You know those nights when you just need a dinner that hugs you from the inside out? When the thought of a complicated meal makes you want to hide in the pantry? Well, pull up a chair, honey, because this Cheesy Chicken Sausage & Tomato Orzo Bake is about to become your new best friend. It’s the kind of no-fuss, one-dish wonder that feels like a warm blanket on a busy weeknight. Honestly, is there anything better than a recipe that does most of the work for you while filling your whole house with the most amazing smell?
Top Reasons To Make It
This dish is a lifesaver for more reasons than one. Let me count the ways you’ll love it.
- It’s a true one-pan meal. We’re browning the sausage, cooking the orzo, and baking it all together in the same trusty oven-safe skillet. Less cleanup means more time for you. And who doesn’t want that?
- The flavor is just… so, so good. The savory chicken sausage, the sweet burst of tomatoes, and that creamy, cheesy orzo come together in the most perfect way.
- It’s incredibly forgiving. Got a different kind of sausage in the fridge? A different cheese? This recipe is your playground. I’ll share some of my favorite swaps later on.
- It feeds a crowd or gives you amazing leftovers. Honestly, I think it tastes even better the next day.
Ingredients
Alright, let’s talk about what you’ll need. The measurements are all listed in the recipe card below, but here’s a peek at the cast of characters and why they’re so important.
- Chicken Sausage: I like using an Italian-style variety for that herby kick, but any flavor you love will work. It’s our main source of savory protein.
- Orzo: This little rice-shaped pasta is the star. It cooks up creamy and soaks in all the delicious flavors from the pan.
- Diced Tomatoes: We’re using a can with their juices. They create the saucy base and add a lovely sweetness.
- Chicken Broth: This is our cooking liquid, making the orzo plump and flavorful.
- Onion and Garlic: The essential flavor starters. Don’t you dare skip these!
- Italian Seasoning: A simple blend that brings all those classic Italian sausage orzo soup vibes right into our bake.
- Mozzarella and Parmesan Cheese: For that irresistible, gooey, cheesy topping. Because what’s a bake without a fantastic cheese pull?
- Spinach: A sneaky way to get in some greens. It wilts down perfectly and you’ll hardly notice it’s there.
Instructions
Ready to get this party started? Here’s your step-by-step guide to dinner bliss.
- First, get that oven preheating to 400°F (200°C). Grab a large, oven-safe skillet—if you don’t have one, I’ll give you a workaround in the tips.
- Heat a little olive oil over medium-high heat. Add the sliced chicken sausage and cook until it’s nicely browned, about 5-7 minutes. You’re not just cooking it, you’re building flavor with those browned bits.
- Add the chopped onion and cook until it’s soft and translucent, about 4-5 minutes. Then, stir in the garlic and Italian seasoning and cook for just one more minute until it smells amazing.
- Now, pour in the orzo, the diced tomatoes with their juices, and the chicken broth. Give everything a good stir, scraping up any of those tasty browned bits from the bottom of the pan. Bring it all to a simmer.
- Once it’s bubbling, carefully transfer the entire skillet to your preheated oven. Let it bake, uncovered, for about 15-20 minutes. The orzo should be tender and most of the liquid should be absorbed.
- Pull the skillet out (remember the handle is HOT!). Stir in the handfuls of spinach until they’re wilted. Then, sprinkle the mozzarella and Parmesan cheese evenly over the top.
- Pop it back in the oven for another 5-10 minutes, just until the cheese is melted, bubbly, and maybe even a little spotted with golden brown. Let it sit for 5 minutes before serving—this helps it set up perfectly.
Variations & Substitutions
This recipe is your canvas! Here are a few ways to make it your own.
- Protein Swap: Not feeling chicken sausage? Sweet or mild Italian pork sausage works great, or even ground turkey. For a Cajun chicken orzo twist, use Andouille chicken sausage and a pinch of cayenne.
- Veggie Boost: Add sliced mushrooms with the onions, or stir in some roasted red peppers or sun-dried tomatoes for extra depth.
- Greens Galore: Swap the spinach for chopped kale or Swiss chard. Just make sure to chop it fairly small so it wilts easily.
- Cheese Please: Try a combination of fontina and parmesan, or even a little gouda for a smokier flavor. Honestly, if you’re a cheese lover, you really can’t go wrong.
- Broth Instead of Wine: Many sausage orzo recipes call for white wine. I just use extra broth, but if you want that flavor, a splash of broth mixed with a teaspoon of balsamic vinegar does the trick.
Serving Ideas & Pairings
This bake is a hearty meal all on its own, but a little something on the side never hurts.
- For a simple, fresh contrast, I love serving it with a crisp green salad with a light vinaigrette.
