Creamy Chicken Sausage Orzo Skillet
One of the best things about this skillet dinner is that it’s cooked all in one pan — no boiling the orzo separately, no multiple pots to clean, just a single skillet that does it all.
Equipment
- Large skillet with lid
- Cutting board
- Sharp Knife
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
- Grater
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 –3 garlic cloves minced
- 12 oz chicken sausage pre-cooked, sliced into rounds
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes optional
- Salt and pepper to taste
Add-ins & Finishing Touches
- 2 cups baby spinach
- ¼ cup grated Parmesan cheese
- Fresh parsley chopped (for garnish)
- Extra Parmesan for topping (optional)
Instructions
Step 1: Sauté the Aromatics
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the diced onion and sauté for 3–4 minutes, until soft and translucent.
- Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
- Pro Tip: Don’t let the garlic brown — it can turn bitter quickly. Stir frequently once it hits the pan.
Step 2: Cook the Chicken Sausage
- Add the sliced chicken sausage to the skillet with the onions and garlic.
- Cook for 4–5 minutes, stirring occasionally, until the sausage starts to brown and develop a bit of caramelization.
- Pro Tip: Let the sausage sit undisturbed for a minute or two at a time — this helps it get that nice golden edge.
Step 3: Toast the Orzo
- Pour the dry orzo into the skillet with the sausage and stir well.
- Let it toast for about 1–2 minutes, stirring often, until the edges of the orzo look slightly golden.
- Pro Tip: Toasting adds a nutty depth of flavor — don’t skip this quick step!
Step 4: Add Liquid and Simmer
- Pour in 2 cups of chicken broth and ½ cup of heavy cream.
- Stir in Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper.
- Bring the mixture to a gentle boil, then reduce the heat to low and cover the skillet with a lid.
- Let it simmer for 10–12 minutes, stirring once or twice, until the orzo is tender and most of the liquid is absorbed.
- Pro Tip: Keep the heat low once simmering — too high and the cream may separate or reduce too quickly.
Step 5: Stir in Spinach and Cheese
- Remove the lid and stir in the baby spinach. Let it wilt for 1–2 minutes.
- Add ¼ cup grated Parmesan cheese and stir until melted and fully incorporated into the creamy sauce.
- Pro Tip: If the mixture looks too thick, splash in a little more broth or cream to loosen it up to your liking.
Step 6: Serve and Garnish
- Taste and adjust salt and pepper as needed.
- Serve warm, topped with fresh parsley and extra Parmesan if desired.
- Pro Tip: This dish thickens as it sits — for leftovers, add a splash of broth or water before reheating to bring it back to that creamy texture.
Notes
Estimated Nutritional Value (Per Serving)
- Calories: ~450–500 kcal
- Protein: ~22–25g
- Carbohydrates: ~35–40g
- Fat: ~25g
- Saturated Fat: ~10g
- Fiber: ~2g
- Sugar: ~2g
- Sodium: ~800–950mg
- Calcium: ~150mg