Ever find yourself staring into the fridge at 5 PM, wondering how on earth you’re going to get a delicious, satisfying dinner on the table without a mountain of dishes? That’s where this lifesaver of a meal comes in. A Chicken Sausage Spinach Orzo Skillet is your new best friend—a hearty, all-in-one dish that cooks right in a single pan. It combines juicy chicken sausage, quick-cooking orzo pasta, fresh spinach, and a rich, savory broth that all meld together into pure comfort. It’s the kind of fuss-free, flavor-packed dinner that feels like a warm hug.
Why You’ll Love This Recipe
You’re going to adore this recipe for so many reasons. First off, it’s a true one-pan wonder. That means less time scrubbing pots and more time relaxing. It comes together in about 30 minutes, making it perfect for those busy weeknights when you need something good, fast. The flavors are incredible—savory, hearty, and so satisfying. And it’s flexible! You can easily adapt it to what you have on hand. Honestly, this is one of those recipes you’ll find yourself making on repeat because it’s just that reliable and delicious. A total crowd-pleaser.
Ingredients
- 1 tbsp olive oil: For sautéing and building a flavorful base.
- 12 oz chicken sausage, sliced: Provides hearty, savory protein. Use a flavor you love, like Italian-style.
- 1 medium yellow onion, diced: Adds a sweet, aromatic foundation.
- 3 cloves garlic, minced: For that essential punch of flavor.
- 1 cup orzo pasta: The star of the show! It cooks right in the sauce.
- 2 ½ cups chicken broth: The cooking liquid that transforms into a silky sauce.
- 1 (14.5 oz) can diced tomatoes, undrained: Brings acidity and brightness.
- 1 tsp Italian seasoning: The classic herb blend for that comforting taste.
- ½ tsp red pepper flakes (optional): For a little kick of heat.
- 4 cups fresh spinach: Wilted in at the end for color and nutrients.
- ½ cup grated Parmesan cheese: For a salty, cheesy finish that pulls it all together.
- Salt and black pepper to taste: To season every layer.
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 4-5 minutes, until it’s nicely browned. Remove the sausage with a slotted spoon and set it aside on a plate.
- In the same skillet, 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 just one more minute until it’s fragrant.
- Pour the dry orzo into the skillet. Stir it around for about a minute to toast it slightly—this gives it a wonderful nutty flavor.
- Add the chicken broth, the can of diced tomatoes with their juices, 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 pan. Those bits are pure flavor!
- Bring the liquid to a boil, then immediately reduce the heat to low so it’s at a gentle simmer. Cover the skillet with a lid and let it cook for 10 minutes, stirring once halfway through to prevent sticking.
- After 10 minutes, most of the liquid should be absorbed and the orzo should be tender. Stir in the fresh spinach and the cooked sausage you set aside. Cover again and let it cook for 2-3 more minutes, just until the spinach has wilted.
- Remove the skillet from the heat. Stir in the grated Parmesan cheese until it’s melted and creamy. Season with salt and plenty of black pepper to your taste. Serve immediately!
Oven Temperatures for Chicken Orzo Bake
Looking to get a cheesy, golden-brown top on your dish? You can easily turn this into a Chicken Orzo Bake! Simply follow the stovetop steps through adding the liquids and bringing them to a simmer. Then, instead of simmering on the stove, transfer everything to a greased 9×13 inch baking dish. Top with an extra half cup of Parmesan or some mozzarella cheese. Bake it uncovered in a preheated 375°F (190°C) oven for about 20-25 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.
Creative Variations for Extra Flavor
Don’t be afraid to make this recipe your own! Here are a few ideas to get you started. For a Cajun Chicken Orzo twist, use Andouille-style chicken sausage and add a teaspoon of Cajun seasoning with the broth. Not a fan of spinach? Swap in chopped kale—just give it a few extra minutes to wilt. You can also use different proteins; try diced chicken thighs for a richer Chicken Thigh Orzo recipe. For a creamier finish, stir in a couple tablespoons of cream cheese or a splash of heavy cream with the Parmesan. So many possibilities!
Storage Tips for Leftovers
Got leftovers? No problem! Let the skillet cool completely, then store it in an airtight container in the refrigerator. It’ll keep well for 3-4 days. The orzo will continue to absorb liquid, so when you reheat it, you might want to add a tablespoon or two of water or broth to loosen it up. Reheat gently in the microwave or in a saucepan on the stove over medium-low heat, stirring occasionally, until it’s heated through. I don’t recommend freezing this one, as the texture of the orzo can become a bit mushy when thawed.
Serving Ideas & Pairings
This skillet is a complete meal all by itself, but it’s always nice to have something on the side. A simple green salad with a tangy vinaigrette helps cut through the richness. A crusty piece of garlic bread is perfect for soaking up every last bit of that delicious sauce. For a lighter option, some steamed green beans or roasted asparagus would be wonderful. And if you’re serving a crowd, this pairs beautifully with a simple roasted chicken. So good.
Doneness Test for Perfectly Cooked Orzo
The key to perfect orzo is catching it at just the right moment. You want it to be tender but still have a slight bite to it—what the Italians call ‘al dente’. To test it, simply scoop out a few pieces and taste them. It should be soft but not mushy. If it’s still too firm, add another splash of broth, cover, and cook for another 2-3 minutes. Remember, it will continue to soften a bit as it sits and absorbs the residual heat and sauce, so it’s better to err on the side of slightly underdone.
FAQs
- Can I use a different type of pasta? You can, but orzo is key to the texture of this dish. Its small size allows it to cook quickly and create a almost risotto-like creaminess. If you must substitute, try another small pasta like ditalini, but keep a close eye on the cooking time.
- What can I use instead of chicken broth if I don’t have any? Vegetable broth works perfectly fine here! You could even use water in a pinch, but you might want to add an extra pinch of salt and maybe a splash of balsamic vinegar to make up for the lost depth of flavor that broth provides.
- My orzo turned out a little gummy. What happened? This usually means it was cooked a tad too long or with a bit too much liquid. Next time, try reducing the broth by 1/4 cup and check for doneness a minute or two earlier. It’s a learning process!
- Is this similar to an Italian Sausage Orzo Soup? It’s cousins! The flavors are very similar—hearty sausage, tomatoes, herbs. But this Chicken Sausage Spinach Orzo Skillet is a thicker, pan-style meal rather than a brothy soup. If you’re craving soup, you can easily turn it into one by adding an extra 2 cups of broth.