Chicken Sausage Orzo One Pot (Printable)
A satisfying skillet combining chicken sausage, orzo pasta, and colorful vegetables for an effortless dinner.
# What You'll 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 (optional)
15 - Salt and black pepper, to taste
→ Optional Garnish
16 - ¼ cup grated Parmesan cheese
17 - Fresh basil or parsley, chopped
# Directions:
01 - Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the sliced chicken sausage and sauté for 3–4 minutes until lightly browned. Remove and set aside.
02 - In the same pan, add the onion and red bell pepper. Sauté for 2–3 minutes until softened. Stir in the garlic and zucchini; cook for another 2 minutes.
03 - Add the orzo and toast, stirring, for 1 minute to enhance flavor.
04 - Pour in the chicken broth and add the grape tomatoes, oregano, basil, smoked paprika, and red pepper flakes if using. Season with salt and black pepper.
05 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
06 - Return the browned chicken sausage to the pot and add the spinach. Stir until the spinach wilts and everything is heated through, about 2–3 minutes. Remove from heat and taste to adjust seasoning if needed.
07 - Serve hot, garnished with Parmesan and fresh herbs if desired.
# Expert Tips:
01 -
- Everything cooks together so the pasta absorbs all those savory flavors instead of boiling away in plain water
- Its ready in under 40 minutes but tastes like something that simmered all afternoon
02 -
- Resist the urge to stir too often while the orzo simmers or it will release too much starch and become gluey
- The mixture will look very liquid at first but the pasta absorbs most of it during the final minutes of cooking
03 -
- Cut all your vegetables before you start cooking since everything happens quickly once the heat goes on
- If the orzo absorbs all the liquid before it is done just add more broth a quarter cup at a time