Chicken Sausage and Broccoli Orzo is one of those one-pan dinners that earns a permanent spot in your weekly rotation. The orzo cooks directly in seasoned chicken broth, soaking up all the savory flavor from the sausage and aromatics in the same pan. I make this on nights when I want something homemade that actually comes together fast without a pile of dishes at the end.
The first time I made chicken sausage and broccoli orzo, I was not expecting much. It is a simple recipe on paper. But the way the orzo absorbs the broth and takes on the flavor of the sauteed sausage and garlic makes it taste like you put in a lot more effort than you actually did. It is hearty, satisfying, and fresh all at once.
Table of Contents
Ingredients for Chicken Sausage and Broccoli Orzo
I always use fully cooked smoked chicken sausage for this recipe because it browns fast and adds a lot of built-in seasoning without needing extra spices. Low-sodium chicken broth is my go-to here so I can control the salt level myself.
- 12 oz fully cooked chicken sausage (sliced into rounds; I recommend a garlic or smoked variety for the best flavor)
- 1 cup orzo pasta (uncooked)
- 2 cups broccoli florets (fresh or frozen; no need to thaw if using frozen)
- 2 1/2 cups low-sodium chicken broth (in my experience, low-sodium gives you much better control over the final salt level)
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 2 tbsp olive oil (divided)
- 1 tbsp fresh lemon juice
- 1/4 cup grated Parmesan cheese (optional; my preference is freshly grated for the smoothest finish)
- Salt and black pepper to taste
Step-by-Step Instructions
I recommend using a large, deep skillet with a lid for this recipe. The lid is important when you add the broccoli at the end so the steam can soften it quickly without overcooking the orzo.
Step 1: Heat 1 tablespoon of olive oil in a large deep skillet over medium-high heat. Add the sliced chicken sausage in a single layer and cook for 3 to 4 minutes, turning once, until browned on both sides. Remove and set aside on a plate.
Step 2: Add the remaining olive oil to the same skillet if the pan looks dry. Reduce heat to medium and add the chopped onion. Saute for about 2 minutes until softened, then add the minced garlic and cook for 1 more minute until fragrant. Do not let the garlic brown.
Step 3: Add the dry orzo to the skillet and stir to coat it in the oil and aromatics. Toast for 1 to 2 minutes, stirring frequently, until the orzo smells slightly nutty and begins to turn just lightly golden at the edges.
Step 4: Pour in the chicken broth and bring to a boil. Reduce heat to medium-low and simmer uncovered for 8 to 10 minutes, stirring occasionally, until the orzo is just about tender and most of the broth has been absorbed. If it looks too dry before the orzo is done, add a small splash of broth.
Step 5: Stir in the broccoli florets during the last 3 minutes of cooking. Cover the skillet with a lid and let the steam soften the broccoli until bright green and just tender-crisp.
Step 6: Return the sausage to the skillet. Add the lemon juice and Parmesan if using. Stir well to combine and season with salt and black pepper to taste. Serve hot directly from the pan.
What to Serve with Chicken Sausage and Broccoli Orzo
This savory one-pan dish is filling on its own but pairs well with light sides or other chicken-forward dishes that complement its herby, lemon-touched flavor.
Easy Balsamic Chicken and Veggie Orzo: If your table loves orzo-based chicken dishes, this balsamic veggie version is a natural companion recipe. The tangy balsamic glaze contrasts nicely with the savory broth-cooked orzo and makes a great second option for a dinner spread.
Easy Chicken Breast and Green Beans: Simple seasoned green beans are one of the best sides for chicken sausage and broccoli orzo. Their clean flavor and slight crunch add a fresh contrast to the creamy, savory orzo without competing with it.
One Pan Mediterranean Chicken and Rice: For a heartier table with a similar one-pan spirit, this Mediterranean chicken and rice dish brings bright herb flavors that pair beautifully with the lemon and garlic notes in the orzo.
French Onion Chicken Orzo Casserole: If you love the orzo format and want another baked version to rotate into your weekly menu, this French onion chicken orzo casserole delivers deep, savory flavor in a comforting hands-off format.
Creamy Italian Chicken Pasta: For nights when you want something richer alongside the lighter orzo, this creamy Italian chicken pasta rounds out a two-dish dinner beautifully and keeps the Italian-inspired flavor theme consistent.
Chinese Chicken Salad: A crisp, lightly dressed salad is a great fresh contrast to the warm, savory orzo. This crunchy chicken salad adds texture variety and keeps the overall meal from feeling too heavy.
Storage and Reheating Tips
Store leftover chicken sausage and broccoli orzo in an airtight container in the refrigerator for up to 3 days. The orzo will continue to absorb any remaining liquid as it sits, so the leftovers will be thicker than when freshly made.
To reheat, I recommend warming it in a skillet over medium-low heat with a splash of chicken broth or water to loosen the orzo back up. Stir frequently until heated through. The microwave also works; just add a small splash of liquid before covering and heat in 30-second intervals.
Pro tip: this dish freezes well in individual portions for up to 2 months. Thaw overnight in the fridge before reheating. The broccoli texture softens a bit after freezing, so add a handful of fresh broccoli when reheating if you want that bright green crunch back.
Frequently Asked Questions
Can I use raw chicken sausage instead of fully cooked?
Yes, but you will need to increase the initial cook time. Cook raw chicken sausage slices for 5 to 6 minutes per side until fully cooked through to an internal temperature of 165 degrees F before removing from the pan and proceeding with the recipe.
My orzo absorbed all the broth before it was tender. What do I do?
Add a small splash of warm chicken broth, about a quarter cup at a time, and stir. Orzo can vary slightly by brand in how quickly it absorbs liquid. Keeping the heat at medium-low and stirring occasionally prevents it from cooking too fast on the bottom.
Can I make this recipe dairy-free?
Yes. Simply skip the Parmesan or use a dairy-free Parmesan alternative. The dish is fully flavorful without the cheese, especially if you use a well-seasoned smoked chicken sausage as the base.
Conclusion
Chicken Sausage and Broccoli Orzo is a reliable, flavorful one-pan dinner that works any night of the week. It is simple to pull together, easy to clean up, and satisfying enough to keep everyone at the table happy. Give it a try this week and see why it earns a regular spot in your dinner lineup.
Chicken Sausage and Broccoli Orzo
Ingredients
Equipment
Method
- Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Add sliced chicken sausage in a single layer and cook for 3 to 4 minutes, turning once, until browned on both sides. Remove and set aside.
- Add remaining olive oil if the pan looks dry. Reduce to medium heat. Add chopped onion and saute for 2 minutes until softened. Add minced garlic and cook 1 more minute until fragrant.
- Add dry orzo and stir to coat in the oil and aromatics. Toast for 1 to 2 minutes, stirring frequently, until lightly golden and nutty smelling.
- Pour in chicken broth and bring to a boil. Reduce to medium-low and simmer uncovered for 8 to 10 minutes, stirring occasionally, until orzo is nearly tender and most broth is absorbed. Add a splash more broth if it looks too dry.
- Stir in broccoli florets during the last 3 minutes. Cover with a lid and let steam until bright green and just tender-crisp.
- Return sausage to the skillet. Add lemon juice and Parmesan if using. Stir to combine and season with salt and black pepper. Serve hot.
