Chicken Sausage Broccoli Orzo: My No-Fuss Comfort Dinner
So, Here’s the Story Behind This Orzo…
If you’d ever seen my kitchen on a Wednesday evening, when kids are doing homework and the cat’s decided the stovetop is her new throne, you’d know why I love quick, forgiving recipes like this Chicken Sausage Broccoli Orzo. I grabbed it form a faded magazine clipping years back, then promptly forgot most of it except for, “sausage, toss in skillet, something green, stir.” The first time I made it, the orzo stuck together in a giant blob (do NOT cook it and let it sit, trust me). But you know what? Gloopy or not, my partner and I inhaled it. Now it shows up anytime we want something easy but don’t want to eat cereal for dinner again.
Why This Recipe Just Works (for Me, Anyway)
I make this when comfort food is calling and nobody wants to wait or wash-up a mountain of dishes (raise your hand if you, too, avoid ‘real’ roasts on weeknights). My family practically bulldozes the kitchen if they smell the garlic browning, plus, it’s one of those rare dishes where the broccoli does NOT get left behind in the pan (I used to sneak extra for myself, but they caught on). Maybe the flavors are so cozy because the sausage infuses everything? Or maybe I just love a one-pot wonder. Either way, it’s reliable — even if you’ve been known to scald a pan or two.
Here’s What You’ll Need (Feel Free to Mess With It)
- 2-3 chicken sausages, sliced (sometimes I use spinach & feta ones, or just whatever’s on sale at Aldi, honestly)
- A big head of broccoli, chopped into bite-size pieces (my friend swaps in asparagus when broccoli is MIA — works fine!)
- 1 cup orzo pasta (I’ve subbed in little ditalini or even rice in a pinch, but orzo, well, it’s the best here)
- 3 cloves garlic, minced (sometimes I cheat with the jarred stuff if I’m running late)
- 2-ish tablespoons olive oil (butter is lush here too, if you don’t have olive oil on hand)
- 2 1/4 cups chicken broth — or veggie stock, or even water with a bouillon cube, which, let’s be honest, I’ve resorted to once or twice
- Zest and juice of a small lemon — gives a little zip. Skip it if the kids are anti-citrus, no big deal.
- Salt and pepper, to taste (sometimes I’m heavy-handed — what can I say?)
- Freshly grated parmesan, for topping (I’ve tried the green can if that’s all I’ve got. It’s… okay?)
How I Make Chicken Sausage Broccoli Orzo (And You Can Too)
- Saute the sausage: Grab your big skillet (or whatever is clean) and heat up the olive oil. Toss in the sliced chicken sausages over medium heat; cook for about 5 minutes until they get that golden, slightly crispy edge. This is where I usually sneak a bite — chef’s privilege.
- Add your aromatics: Chuck in the garlic, let it get fragrant for like 30 seconds. Careful, it burns fast — I’ve learned the hard way, more than once.
- Broccoli time: Drop in the chopped broccoli. Stir it up for a few minutes until it brightens and softens. Don’t stress if some bits get extra toasty — those are secretly the best ones.
- Orzo goes in: Pour your orzo right into the pan. Give it a stir so it soaks up all the sausage-y, garlicky flavor. (If it clumps, stir more. And if it looks a bit weird, don’t panic, it sorts itself out in the end.)
- Add broth + simmer: Pour in your broth. Scrape the bottom of the pan just in case. Bring it to a bubbly simmer, lower heat, and cover. Let it cook undisturbed for about 9-10 minutes. Sometimes, I lift the lid and check — okay, actually, I always do. Orzo should be tender but not mushy; some liquid left is good, as it thickens up when it sits.
- Lemon and finish: Stir in your lemon zest and juice. Season with salt and pepper. Turn off the heat (I scatter parmesan on now so it melts slightly, but you do you).
- Dive in: Let it sit a few minutes to thicken — though truthfully, I rarely wait that long before serving.
