Lemon Garlic Chicken Sausage Orzo with Spinach

Is there anything better than a dinner that’s on the table fast, makes everyone happy, and only dirties one pot? I didn’t think so. This Lemon Garlic Chicken Sausage Orzo with Spinach is my absolute go-to on those hectic weeknights when takeout starts to sound a little too tempting. It’s got that incredible, savory flavor from the sausage, a bright pop from the lemon, and those little orzo pearls just soak up all that delicious garlicky goodness. Plus, we’re sneaking in a whole bag of fresh spinach, so it’s a complete meal that feels both indulgent and smart. A true win-win.

What Is Lemon Garlic Chicken Sausage Orzo with Spinach?

Think of this dish as a cozy, all-in-one skillet meal that lives somewhere between a pasta dish and a risotto. It’s not quite a soup, but it’s wonderfully saucy. The orzo, which looks like rice but is actually a tiny pasta, simmers right in the broth with the other ingredients. This allows it to release its starches and create a naturally creamy, luxurious sauce without any heavy cream. It’s a simple, hearty dish that’s big on flavor but light on effort and cleanup. Perfect for a busy family.

Ingredients

• 1 tbsp olive oil: For sautéing and building our flavor base.
• 12 oz fully cooked chicken sausage, sliced: I like the Italian-style for this, but any flavor works! It’s our main protein.
• 1 small yellow onion, diced: Adds a sweet, aromatic foundation.
• 4 cloves garlic, minced: For that essential, fragrant garlic punch.
• 1 ½ cups dry orzo pasta: The star of the show! It cooks right in the sauce.
• 3 cups chicken broth: The liquid that cooks our orzo and makes it so creamy.
• 1 (5 oz) bag fresh spinach: An easy way to pack in some greens.
• Zest and juice of 1 large lemon: Brings the whole dish to life with freshness.
• ½ cup grated Parmesan cheese: Adds a salty, nutty richness.
• 1 tsp Italian seasoning: A simple blend for herby flavor.
• Salt and black pepper to taste: To make all the flavors sing.

Step by Step Method

1. 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 gets some nice browned edges. Remove the sausage to a plate and set aside.
2. In the same skillet, add the diced onion. Cook for about 3-4 minutes until it starts to soften and become translucent. Add the minced garlic and cook for one more minute, until fragrant.
3. Add the dry orzo to the skillet and stir it around for about a minute, toasting it slightly in the oil and onion mixture. This little step adds so much depth of flavor.
4. Pour in the chicken broth, and add the Italian seasoning, a good pinch of salt, and a few grinds of black pepper. Stir everything together and bring it to a simmer.
5. Reduce the heat to medium-low, cover the skillet, and let it cook for about 10 minutes. Stir it once or twice to prevent sticking. You’ll know it’s ready when most of the liquid is absorbed and the orzo is tender.
6. Stir in the fresh spinach, one handful at a time, letting it wilt into the hot orzo. This will only take a couple of minutes.
7. Return the cooked sausage to the skillet. Then, stir in the lemon zest, lemon juice, and grated Parmesan cheese. Give it a good final stir, taste, and adjust seasoning with more salt, pepper, or lemon juice if you like. Serve immediately!

Equipment Needed for This Recipe

You don’t need anything fancy here! A large skillet with deep sides or a Dutch oven is essential because it gives the orzo plenty of room to cook. You’ll also need a trusty wooden spoon or spatula for stirring. That’s really it. A microplane for zesting the lemon and grating the cheese is super handy, but the side of a box grater works just fine too.

Flavor Twists to Try with Sausage Orzo

This recipe is like a blank canvas! Feel free to play around. For a Cajun Chicken Orzo vibe, use a spicy Andouille-style chicken sausage and add a pinch of cayenne and smoked paprika with the broth. If you’re imagining a creamy orzo pasta, stir in a couple of tablespoons of cream cheese or a splash of heavy cream at the very end with the Parmesan. For a more rustic Italian Sausage Orzo Soup, simply add an extra cup of broth and let it simmer uncovered for a few more minutes. So versatile.

Storage Tips for Leftover Orzo

Let the dish cool completely before storing it. Pop it in an airtight container in the fridge, and it’ll stay good for up to 3 days. Fair warning: the orzo will continue to absorb liquid, so it will be much thicker when reheated. To reheat, add a splash of broth or water to a saucepan or microwave-safe bowl along with the leftovers. Warm it over medium heat on the stove, stirring often, until it’s heated through. I don’t recommend freezing this one, as the orzo can become a bit mushy upon thawing.

Serving Ideas & Pairings for Sausage Orzo Skillet

This dish is a full meal all on its own, honestly. But if you’re looking to round out the table, a simple side salad with a tangy vinaigrette is just perfect to cut through the richness. A loaf of crusty garlic bread is never a bad idea for soaking up every last bit of that saucy orzo. For a lighter option, some quick steamed asparagus or green beans on the side works beautifully.

Doneness Test for Perfectly Cooked Orzo

The key is to keep an eye on it starting around the 9-minute mark. You want the orzo to be tender and most of the liquid to be absorbed, but you don’t want it to be bone dry—it should still be a little saucy. If you taste a grain and it still has a firm, crunchy center, just add another splash of broth, cover, and cook for another 2-3 minutes. It’s done when it’s al dente, with just a slight bite.

FAQs About Lemon Garlic Chicken Recipes

• Can I use a different type of sausage? Absolutely! This is one of the best things about sausage orzo recipes. Smoked turkey sausage, pre-cooked pork sausage, or even plant-based sausages all work great here. Just make sure they’re fully cooked before you slice and brown them.
• My orzo turned out a little dry. What happened? Don’t worry! All stoves and skillets are different. Next time, just have a little extra broth on standby. If it happens again, simply stir in a quarter cup of warm broth at the end to loosen it right up.
• Can I make this dish ahead of time? You can, but it’s truly best fresh. If you need to, you can prep the ingredients ahead—slice the sausage, dice the onion, and mince the garlic. Then, when it’s time to cook, you’re already five minutes ahead.
• Is this considered a healthy chicken sausage orzo recipe? I’d say so! Using lean chicken sausage and loading it up with spinach makes it a balanced option. You’re getting protein, whole grains from the orzo, and a serving of veggies all in one cozy bowl.

I hope this Lemon Garlic Chicken Sausage Orzo with Spinach becomes a new favorite in your dinner rotation. It’s the kind of simple, feel-good food that makes a busy weeknight just a little bit brighter.