Why Make This Recipe
One Pan Chicken Sausage and Orzo is a simple yet hearty dish that combines the savory flavors of chicken sausage and orzo pasta into a delightfully creamy meal. This recipe is perfect for busy weeknights because it cooks all in one pan, making cleanup a breeze. Plus, it’s a great way to add vegetables to your dinner with fresh spinach, creating a balanced meal that’s both satisfying and nutritious.
How to Make One Pan Chicken Sausage and Orzo
Ingredients:
- 1 Tablespoon olive oil
- 1 cup chopped yellow onion
- 4 cloves garlic, minced
- 1 package (12 oz) mild Italian chicken sausage, cut into 1-inch chunks
- 2 cups dry orzo
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/2 cup canned full-fat coconut milk or heavy cream
- 1/2 cup freshly grated Parmesan
- 5 oz baby spinach
- Crushed red pepper for serving (optional)
- Fresh basil for garnish
Directions:
- Add olive oil to a large skillet over medium heat. Once hot, add the chopped onion and minced garlic. Cook for about 5 minutes, stirring often.
- Add the chicken sausage to the pan and sauté for another 5-6 minutes or until golden brown.
- Toss in the orzo and cook for 1 minute to toast it slightly. Then, add the chicken broth, coconut milk, salt, pepper, and Italian seasoning.
- Bring the mixture to a boil. Cover the pan, then reduce the heat to a simmer. Cook for 10-12 minutes or until the orzo is tender.
- Stir in the baby spinach and grated Parmesan. Mix well until the spinach wilts and the cheese melts.
- Serve with extra Parmesan cheese, fresh basil, and crushed red pepper, if desired.
- Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave, adding a little broth or water to loosen up.
How to Serve One Pan Chicken Sausage and Orzo
This dish is best served hot and fresh right from the skillet. Serve it with extra grated Parmesan on top and a sprinkle of fresh basil for a pop of color and freshness. If you enjoy a little heat, add some crushed red pepper as well.
How to Store One Pan Chicken Sausage and Orzo
Store any leftovers in an airtight container in the fridge. This dish can last for about 4 days. When you’re ready to enjoy it again, simply reheat in a skillet or microwave. Add a splash of chicken broth or water to keep it creamy and prevent it from drying out.
Tips to Make One Pan Chicken Sausage and Orzo
- Use a high-quality chicken sausage for the best flavor.
- Make sure to stir the orzo occasionally while cooking to prevent it from sticking to the bottom of the pan.
- Feel free to add other vegetables like bell peppers or zucchini for added nutrition and flavor.
- Adjust the seasoning to your taste. You can add more Italian seasoning or spices if you prefer.
Variation
For a vegetarian version, you can substitute the chicken sausage with plant-based sausage or skip the meat altogether. You can also use vegetable broth instead of chicken broth for a fully vegetarian dish.
FAQs
Can I use different types of pasta instead of orzo?
Yes, you can use other small pasta shapes like couscous or ditalini. Just keep in mind that cooking times may vary.
Can I freeze One Pan Chicken Sausage and Orzo?
It’s not recommended to freeze this dish as the orzo may become mushy when thawed and reheated. It’s best enjoyed fresh or within a few days after cooking.
Can I make this recipe dairy-free?
Yes! You can replace the heavy cream with additional coconut milk or a dairy-free cream alternative. Just make sure to use dairy-free Parmesan or skip the cheese altogether.
One Pan Chicken Sausage and Orzo
Ingredients
Main Ingredients
- 1 Tablespoon olive oil
- 1 cup chopped yellow onion
- 4 cloves garlic, minced
- 1 package (12 oz) mild Italian chicken sausage, cut into 1-inch chunks
- 2 cups dry orzo
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/2 cup canned full-fat coconut milk or heavy cream
- 1/2 cup freshly grated Parmesan
- 5 oz baby spinach
- to taste Crushed red pepper for serving optional
- to taste Fresh basil for garnish
Instructions
Preparation
- Add olive oil to a large skillet over medium heat. Once hot, add the chopped onion and minced garlic. Cook for about 5 minutes, stirring often.
- Add the chicken sausage to the pan and sauté for another 5-6 minutes or until golden brown.
- Toss in the orzo and cook for 1 minute to toast it slightly. Then, add the chicken broth, coconut milk, salt, pepper, and Italian seasoning.
Cooking
- Bring the mixture to a boil. Cover the pan, then reduce the heat to a simmer. Cook for 10-12 minutes or until the orzo is tender.
- Stir in the baby spinach and grated Parmesan. Mix well until the spinach wilts and the cheese melts.
Serving
- Serve with extra Parmesan cheese, fresh basil, and crushed red pepper, if desired.