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A quick and easy one-skillet dinner made with orzo pasta, Italian chicken sausage, baby spinach, and a rich, creamy sauce made from chicken broth and heavy cream. This comforting dish comes together in under 30 minutes and is perfect for busy weeknights or meal prep.
For the Orzo Skillet:
1 tablespoon olive oil
12 oz Italian 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 for a lighter option)
1 teaspoon dried thyme
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
½ cup shredded cheddar cheese (or feta)
Optional Add-Ins:
1 cup baby spinach or kale
½ cup sun-dried tomatoes
½ teaspoon red pepper flakes
For Garnishing:
Fresh parsley, chopped
Extra grated cheese
Lemon zest
Sauté the Chicken Sausage
Heat olive oil in a large skillet over medium heat. Add sliced chicken sausage and cook for 3–5 minutes until browned. Remove and set aside.
Cook Aromatics and Orzo
Add onion to the skillet and sauté for 2–3 minutes. Add garlic and cook for 30 seconds until fragrant. Stir in orzo pasta and toast for 1 minute.
Simmer Orzo
Pour in chicken broth and stir to deglaze the pan. Add thyme, paprika, salt, and black pepper. Let the orzo cook for 8–10 minutes, stirring occasionally until most liquid is absorbed.
Make it Creamy
Reduce heat. Stir in heavy cream and cheese until smooth. Return sausage to the pan. Add baby spinach or sun-dried tomatoes if using, and let them wilt.
Serve
Garnish with parsley, lemon zest, and extra cheese. Serve warm with a side salad or roasted vegetables.
Use freshly grated parmesan cheese for best flavor and melting texture.
Add a splash of broth when reheating leftovers to restore creaminess.
Customize with different proteins or vegetables for variety.
Find it online: https://bibodo.com/creamy-chicken-sausage-orzo/