Ever find yourself staring into the fridge at 5 p.m., wondering what on earth you can whip up that feels like a hug in a bowl? That’s where this Creamy Chicken Sausage Orzo Skillet comes in. It’s a one-pan wonder that brings together juicy chicken sausage and that delightful little rice-shaped pasta, orzo, all simmered in a rich, creamy sauce. It’s the kind of hearty, comforting meal that feels both a little fancy and completely doable on a busy weeknight. No fuss, no pile of dishes, just pure, satisfying goodness.
Why You’ll Love This Chicken Orzo Recipe
You’re going to adore this recipe because it checks all the boxes for a busy home cook. First, it all comes together in one single skillet, which means you’re not left with a mountain of pots and pans to scrub afterward. Second, it’s incredibly flexible. Got some veggies in the crisper drawer that need using up? Toss ’em in. Want to make it a bit lighter? You can do that too. And the flavor? Oh, it’s so good. The creamy sauce clings to every bit of orzo and sausage, creating a cozy, flavorful bite every single time. It’s a guaranteed crowd-pleaser that will have everyone asking for seconds.
Ingredients
- 1 tbsp olive oil: For sautéing and building a flavorful base.
- 1 lb Italian-style chicken sausage, casings removed: Provides hearty, savory flavor without the pork.
- 1 lb boneless, skinless chicken thighs, cubed: Stays juicy and tender during cooking.
- 1 medium yellow onion, diced: Adds a sweet, aromatic foundation.
- 3 cloves garlic, minced: For that essential punch of flavor.
- 1 ½ cups dry orzo pasta: The star of the show, it cooks right in the sauce.
- 3 cups chicken broth: Forms the base of our creamy cooking liquid.
- 1 (15 oz) can fire-roasted diced tomatoes: Brings a touch of sweetness and acidity.
- 1 tsp Italian seasoning: The classic blend that ties it all together.
- ½ cup heavy cream: Creates the luscious, creamy texture we’re after.
- 2 cups fresh spinach: Wilted in at the end for a pop of color and nutrients.
- ½ cup grated Parmesan cheese, plus more for serving: Adds a salty, nutty finish.
- Salt and black pepper to taste: To season every layer.
Step-by-Step Method
- Heat the olive oil in a large, high-sided skillet or Dutch oven over medium-high heat. Add the chicken sausage, breaking it up with a spoon, and the cubed chicken thighs. Cook for 6-8 minutes, until nicely browned and cooked through. Use a slotted spoon to remove the meat from the skillet and set it aside on a plate.
- In the same skillet, add the diced onion. Cook for about 4-5 minutes, until it becomes soft and translucent. Add the minced garlic and cook for another minute, until fragrant.
- Add the dry orzo to the skillet. Stir it around for a minute to toast it slightly in the oils and pan drippings. This little step adds a wonderful depth of flavor.
- Pour in the chicken broth and the canned tomatoes with their juices. Scrape the bottom of the pan to get all those delicious browned bits up. Stir in the Italian seasoning, and a good pinch of salt and pepper.
- Bring the liquid to a boil, then reduce the heat to a steady simmer. Let it cook uncovered for about 10-12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Reduce the heat to low. Stir in the heavy cream and the cooked chicken and sausage. Let it heat through for 2-3 minutes.
- Turn off the heat. Stir in the fresh spinach until it wilts into the warm sauce. Finally, stir in the grated Parmesan cheese until it melts and makes the sauce incredibly creamy. Taste and adjust seasoning with more salt or pepper if needed. Serve immediately!
Serving Ideas & Pairings
This skillet is a complete meal all on its own, but I love serving it with a simple, crisp side salad with a tangy vinaigrette to cut through the richness. A few slices of crusty garlic bread are also non-negotiable in my house for soaking up every last bit of that creamy sauce. For a lighter option, some steamed green beans or roasted asparagus would be just perfect. And if you’re feeding a bigger crowd? This dish pairs beautifully with almost any other Italian sausage orzo recipes you might have on the table.
Equipment Needed
You don’t need anything fancy here! A large, high-sided skillet (at least 12 inches) or a Dutch oven is your best friend for this recipe. You’ll also need a sturdy wooden spoon for stirring and a sharp knife and cutting board for prepping your ingredients. That’s really it!
Creative Variations
This recipe is a fantastic canvas for your own ideas. Not a fan of spinach? Swap in chopped kale or even some broccoli florets. For a different flavor profile, try using a Cajun seasoning blend on the chicken and swap the Italian sausage for a spicy Andouille-style chicken sausage to make a Cajun chicken orzo. If you’re looking for more chicken orzo recipes healthy options, you can use half-and-half instead of heavy cream, though the sauce will be a little less rich. And for a different texture, this mixture also makes a fantastic chicken orzo bake—just transfer it to a dish, top with a little more cheese, and pop it under the broiler until bubbly.
Storage Tips
Let any leftovers cool completely before storing them in an airtight container in the refrigerator. They’ll keep for up to 3 days. The orzo will continue to absorb moisture, so when you reheat it, you’ll likely need to add a splash of broth or water to loosen the sauce back up. Gently warm it in a skillet on the stove over medium-low heat or in the microwave, stirring occasionally. I don’t recommend freezing this one, as the creamy sauce can separate and the orzo can become mushy upon thawing.
Doneness Test
The best way to know if your Creamy Chicken Sausage Orzo Skillet is done is to taste a piece of orzo! It should be tender and fully cooked through, with no hard, crunchy center. The chicken should have reached an internal temperature of 165°F when you initially cooked it. The sauce will thicken significantly as it stands, so if it seems a little loose right when you finish cooking, don’t worry—it will perfect up as it sits for a minute.
Frequently Asked Questions
- Can I use something other than chicken sausage? Absolutely! Smoked turkey sausage is a wonderful alternative that keeps things pork-free while still giving you that smoky, robust flavor you’d want in a sausage orzo pasta dish.
- My orzo came out a bit sticky. What happened?This can happen if the heat was too high while the orzo was simmering. It’s important to keep it at a gentle simmer, not a rolling boil, and to give it an occasional stir to prevent it from sticking to the bottom of the pan. Adding that extra splash of broth when reheating will also help loosen it right up.
- Could I turn this into an Italian sausage orzo soup? You sure could! Honestly, it’s one of my favorite ways to repurpose the idea. Just add an extra 2 to 3 cups of chicken broth at the same time you add the initial liquid. Let it simmer until the orzo is tender, and you’ll have a incredibly comforting soup that’s perfect for a chilly night.