You know those meals that feel like a warm hug but don’t take all day to make? That’s this dish right here. It’s a lively, one-pan wonder that brings the sunny, bright flavors of the Mediterranean straight to your weeknight table. We’re talking savory chicken sausage, quick-cooking orzo pasta, juicy tomatoes, and a generous sprinkle of creamy, tangy feta cheese. It’s not fussy, it’s not complicated, but it delivers so much flavor in every single bite. It’s the kind of meal that makes you feel like you’ve really cooked something special, even on your busiest day. Honestly, it’s become a go-to in my house because it just makes everyone happy.
Why You’ll Love This
First off, it’s a one-pan meal. That means less cleanup and more time for yourself. Who doesn’t want that? The flavors are a perfect blend of savory, sweet, and tangy that just sings. It’s also incredibly versatile. Got some veggies in the fridge that need using up? Toss ’em in! Want to make it a little spicier? Go for it. It’s a fantastic foundation for getting creative. Plus, it comes together in about 30 minutes, making it a total lifesaver on those evenings when you’re balancing a dozen different things. So good.
Ingredients
- 1 tbsp olive oil: For sautéing and building our flavor base.
- 12 oz package of fully cooked chicken sausage, sliced into rounds: I like using an Italian-style or sun-dried tomato variety for this. It’s our main protein and adds so much savory depth.
- 1 medium yellow onion, diced: Adds a sweet, aromatic foundation.
- 3 cloves garlic, minced: For that essential, fragrant punch.
- 1 cup uncooked orzo pasta: The star of the show! It cooks right in the sauce and gets so, so tender.
- 1 (14.5 oz) can fire-roasted diced tomatoes: Brings a smoky sweetness and juicy liquid.
- 1 cup chicken broth: The liquid that helps our orzo cook up perfectly.
- 1 tsp dried oregano: A classic Mediterranean herb that ties everything together.
- 1/2 cup crumbled feta cheese: For that creamy, salty, tangy finish.
- 2 tbsp chopped fresh parsley: A pop of fresh color and flavor right at the end.
- Salt and black pepper to taste: To season each layer.
Step by Step Method
- Grab your large skillet—I use my trusty 12-inch cast-iron one—and heat the olive oil over medium heat. Add the sliced chicken sausage and cook for 3-4 minutes, just until it gets a little color on the edges. You’re not cooking it through, just giving it a nice sear. Remove it from the skillet and set it aside for now.
- In the same skillet, add the diced onion. Cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent. Now, add the minced garlic and cook for just one more minute until it’s wonderfully fragrant. Be careful not to let the garlic burn!
- Time for the orzo! Add the dry pasta to the skillet and stir it around for a minute. This toasts it slightly and gives it a nutty flavor. Then, pour in the entire can of diced tomatoes (with their juices) and the chicken broth. Sprinkle in the dried oregano, and give everything a good stir to combine.
- Bring the liquid to a lively simmer, then reduce the heat to low and cover the skillet. Let it cook for about 10-12 minutes. You’ll know it’s ready when the orzo is al dente and has absorbed most of the liquid.
- Take the skillet off the heat. Stir the cooked sausage back into the orzo mixture. Now, gently fold in about half of the crumbled feta cheese—it’ll get a little melty and delicious. Taste it and season with salt and pepper as needed. Remember, the feta is salty, so you might not need much extra salt.
- Divide the mixture among bowls or plates. Top with the remaining feta and a generous sprinkle of fresh parsley. Serve it up warm and watch it disappear!
Equipment Needed
You don’t need anything fancy for this recipe, which is part of its charm. A good, large skillet with a lid is the real MVP here. A 12-inch skillet is perfect because it gives the orzo plenty of room to cook evenly. If you don’t have a lid that fits perfectly, a baking sheet placed on top works in a pinch! You’ll also need a sharp knife for chopping and a trusty wooden spoon for stirring.
Cajun Chicken Orzo Twist
If you’re feeling a little adventurous and love a bit of spice, this variation is for you. Honestly, it’s my husband’s favorite way to eat this dish. Swap the chicken sausage for a Cajun-style version. Then, when you add the oregano, also add 1 teaspoon of Cajun seasoning and a pinch of cayenne if you really like heat. Instead of fire-roasted tomatoes, use a can of diced tomatoes with green chilies (like Rotel). The result is a zesty, smoky, and slightly spicy dish that’s just incredible. It completely transforms the flavor profile while keeping the same easy method.
Serving Ideas & Pairings
This dish is a hearty meal all on its own, but a little something on the side never hurts. A simple, crisp green salad with a lemony vinaigrette is a perfect partner to balance the richness. A side of garlicky sautéed greens, like spinach or kale, would also be wonderful. If you’re serving a crowd, some crusty bread for dipping is always a hit. And for a simple, no-fuss pairing, a chilled glass of sparkling water with a squeeze of lemon feels just right.
Storage Tips
Let any leftovers cool completely before storing them. They’ll keep in an airtight container in the refrigerator for up to 3-4 days. The orzo will continue to absorb liquid, so when you reheat it, you’ll want to add a splash of broth or water to loosen it up. Gently warm it in a skillet over medium-low heat or in the microwave, stirring occasionally. I don’t recommend freezing this one, as the texture of the orzo and the feta can become a bit mushy upon thawing.
Meal-Prep Version
This is a fantastic candidate for meal prep! Simply cook the recipe as directed and let it cool completely. Divide it into single-serving containers. When you’re ready to eat, you can reheat it in the microwave. To keep it extra fresh, wait to add the final sprinkle of feta and parsley until right before you eat. That way, the cheese stays nice and crumbly. It makes for a delicious and satisfying lunch or dinner all week long.
FAQs
- Can I use a different type of sausage? Absolutely! This recipe is very flexible. Smoked turkey sausage would work wonderfully, or even a plant-based sausage if you’re looking for a meat-free option. For other sausage orzo recipes, the key is just to make sure it’s fully cooked before slicing.
- My orzo came out a bit sticky. What happened?This usually means the heat was a touch too high or there wasn’t quite enough liquid. No worries! Just stir in an extra splash of broth or water when you reheat it to bring it back to the perfect consistency. It’s a common thing with one-pan pasta dishes.
- Can I make this more like a soup? You sure can, turning it into a fantastic Italian Sausage Orzo Soup. Just increase the chicken broth to 4 cups and follow the same steps. You’ll have a comforting, brothy meal that’s perfect for a chilly evening.
- What other vegetables can I add? Bell peppers, spinach, zucchini, or sliced mushrooms would all be delicious additions. Just sauté harder veggies like peppers with the onion, and stir in leafy greens like spinach at the very end until they wilt.
There you have it—a simple, flavorful dish that’s sure to become a new favorite. I hope this Mediterranean Chicken Sausage Orzo with Tomatoes & Feta brings as much joy to your table as it does to mine.