Make this easy one-pot creamy chicken sausage and broccoli orzo for a quick, healthy, and flavorful weeknight dinner that requires minimal cleanup.
Author:avasinclair
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound pre-cooked chicken sausage, sliced into rounds
1 small yellow onion, chopped
2 cloves garlic, minced
1 cup orzo pasta
4 cups low-sodium chicken broth
1 head broccoli, cut into small florets
1/2 cup heavy cream or half-and-half
1/2 cup grated Parmesan cheese
1/4 teaspoon black pepper
Salt to taste
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced chicken sausage and cook until lightly browned, about 4 minutes. Remove the sausage and set it aside.
Add the chopped onion to the same skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Stir in the dry orzo pasta and toast it for 1 minute.
Pour in the chicken broth. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 10 minutes, stirring occasionally to prevent sticking.
Stir in the broccoli florets. Cover and cook for another 5 to 7 minutes, or until the orzo is tender and most of the liquid is absorbed.
Return the cooked chicken sausage to the skillet. Stir in the heavy cream and Parmesan cheese until the sauce is creamy.
Season with black pepper and salt as needed. Serve immediately for a fast dinner solution.
Notes
For a lighter version, substitute the heavy cream with evaporated skim milk or use vegetable broth for a lower sodium option.
If you do not have fresh broccoli, you can use 1 cup of frozen broccoli florets; add them during the last 5 minutes of cooking.
This recipe is a great base for meal prep; store leftovers in an airtight container in the refrigerator for up to 3 days.