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When I’m in a rush but still want something filling and tasty without a mess, I grab my skillet and toss together chicken sausage with creamy orzo. Everything happens in one pan, which means cleanup takes barely a minute. You end up with juicy bites of sausage and super smooth orzo cuddled in a luscious sauce—no pile of dishes needed!
One crazy busy Wednesday, I tossed this together and my kids finished theirs before I got comfy at the table! I always keep chicken sausage stashed in the fridge just for making this quick dinner.
Irresistible Ingredients
- Olive oil: gives everything depth and helps the sausage get toasty Use extra virgin if you want bold flavor
- Chicken sausage: try cheddar or feta flavors for a punch Choose nitrite free when you can Slice them nice and even for quick cooking
- Onion: brings a gentle sweetness Pick one that's crisp and not mushy
- Garlic: makes things fragrant and really flavorful Freshly minced garlic gives the best kick
- Orzo pasta: the superstar for that rich, creamy base Go for good quality orzo for best bite
- Low sodium chicken broth: gives taste and moisture without too much salt Try to pick ones with real chicken
- Heavy cream or Greek yogurt: makes it extra creamy Go full fat for more flavor
- Dried thyme: brings warming herby notes Swap in fresh if you want
- Paprika: adds a touch of smokiness, especially Spanish paprika
- Salt and black pepper: basic seasonings you definitely need
- Shredded cheddar cheese or feta: melts smooth and boosts flavor Shred your own for the creamiest texture
- Spinach or kale: totally optional leafy add-ins Use only if you've got them and want more veggies
- Sun dried tomatoes: for tang and Mediterranean vibes Go for oil-packed ones so they stay soft
- Red pepper flakes: optional for some zing Add just a pinch for a gentle kick
- Fresh parsley: sprinkle on at the end for a pop of color
- Grated cheese and lemon zest: to finish for a little extra brightness Zest with a Microplane if you have it
Simple Steps
- Finish & Serve:
- Turn off the burner, then scatter on parsley, extra cheese, and lemon zest. Dish it up warm straight from the skillet and dig in—super cheesy with every spoonful!
- Make the Sauce Creamy:
- Lower the heat and stir in cream and shredded cheese till it all melts and thickens up. Slide the sausage back in, and if you want to add spinach or sun dried tomatoes, now’s your chance. Let it mingle a minute or two till it’s all hot and blended.
- Simmer the Orzo:
- Pour in broth and use your spoon to get any good brown bits stuck on the pan. Add thyme, smoked paprika, plus salt and pepper. Let it gently simmer for 8–10 minutes, stirring every so often, till most of the liquid’s gone and orzo is perfectly tender—not mushy!
- Sauté the Chicken Sausage:
- Start by heating olive oil in your big skillet over medium. Toss in sliced sausage and cook so each piece gets a lovely golden crust, about five minutes. Move sausage to a plate to keep warm.
- Sweat Onions and Toast Orzo:
- Using the same pan, throw in chopped onion and cook for three minutes till soft and clear. Add the garlic and stir for half a minute—just till it smells amazing. Dump in orzo and stir it around for a minute so it gets toasty and aromatic. Toasting the orzo gives big, nutty flavor!
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Creamy orzo makes the best comfort food, especially with melty cheese and smoky sausage in every forkful. My kids go for seconds, and even my friends who usually don’t touch orzo end up loving it too!
Storing Leftovers
Wait for leftovers to cool down, then pop them in a container with a tight lid. They’ll keep in the fridge for three days. When you reheat, splash in some milk or broth and warm on the stove. Orzo tends to soak up liquid while sitting, so a bit of extra makes it creamy again.
Swap Options
Want to make it lighter? Switch cream for Greek yogurt or half and half. Toss in turkey sausage or shredded chicken instead of chicken sausage if you’d like. Try other cheeses like Monterey Jack or parmesan to find new flavors.
How to Serve
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This dish is satisfying just on its own, but it’s awesome with a crisp salad or some roasted veggies on the side. Use some warm bread to scoop up any creamy bits left in the pan. If you want to brunch it up, a poached egg on top does the trick!
Flavor Ideas
These creamy orzo favorites are kinda like risotto but even easier to pull together. The chicken sausage and cheddar give it a cozy, familiar spin, and when you add sun dried tomatoes or feta, you’ll get Mediterranean flavor, too. Honestly, it’s easy to tweak for whatever you’re in the mood for.
Frequently Asked Questions
- → Can I use a different type of sausage?
For sure! Try swapping in turkey sausage, any plant based option, or smoked sausage. Just add a pinch more seasoning if you like it bold.
- → Is it possible to make this dish lighter?
Absolutely! Go for Greek yogurt instead of heavy cream and pick a skim or light cheese. You’ll still get the creamy vibe, just a bit lighter.
- → What vegetables can I add?
Throw in chopped kale, baby spinach, or even sun-dried tomatoes. Just add them right at the end to keep things fresh and crisp.
- → Can I prepare this ahead of time?
It’s tastiest right off the stove, but you can chop everything and keep it ready. Add a splash of milk or broth when reheating so the orzo stays soft.
- → How do I prevent the orzo from getting mushy?
Just cook your orzo till it’s barely tender and keep checking it. Give it a quick stir sometimes and don’t let it soak too long so it stays just right.
- → Can fresh herbs be used?
Toss on fresh parsley, basil, or thyme at the end. They’ll make the flavors shine bright and freshen things up a ton.