Let’s be real, y’all. Finding a dinner that’s equal parts fast, flavorful, and fuss-free feels like a major win on a busy weeknight. Am I right? This Chicken Sausage & Roasted Red Pepper Orzo Skillet is that win. It’s a complete, satisfying meal that comes together in one pan, meaning less cleanup for you and more time to actually enjoy your evening. The flavors are a beautiful combination of savory, sweet, and smoky—it’s the kind of dish that feels comforting and a little bit special, all at once. And honestly, I think the charred, sweet bits of roasted pepper paired with that herby sausage is a match made in heaven. So good.
What Is Chicken Sausage & Roasted Red Pepper Orzo Skillet?
This dish is the ultimate one-pan wonder. It’s not quite a soup and not quite a pasta bake; it lands right in that perfect, cozy middle ground. The orzo, a rice-shaped pasta, cooks directly in a seasoned broth, which it eagerly soaks up, becoming plump and incredibly creamy without needing any heavy cream. The pre-cooked chicken sausage is a fantastic shortcut, offering tons of flavor without extra work. And those jarred roasted red peppers? They’re the secret weapon, lending a sweet smokiness that makes the whole dish taste like it simmered for hours. It’s a hearty, all-in-one meal that’s packed with protein, veggies, and carbs, making it a complete dinner solution.
Ingredients for Chicken Sausage & Roasted Red Pepper Orzo Skillet
- 1 tbsp olive oil: For sautéing and building flavor.
- 12 oz fully-cooked chicken sausage, sliced into rounds: Provides hearty, savory protein.
- 1 yellow onion, diced: Adds a sweet, aromatic base.
- 3 cloves garlic, minced: For that essential punch of flavor.
- 1 cup orzo pasta: The star of the show, creating a creamy texture.
- 1 (12 oz) jar roasted red peppers, drained and sliced: Brings sweet, smoky depth.
- 2 cups chicken broth: The liquid that cooks the orzo to perfection.
- 1 (14.5 oz) can diced tomatoes, undrained: Adds acidity and juiciness.
- 1 tsp Italian seasoning: Ties all the herby flavors together.
- 1/2 tsp smoked paprika: For a hint of warmth and smoke.
- 1/2 cup grated Parmesan cheese: Melts in for a salty, creamy finish.
- 2 cups fresh spinach: Wilts in at the end for a pop of color and nutrients.
- Salt and black pepper to taste: To season every layer.
Step by Step Method for Perfect Orzo
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced chicken sausage and cook until it’s beautifully browned, about 4-5 minutes. Remove the sausage with a slotted spoon and set it aside on a plate.
- In the same skillet, add the diced onion. Cook, stirring occasionally, until it becomes soft and translucent, about 4 minutes. Add the garlic and cook for just one more minute until it’s wonderfully fragrant.
- Add the dry orzo pasta to the skillet. Stir it constantly for about 1-2 minutes. This little step toasts the orzo and gives it a fantastic, nutty flavor.
- Pour in the chicken broth and the entire can of diced tomatoes (with their juice!). Add the Italian seasoning, smoked paprika, and a good pinch of salt and pepper. Give everything a good stir, scraping up any browned bits from the bottom of the pan—that’s pure flavor!
- Bring the liquid to a lively simmer, then reduce the heat to medium-low. Cover the skillet and let it cook for about 10 minutes, stirring once halfway through to prevent sticking.
- After 10 minutes, most of the liquid should be absorbed. Stir in the sliced roasted red peppers, the Parmesan cheese, and the fresh spinach. Return the browned sausage to the pan. Cover and cook for another 3-4 minutes, just until the spinach has wilted and the cheese has melted into the orzo, creating a creamy sauce.
- Give it a final taste and adjust the seasoning with more salt or pepper if it needs it. Serve immediately right from the skillet!
Serving Ideas & Pairings with Orzo Dishes
This skillet is a superstar all on its own, but I love rounding out the meal with a few simple sides. A crisp, green side salad with a tangy vinaigrette is my go-to—it cuts through the richness of the orzo perfectly. A few slices of crusty, warmed garlic bread are never a bad idea for soaking up any extra sauce. For a lighter option, some simple steamed green beans or asparagus work beautifully. And if you’re serving a crowd, this pairs wonderfully with other Italian sausage orzo recipes or a simple charcuterie board to start.
Creative Variations for Your Skillet Recipe
- Make it Cajun: Swap the chicken sausage for a spicy Andouille style and use a Cajun seasoning blend instead of Italian seasoning for a zesty Cajun chicken orzo twist.
- Add Greens: Kale or chopped Swiss chard can stand in for the spinach if that’s what you have on hand.
- Creamier Version: Stir in a 1/4 cup of cream cheese or heavy cream at the very end for an extra decadent, creamy chicken orzo bake texture.
- Different Protein: Ground turkey or beef works great here too! Just brown it with the onions in the first step.
- Extra Veggies: Stir in some sautéed mushrooms or zucchini along with the onions for an even bigger veggie boost.
Storage Tips for Leftover Orzo Skillet
Leftovers keep beautifully! Let the skillet cool completely, then store it in an airtight container in the refrigerator. It will stay fresh for 3-4 days. The orzo will continue to absorb liquid, so when you reheat it, you’ll want to add a small splash of water or broth to the pan to loosen it up again. Reheat gently on the stovetop over medium-low heat, stirring frequently, or in the microwave in 60-second bursts, stirring between each one. I don’t recommend freezing this one, as the texture of the orzo and spinach can become a bit mushy upon thawing.
Equipment Needed for Easy Preparation
You don’t need anything fancy for this recipe, which is part of why I love it. A large, deep skillet (at least 10-12 inches) with a lid is the only true essential. A Dutch oven works wonderfully too. You’ll also need a standard set of measuring cups and spoons, a sharp knife for prepping your veggies, and a trusty wooden spoon for stirring. That’s it! No special gadgets required.
Doneness Test for Chicken and Orzo
Since we’re using pre-cooked chicken sausage, it just needs to be heated through and browned. The real test is for the orzo. You’ll know it’s perfectly done when the pasta is tender and has absorbed nearly all of the liquid in the pan. It should be creamy and saucy, not soupy or dry. If you find your orzo is still too firm after the cooking time, just add another couple tablespoons of broth, cover, and cook for another 2-3 minutes. If it’s a little too wet, just leave the lid off and let it simmer for a minute or two to evaporate the extra liquid.
FAQs About Sausage Orzo Recipes
- Can I use a different type of sausage? Absolutely! Any fully-cooked sausage will work. Smoked turkey sausage is a fantastic alternative if you want to keep things light, and it makes for some great healthy chicken sausage orzo recipes.
- My orzo is sticking to the pan. What did I do wrong? Don’t worry, it happens! Orzo is a starchy pasta. Just make sure you’re giving it a good stir when you add the liquid to scrape up any bits, and don’t forget to stir it once during the covered cooking time. Using a good non-stick or well-seasoned cast iron skillet helps too.
- Can I turn this into a sausage orzo soup? You sure can. To make an Italian sausage orzo soup, simply increase the amount of chicken broth to 4 or 5 cups and follow the same steps. It’ll be a bit brothier and perfect for a chilly day.
- Is orzo the same as rice? Nope! It’s actually a pasta that’s shaped like a large grain of rice. It’s made from semolina flour, so it has the lovely, comforting texture of pasta.