Pin it
Whenever I'm in a pinch on a weeknight, this one-pan creamy orzo with chicken sausage totally saves the day. It's cozy, filling, and you won't have a disaster zone of dirty pans to deal with. Tender orzo, juicy sausage, and a rich, dreamy sauce all come together in one skillet. Cleanup? Barely a thought.
I whipped this up one crazy Wednesday—the kids polished off every bite before I could even grab a fork. I always stash extra chicken sausage in the fridge just for this dish.
Dreamy Ingredients
- Fresh parsley: a sprinkle on top adds brightness to each serving
- Sun dried tomatoes: want a tangy Mediterranean vibe? Toss some in (oil-packed are best)
- Red pepper flakes: a pinch gives gentle heat—add to taste
- Spinach or kale: extra greens are optional but so good, just pick crisp leaves
- Grated cheese and lemon zest: pop a little on before serving for fun flavor and zing (try a Microplane for zest!)
- Shredded cheddar cheese or feta: melts right in for a silky, tasty sauce—freshly shredded works best
- Salt and black pepper: gotta season it up!
- Paprika: for subtle smokiness; Spanish paprika is super flavorful
- Dried thyme: brings warmth and earthiness—fresh works too
- Heavy cream or Greek yogurt: makes the sauce extra rich and luscious; full fat is key if you want it totally creamy
- Low sodium chicken broth: add awesome flavor and keep things from getting salty; golden broth is a good option
- Orzo pasta: silky and creamy, this is the star—pick a good quality brand
- Garlic: chop it up fresh for max taste and aroma
- Onion: gives a touch of sweet depth; grab a firm, unblemished one
- Chicken sausage: choose feta or cheddar-style for bigger flavor, go nitrate-free if you can, and slice them the same thickness
- Olive oil: gives the sausage that golden color and a rich undertone; extra virgin is tasty
Simple Steps
- Finish and Serve:
- Switch off the burner, toss a bunch of chopped parsley, more cheese, and lemon zest on top. Serve it right out of the pan. That cheesy bite? Heaven.
- Create the Creamy Sauce:
- Toss in your cream (or yogurt) and cheese over low heat and stir until you get a lush sauce. Slide the sausage back in. Add spinach or sun dried tomatoes now if you're using 'em. Warm it for another couple minutes.
- Simmer the Orzo:
- Pour in broth and scrape up those tasty brown bits. Add seasonings—thyme, paprika, salt, and pepper. Mix it all up then let it bubble on low. Keep stirring every few minutes; you want the orzo to be tender but not mushy after about 8-10 minutes, soaking up almost all the broth.
- Develop the Aromatics and Toast the Orzo:
- Add onion to the pan and cook a few minutes till soft and see-through. Garlic time next—just a half-minute, then toss in your orzo. Stir it around so it gets a bit toasty and nutty for a minute.
- Sauté the Chicken Sausage:
- Drizzle olive oil in a big pan on medium. When it's hot, toss in sliced sausage pieces. Let them sit so they brown for around five minutes. Move the golden sausage onto a plate for later.
Pin it
Creamy orzo, gooey cheese, and smoky sausage—what's not to love? Every scoop is pure comfort, and even picky eaters keep coming back for more. Somehow, it always wins over anyone who claims they don't like orzo.
Storing Leftovers
Once it cools, scoop leftovers into an airtight container. Pop it in your fridge, and they’re good for about three days. When you want to reheat, splash in a bit of broth or milk and gently warm on the stove. Since orzo thickens when it sits, a little liquid brings back that creamy magic.
Switch Things Up
Swap cream for Greek yogurt or half and half for something lighter. If you don't have chicken sausage, turkey sausage, or even shredded rotisserie chicken work just fine. Play with cheese by trying Monterey Jack or grated parmesan for a new taste twist.
Ways to Serve
Pin it
This orzo is filling enough to stand alone, but why not pair it with a crisp green salad or maybe some roasted veggies? Crusty warm bread is awesome for getting every bit of sauce. For a brunchy twist, try adding a poached egg on top.
Get Inspired
Italian risotto inspired this creamy orzo, but it's so much easier. Cheddar and chicken sausage nod to American comfort eats, while feta and sun dried tomato steer it toward the Mediterranean. It’s seriously easy to mix up the flavors any way you want.
Frequently Asked Questions
- → Can I use a different type of sausage?
Definitely! You can go for a smoked chicken, turkey sausage, or swap in a vegan one if that’s more your thing. Just try the seasonings as you go, since flavors will change a bit.
- → Is it possible to make this dish lighter?
For sure! Trade heavy cream for Greek yogurt and use a lighter cheese to keep things creamy but cut down the richness.
- → What vegetables can I add?
Sun-dried tomatoes, baby spinach, or kale all work great—toss them in near the end so they don’t lose their color or crunch.
- → Can I prepare this ahead of time?
It’s at its best right after you cook, but you can chop or measure everything a bit early. If you’re warming it up later, splash in some broth or cream to keep things nice and loose.
- → How do I prevent the orzo from getting mushy?
Take the orzo off the heat when it’s just barely cooked (think al dente) and try not to cook it too long. Give it a stir every now and then and check if there’s still enough liquid as it cooks.
- → Can fresh herbs be used?
Oh totally—basil, parsley, or a bit of thyme thrown on top just before you serve makes the whole thing taste fresher.