Alright y’all, let me tell you about this Chicken Sausage Broccoli Orzo dish. It’s become my absolute lifeline on busy weeknights. Seriously, finding something everyone in the house will actually *eat* without a fuss? Feels like finding a unicorn, doesn’t it? I first threw this together on a night when I was just utterly wiped out, stared into the fridge at some sad looking broccoli and chicken sausage, had a box of orzo staring back form the pantry, and thought, ‘what the heck, let’s see what happens.’ And holy moly, it just worked. It’s now firmly in the regular rotation.

Why I Keep Making This

Okay, so why should *you* bother with this Chicken Sausage Broccoli Orzo? Well, for starters, it’s fast. Like, really fast. I can get this on the table in under 30 minutes, easy peasy. My kids (and let’s be honest, my husband) devour it, even the broccoli bits (which, let’s be real, is the hardest part of any vegetable negotiation). It’s also a total one pan wonder, mostly, which means less dishes, and honestly, that’s half the battle some nights, right?

Stuff You Need

Here’s the basic lineup for getting this deliciousness happening. Don’t stress too much about perfection here.

About a pound (or 450-500g) of good quality chicken sausage. Any flavor works, but I like Italian or even a plain roasted garlic kind. If you don’t have chicken, heck, use pork sausage! Or even a firm tofu sausage if that’s your jam.
A head of broccoli. The bigger the better, maybe 4-5 cups chopped into little florets. I sometimes just buy the pre-chopped stuff when I’m feeling lazy (which is often).
1 ½ cups of orzo pasta. It’s that rice shaped pasta, you know the one. Any brand is fine, truly.
About 3 cups of chicken broth. Low sodium is great so you can control the salt. Vegetable broth is fine too.
A glug of olive oil. Maybe a couple tablespoons? Don’t measure, just pour.
A medium onion, chopped. Red, yellow, doesn’t really matter.
Couple cloves of garlic, minced. If you’re garlic obsessed like me, add more!
About half a cup of grated Parmesan cheese. Or nutritional yeast if you’re dairy-free.
Salt and black pepper to taste.
Optional stuff: Red pepper flakes for a little heat, a squeeze of lemon juice at the end, fresh parsley for color.

Let’s Get Cookin’

Okay, deep breaths. This is easy, I promise. Grab a big skillet or a wide pot. Like my trusty cast iron pan, though honestly, any non-stick or heavy bottomed skillet will do the job.

1. Heat up that pan over medium-high heat. Add a decent amount of olive oil. Slice your chicken sausage into rounds, maybe half an inch thick? Throw ’em in the hot pan. Brown them up nicely on both sides. This gives them great flavor. Don’t crowd the pan! Cook in batches if you need to. Once they’re browned, take them out and set ’em aside on a plate.

2. Lower the heat a tad, maybe to medium. Add the chopped onion to the same pan (don’t wipe it out, that’s flavor!). Cook ’em until they’re soft and a little translucent, about 5-7 minutes. Stir ’em around so they don’t burn.

3. Now, add your minced garlic. Stir it around for just about 30 seconds until you can smell it. Seriously, this is where I usually sneak a quick whiff, it smells heavenly. Don’t let it burn, burnt garlic is sad garlic.

4. Pour in your orzo. Stir it around with the onions and garlic for about a minute. It’s kinda toasting it a little, which apparently adds flavor? Or maybe it just makes me feel like I’m doing something fancy.

5. Carefully pour in the chicken broth. Bring it up to a simmer. Scrape the bottom of the pan with your spoon to get up any browned bits stuck there. That’s pure gold, flavor wise.

6. Stir in the broccoli florets and sprinkle in some salt and pepper. Put a lid on it and let it simmer gently for about 10-12 minutes. You want the orzo to cook and absorb the liquid, and the broccoli to get tender-crisp. Don’t worry if it looks a bit soupy at this stage it always does!