Things I Learned the Hard Way
- If you forget the lemon, nobody notices — but if you forget to stir the orzo at the start, expect a sticky bottom.
- You can add the broccoli during the last 5 minutes, but I like tossing it in earlier so it gets those crisp bits. Experiment!
- Leftover orzo firms up in the fridge. A little broth or water plus a quick zap refreshes it, in theory; though honestly, in my house it never lasts more than a day, so who really knows?
Swaps and Experiments (Take These With a Pinch of Salt)
- Tried caramelized onions instead of garlic: Tasty, but too sweet for me. Maybe you’ll love it?
- Broccolini in place of broccoli: Works like a charm. Chopped spinach sort of turned it into a mushy green porridge though. Wouldn’t do that again unless I was desperate.
- No sausage? I made this once with roasted chickpeas. Not bad, but my partner asked, “Where’s the sausage?”
Do You Actually Need Fancy Equipment?
All you need is a big ol’ skillet with a lid. Don’t have a lid? Use a baking sheet (did that for years). As long as you avoid non-stick when browning, you’re golden. But honestly, I once made it in a heavy saucepan and, aside from having to stir more, it still worked.
Storing Leftovers (Not That I Ever Get to…)
In theory, stick leftovers in the fridge in an airtight container. They’re good for up to 2 days — or so I hear, because I’ve never seen this dish make it past breakfast the next morning (midnight snack, anyone?). Reheat gently with splash of broth.
How We Eat It (Otherwise Known as Dinner Rituals)
I love piling this into shallow bowls with a wedge of lemon on the side. Sometimes, on Fridays, I set out extra parmesan and crumbly feta so everyone can go wild. Makes a good next-day lunch box too — my son says it tastes even better cold, which, well, kids are strange.
The Stuff Nobody Tells You (aka, My Pro Tips)
- Don’t rush the sausage browning step; I once did, and got sad, pale slices with no flavor. Totally not worth the two minutes saved.
- Never walk away after adding orzo. Give it a few gentle stirs before covering, otherwise you’ll have an orzo-cake. Or, hmm, a new invention?
- If you like it extra creamy, steal a trick from this risotto method — slowly add the broth for creaminess. But most evenings, I’m too hungry to bother.
Chicken Sausage Broccoli Orzo: Real Questions I’ve Gotten
- Can I make it ahead?
Absolutely, but it does thicken up a bit overnight. It’s still delicious, maybe even better cold (or at least that’s what my son says). - Can I use regular pasta?
You can, but keep an eye on the water amount. Orzo drinks up liquid much more than, say, penne. One time I used macaroni and it was fine, just not quite as… snuggly? - Is it possible to make it vegetarian?
Yep! Swap sausage for veggie sausage, or toss in canned white beans. Cookie + Kate has some good ideas if you’re stumped. - Can I freeze Chicken Sausage Broccoli Orzo?
Sneakily, yes. Freeze in portions, reheat gently, add a splash of broth to loosen it. Texture gets a bit softer, but flavor holds up.
And oh, if you end up with a kitchen disaster — hey, that’s just another story for the family WhatsApp. Been there, done that, probably will again next Wednesday.
Ingredients
- 12 oz chicken sausage, sliced
- 1 cup uncooked orzo pasta
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 1/2 cups low-sodium chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
-
1Heat olive oil in a large skillet over medium heat. Add sliced chicken sausage and cook until browned, about 4-5 minutes.
-
2Add minced garlic and broccoli florets to the skillet. Sauté for 2-3 minutes until fragrant and broccoli begins to soften.
-
3Stir in the uncooked orzo and cook for 1 minute, stirring to coat the pasta.
-
4Pour in the chicken broth, salt, and black pepper. Bring to a simmer and cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 10-12 minutes.
-
5Remove from heat and stir in the grated Parmesan cheese. Adjust seasoning if needed and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
