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.