I’m Ryan, the chef behind GreatlyRecipes. On busy weeknights, I love dinners that taste like you fussed but only use one pan. This chicken sausage and broccoli orzo does exactly that: seared garlicky sausage, tender orzo that cooks risotto-style in broth, crisp-tender broccoli, lemon, and a shower of Parmesan. It’s cozy, bright, and on the table in 30 minutes with minimal cleanup. Make it once and it’ll slide right into your regular rotation.
Why you’ll love this chicken sausage and broccoli orzo
- One pan: orzo simmers in the same skillet no extra pot.
- Balanced: protein-packed chicken sausage, whole florets of broccoli, and satisfying orzo.
- Weeknight-fast: 30 minutes, straightforward steps, simple ingredients.
- Super adaptable: gluten-free, creamy, spicy, or kid-friendly swaps included.
Key Ingredients
- Chicken sausage (12 oz, sliced) – fully cooked links (Italian, garlic-herb, or spicy).
- Orzo (1½ cups / ~10 oz dry) – small pasta that cooks quickly and turns silky.
- Broccoli (4 cups florets) – bite-size; use stems too (peeled and diced).
- Olive oil (2 Tbsp) – for browning.
- Shallot or yellow onion (½ cup, finely diced)
- Garlic (3–4 cloves, minced)
- Low-sodium chicken broth (3½–4 cups) – start with 3½, add more if needed.
- Lemon (zest + 2 Tbsp juice) – brightness.
- Parmesan (⅓ cup freshly grated) – umami and creaminess.
- Crushed red pepper (optional) – a little heat.
- Kosher salt & black pepper – to taste.
Don’t miss our Keto Egg Roll in a Bowl and Crockpot Chicken Noodle Soup
Ingredient Swaps & Add-ins
| If you don’t have… | Use this instead | Notes |
|---|---|---|
| Chicken sausage | Turkey sausage, Italian pork sausage (cooked), or rotisserie chicken | If using raw sausage, cook through first; chicken should reach 165°F. |
| Orzo | Ditalini, small shells, Israeli couscous (pearl) | Adjust broth and timing; pearl couscous may need +3–5 min. |
| Broccoli | Broccolini, asparagus, peas, or baby spinach | Add tender veg in the last 3–4 minutes so they don’t overcook. |
| Parmesan | Pecorino Romano or Grana Padano | Taste and salt carefully—these are saltier. |
Step-by-Step: Chicken Sausage and Broccoli Orzo
- Brown the sausage (5–6 min): Heat a large sauté pan or high-sided skillet over medium-high. Add 1 Tbsp olive oil and the sliced chicken sausage; sear until golden on both sides. Transfer to a plate.
- Build the flavor base (2–3 min): Lower heat to medium. Add remaining 1 Tbsp oil, shallot/onion, and a pinch of salt; cook until translucent. Stir in garlic (30–60 sec) until fragrant.
- Toast the orzo (1–2 min): Add orzo; stir to coat in the aromatics and oil. Lightly toasting bumps flavor and helps texture.
- Simmer (10–12 min): Pour in 3½ cups broth, bring to a gentle simmer, and stir often (like risotto). Adjust heat to maintain a steady simmer.
- Add broccoli (4–5 min): When orzo is ~70% tender, stir in broccoli florets. If pan looks dry, splash in remaining broth ¼ cup at a time; you want it saucy, not soupy.
- Finish (1–2 min): Return chicken sausage and any juices to the pan. Stir in lemon zest + juice, Parmesan, and a pinch of red pepper flakes (optional). Season to taste with salt & black pepper.
- Serve: The chicken sausage and broccoli orzo should be glossy and spoonable. Top with extra Parmesan, cracked pepper, and a drizzle of good olive oil.
Pro Tips for the Best Texture
- Stir regularly so orzo releases starch evenly (creamy without cream).
- Add broccoli late to keep it bright and crisp-tender.
- Saucy is good: it thickens as it cools; pull it off when it’s slightly looser than you want.
Variations
- Creamy: Fold in ¼ cup mascarpone, cream cheese, or heavy cream at the end.
- Spicy: Use spicy chicken sausage and ½–1 tsp red pepper flakes.
- Gluten-free: Swap orzo for gluten-free orzo or short-cut GF pasta; monitor liquid.
- Extra-lemony: Add preserved lemon (finely chopped) or 1 more Tbsp fresh juice.
- High-veg: Stir in 2 cups baby spinach off-heat until wilted.
Storage & Reheat
- Fridge: 3–4 days in an airtight container.
- Reheat: Splash with broth or water and warm gently on the stovetop or in the microwave, stirring once.
- Freeze: Not ideal (pasta can turn mealy), but acceptable up to 2 months; thaw overnight and reheat with extra liquid.
Chicken Sausage and Broccoli Orzo (One-Pan, 30 Minutes)
One-pan chicken sausage and broccoli orzo with lemon and Parmesan—creamy, bright, and ready in 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: One-Pan Skillet
- Cuisine: American
- Diet: High-Protein
Ingredients
- 2 Tbsp olive oil
- 12 oz fully cooked chicken sausage, sliced into coins
- 1/2 cup finely diced shallot or yellow onion
- 3–4 cloves garlic, minced
- 1 1/2 cups (about 10 oz) dry orzo
- 3 1/2–4 cups low-sodium chicken broth, warmed
- 4 cups broccoli florets, bite-size
- 1 lemon, zest + 2 Tbsp juice
- 1/3 cup freshly grated Parmesan
- 1/4–1/2 tsp crushed red pepper flakes (optional)
- Kosher salt and black pepper, to taste
Instructions
1. Heat 1 Tbsp oil in a large skillet over medium-high. Brown sausage 5–6 minutes; remove to a plate.
2. Add remaining oil and the shallot; cook 2–3 minutes. Stir in garlic 30–60 seconds until fragrant.
3. Add orzo; toast 1–2 minutes, stirring to coat in oil and aromatics.
4. Pour in 3 1/2 cups broth; bring to a gentle simmer. Cook 10–12 minutes, stirring often.
5. Stir in broccoli; cook 4–5 minutes until orzo is tender and saucy (add more broth as needed).
6. Return sausage; stir in lemon zest/juice, Parmesan, and red pepper flakes. Season with salt and pepper.
7. Serve hot, topped with extra Parmesan and a drizzle of olive oil.
Notes
- Variations: Make it creamy with 1/4 cup mascarpone or a splash of cream; go spicy with hot chicken sausage.
- Gluten-free: Use gluten-free orzo/short-cut pasta and adjust liquid as needed.
- Storage: Refrigerate 3–4 days; reheat gently with a splash of broth. Not ideal to freeze (pasta softens).
Nutrition
- Serving Size: 1/4 of recipe (about 1 1/2 cups)
- Calories: 590
- Sugar: 4
- Sodium: 900
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 67
- Fiber: 5
- Protein: 30
- Cholesterol: 60
Keywords: chicken sausage and broccoli orzo, one-pan orzo, broccoli orzo, chicken sausage pasta, lemon orzo skillet, weeknight dinner
FAQs
Can I use raw sausage?
Yes—brown and cook it through first, then proceed. Ensure chicken reaches 165°F.
Can I make this dairy-free?
Skip Parmesan or use a dairy-free hard cheese; add 1–2 tsp nutritional yeast for savory depth.
Will turkey sausage work?
Absolutely. Turkey sausage keeps the chicken sausage and broccoli orzo feel but a bit leaner.
How do I keep orzo from sticking?
Stir regularly and keep it saucy; add broth in small splashes as it absorbs.
Can I prep it ahead?
Slice sausage and prep broccoli in the morning. Cook fresh for the best texture.
Conclusion
Busy weeknights don’t have to mean boring dinners. This chicken sausage and broccoli orzo brings bright lemon, savory Parmesan, and tender orzo together in one pan fast, comforting, and family-friendly. Make it once as written, then riff with your favorite veggies or add a splash of cream for cozy vibes. If you cooked this, I’d love to hear how it went leave a rating and a comment below, and share your photo on Pinterest or tag us on Instagram. Happy cooking!