Creamy Chicken Sausage Orzo
A delicious one-pan meal featuring creamy orzo pasta, chicken sausage, and flavorful vegetables that's perfect for busy weeknights.
Ingredients
For the Orzo Dish
- 1 tablespoon olive oil For sautéing
- 12 oz chicken sausage, sliced Cheddar, feta, or your favorite variety
- ½ cup onion, finely chopped Use yellow or white onion
- 2 cloves garlic, minced Freshly minced for best flavor
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth Keep sodium low for a healthier option
- ½ cup heavy cream Or Greek yogurt for a lighter option
- 1 teaspoon dried thyme For seasoning
- ½ teaspoon paprika Adds color and flavor
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup shredded cheddar cheese Or feta, depending on your sausage flavor
- 1 cup spinach or kale For extra greens
- ½ cup sun-dried tomatoes For a Mediterranean twist
- ½ teaspoon red pepper flakes For heat, adjust to taste
- Fresh parsley chopped For garnish
Instructions
Cooking Steps
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced chicken sausage and cook for 3-5 minutes, until lightly browned. Remove from the skillet and set aside.
- In the same pan, add the chopped onion and cook for 2-3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant. Add the orzo and toast for 1 minute, stirring frequently.
- Pour in the chicken broth, scraping up any bits from the bottom of the pan. Add thyme, paprika, salt, and black pepper. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the orzo absorbs most of the liquid.
- Lower the heat and stir in heavy cream and shredded cheddar (or feta for a Mediterranean twist). Mix until smooth. Add the cooked chicken sausage back to the skillet and stir to combine. If adding spinach or sun-dried tomatoes, mix them in at this step.
- Remove from heat and garnish with fresh parsley, extra cheese, and a sprinkle of lemon zest. Serve warm!
Notes
This dish pairs beautifully with a fresh side salad or crusty bread. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months. Reheat gently with added chicken broth if needed.