo at 9 minutes to check for doneness. Different brands of orzo can vary; you want it al dente with a little bite.
Finish with sausage and cheese
- Return the cooked chicken sausage to the skillet and stir to combine. Sprinkle the ½ cup grated Parmesan cheese over the top and stir until melted and the mixture is creamy. Season to taste with salt and pepper.
- Variation: For a creamier finish, stir in ¼ cup heavy cream or a dollop of mascarpone along with the cheese. For a lighter finish, use a squeeze of lemon juice and additional broth instead.
Serve and garnish
- Remove from heat and let rest for a minute. Serve hot, garnished with extra grated Parmesan, lemon zest, chopped parsley, or red pepper flakes for heat.
Extra tips and flavor suggestions
- Add-ins: Stir in sun-dried tomatoes for brightness, olives for briny depth, or cannellini beans for extra protein and creaminess.
- Herbs: Fresh basil, parsley, or thyme work beautifully. Add hardy herbs during cooking and delicate herbs at the end.
- Spice: A pinch of smoked paprika or crushed red pepper flakes will elevate the flavor without overpowering the dish.
- Texture: If you prefer a looser sauce, add ¼ to ½ cup more broth toward the end. If it’s too loose, simmer uncovered for a couple minutes to reduce.
If you enjoy one-pot comfort soups and want another make-ahead option that pairs well with this kind of seasonal cooking, check out this comforting chicken and wild rice soup recipe.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. The orzo will continue to absorb liquid over time, so it’s normal for it to firm up a bit.
- Reheating: Reheat gently on the stove over low heat with a splash of chicken broth or water to loosen the texture, stirring frequently. You can also microwave individual portions with a little added liquid, covered, for 60–90 seconds until warmed through.
Freezing
- Freezing is possible, but note that pasta textures change after thawing. To freeze with the best results:
- Cool the dish completely, then portion into freezer-safe containers or heavy-duty freezer bags. Squeeze out excess air if using bags.
- Freeze for up to 2 months.
- Thaw overnight in the refrigerator, then reheat on the stove with extra broth to bring back a creamy consistency.
- Tip: To preserve best texture, undercook the orzo by 1–2 minutes before freezing so it doesn’t become mushy when reheated.
Make-ahead strategies
- Meal prep: Cook the base (sausage browned, aromatics sautéed) and store components separately — orzo mixed with a little broth, and roasted broccoli in another container. Reheat and combine when ready to serve.
- Batch cooking: Double the sausage and broccoli, but prepare orzo fresh for best texture if you plan to eat over multiple days.
- Sauce on the side: If you’re planning to serve over several days, keep the Parmesan and any creamy additions separate and add them fresh to maintain brightness.
Portioning advice
- This recipe yields about 4 generous servings. For meal prep, divide into 4 containers for easy weekday lunches or dinners.
How to Use / Serve This Dish
Serving ideas
- As a main: Serve hot from the skillet with a crisp green salad and crusty bread for soaking up the remaining sauce. A simple arugula salad with lemon vinaigrette cuts through the richness nicely.
- Family-style: Serve right from the pan at the table for a cozy communal meal. Add a bowl of lemon wedges or grated cheese so guests can customize.
- As a side: Reduce the sausage to half and serve alongside grilled fish, roasted chicken, or a pan-seared pork chop for a hearty dinner.
Pairings
- Wine: A crisp Sauvignon Blanc or a light, unoaked Chardonnay pairs well with the herbal and brothy flavors. For red lovers, try a light Pinot Noir.
- Vegetables: Roasted carrots, blistered cherry tomatoes, or a simple sautéed spinach complement the dish.
- Bread: A warm baguette, garlic toast, or soft dinner rolls are ideal for mopping up sauce.
Creative variations
- Vegetarian version: Swap chicken sausage for smoked or marinated tofu, and use vegetable broth and vegan Parmesan. Add a handful of toasted pine nuts for richness.
- Lemon-garlic: Stir in the zest and juice of one lemon and a spoonful of lemon-infused olive oil for a spring-forward brightness.
- Cheesy bake: Transfer to a baking dish, top with extra Parmesan and breadcrumbs, and broil until golden for a gratin-like finish.
FAQ
Q: Can I use turkey sausage, pork sausage, or a plant-based sausage instead of chicken sausage?
A: Yes. Turkey or pork sausage will work similarly — adjust cooking time if the sausage is raw and use an instant-read thermometer to confirm doneness. Plant-based sausages can be used for a vegetarian-friendly option; check the package for recommended cooking times.
Q: Will the broccoli get soggy if I cook it with the orzo?
A: Broccoli can become too soft if overcooked. To avoid sogginess, either add broccoli later in the orzo’s cooking time, cook it separately and fold in at the end, or roast it beforehand for a crisp, caramelized texture.
Q: How long can leftovers sit in the fridge before they go bad?
A: Store leftovers in an airtight container and consume within 3–4 days. Reheat thoroughly to an internal temperature of 165°F (74°C).
Q: Can I make this recipe in advance for a potluck?
A: Yes. Keep the orzo slightly undercooked if you’ll be reheating at the event, and add a little extra broth when reheating. Alternatively, prepare components separately and combine just before serving to maintain the best texture.
Conclusion
Chicken Sausage and Broccoli Orzo is one of those comforting, seasonal skillet meals that’s easy enough for a busy weeknight but cozy enough for guests. If you want more inspiration or variations to try alongside this recipe, these resources offer similar skillet ideas and helpful techniques: Chicken Sausage, Broccoli, and Orzo Skillet – Lolo Home Kitchen has a lovely take on the same combination, Chicken Sausage Orzo Skillet with Broccoli – Julia Pacheco shares flavorful twists, and Broccolini, Chicken Sausage, and Orzo Skillet | The Kitchn is great if you want to swap broccoli for broccolini. I hope you try this recipe soon — send a photo or share a note about how you customized it; I love hearing different takes!
Chicken Sausage and Broccoli Orzo
Ingredients
Main Ingredients
- 1 lb chicken sausage, sliced (about 1-inch rounds) Choose a flavor you enjoy (Italian, lemon-herb, or mild).
- 2 cups broccoli florets (trimmed, bite-sized) Fresh broccoli gives the best texture.
- 1.5 cups orzo pasta (uncooked) For a whole-grain option, try whole-wheat orzo.
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 4 cups chicken broth (low-sodium preferred) Vegetable broth can be used for a lighter twist.
- 0.5 cups grated Parmesan cheese
- Salt and pepper to taste
Instructions
Preparation
- Slice the chicken sausage into 1-inch rounds. Chop the onion, mince the garlic, and cut the broccoli into bite-sized florets. Measure the orzo and broth.
Cooking
- Heat a large skillet over medium-high heat with a tablespoon of oil. Add the sliced chicken sausage and cook until browned on both sides, about 3-5 minutes per side. Remove the sausage to a plate and set aside.
- In the same skillet, lower the heat to medium and add the chopped onion. Sauté for 3-4 minutes until translucent. Add the minced garlic and cook for 30-60 seconds until fragrant.
- Add the broccoli florets to the skillet and cook, stirring occasionally, until slightly tender, about 3-4 minutes.
- Add the dry orzo to the skillet and stir to coat it in the oil and aromatics. Pour in the chicken broth and bring to a gentle simmer.
- Reduce heat to medium-low, cover the skillet, and let it simmer gently for about 10-12 minutes, stirring once or twice during cooking.
- Return the cooked chicken sausage to the skillet and sprinkle with grated Parmesan cheese. Stir until melted and creamy. Season with salt and pepper.
- Remove from heat and let rest for a minute before serving.
