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My go-to dinner savior is this Chicken Sausage, Broccoli and Orzo Skillet whenever I'm short on time but craving something hearty. It brings together juicy chicken sausage, crisp-tender broccoli, and buttery orzo in one pan that's both soul-warming and totally nutritious.
I came up with this dish during a crazy-busy week when I needed good food without spending ages cooking. Now it's the first thing friends ask me for when they want no-fuss dinner options.
What You'll Need
- Olive oil: forms the tasty base that helps your sausage get that nice golden color
- Smart Chicken Organic Spinach Asiago Sausage: packs big flavor and protein without extra work
- Fresh broccoli: brings bright color, nutrients and nice crunch against the soft pasta
- Kosher salt: pulls out all the hidden flavors in everything else
- Black pepper: gives a subtle heat that works great with the meat
- Minced garlic: spreads amazing smell and taste throughout—grab plump, firm bulbs
- Orzo pasta: soaks up all the yummy flavors while it cooks—splurge on good quality
- Smart Chicken Organic Classic Bone Broth: adds incredible richness—way better than basic stock
- Parmesan cheese: ties everything together with its salty, nutty goodness—always grate it fresh
Cooking Guide
- Get the Sausage Golden:
- Pour a good splash of olive oil into a big skillet over medium high until it's hot but not smoking. Lay the sliced sausage pieces flat with space between them. Don't touch them for 2 3 minutes so they get a nice golden crust, then flip and cook another minute. This browning step loads the dish with flavor.
- Toss in the Broccoli:
- Throw your chopped broccoli in with the golden sausage. Sprinkle with a good pinch of kosher salt and some fresh black pepper. Stir it around to coat in all the tasty oils from the sausage. Let it cook about 5 minutes, stirring now and then, until it turns bright green but still has some crunch. Don't cook it all the way yet.
- Give the Orzo Some Love:
- Put the garlic and dry orzo into the pan with everything else. Keep stirring for a minute to lightly toast the pasta and wake up the garlic flavor. This quick step gives the orzo a subtle nutty taste and stops the garlic from burning. Watch for the orzo edges to look slightly clear.
- Let Everything Mingle:
- Pour in your bone broth and mix well, scraping all the stuck bits off the bottom—that's pure flavor right there. Bring it to a gentle bubble, then turn the heat low. Put the lid on tight and let it all simmer together for 10 15 minutes until the orzo gets soft and drinks up most of the liquid. Give it one stir halfway to prevent sticking.
- Make It Creamy:
- When the orzo feels tender and most liquid is gone, take the pan off the heat. Scatter the parmesan in and fold gently, letting the leftover heat melt it into a silky sauce coating everything. It'll thicken up more as it sits for a couple minutes. Serve it up right away, maybe with extra cheese for sprinkling if you want.
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Bone broth was honestly a lucky find in this dish. I ran out of regular stock one night and had to swap in what I had. The amazing richness it adds makes people think you spent hours cooking when it barely took any time at all.
Keeping Leftovers Fresh
This meal keeps really well in a sealed container in your fridge for about 3 days. Just know the orzo keeps drinking up the liquid while it sits, so you might need to add a little splash of water or broth when you warm it up. Heat it slowly on the stove or pop it in the microwave just until it's warm. Funny enough, it actually tastes even better the next day, so it's perfect for making ahead.
Switch Things Up
Feel free to play around with what you've got on hand. Any pre-cooked sausage works great—try chicken, turkey, Italian or even meatless options. For veggies, swap in cauliflower, asparagus or kale instead of broccoli. No orzo around? Small pasta like ditalini or even plain rice works too. If bone broth isn't in your pantry, regular chicken stock with a pat of butter gives you similar richness.
Custom Touches
The simple combo of protein, veggie and pasta lets you create endless versions. Try mixing in a handful of sun dried tomatoes and fresh basil at the end for Italian flair. Want some kick? Use andouille sausage and toss in some red pepper flakes. For extra richness, stir in a splash of heavy cream with the cheese. These little tweaks keep dinner exciting while still being quick to make.
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Frequently Asked Questions
- → Can I switch out the sausage?
Of course! Try turkey, pork, or even plant-based sausage. Just make sure it's cooked before mixing it in.
- → What can I replace broccoli with?
No broccoli? Swap it with zucchini, green beans, or asparagus for a similar vibe.
- → Can this work as a vegetarian meal?
Definitely! Use plant-based sausage and veggie broth to make it vegetarian-friendly.
- → Can I pick another pasta type?
Sure! Tiny pastas like ditalini or couscous go well, but you may need to tweak the cook time a bit.
- → Any tips for storing extras?
Keep leftovers in a sealed container in the fridge for up to three days. Reheat with a splash of broth to avoid dryness.