Chicken Sausage Orzo One Pot (Printer-Friendly)
Juicy chicken sausage, tender orzo, and fresh vegetables simmer together in this hearty one-pot skillet.
# What You'll Need:
→ Meats
01 - 12 oz fully cooked chicken sausage, sliced into ½-inch rounds
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 zucchini, diced
06 - 1 cup grape tomatoes, halved
07 - 2 cups fresh spinach, roughly chopped
→ Pantry
08 - 1½ cups orzo pasta
09 - 2½ cups low-sodium chicken broth
10 - 1 tbsp olive oil
→ Seasonings
11 - 1 tsp dried oregano
12 - ½ tsp dried basil
13 - ½ tsp smoked paprika
14 - ¼ tsp crushed red pepper flakes
15 - Salt and black pepper, to taste
→ Optional Garnish
16 - ¼ cup grated Parmesan cheese
17 - Fresh basil or parsley, chopped
# How-To Steps:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add sliced chicken sausage and sauté for 3-4 minutes until lightly browned. Remove sausage from pan and set aside.
02 - In the same pan, add onion and red bell pepper. Sauté for 2-3 minutes until softened. Stir in garlic and zucchini; cook for another 2 minutes until fragrant.
03 - Add orzo pasta to the vegetable mixture. Toast, stirring constantly, for 1 minute to enhance flavor.
04 - Pour in chicken broth and add grape tomatoes, oregano, basil, smoked paprika, and red pepper flakes. Season with salt and black pepper to taste.
05 - Bring mixture to a boil, then reduce heat to a simmer. Cover and cook for 8-10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
06 - Return browned sausage to the pot and add spinach. Stir until spinach wilts and everything is heated through, about 2-3 minutes. Taste and adjust seasoning as needed.
07 - Remove from heat and serve hot. Garnish with Parmesan cheese and fresh herbs if desired.
# Expert Hints:
01 -
- Everything cooks together in one pot so you spend more time eating and less time scrubbing dishes
- The orzo becomes incredibly creamy without any heavy cream thanks to the starch released into the broth
- Each bowl gives you perfect bites of savory sausage, sweet vegetables, and tender pasta
02 -
- The orzo continues absorbing liquid even off the heat so if it looks too liquidy give it another minute but if it thickens too much simply splash in a bit more broth
- Keep the heat at medium low once you add the liquid or the orzo on the bottom will burn before the rest cooks through
03 -
- Slice your sausage slightly thicker than you think you should because it shrinks during cooking
- Use a pan with high sides or a Dutch oven since this bubbles up more than expected while simmering