Description
This creamy, one-skillet dish combines chicken sausage and orzo for a quick, comforting meal perfect for busy weeknights.
Ingredients
- 1 tablespoon olive oil
- 12 oz chicken sausage, sliced
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- ½ cup heavy cream or Greek yogurt
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup shredded cheddar cheese or crumbled feta
- 1 cup spinach or kale (optional)
- ½ cup sun-dried tomatoes (optional)
- ½ teaspoon red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
- Extra grated cheese and lemon zest, for serving
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced chicken sausage and cook until lightly browned, about 4–5 minutes. Remove sausage and set aside.
- Add the chopped onion and sauté until soft, about 3–4 minutes. Stir in minced garlic and cook until fragrant.
- Add the orzo to the pan and toast, stirring constantly, for about 1 minute.
- Pour in the chicken broth and stir in thyme, paprika, salt, and pepper. Increase heat to bring to a gentle simmer.
- Cook for 8–10 minutes until the orzo absorbs most of the liquid but is al dente.
- Lower the heat and stir in heavy cream or yogurt and cheese until smooth and glossy.
- Return the browned sausage to the skillet and fold in optional ingredients. Heat until warmed through.
Notes
For a lighter version, swap heavy cream with Greek yogurt. Use gluten-free orzo for a gluten-free meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian