Creamy Chicken Sausage Orzo: A One-Pan Meal
If you’re on the hunt for a comforting and hearty weeknight dinner, look no further than this Creamy Chicken Sausage Orzo. This delightful dish is a symphony of flavors and textures, featuring succulent chicken sausage paired with tender orzo pasta, all enveloped in a rich and creamy sauce. What makes it even more special is that it all comes together in just one pan, saving you both time and cleanup after a busy day.
Perfect for family gatherings or a cozy night in, this recipe brings warmth and satisfaction to any table. The combination of fresh greens, sun-dried tomatoes, and melted cheese will have your loved ones asking for seconds. With its ease of preparation and incredible taste, it’s no wonder this recipe has become a household favorite!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 tablespoon olive oil
- 12 oz chicken sausage, sliced (cheddar, feta, or your favorite variety)
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- ½ cup heavy cream (or Greek yogurt for a lighter option)
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- 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)
- Fresh parsley, chopped
- Extra grated cheese
- Lemon zest (for brightness)
Preparation of the ingredients adds to the delightful experience of cooking this dish.
Directions
-
Sauté the Chicken Sausage
Heat 1 tablespoon of 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. -
Cook the Aromatics & Orzo
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. -
Simmer the Orzo
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. -
Make it Creamy
Lower the heat and stir in the 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. -
Finish & Serve
Remove from heat and garnish with fresh parsley, extra cheese, and a sprinkle of lemon zest. Serve warm!
Tips & Variations
- Ingredient substitutions: Feel free to swap chicken sausage for turkey or a plant-based sausage. For lighter options, Greek yogurt can replace heavy cream.
- Optional variations: Mix in your favorite vegetables such as bell peppers or zucchini for added nutrients. You can also include a splash of white wine for depth of flavor.
- Storage or reheating tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove, adding a splash of broth or cream if it becomes too thick.
Recipe Information
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Servings: 4
- Difficulty level: Easy
Creamy Chicken Sausage Orzo
Ingredients
- 1 tablespoon olive oil
- 12 oz chicken sausage, sliced (cheddar, feta, or your favorite variety)
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- ½ cup heavy cream (or Greek yogurt for a lighter option)
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup shredded cheddar cheese (or feta)
- 1 cup spinach or kale (for extra greens)
- ½ cup sun-dried tomatoes (for a Mediterranean twist)
- ½ teaspoon red pepper flakes (for heat)
- 1 tablespoon fresh parsley, chopped for garnish
- to taste extra grated cheese for serving
- to taste lemon zest (for brightness)
Method
- Heat 1 tablespoon of 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 the 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!