One Pan Chicken Sausage and Orzo
This one-pan chicken sausage and orzo is creamy, comforting, full of flavor and cooks up quickly in under 30 minutes—perfect for weeknight meals.
Equipment
- 1 Large Skillet
Ingredients
Main Ingredients
- 1 Tablespoon olive oil
- 1 cup yellow onion chopped
- 4 cloves garlic minced
- 4 mild Italian chicken sausages cut into 1 inch chunks
- 2 cups dry orzo
- 4 cups chicken broth or bone broth
- 1 teaspoon Italian seasoning
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- ½ cup full fat canned coconut milk or heavy cream
- ½ cup freshly grated parmesan
- 5 oz baby spinach
- crushed red pepper optional, for serving
- fresh basil for garnish
Instructions
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and garlic and cook for about 5 minutes, stirring often.
- Add chicken sausage chunks and sauté another 5–6 minutes until golden.
- Add orzo and toss for 1 minute to toast it lightly.
- Add chicken broth, coconut milk, salt, pepper, and Italian seasoning. Stir and bring to boil.
- Cover and reduce to simmer. Cook 10–12 minutes until orzo is tender and broth mostly absorbed. Stir occasionally.
- Stir in spinach and parmesan. Mix until spinach wilts and cheese melts.
- Serve hot and garnish with fresh basil and crushed red pepper, if desired.
Notes
Store leftovers in airtight containers in the fridge for up to 4 days. Reheat gently on stovetop or microwave with splash of broth or cream. Add fresh spinach and parmesan when serving to brighten the flavor.