Description
A quick and creamy one-pan chicken sausage orzo packed with 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 pan, add chopped onion and cook for 2-3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant. Add orzo and toast for 1 minute.
3. Pour in chicken broth, scraping up any browned bits. Add thyme, paprika, salt, and black pepper. Bring to a simmer and cook for 8-10 minutes, stirring occasionally.
4. Lower heat and stir in heavy cream and shredded cheese until smooth. Return sausage to the 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 but not mushy.
Toasting the orzo enhances its nutty flavor.
You can swap cream for Greek yogurt for a lighter version.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 80mg