Chicken Sausage and Broccoli Orzo
I first made this Chicken Sausage and Broccoli Orzo on a busy weeknight and it became an instant favorite — hearty, fast, and just the right kind of comfort. It’s a one-pot orzo skillet built around browned chicken sausage, tender broccoli, and Parmesan, with an optional splash of cream for extra silkiness. Ready in about 30 minutes, it’s ideal when you want a satisfying family dinner without a lot of fuss.
Why you’ll love this dish
This recipe hits a lot of weeknight sweet spots: one-pot cleanup, quick cooking, balanced protein and veg, and forgiving technique. The sliced chicken sausage gives savory depth without long braising, while the orzo cooks directly in broth so you get saucy, risotto-like results with much less effort.
“Fast, family-friendly, and full-flavored — perfect for evenings when you want dinner done fast without takeout.” — home cook review
It’s also easy to adapt for kids, picky eaters, or for using whatever you have on hand. If you like broccoli-forward dinners, you might also enjoy this Broccoli and Cheese Stuffed Chicken as a complementary weeknight idea.
Step-by-step overview
- Brown the sliced chicken sausage in olive oil until it has color. This builds flavor.
- Add garlic briefly so it softens but doesn’t burn.
- Toss in broccoli to start softening; you want it bright green and slightly tender after cooking.
- Add orzo and chicken broth, season, bring to a boil, then simmer covered until the orzo soaks up most of the liquid.
- Finish off with grated Parmesan and optional cream for a glossy, cohesive dish; garnish with parsley and serve.
This overview prepares you for a quick, mostly hands-off simmer once the orzo is in the pot.
What you’ll need
- 2 cups orzo pasta (regular orzo — whole-wheat works too)
- 1 tablespoon olive oil
- 1 pound chicken sausage, sliced (mild or spicy)
- 2 cups broccoli florets (fresh or thawed from frozen)
- 3 cloves garlic, minced
- 4 cups chicken broth (low-sodium recommended)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Notes and substitutions:
- Swap turkey or vegetarian sausage if you prefer. For a dairy-free option, skip the Parmesan and stir in nutritional yeast or a dairy-free cheese.
- If you want extra creaminess, add a splash (2–3 tbsp) of heavy cream at the end.
- If you love cheesy casseroles, the ingredients here pair nicely with leftovers from a Cheesy Broccoli Chicken and Rice Casserole.
Step-by-step instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the sliced chicken sausage in a single layer. Cook 5–7 minutes, turning occasionally, until browned and slightly crisp.
- Push the sausage to the side and add the minced garlic. Cook 30–60 seconds until fragrant — don’t let it brown.
- Stir in 2 cups broccoli florets and cook 2–3 minutes until they begin to soften and stay bright green.
- Add 2 cups orzo, 4 cups chicken broth, 1 teaspoon Italian seasoning, and a pinch of salt and pepper. Stir to combine.
- Bring the pot to a boil, then reduce heat to a simmer. Cover and cook 10–12 minutes, stirring once or twice so the orzo cooks evenly and doesn’t stick. The orzo should be tender and most of the liquid absorbed.
- Remove from heat. Stir in 1/2 cup grated Parmesan until melted and fully combined. For a creamier finish, stir in a splash of heavy cream now.
- Taste and adjust seasoning. Garnish with 2 tablespoons chopped fresh parsley. Serve hot.
Short action verbs and timing make this easy to follow even when you’re multitasking.
Best ways to enjoy it
- Serve straight from the pot for casual family dinners. A shallow bowl shows off the creamy orzo and browned sausage.
- Pair with a simple green salad and crusty bread to round out the meal.
- For a lighter spin, add a squeeze of lemon and extra parsley to brighten flavors.
- Turn leftovers into a baked dish: spread in a casserole, top with extra cheese, and bake until golden. If you like casserole-style dishes, try pairing flavors from a Cheesy Chicken and Broccoli Casserole for inspiration.
Storage and reheating tips
- Refrigerate within 2 hours of cooking. Store in an airtight container for 3–4 days.
- To reheat on the stovetop, add a splash of chicken broth or water and warm over medium, stirring until hot. This restores creaminess.
- Microwave reheating works well: add a tablespoon of liquid, cover, and heat in 30–45 second bursts, stirring between intervals.
- Freeze for up to 2–3 months in a freezer-safe container. Thaw overnight in the fridge before reheating. Note: texture of broccoli may change slightly after freezing.
Safety note: reheat leftovers to 165°F (74°C) internal temperature for food safety.
Pro chef tips
- Brown the sausage well — those browned bits add umami to the whole pot.
- Use low-sodium chicken broth so you can control salt levels; the sausage and Parmesan are salty.
- Stirring once or twice during the simmer prevents clumping and helps orzo cook evenly.
- For more bite variation, reserve a few broccoli florets and steam them separately to add at the end.
- Want even faster prep? Buy pre-sliced sausage and pre-cut broccoli or use frozen florets straight from the bag.
These small tricks make the dish taste restaurant-level with home-cook convenience.
Creative twists
- Creamy tomato: stir in 1/2 cup crushed tomatoes and a splash of cream for a rosé-style orzo.
- Lemon & herb: finish with lemon zest and basil instead of parsley for a bright, fresh profile.
- Spicy kick: swap Italian seasoning for smoked paprika and red pepper flakes, or use hot chicken sausage.
- Veggie boost: add mushrooms, bell peppers, or spinach during the last 3 minutes of cooking.
- Make it seafood: swap chicken sausage for shrimp — sauté just until opaque and fold in at the end.
These variations keep the same quick method but deliver new flavors.
Your questions answered
Q: Can I use frozen broccoli?
A: Yes. Add frozen florets directly after the garlic; you may need an extra minute or two of cooking. Frozen broccoli will be softer than fresh.
Q: Is orzo the same as rice?
A: Orzo is a small pasta shaped like rice, so it cooks like pasta but absorbs liquid in the pot similarly to risotto. The 2:1 liquid-to-orzo ratio here works well for tender, slightly saucy results.
Q: Can I make this ahead for meal prep?
A: You can cook and refrigerate for up to 4 days. Reheat with a splash of broth to refresh texture. Avoid freezing if you want the broccoli to stay crisp; freezing changes the texture.
Q: How do I make it dairy-free?
A: Skip the Parmesan and finish with a drizzle of good olive oil and a sprinkle of nutritional yeast or dairy-free cheese alternative.
Conclusion
If you want another one-pot take on orzo and sausage, check out this similar recipe: Chicken Sausage, Broccoli, and Orzo Skillet – Lolo Home Kitchen. For a slightly different twist and plating ideas, this version is also worth a look: Chicken Sausage Orzo Skillet with Broccoli – Julia Pacheco.
Enjoy this easy, satisfying meal tonight — quick to make, kind to the budget, and flexible enough to please picky eaters and adventurous palates alike.
Chicken Sausage and Broccoli Orzo
Ingredients
Method
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the sliced chicken sausage in a single layer. Cook 5–7 minutes, turning occasionally, until browned and slightly crisp.
- Push the sausage to the side and add the minced garlic. Cook 30–60 seconds until fragrant — don’t let it brown.
- Stir in 2 cups broccoli florets and cook 2–3 minutes until they begin to soften and stay bright green.
- Add 2 cups orzo, 4 cups chicken broth, 1 teaspoon Italian seasoning, and a pinch of salt and pepper. Stir to combine.
- Bring the pot to a boil, then reduce heat to a simmer. Cover and cook 10–12 minutes, stirring once or twice so the orzo cooks evenly and doesn’t stick.
- Remove from heat. Stir in 1/2 cup grated Parmesan until melted and fully combined. For a creamier finish, stir in a splash of heavy cream now.
- Taste and adjust seasoning. Garnish with 2 tablespoons chopped fresh parsley. Serve hot.
