Chicken Sausage and Broccoli Orzo: Comfort in a Bowl

There’s something special about a meal that comes together in one pan, with simple ingredients, and still feels like a hug in every bite. That’s exactly what you get with this Chicken Sausage and Broccoli Orzo recipe. If you’ve been searching for a weeknight dinner that’s hearty, flavorful, and ready in 30 minutes, you’ve just found it.

This dish balances tender orzo pasta with juicy chicken sausage and crisp-tender broccoli. Everything cooks together, which means fewer dishes and a fuss-free cooking process. The orzo absorbs the flavors of the chicken sausage and broth, creating a creamy texture without needing heavy cream or loads of cheese. It’s rich, but not heavy, and has the perfect mix of protein, veggies, and carbs in every spoonful.

The best part? Chicken Sausage and Broccoli Orzo is versatile. Whether you use spicy chicken sausage for a kick, mild sausage for a family-friendly option, or even turkey sausage for a leaner twist, this recipe works beautifully. Add in fresh herbs, a squeeze of lemon, or a sprinkle of Parmesan, and you’ve got a dish that tastes like it came from a cozy trattoria—but it’s quick and easy enough for Tuesday night.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Difficulty: Easy
Servings: 4

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What Makes This Chicken Sausage and Broccoli Orzo Special?

• One-pan convenience: Everything cooks together, which means minimal cleanup.

• Balanced nutrition: Protein from sausage, fiber from broccoli, and carbs from orzo make a complete meal.

• Naturally creamy texture: Orzo releases starch as it cooks, giving a risotto-like feel without the effort.

• Family-friendly and customizable: Works with mild or spicy sausage, extra veggies, or even gluten-free orzo.

• Quick weeknight win: Ready in under 30 minutes, making it ideal for busy evenings.

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Ingredient Notes

• Chicken sausage: Leaner than pork sausage, full of flavor. Use spicy for heat or mild for kids. Turkey or plant-based sausage can also work.

• Orzo: Small rice-shaped pasta that cooks quickly. Sub with ditalini, couscous, or small shells if needed.

• Broccoli: Adds color, texture, and nutrients. Can sub with broccolini, spinach, or peas.

• Garlic and onion: Build flavor for the base.

• Chicken broth: Infuses the orzo with savory flavor as it cooks. Vegetable broth works as well.

• Olive oil: For sautéing sausage and vegetables.

• Parmesan cheese: Adds creaminess and sharpness. Pecorino or even a sprinkle of mozzarella can work.

• Lemon juice: Brightens the dish and balances richness.

Equipment: Large skillet or sauté pan, wooden spoon, measuring cups, and a zester for lemon if using.

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How To Make Chicken Sausage and Broccoli Orzo

1. Prep ingredients: Slice 1 lb chicken sausage into rounds. Chop 2 cups broccoli into small florets. Mince 3 cloves garlic and dice ½ onion.

2. Cook sausage: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced sausage and cook 4–5 minutes until browned. Remove and set aside.

3. Sauté aromatics: In the same skillet, add garlic and onion. Cook 2 minutes until fragrant.

4. Toast orzo: Stir in 1 ½ cups orzo. Toast for 1–2 minutes until lightly golden (this adds depth of flavor).

5. Simmer with broth: Add 3 ½ cups chicken broth. Stir, bring to a boil, then reduce heat to low. Cover and cook 10 minutes, stirring occasionally.

6. Add broccoli and sausage: Stir in broccoli florets and return sausage to pan. Cook uncovered 5 minutes, until broccoli is bright green and tender, and orzo is al dente.

7. Finish with flavor: Stir in ½ cup grated Parmesan, a squeeze of lemon juice, and salt and pepper to taste. For extra creaminess, add 2 tbsp cream or 1 tbsp butter.

8. Serve hot: Garnish with fresh parsley or extra Parmesan. The orzo should be creamy, the broccoli tender, and the sausage browned and flavorful.

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Storage Options

• Room temperature: Best served hot. Don’t leave out longer than 2 hours.

• Refrigeration: Store in airtight containers for up to 3 days. Add a splash of broth or water when reheating.

• Freezing: Orzo can get soft after freezing, but the sausage and broccoli freeze well. Store in freezer-safe containers up to 1 month.

• Reheating tips: Microwave with a splash of broth, or reheat in a skillet over medium heat.

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Variations and Substitutions

• Spicy kick: Use hot Italian chicken sausage or add red pepper flakes.

• Extra veggies: Toss in spinach, zucchini, or bell peppers for more nutrition.

• Creamier version: Stir in ¼ cup heavy cream or mascarpone cheese at the end.

• Low-carb swap: Use riced cauliflower instead of orzo, cooking it quickly at the end.

• Herb boost: Add basil, parsley, or thyme for extra freshness.

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Frequently Asked Questions

1. Can I make this gluten-free?
   Yes, use gluten-free orzo or sub with rice or quinoa.

2. Do I need to cook the sausage first?
   Yes, browning sausage builds flavor and prevents it from tasting rubbery.

3. Can I use frozen broccoli?
   Yes, add during the last 5 minutes of cooking. No need to thaw first.

4. What if the orzo absorbs too much broth?
   Add a splash more broth or water until it’s creamy but not dry.

5. Can I make this dairy-free?
   Yes, skip Parmesan or use a plant-based cheese.

6. Can I meal prep this recipe?
   Absolutely, it reheats well with a splash of broth to restore creaminess.

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Conclusion

Chicken Sausage and Broccoli Orzo is everything a busy cook dreams of: quick, flavorful, comforting, and made in one pan. With its creamy texture, nutritious balance, and endless customization options, it’s bound to become a go-to weeknight recipe in your home. Whether you stick to the basics or dress it up with herbs and spice, you’ll have a dish that’s as cozy as it is delicious.

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