- A loaf of crusty garlic bread is non-negotiable for my family. It’s perfect for sopping up any saucy bits left in the skillet.
- If you’re feeding a real hungry crowd, some simple roasted asparagus or green beans round out the plate beautifully.
Oven Temperatures
Ovens can be tricky beasts, can’t they? If you know your oven runs a little hot or cold, here’s a quick guide.
- Standard Recipe Temp: 400°F (200°C). This gives us a good balance—the orzo cooks through, and the top gets beautifully browned.
- If you’re in a hurry: You can bump it up to 425°F (220°C). Just keep a close eye on it, as the liquid may evaporate a bit faster. You might need to add a splash more broth towards the end.
- For a slower, more even cook: 375°F (190°C) works well, too. It will just take a few extra minutes for the orzo to become tender.
Storage & Reheating
This is one of those glorious dishes that makes fantastic leftovers.
- Let the bake cool completely, then store it in an airtight container in the refrigerator. It will keep for up to 4 days.
- To reheat, the microwave is fine for a quick lunch—splash in a teaspoon of water or broth to keep it from drying out. But for the best results, reheat it in a covered oven-safe dish at 350°F (175°C) for about 15-20 minutes, or until hot all the way through.
- You can also freeze it! Portion it out, wrap it tightly, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Frequently Asked Questions
I’ve gotten a few questions about this recipe over time, so let’s tackle them head-on.
- Q: I don’t have an oven-safe skillet. What can I do?
A: No problem! Just brown the sausage and onions in any large skillet, then transfer everything to a greased 2-quart baking dish before popping it in the oven. - Q: Can I make this a healthier chicken orzo recipe?
A: Absolutely! Use a low-sodium chicken broth, opt for a chicken sausage with no added sugar, and add even more veggies like zucchini or bell peppers. You can also use whole wheat orzo for extra fiber. - Q: My orzo came out a bit dry. What happened?
A: Ovens vary, and so do brands of tomatoes and broth. If it looks dry before adding the cheese, just stir in an extra 1/4 cup of warm broth. It’ll perk right up. - Q: Can I use chicken thighs instead of sausage for a chicken thigh orzo recipe?
A: For sure! Just chop up boneless, skinless chicken thighs into bite-sized pieces and brown them in the first step. You might need to cook them a minute or two longer than the sausage.
I hope this Cheesy Chicken Sausage & Tomato Orzo Bake finds its way to your table on one of those busy nights. It’s the kind of simple, satisfying meal that reminds you that good food doesn’t have to be complicated. So good.
Print
Cheesy Chicken Sausage & Tomato Orzo Bake Is Pure Comfort
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Cheesy Chicken Sausage & Tomato Orzo Bake is the ultimate cozy comfort food. Juicy Italian chicken sausage, tender orzo, sweet tomatoes, and spinach come together in one skillet, topped with gooey mozzarella and parmesan for a golden, bubbly finish.
Ingredients
1 lb Italian-style chicken sausage, sliced
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
1 1/2 cups dry orzo pasta
1 (14.5 oz) can diced tomatoes with juices
3 cups chicken broth
3 cups fresh spinach, roughly chopped
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
Salt and black pepper, to taste
Instructions
1. Preheat oven to 400°F (200°C). Heat olive oil in a large oven-safe skillet over medium-high heat.
2. Add sliced chicken sausage and cook 5–7 minutes until browned. Remove sausage and set aside.
3. Add diced onion to skillet and cook 4–5 minutes until softened. Stir in garlic and Italian seasoning; cook 1 minute.
4. Return sausage to the skillet. Stir in dry orzo, diced tomatoes with juices, and chicken broth. Bring mixture to a simmer, scraping up browned bits.
5. Transfer skillet to oven and bake uncovered for 15–20 minutes until orzo is tender and liquid mostly absorbed.
6. Remove skillet from oven, stir in spinach until wilted, then sprinkle mozzarella and parmesan evenly over top.
7. Return to oven for 5–10 minutes until cheese is melted, bubbly, and lightly golden.
8. Let rest 5 minutes before serving.
Notes
If you don’t have an oven-safe skillet, assemble the mixture in a baking dish after simmering on the stovetop, then bake as directed. This dish reheats well—add a splash of broth when warming leftovers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner / Casserole / Pasta Bake
- Method: Stovetop + Oven Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: ≈410 kcal per serving
- Sugar: ≈6 g
- Sodium: ≈980 mg
- Fat: ≈18 g
- Saturated Fat: ≈7 g
- Unsaturated Fat: ≈11 g
- Trans Fat: ≈0 g
- Carbohydrates: ≈39 g
- Fiber: ≈3 g
- Protein: ≈25 g
- Cholesterol: ≈65 mg
Keywords: chicken sausage orzo bake, cheesy tomato orzo, comfort food