Chicken Sausage and Broccoli Orzo is the kind of weeknight meal that saves my sanity when the day runs long and the dishes are piling up. I want something hearty, green, and a little bit cozy, but I do not want a sink full of pots. This skillet hits every note: saucy orzo, browned sausage, and broccoli that is tender with a little bite. It is fast, it is flexible, and it tastes like you had a plan all along. If you crave those no-fuss meals that still feel like real cooking, you are going to love this one. 
The Story Behind This Recipe
Here’s why I love this Chicken Sausage and Broccoli Orzo: it bakes up beautifully and it tastes like a weekend dinner. Chicken Sausage and Broccoli Orzo is the kind of weeknight meal that saves my sanity when the day runs long and the dishes are piling up.…
Key Ingredients for the Chicken Sausage Orzo Skillet
What you will need
Here is what I reach for when I make this skillet. The ingredient list is simple, but each piece does a lot of heavy lifting. That is why Chicken Sausage and Broccoli Orzo is on repeat over here.
- Chicken sausage: 12 to 14 ounces, sliced into rounds. Choose fully cooked links. I like mild, but spicy works great too.
- Orzo: 1 cup dry. It looks like rice but cooks like pasta and gets so creamy when simmered right in the pan.
- Broccoli: 3 cups small florets. Fresh or frozen, both work.
- Onion and garlic: Half a small onion, finely diced, and 2 to 3 garlic cloves, minced.
- Olive oil and butter: A little of both for flavor and a silky finish.
- Chicken broth: 2 and 1/2 to 3 cups. Start with 2 and 1/2, then add more if the orzo needs it.
- Lemon: Zest and juice. Brightens everything.
- Parmesan: 1/3 cup grated. Adds salty, nutty goodness.
- Red pepper flakes: Optional, but highly recommended for gentle heat.
- Salt and black pepper: Season as you go for best flavor.
If you prefer to lean into a different vibe, try turkey sausage or go for a garlicky version with herbs. I keep this pantry-friendly on purpose, so it is an easy yes on busy nights. For a similar cozy comfort, you might also enjoy this bowl of warmth: garlic parmesan creamy mushroom chicken and wild rice soup. It has that creamy factor you might be craving too.
Pro tip: Keep your broccoli florets small so they cook fast and stay vibrant green. You can throw a handful of peas in near the end, too, if you want extra color.
Step-by-Step Instructions for Preparing the Skillet
Here is my simple method for making Chicken Sausage and Broccoli Orzo without overthinking it. If you can stir, you can do this. Promise.
- Heat a large skillet over medium. Drizzle in a tablespoon of olive oil. Add the sliced chicken sausage and cook until browned on both sides, about 5 minutes. Remove to a plate.
- In the same skillet, add the diced onion with a pinch of salt. Cook 2 to 3 minutes until translucent, then stir in the garlic for 30 seconds until fragrant.
- Pour in the dry orzo. Stir to coat the grains in the oil and onion mixture. Toast for 1 to 2 minutes, stirring often. This tiny step makes a big flavor difference.
- Add 2 and 1/2 cups of chicken broth and bring to a gentle simmer. Stir, then reduce heat to medium-low. Let the orzo cook for about 7 to 8 minutes, stirring every minute to keep it from sticking. If the skillet looks dry before the orzo is tender, splash in more broth.
- Stir in the broccoli. Cover the pan for 2 to 3 minutes to steam it slightly. You want the broccoli bright green and crisp-tender.
- Return the browned sausage to the skillet. Add the lemon zest and a squeeze of juice, plus a tablespoon of butter and the grated Parmesan. Stir until creamy and glossy.
- Taste and adjust. Add salt, black pepper, and a pinch of red pepper flakes if you like a little warmth. If you want creamier, stir in a splash of cream or milk.
- Let it stand off the heat for 2 minutes so the orzo can thicken to that perfect cozy texture.
If you are in an orzo mood and want a different twist next time, check out this bright Mediterranean spin: Greek Chicken Orzo Delight. Or if soup is calling your name, I love this zippy bowl: lemon chicken orzo soup.
Note: The sweet spot for orzo texture is creamy but not soupy. Think risotto vibes, not broth. That is how Chicken Sausage and Broccoli Orzo tastes restaurant-worthy without the fuss.
Cooking Tips for Best Results
Brown the sausage well. Those toasty edges are pure flavor. Get your pan hot, give it space, and do not rush the browning. If the sausage releases a lot of oil, drain a little before you cook the onion.
Toast the orzo. That quick minute in the pan before adding broth adds a nutty taste and helps the orzo stay springy instead of mushy.
Cook orzo like rice, but finish like pasta. Add enough broth to keep things silky, and stir often. Orzo is thirsty, so do not be shy about adding a splash if it tightens up too quickly.
Season in layers. A pinch of salt with your onion, another after the orzo, and a final taste at the end. Lemon and Parmesan add saltiness too, so keep that in mind.
