Chicken Sausage Orzo Skillet features golden chicken sausage, tender orzo in a creamy sauce, bursts of cherry tomatoes, and fresh spinach, all finished with parsley and Parmesan. Quick, customizable, and perfect for a one-pan family meal.
Why You’ll Love Chicken Sausage Orzo Skillet
– One-pan meal means minimal cleanup
– Ready in about 30 minutes—perfect for busy weeknights
– Rich, creamy sauce thanks to heavy cream and Parmesan
– Savory sausage adds a flavorful protein boost
– Fresh spinach and cherry tomatoes brighten both taste and appearance
– Easily customizable with your favorite sausage or extra veggies
Ingredients
- 1 tablespoon extra-virgin olive oil
- 8 ounces hot chicken sausage, sliced
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 2 cups fresh baby spinach leaves
- 1/2 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese, plus more for garnish
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
Directions
1. Heat the skillet: In a large 12-inch nonstick skillet over medium heat, warm 1 tablespoon olive oil until it shimmers.
2. Brown the sausage: Add the sliced chicken sausage in a single layer. Cook, stirring occasionally, until the edges are crisped and golden, about 5 minutes.
3. Sauté the garlic: Push sausage to one side, add minced garlic to the empty space, and cook until fragrant, about 30 seconds to 1 minute—be careful not to burn the garlic.
4. Toast the orzo: Stir in the orzo pasta so it gets coated in oil and sausage drippings; cook for 1 to 2 minutes, stirring constantly.
5. Deglaze and simmer: Pour in 2 cups chicken broth and stir to release any browned bits from the skillet bottom. Increase heat to bring the liquid to a gentle boil.
6. Cover and cook: Reduce heat to low, cover the skillet, and let the orzo simmer until tender and most of the liquid is absorbed, about 10 minutes. Stir once or twice to prevent sticking.
7. Add the cream: Remove the lid, pour in 1/2 cup heavy cream, and stir until it’s fully incorporated and just warmed through, about 1 to 2 minutes.
8. Wilt the spinach & warm tomatoes: Fold in 2 cups spinach and the halved cherry tomatoes. Cook until the spinach wilts and tomatoes are slightly softened, about 2 to 3 minutes.
9. Stir in cheese & herbs: Sprinkle 1/2 cup Parmesan cheese and 2 tablespoons chopped parsley over the mixture. Stir until the cheese melts and the sauce turns luxuriously creamy.
10. Season and serve: Taste and season with salt and pepper as needed. Serve portions immediately, garnishing each plate with extra Parmesan and parsley.
Pro Tips and Variations
– Slice sausage on the diagonal to increase surface browning and visual appeal.
– Swap hot chicken sausage for mild or turkey sausage to suit your taste.
– Use kale or Swiss chard in place of spinach for an earthier flavor.
– Stir in sliced mushrooms, diced bell pepper or a pinch of red pepper flakes for extra depth.
– For a lighter sauce, replace heavy cream with half-and-half or a mixture of milk and Greek yogurt.
– If you prefer a hint of herbiness, add ½ teaspoon dried Italian seasoning when you add the broth.
Serving Suggestions
– Pair with a simple arugula or mixed-green salad tossed in lemon vinaigrette.
– Serve alongside warm, crusty garlic bread or cheese-topped baguette slices.
– Complement the meal with a chilled glass of Sauvignon Blanc or an herbal iced tea.
– Garnish with a lemon wedge for a bright, zesty finish.
Storage/Reheating
– Refrigerate leftovers in an airtight container for up to 3 days.
– To reheat on the stovetop, warm in a skillet over low heat with a splash of broth or cream to revive the sauce.
– Microwave individual portions, covered, in 30-second intervals, stirring in between to ensure even heating.
– Freeze cooled leftovers in freezer-safe containers for up to 1 month; thaw overnight in the refrigerator before reheating.
Notes
– Avoid overcooking the orzo to prevent a gummy texture—aim for “just tender.”
– Adjust sauce consistency by adding extra broth (for thinner sauce) or more cheese (for thicker, creamier sauce).
– Taste the dish before adding salt; sausage and Parmesan can be salty on their own.
– Leftover sauce can be stirred into steamed vegetables or used as a pasta topping.
FAQs
Can I use a different type of pasta instead of orzo?
Absolutely. Small shapes like acini di pepe, ditalini or even small shells work well—just adjust cooking time per package instructions.
Is this recipe freezer-friendly?
Yes. Freeze cooled portions in airtight containers for up to one month. Thaw overnight in the fridge before reheating.
Can I make this ahead of time?
You can brown the sausage and cook the orzo in broth up to the point of adding cream, spinach and tomatoes. Cool, cover and refrigerate, then finish the dish just before serving.
How can I lighten up the dish?
Swap heavy cream for half-and-half or low-fat milk and use reduced-fat Parmesan. Increase spinach for more bulk and nutrition.
My sauce turned out too thin—how do I fix it?
Stir in an extra handful of Parmesan off-the-heat; the cheese will thicken the sauce. Alternatively, simmer a minute or two longer to reduce excess liquid.
Conclusion
Chicken Sausage Orzo Skillet delivers restaurant-quality flavor with home-style ease—no fuss, no timers, just one pan and simple ingredients. From the first golden sausage slice to the last spoonful of rich, cheese-kissed pasta, every bite is satisfying comfort. Next time you need a quick weeknight winner or a cozy dinner for company, turn to this vibrant, creamy skillet meal. Enjoy!