Description
A quick, creamy, and satisfying one-pan chicken sausage orzo skillet packed with protein, comforting flavors, and a rich, velvety sauce.
Ingredients
- 1 tablespoon olive oil
- 12 oz chicken sausage, sliced (cheddar, feta, or your favorite variety)
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream (or Greek yogurt for a lighter option)
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (or feta)
- 1 cup spinach or kale (optional)
- 1/2 cup sun-dried tomatoes (optional)
- 1/2 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
- Extra grated cheese (for garnish)
- Lemon zest (for garnish)
Instructions
1. Heat olive oil in a large skillet over medium heat. Add sliced chicken sausage and cook for 3-5 minutes until lightly browned. Remove and set aside.
2. In the same skillet, cook chopped onion for 2-3 minutes until softened. Add garlic and cook for 30 seconds until fragrant. Stir in orzo and toast for 1 minute.
3. Pour in chicken broth, scraping up browned bits. Add thyme, paprika, salt, and black pepper. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until orzo absorbs most liquid.
4. Reduce heat and stir in heavy cream and shredded cheese until smooth. Return sausage to skillet and mix well. Add spinach or sun-dried tomatoes if using.
5. Remove from heat and garnish with parsley, extra cheese, and lemon zest. Serve warm.
Notes
Use full-fat cream or cheese for the creamiest texture.
Do not overcook the orzo; it should be tender, not mushy.
Toasting the orzo enhances its flavor.
Greek yogurt can be substituted for a lighter version, but add off heat to prevent curdling.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 60mg