Prep smart. Slice sausage and chop broccoli small before you heat the pan. This is a quick-cooking recipe. It is more fun when you are not chasing a cutting board mid-simmer.
My friend tried this on a Tuesday night and texted me, “I had dinner ready in 25 minutes, my kids ate broccoli without complaint, and I only washed one pan. This one is going into our rotation.”
Like the flavor of browned sausage with peppers and onions? You might also like this easy skillet idea for another night: Italian sausage, peppers, and onions. Different mood, same minimal cleanup happiness.
Variations and Customization Ideas
This skillet is a choose-your-own-adventure kind of dinner. Keep the base formula the same, then tweak the add-ins to match your fridge or your cravings. That is the beauty of Chicken Sausage and Broccoli Orzo. It is a canvas for whatever you are in the mood for.
Make it creamy or extra bright
For a richer finish, stir in a quarter cup of half-and-half with the Parmesan. For a brighter pop, double down on lemon zest and finish with fresh parsley.
Swap the veggies
Use chopped asparagus, sliced zucchini, or bell peppers. Frozen peas are great in the last minute. Mushrooms add earthiness if you sauté them early with the onion.
Change the protein
Andouille will give it a smoky kick. Turkey sausage keeps it extra lean. You can also mix sausage with a handful of cooked shrimp for a surf-and-turf moment similar to this flavor-packed dish: shrimp and sausage gumbo.
Go lemon-forward
If you love citrus, this lively pasta will be right up your alley too: saucy sausage and lemon pasta. It shares that bright, zesty finish that perks up the whole plate.
Craving something extra cozy but still simple? This family-style bake is wonderfully comforting: chicken potato broccoli casserole. Perfect for the nights when you want the oven to do the work.
Related Easy Dinner Recipes
When I am in a dinner rut, I reach for reliable one-pan or quick-cook staples. If you love the speed of this skillet, you might also enjoy the breezy simplicity of chicken and buttered noodles, which is a total classic at my house.
If sausage is your thing, try this hearty pan of comfort next: fried potatoes, onions, and smoked Polish sausage. It is budget-friendly and very satisfying.
Or, if you are dreaming of baked goodness with that set-it-and-forget-it ease, this nostalgic favorite never fails: grandma’s favorite baked chicken rice casserole. It will make your kitchen smell like home.
Common Questions
Do I need to boil the orzo separately?
Nope. The orzo cooks right in the skillet with the broth, which is what makes it so creamy and flavorful. Less cleanup, more taste.
Can I use frozen broccoli?
Yes. Add it straight from the freezer near the end and cook until heated through. It may release a bit more water, so let the skillet simmer for a minute to tighten up.
What is the best way to reheat leftovers?
Warm gently on the stove with a splash of water or broth to loosen the orzo. A quick stir and it comes back to life.
Can I make this dairy-free?
Yes. Skip the butter and Parmesan. Add a drizzle of olive oil at the end with extra lemon zest and fresh herbs for brightness.
How do I know when the orzo is done?
Taste it. It should be tender but slightly firm in the center, similar to al dente pasta. If it is too firm, add a splash more broth and cook another minute.
Let’s get dinner on the table
This is the meal I lean on when I want real comfort with real greens and very little fuss. It is simple, flexible, and tastes like you put more work into it than you did. If you want more ideas or variations after you try this, I found helpful takes over at Chicken Sausage, Broccoli, and Orzo Skillet – Lolo Home Kitchen and at Chicken Sausage Orzo Skillet with Broccoli – Julia Pacheco. Now grab a skillet, turn on some music, and let Chicken Sausage and Broccoli Orzo earn a spot in your weeknight rotation. You have got this.
Chicken Sausage and Broccoli Orzo
Ingredients
Method
- Heat a large skillet over medium heat and drizzle in a tablespoon of olive oil.
- Add the sliced chicken sausage and cook until browned on both sides, about 5 minutes. Remove to a plate.
- In the same skillet, add the diced onion with a pinch of salt. Cook for 2 to 3 minutes until translucent, then stir in the minced garlic for 30 seconds until fragrant.
- Pour in the dry orzo and stir to coat the grains in the oil and onion mixture. Toast the orzo for 1 to 2 minutes, stirring often.
- Add 2.5 cups of chicken broth and bring to a gentle simmer. Stir, then reduce heat to medium-low. Cook the orzo for about 7 to 8 minutes, stirring every minute to keep it from sticking.
- If the skillet looks dry before the orzo is tender, splash in more broth.
- Stir in the broccoli, cover the pan for 2 to 3 minutes to steam slightly.
- Return the browned sausage to the skillet. Add the lemon zest, squeeze in lemon juice, a tablespoon of butter, and the grated Parmesan. Stir until creamy and glossy.
- Taste and adjust seasoning with salt, black pepper, and a pinch of red pepper flakes if desired.
- Let it stand off the heat for 2 minutes for the orzo to thicken to the desired texture.
