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Chicken Sausage Broccoli Orzo Skillet

Chicken sausage broccoli orzo skillet made in one pan with creamy orzo and vibrant broccoli. Sliced chicken sausage is seared until browned, then simmered with orzo in chicken broth and finished with garlic butter and parmesan for a crispy-edged finish.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken Sausage Broccoli Orzo Skillet
  • 1 lb chicken sausage Slice and set aside after searing.
  • 1.5 cup orzo Stir occasionally so it releases starch and turns creamy.
  • 2 cup broccoli florets Cook until just tender to keep them bright green.
  • 3 cup chicken broth Use to simmer the orzo until creamy.
  • 0.5 cup grated parmesan Stir in at the end for a cheesy finish.
  • 2 garlic Minced garlic cooked in butter for flavor.
  • 2 tbsp butter Used to sauté garlic and finish the sauce.
  • 1 salt Season to taste.
  • 1 pepper Season to taste.

Equipment

  • 1 cast iron skillet

Method
 

Sear the sausage
  1. Heat a large skillet over medium-high heat, then add the sliced chicken sausage and sear until browned, about 3-5 minutes, stirring once or twice for even color. Remove the sausage to a plate and keep the browned bits in the pan.
Cook garlic in butter
  1. Reduce heat to medium and add the butter to the same skillet. Stir in the minced garlic and cook for 1 minute, until fragrant and lightly golden.
Simmer orzo
  1. Add the orzo and chicken broth to the skillet, then bring to a gentle simmer. Simmer for 8-10 minutes, stirring occasionally, until the orzo is mostly tender and the liquid looks creamy.
Cook broccoli
  1. Stir in the broccoli florets and continue simmering for 4-5 minutes, stirring once or twice. Cook until the broccoli is tender-crisp and the orzo reaches a creamy texture.
Finish with parmesan
  1. Return the browned chicken sausage to the skillet and stir to combine. Cook for 1 minute, then stir in the grated parmesan until melted and the sauce clings to the orzo.
Season and serve
  1. Season with salt and pepper to taste, then taste and adjust as needed. Serve warm so the parmesan sauce stays creamy and glossy.

Notes

Stir the orzo occasionally while it simmers so it releases starch and turns creamy like risotto. Store leftovers in the refrigerator up to 3 days in a covered container; reheat on the stovetop with a splash of chicken broth or water to loosen the sauce. Freezing is not recommended because orzo and broccoli can soften after thawing. For a lighter option, use low-fat parmesan and reduce butter to 1 tbsp.