Doesn’t it feel like the best recipes are the ones that get a wholesome, delicious dinner on the table with the least amount of fuss? That’s why this Chicken Sausage & Broccoli Orzo One-Pot Meal is an absolute winner in my book. It’s all cooked in a single pot, which means more flavor and way less cleanup. It’s creamy, comforting, and packed with protein and veggies. It’s the kind of meal that makes everyone at the table happy, and honestly, it’s just so, so satisfying. Plus, it comes together in about 30 minutes, making it a perfect solution for those busy weeknights when you need something great without the stress. So good.
What Is Chicken Sausage & Broccoli Orzo (One-Pot Meal)?
This dish is the ultimate weeknight comfort food. It’s a creamy, savory pasta dish that cooks entirely in one pot, which is its biggest selling point for busy folks. Orzo, a rice-shaped pasta, cooks right in the seasoned broth, absorbing all that delicious flavor and releasing starch to create a naturally creamy sauce. We brown chicken sausage for a smoky, savory base, then build layers of flavor with onion, garlic, and herbs. The broccoli steams right on top, staying vibrant and adding a fresh, healthy component. It’s hearty like a casserole but feels a bit lighter and comes together in a fraction of the time. It’s a fantastic gateway into other sausage orzo recipes, from a hearty Italian Sausage Orzo Soup to a simple Sausage Orzo Skillet.
Ingredients
- 1 tablespoon olive oil – for sautéing and building flavor.
- 12 ounces pre-cooked chicken sausage, sliced into coins – a quick, lean protein base.
- 1 medium yellow onion, diced – adds a sweet, savory foundation.
- 3 cloves garlic, minced – for that essential aromatic punch.
- 1 ½ cups dry orzo pasta – creates the creamy, starchy heart of the dish.
- 4 cups low-sodium chicken broth – the cooking liquid that infuses the orzo with flavor.
- 1 teaspoon Italian seasoning – brings in those classic, herby notes.
- ½ teaspoon red pepper flakes (optional) – for a little kick if you like it.
- 4 cups broccoli florets, cut into small pieces – for a pop of color and nutrients.
- ½ cup heavy cream or half-and-half – adds a touch of richness and creaminess.
- 1 cup freshly grated Parmesan cheese – for salty, cheesy goodness.
- Salt and black pepper to taste – to season everything perfectly.
Step-By-Step Method
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced chicken sausage and cook for 3-4 minutes, until it’s nicely browned. You’re not just heating it through; you’re building flavor by getting a good sear. Remove the sausage with a slotted spoon and set it aside on a plate.
- In the same pot, add the diced onion. Cook for about 4-5 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic and cook for one more minute, just until it’s fragrant. You don’t want it to burn!
- Add the dry orzo to the pot. Stir it constantly for about a minute to toast the pasta lightly. This simple step gives the orzo a wonderful nutty flavor that makes the whole dish taste even better.
- Pour in the chicken broth, and add the Italian seasoning and red pepper flakes if you’re using them. Give everything a good stir, scraping up any browned bits from the bottom of the pot. Those bits are pure flavor gold! Bring the liquid to a boil, then reduce the heat to a gentle simmer.
- Cover the pot and let the orzo simmer for about 8 minutes. It will absorb a lot of the broth and start to become tender.
- Stir in the broccoli florets and return the browned sausage to the pot. Cover and cook for another 4-5 minutes, or until the orzo is al dente and the broccoli is bright green and tender-crisp.
- Turn off the heat. Stir in the heavy cream and the grated Parmesan cheese until everything is beautifully combined and creamy. The residual heat is plenty to melt the cheese. Taste the dish and season with salt and black pepper as needed. Serve immediately!
Equipment Needed
You don’t need anything fancy for this recipe, which is part of its charm. A large, deep skillet with a lid is perfect. A Dutch oven works wonderfully, too. The key is that the pot needs to be big enough to hold all the orzo and broth without boiling over and have a tight-fitting lid to trap steam for cooking the broccoli. You’ll also need a sharp knife for prepping the veggies and sausage, a cutting board, a wooden spoon or spatula for stirring, and a measuring cup. That’s really it!
Doneness Test for Perfect Orzo
The trickiest part of any orzo recipe is getting the pasta just right. You want it to be al dente, which means it’s tender but still has a slight bite to it. It shouldn’t be mushy. The best way to check is to simply taste a few pieces around the 8-minute mark after you’ve added the broccoli. It should be soft but still offer a little resistance when you bite into it. Remember, it will continue to absorb liquid and soften a bit even after you turn off the heat, especially when you add the cream and cheese, so it’s better to err on the side of slightly underdone. If the orzo has absorbed all the broth but is still too firm, just add a splash more broth or water and continue cooking for another minute or two.
Creative Variations for Flavor
This recipe is like a blank canvas, so don’t be afraid to make it your own! For a different flavor profile, try using a spicy chicken sausage or even a sun-dried tomato variety. You could swap the broccoli for chopped spinach or kale, adding it in the last two minutes of cooking. If you’re a mushroom lover, sauté some sliced cremini mushrooms with the onions. For a Cajun Chicken Orzo twist, use Andouille-style chicken sausage and season the broth with a teaspoon of Cajun seasoning instead of Italian seasoning. If you’re looking for Chicken Orzo Recipes Healthy, you can easily use whole wheat orzo and substitute the heavy cream with a lower-fat option like evaporated milk or even a bit of Greek yogurt stirred in at the very end (off the heat to prevent curdling). The possibilities are endless!
Storage Tips for Leftovers
Leftovers store beautifully, making this a great make-ahead meal. Let the dish cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. When you’re ready to eat, reheat it gently in the microwave or in a saucepan on the stove over medium-low heat. You’ll probably need to add a small splash of broth or water when reheating because the orzo will continue to absorb moisture. I don’t recommend freezing this one, as the creamy sauce and pasta can become a bit grainy and mushy upon thawing.
Serving Ideas & Pairings
This dish is a complete meal all on its own, but I love serving it with a simple side salad with a tangy vinaigrette to cut through the richness. A slice of crusty garlic bread is never a bad idea for soaking up any extra sauce. If you’re serving a crowd, it pairs wonderfully with other easy sides like roasted asparagus or a simple tomato and cucumber salad. For a real comfort food feast, it’s a fantastic partner to other easy Chicken Sausage Dinner Ideas like grilled sausages or a simple sheet pan meal.
FAQs
- Can I use a different type of sausage? Absolutely! Any pre-cooked sausage will work well here. Smoked turkey sausage is a great alternative if you can’t find chicken sausage. If you’re adapting other Italian Sausage Orzo Recipes, just make sure to use a mild or sweet Italian chicken or turkey sausage and brown it well.
- My orzo turned out a bit gloppy. What happened? This usually means the heat was too high, causing the starches to break down too quickly, or it was stirred too much. Next time, keep the heat at a steady simmer and try not to stir it more than necessary after the initial combine.
- Can I make this dish creamier? You sure can. Honestly, if you’re a fan of extra-creamy pasta, stir in an extra ¼ cup of cream or even a couple of tablespoons of cream cheese along with the Parmesan. It’ll be incredibly indulgent.
- Is this similar to a Chicken Orzo Bake? The flavor profile is similar, but a bake is usually assembled and then finished in the oven, often with a crispy breadcrumb or cheese topping. This one-pot version is stovetop-only and comes together much faster, but it’s just as comforting.