Cooking pasta directly in the sauce saves time and cuts down on dirty dishes. This one pan chicken sausage orzo brings meat, starch, and greens together in a single skillet. The dry orzo absorbs the chicken broth as it cooks, creating a thick and creamy texture without any heavy cream.
Spicy Italian chicken sausage adds a lot of flavor with very little effort. You start by browning the sausage with onions and garlic, then simmer the pasta in the same pan. Fresh spinach goes in at the very end to wilt gently in the residual heat.
Why is One Pan Chicken Sausage Orzo a Must-Try?
Browning the chicken sausage first builds a savory flavor base in the pan.
Cooking the orzo directly in the chicken broth allows the pasta starches to thicken the cooking liquid naturally.
Stirring the pasta frequently while it simmers prevents the small orzo grains from clumping or burning on the bottom.
Ingredients for One Pan Chicken Sausage Orzo
• Chicken sausage: Look for raw spicy Italian chicken sausages. You will need to remove the casings before cooking so you can crumble the meat.
• Orzo: This is a small pasta shaped like a grain of rice. Do not rinse it before cooking.
• Chicken broth: Use a low sodium chicken broth so you can control the overall saltiness of the dish.
• Spinach: Fresh baby spinach works well. Remove any thick, woody stems before adding it to the pan.
• Parmesan cheese: Grate your own cheese from a block for a smoother texture. Pre-grated cheese often contains anti-caking agents that resist melting.
Exact quantities are in the recipe card below.
How to Make One Pan Chicken Sausage Orzo
Step 1: Brown the aromatics and sausage
Warm the olive oil in a wide skillet. Cook the onion and garlic until soft, then add the chicken sausage. Crumble the meat as it cooks until it is browned and cooked through.
Step 2: Simmer the pasta
Pour the chicken broth into the skillet. Add the dry orzo and all the dry seasonings. Bring the liquid to a boil, then lower the heat and cover the pan. Let the pasta simmer until tender.
Step 3: Add the greens and cheese
Take the pan off the heat. Stir the fresh spinach into the hot pasta until the leaves wilt. Finish the dish by folding in the grated parmesan cheese.
What to Serve with One Pan Chicken Sausage Orzo
Serve this dish with a crisp green salad tossed in a sharp vinaigrette. A slice of crusty bread is also helpful for wiping the pan clean.
Expert Tips for One Pan Chicken Sausage Orzo
Chicken sausage must reach an internal temperature of 165°F (74°C) for food safety. Check the temperature of the thickest pieces before adding the broth.
If the orzo looks too dry before it finishes cooking, add an extra splash of chicken broth or water.
You can use mild Italian chicken sausage or sweet apple chicken sausage if you prefer less heat.
How to Store and Freeze One Pan Chicken Sausage Orzo
Keep leftover orzo in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or on the stovetop over low heat, adding a splash of water to loosen the pasta. Make sure the meat reaches 165°F (74°C) when reheating. Freezing is not recommended because the orzo will become mushy when thawed.
One Pan Chicken Sausage Orzo Recipe FAQs
Can I use pre-cooked chicken sausage?
Yes. Slice the fully cooked links into rounds and brown them in the skillet for a few minutes before adding the broth and pasta.
What can I use instead of spinach?
Chopped kale or Swiss chard are good alternatives. You will need to simmer them for a few minutes longer than the spinach so they become tender.
Can I use water instead of chicken broth?
Water works, but the final dish will have less flavor. If you use water, you may need to add a little extra salt and garlic powder.
One Pan Chicken Sausage Orzo
Ingredients
- 1 tablespoon olive oil 15 ml
- 1 small yellow onion diced
- 2 cloves garlic minced
- 4 spicy Italian chicken sausages casings removed, about 12 oz / 340 g
- 2 cups chicken broth 475 ml
- 1 cup dry orzo pasta 225 g
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 cups fresh spinach 60 g
- 1/2 cup grated parmesan cheese 45 g
Instructions
- Heat the olive oil in a large skillet or pan over medium-high heat.
- Add the diced yellow onion and minced garlic. Cook for 2 minutes until the onion begins to soften.
- Add the chicken sausage to the pan. Break the meat apart with a wooden spoon and cook for 5 to 7 minutes. The sausage is done when it is browned and reaches a safe internal temperature of 165°F (74°C).
- Pour the chicken broth into the pan. Stir in the dry orzo, salt, garlic powder, and black pepper.
- Bring the liquid to a boil. Reduce the heat to low and cover the pan with a lid.
- Simmer for 10 to 12 minutes. Stir the mixture every few minutes to keep the orzo from sticking to the bottom of the pan.
- Remove the pan from the heat once the orzo absorbs the liquid and is tender.
- Stir in the fresh spinach and let it sit for 1 to 2 minutes until wilted.
- Mix in the grated parmesan cheese and serve warm.
Notes
