One-Pan Creamy Orzo with Chicken Sausage and Broccoli

One-Pan Creamy Orzo with Chicken Sausage and Broccoli is a warm, honest weeknight meal that fills the kitchen with a cozy, garlicky aroma. This dish gives you creamy, tender orzo and browned chicken sausage in one pan, so cleanup stays easy and the family gets dinner fast. If you enjoy comforting casseroles, you might also like this simple chicken and broccoli alfredo bake for another creamy option.

Why Make This Recipe

• Quick & Easy: One pan, one pot, about 30 minutes from start to table.
• Family Favorite: Mild, creamy flavor kids and adults usually love.
• Budget-Friendly: Uses pantry orzo, frozen or fresh broccoli, and affordable sausage.
• Low Fuss: Little prep and minimal cleanup means less stress after work.

This recipe stands out because it blends creamy orzo with the savory snap of browned chicken sausage and bright green broccoli. It tastes like home—warm, filling, and satisfying—and the smell of garlic and toasted orzo makes the whole house feel cozy.

Ingredients

• For the base:
• 1 cup dry orzo (about 175 g)
• 2 tablespoons olive oil
• For the sausage & veggies:
• 12 oz (about 340 g) chicken sausage, sliced (mild or smoked)
• 2 cups broccoli florets (fresh or frozen)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• For the liquid & creaminess:
• 3 cups low-sodium chicken broth
• 1/2 cup heavy cream or half-and-half
• 1/2 cup grated Parmesan cheese, plus extra for serving
• Seasonings:
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• Optional garnish:
• Fresh parsley, chopped
• Lemon zest (for brightness)

Notes: Use unsalted butter or olive oil for cooking, and shred real Parmesan for best melting and flavor.

How to Make One-Pan Creamy Orzo with Chicken Sausage and Broccoli

1. Prep everything first: slice the sausage, chop the onion, mince the garlic, and cut the broccoli into bite-sized florets. This keeps the cooking quick and smooth.

• Tip: Cut similar-sized broccoli pieces so they cook evenly.

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced sausage and brown 3–4 minutes until it gets color and smells savory. Remove sausage to a plate.

• Why this matters: Browning adds deep flavor through caramelization.

1. Add the remaining 1 tablespoon oil to the same pan. Toss in the chopped onion and cook 2–3 minutes until soft and translucent. Add garlic and cook 30 seconds until fragrant.

• Mini-tip: Stir so the garlic doesn’t burn; burnt garlic tastes bitter.

1. Add the dry orzo to the pan and toast it 1–2 minutes, stirring constantly so the edges get light golden.

• Why this step matters: Toasting gives the orzo a nutty flavor and helps it hold texture.

1. Pour in the chicken broth, scrape up any browned bits from the pan, and bring to a gentle boil. Reduce heat to a simmer, cover, and cook 8–10 minutes, stirring once or twice so the orzo cooks evenly.

• Note: Cooking times vary by brand; check for al dente texture.

1. Stir the broccoli and browned sausage back into the pan. Cover and simmer 3–5 more minutes until the broccoli is tender and the orzo has absorbed most of the liquid.

• Tip: If the pan seems dry, add a splash more broth or water.

1. Remove from heat and stir in the heavy cream and grated Parmesan until creamy and glossy. Taste and add salt and pepper as needed.

• Final touch: Let it sit 1–2 minutes so the sauce thickens a bit before serving.

How to Serve One-Pan Creamy Orzo with Chicken Sausage and Broccoli

• Spoon into warm bowls, sprinkle extra Parmesan and chopped parsley, and serve immediately so the sauce stays silky.
• Add a squeeze of fresh lemon juice for brightness and to balance the cream.
• Pair it with a crisp side, like a simple salad or roasted vegetables—try our chicken breast with zucchini and squash for a light veggie match.

How to Store One-Pan Creamy Orzo with Chicken Sausage and Broccoli

• Fridge: Cool to room temperature, then store in an airtight container for up to 3–4 days.
• Freezer: Freeze in a shallow airtight container for up to 2 months (texture may soften after thawing).
• Reheat: Gently warm on the stove over low heat with a splash of broth or milk to loosen the sauce, or microwave in short bursts, stirring between each, until heated through.

Tips to Make One-Pan Creamy Orzo with Chicken Sausage and Broccoli

• Use real Parmesan and grate it fresh for the best creamy melt.
• Don’t skip toasting the orzo — it adds flavor and helps texture.
• If using frozen broccoli, add it a minute earlier since it releases extra moisture.
• Stir occasionally while simmering to prevent sticking and burning on the bottom.

Variation

• Gluten-Free: Use gluten-free orzo or small gluten-free pasta and check that the chicken sausage is gluten-free.
• Vegetarian: Swap chicken sausage for sliced mushrooms or a can of drained, rinsed cannellini beans; use vegetable broth and skip the meat.

FAQs

Can I use a different sausage?

Yes. You can use pork, turkey, or plant-based sausage. Choose sausages with flavors you enjoy; smoked varieties add extra depth, while mild ones keep it simple.

Can I make this ahead for meal prep?

Yes. Make it, cool completely, and store in the fridge for up to 3 days. Reheat with a splash of broth to loosen the sauce before serving.

What if my orzo turns mushy?

Stop cooking when the orzo is al dente — it will soften slightly after adding cream. Avoid over-stirring during the final simmer and check 1–2 minutes earlier than the package time.

Conclusion

This One-Pan Creamy Orzo with Chicken Sausage and Broccoli is one of those dinner wins that brings warmth, simple comfort, and a happy, full table. It’s quick enough for busy nights and cozy enough for a family meal. If you want another skillet-style idea to compare, see a similar recipe at a similar skillet from Lolo Home Kitchen. Please leave a comment and a star rating if you try this — your notes help others. Share it on Pinterest or Facebook so someone else can enjoy an easy, tasty weeknight supper. What twist did you try? Let us know below!

One-Pan Creamy Orzo with Chicken Sausage and Broccoli

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• Author: chef-ava
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free, Vegetarian (with variations)

Print Recipe

Description

A warm and cozy weeknight meal featuring creamy orzo, browned chicken sausage, and vibrant broccoli, all cooked in one pan for easy cleanup.

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Ingredients

Scale 1x2x3x

• 1 cup dry orzo (about 175 g)
• 2 tablespoons olive oil
• 12 oz (about 340 g) chicken sausage, sliced (mild or smoked)
• 2 cups broccoli florets (fresh or frozen)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 1/2 cup heavy cream or half-and-half
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)
• Lemon zest (for brightness)

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Instructions

1. Prep all ingredients: slice sausage, chop onion, mince garlic, and cut broccoli into florets.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage and brown for 3–4 minutes. Remove sausage to a plate.
3. Add remaining olive oil to the pan, toss in onion, and cook for 2–3 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
4. Add dry orzo to the pan, toasting for 1–2 minutes, stirring constantly until light golden.
5. Pour in chicken broth, scrape up browned bits, bring to a gentle boil, reduce heat to a simmer, cover, and cook for 8–10 minutes.
6. Stir in broccoli and browned sausage, cover, and simmer for an additional 3–5 minutes until broccoli is tender.
7. Remove from heat and stir in heavy cream and Parmesan until creamy. Let sit for 1–2 minutes to thicken.
8. Serve in warm bowls, garnished with extra Parmesan and parsley.

Notes

Use unsalted butter or olive oil for cooking, and shred real Parmesan for best melting and flavor.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 500mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 50mg