Creamy Chicken Sausage Orzo: A Comforting One-Pot Dinner You'll Love
Creamy chicken sausage orzo made in one pot with garlic, spinach, sun-dried tomatoes and parmesan. A cozy 30-minute weeknight dinner.
By Dora Ortiz
Everything happens in one pan: browned chicken sausage, garlic and sun-dried tomatoes, then orzo that simmers right in the broth until it’s creamy, almost like risotto but with a lot less stirring. A handful of spinach at the end and dinner is done.
Why You’ll Love It
- One pot, about 30 minutes, and very few dishes.
- Creamy without much cream: the orzo starch does most of the work.
- Flexible: use whatever sausage and greens you have.
Tips for Perfect Creamy Orzo
Stir often. Orzo loves to stick to the bottom of the pan. A stir every minute or two keeps it smooth.
Use low-sodium broth. Sausage and parmesan are already salty, so season at the end.
Take it off the heat a little early. It keeps thickening as it rests. It should look slightly looser than you want when you serve it.
Serving Ideas
Serve it with a simple arugula salad and crusty bread, or roasted broccoli on the side.
Storing
Keep leftovers in the fridge for up to 4 days. Reheat on the stove over low heat with a splash of broth, stirring until creamy again.
Recipe
Creamy Chicken Sausage Orzo: A Comforting One-Pot Dinner You'll Love
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Calories
- 560
Ingredients
Instructions
- Brown the sausage. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the sausage in a single layer and cook until browned on both sides, about 5 minutes. Move it to a plate.
- Soften the aromatics. Lower the heat to medium. Add the onion and cook 3 minutes until soft. Add the garlic, sun-dried tomatoes, Italian seasoning and red pepper flakes and stir for 1 minute.
- Toast the orzo. Add the dry orzo and stir for 1 to 2 minutes so it gets lightly toasted and coated in the flavorful oil.
- Simmer. Pour in the broth, scraping up any brown bits from the bottom. Bring to a boil, then lower to a gentle simmer and cook uncovered, stirring often so it doesn't stick, for 10 to 12 minutes, until the orzo is tender and most of the broth is absorbed.
- Make it creamy. Stir in the cream and parmesan until smooth, then add the spinach and the sausage. Stir until the spinach wilts, about 1 minute. Season with salt and pepper.
- Serve. Let it sit 2 minutes to thicken, then serve topped with basil and extra parmesan.
Notes
- Orzo thickens as it sits. Loosen leftovers with a splash of broth or milk when reheating.
- Any precooked sausage works: Italian chicken sausage, chicken apple sausage, or smoked turkey sausage.
- For a lighter version, swap the cream for half-and-half or whole milk.
Nutrition is an estimate per serving: about 560 calories.
Frequently Asked Questions
Do I need to cook the orzo separately?
No. The orzo cooks right in the broth, which flavors it and releases starch that makes the sauce creamy.
Can I use raw chicken sausage?
Yes. Remove the casings, crumble it into the pan and cook through completely (165°F / 74°C) before continuing.
Can I make this dairy-free?
Use full-fat coconut milk instead of cream and replace the parmesan with 2 tablespoons nutritional yeast.
