Creamy Chicken Sausage Orzo: A One-Pan Meal
Why make this recipe
Creamy Chicken Sausage Orzo is not just a delicious meal; it’s also a one-pan wonder. This recipe saves you time on cooking and cleaning. It’s perfect for busy nights when you want a hearty dish without too much fuss. With savory chicken sausage and creamy orzo, this meal is filling and comforting. Plus, it’s packed with flavors from the herbs, cheese, and veggies. Everyone in your family will love it!
How to make Creamy Chicken Sausage Orzo
Making Creamy Chicken Sausage Orzo is straightforward. With just a few simple steps, you can create a delightful dish that serves as both dinner and leftovers for lunch. Here’s how to do it:
Ingredients :
- 1 tablespoon olive oil
- 12 oz chicken sausage, sliced (cheddar, feta, or your favorite variety)
- 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, depending on your sausage flavor)
- 1 cup spinach or kale (for extra greens)
- ½ cup sun-dried tomatoes (for a Mediterranean twist)
- ½ teaspoon red pepper flakes (for heat)
- Fresh parsley, chopped
- Extra grated cheese
- Lemon zest (for brightness)
Directions :
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Sauté the Chicken Sausage: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced chicken sausage and cook for 3-5 minutes until lightly browned. Remove from the skillet and set aside.
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Cook the Aromatics & Orzo: In the same pan, add the chopped onion and cook for 2-3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant. Add the orzo and toast for 1 minute, stirring frequently.
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Simmer the Orzo: Pour in the chicken broth, scraping up any bits from the bottom of the pan. Add thyme, paprika, salt, and black pepper. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the orzo absorbs most of the liquid.
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Make it Creamy: Lower the heat and stir in heavy cream and shredded cheddar (or feta for a Mediterranean twist). Mix until smooth. Add the cooked chicken sausage back to the skillet and stir to combine. If adding spinach or sun-dried tomatoes, mix them in at this step.
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Finish & Serve: Remove from heat and garnish with fresh parsley, extra cheese, and a sprinkle of lemon zest. Serve warm!
How to serve Creamy Chicken Sausage Orzo
Serve this dish straight from the skillet for a warm and inviting look. You can dish it up with a side salad or some crusty bread to soak up the creamy sauce. Don’t forget to sprinkle some extra cheese on top before serving for that cheesy goodness!
How to store Creamy Chicken Sausage Orzo
To store leftovers, let the orzo cool down completely first. Then, transfer it to an airtight container and refrigerate for up to 3 days. If you want to freeze it, make sure it’s in a freezer-safe container, and it can last up to 2 months.
Tips to make Creamy Chicken Sausage Orzo
- Use a variety of chicken sausages to change up the flavor.
- You can substitute Greek yogurt for heavy cream to make it lighter.
- If you like it spicy, add more red pepper flakes.
- Fresh herbs like basil or thyme can add more flavor.
Variation
You can customize this recipe by adding different vegetables, like bell peppers or zucchini. You can also change the cheese to suit your taste or even add nuts for a crunch!
FAQs
Can I use regular pasta instead of orzo?
Yes, you can substitute orzo with any small pasta shape, but cooking times may vary.
Is this recipe gluten-free?
You can make it gluten-free by using gluten-free orzo or pasta.
Can I make this dish vegetarian?
Yes, use a plant-based sausage and replace the chicken broth with vegetable broth. Enjoy the creamy sauce with the same ingredients!
Creamy Chicken Sausage Orzo
Ingredients
Method
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the sliced chicken sausage and cook for 3-5 minutes until lightly browned. Remove from the skillet and set aside.
- In the same pan, add the chopped onion and cook for 2-3 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the orzo and toast for 1 minute, stirring frequently.
- Pour in the chicken broth, scraping up any bits from the bottom of the pan.
- Add thyme, paprika, salt, and black pepper. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the orzo absorbs most of the liquid.
- Lower the heat and stir in heavy cream and shredded cheddar (or feta). Mix until smooth.
- Add the cooked chicken sausage back to the skillet and stir to combine.
- If adding spinach or sun-dried tomatoes, mix them in at this step.
- Remove from heat and garnish with fresh parsley, extra cheese, and a sprinkle of lemon zest.
- Serve warm!
Notes