7. Take the lid off. Stir everything together. The orzo should look plump and most of the liquid should be absorbed. Add the browned chicken sausage back into the pan. Stir it in gently.

8. Stir in the grated Parmesan cheese. It should melt into a lovely creamy sauce. Taste it! Does it need more salt? More pepper? A little squeeze of lemon? This is your chance to make it perfect for *you*.

9. Serve it up hot! Maybe with a little extra Parmesan on top. And some of those red pepper flakes if you like a kick.

What I Learned Along the Way (Kitchen Notes)

Okay, so through trial and error (mostly error, let’s be honest), here are a few things I figured out:

If the orzo isn’t cooked and it’s looking dry, just add another splash of broth or even just hot water. It’ll be fine.
Sometimes the broccoli gets super soft, sometimes it stays a bit crunchy. Depends on the head of broccoli, I think? Both are totally okay.
Using a flavorful sausage really makes a difference here. Don’t cheap out too much!
Don’t stir the orzo *too* much while it’s simmering, it can get gummy, actually, I find it works better if you just give it a quick stir halfway through and then again at the end.

Things to Try (Variations)

Once you’ve got the basic Chicken Sausage Broccoli Orzo down, you can totally play around. I’ve tried adding sliced bell peppers with the onions, which is pretty good. Spinach wilted in at the end works a treat. Mushrooms? Yep, good too.

I once tried swapping the orzo for quinoa, thinking I was being super healthy. It… wasn’t the same. The texture was weird and it just didn’t have that comforting, creamy feel. So yeah, stick with the orzo for this one.

My Go-To Pan (Equipment)

You really just need one good large skillet or wide pot that holds about 4-5 quarts. A lid is essential though! If you don’t have a lid that fits perfectly, even a baking sheet or foil scrunched over the top works in a pinch to trap the steam.

Leftovers?! (Storage)

Okay, so if you actually have leftovers of this Chicken Sausage Broccoli Orzo (a rare occurrence in my house!), let it cool completely. Pop it in an airtight container in the fridge. It’ll keep for 3-4 days. Reheat it gently on the stove or in the microwave, maybe add a splash of broth or water when reheating as the orzo really soaks things up overnight. Though honestly, in my house it never lasts more than a day!

How I Like Mine (Serving Suggestions)

This is a complete meal on its own, really. But sometimes I serve it with a simple side salad with a light vinaigrette. Crusty bread for dipping into that cheesy sauce? Oh yeah. That’s a move right there. My family likes a little extra shake of red pepper form the pantry right over the top.

Tips From My Kitchen Fails (Pro Tips)

Here are a couple of things I learned the hard way so you don’t have to:

Don’t rush browning the sausage. I once tried rushing this step and regretted it because you miss out on all that lovely flavor that sticks to the pan and forms the base for the sauce. Be patient!
Don’t dump all the broth in at once and walk away. You need to keep an eye on the orzo as it cooks; different orzo brands or even just your pan can change the cooking time slightly. Check it around the 8-minute mark.

Burning Questions Answered (FAQ)

Got questions? I probably do too, but here are some common ones I hear!

Q: Can I use frozen broccoli?
A: Yep! Just toss it in frozen when the recipe says to add the broccoli. Might take a minute or two longer to get tender, but it works just fine!

Q: What if I don’t have orzo?
A: You could try other small pastas like ditalini or even elbow macaroni, but you might need to adjust the liquid amount and cooking time. Orzo is king here though, I think!

Q: Is this spicy?
A: Not unless your sausage is spicy! The recipe itself is pretty mild, so if you like heat, definitely add those red pepper flakes! You can add as much or as little as you like – easy peasy!

Q: Can I add other veggies?
A: Absolutely! Sliced zucchini, bell peppers, carrots… pretty much anything goes. Just add them with the onions or the broccoli depending on how long they take to cook.

Hope you give this Chicken Sausage Broccoli Orzo a try. Let me know what you think!

Chicken Sausage Broccoli Orzo

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