Chicken Sausage Orzo One Pot (Print)
A hearty skillet featuring juicy chicken sausage, tender orzo, and vibrant vegetables all simmered together for an easy 35-minute weeknight dinner.
# What You Need:
→ Meats
01 - 12 oz fully cooked chicken sausage, sliced into ½-inch rounds
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 zucchini, diced
06 - 1 cup grape tomatoes, halved
07 - 2 cups fresh spinach, roughly chopped
→ Pantry
08 - 1½ cups orzo pasta
09 - 2½ cups low-sodium chicken broth
10 - 1 tbsp olive oil
→ Seasonings
11 - 1 tsp dried oregano
12 - ½ tsp dried basil
13 - ½ tsp smoked paprika
14 - ¼ tsp crushed red pepper flakes
15 - Salt and black pepper, to taste
→ Optional Garnish
16 - ¼ cup grated Parmesan cheese
17 - Fresh basil or parsley, chopped
# How To Make It:
01 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat.
02 - Add sliced chicken sausage and sauté for 3–4 minutes until lightly browned. Remove and set aside.
03 - Add onion and red bell pepper to the same pan. Sauté for 2–3 minutes until softened.
04 - Stir in garlic and zucchini; cook for another 2 minutes until fragrant.
05 - Add orzo and toast, stirring constantly, for 1 minute to enhance nutty flavor.
06 - Pour in chicken broth and add grape tomatoes, oregano, basil, smoked paprika, and red pepper flakes. Season with salt and black pepper.
07 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 8–10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
08 - Return browned sausage to the pot and add spinach. Stir until spinach wilts and everything is heated through, about 2–3 minutes.
09 - Remove from heat. Taste and adjust seasoning with salt and pepper if needed.
10 - Serve hot, garnished with grated Parmesan and fresh herbs if desired.
# Expert Advice:
01 -
- Everything cooks together so you're not washing three pots at the end of a long day
- The orzo gets incredibly creamy without adding any actual cream
02 -
- The orzo keeps absorbing liquid even off the heat so don't let it get too dry while cooking
- Your pan needs to be truly deep or wide enough that the broth doesn't bubble over when you add the tomatoes
03 -
- Don't skip toasting the orzo in the vegetables before adding liquid
- Cut all your vegetables similarly sized so they cook evenly and you don't end up with crunch onions alongside soft zucchini