Creamy Chicken Sausage Orzo Skillet
This comforting Creamy Chicken Sausage Orzo Skillet is a one-pan wonder inspired by rustic Italian countryside cooking, where simplicity meets richness. With juicy chicken sausage, tender orzo pasta, and a silky cream-based sauce infused with garlic, herbs, and parmesan, it’s hearty yet elegant. This dish is perfect for cozy weeknight dinners or casual entertaining, bringing warmth and flavor in every creamy bite.
Equipment
Large skillet with lid (12-inch, preferably non-stick or enameled cast iron)
Wooden spoon or spatula
Measuring cups and spoons
Cutting Board
Chef’s Knife
Box grater (for parmesan)
Ingredients
1 tbsp olive oil - extra virgin preferred- 12 oz chicken sausage - sliced into 1/4-inch coins, use a smoked or roasted garlic-flavored sausage for depth
1 cup yellow onion - finely diced
3 cloves garlic - minced or finely grated- 1 ¼ cups orzo - uncooked, use bronze-cut if available for better sauce absorption
2 ½ cups chicken stock (chicken broth or chicken bouillon) - low-sodium, preferably homemade or high-quality
½ cup heavy cream - or substitute with half-and-half for a lighter version
½ teaspoon sea salt - adjust to taste
½ teaspoon ground black pepper - freshly ground, adjust more or less to preference- ¼ teaspoon crushed red pepper flakes - optional, for mild heat
½ cup parmesan cheese - freshly grated, plus extra for garnish
2 cups baby spinach - lightly packed; roughly chopped
1 tbsp parsley - fresh, chopped, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat (about 350°F / 175°C). Once shimmering, add the sliced chicken sausage and sear for 3-4 minutes until golden and lightly crisped. Remove and set aside.
- In the same skillet, add the diced onion. Cook for 3-4 minutes until translucent and aromatic. Stir in the garlic and sauté for another 30 seconds until fragrant but not browned.
- Add the dry orzo to the skillet, stirring gently for 1 minute to toast slightly—this enhances its nutty flavor. Pour in chicken broth, stirring to deglaze the pan and lift any browned bits (fond).
- Allow the mixture to come to a low simmer. Reduce heat to low, cover, and let it cook for 10–12 minutes, stirring occasionally, until the orzo is tender and liquid is mostly absorbed.
- Stir in the cream, salt, black pepper, and red pepper flakes (if using). Fold in the grated parmesan until melted and creamy, then add spinach and reserved sausage. Stir until spinach wilts, about 1-2 minutes.
- Taste and adjust seasoning. Let stand off the heat for 3-5 minutes for the sauce to thicken, then garnish with chopped parsley and more parmesan before serving.
Notes
- Swap out chicken sausage with turkey or plant-based sausage for a dietary variation.
- For added brightness, finish with a squeeze of lemon juice before serving.
- Add mushrooms or sun-dried tomatoes for complexity and an umami kick.
Nutrition
Calories: 576kcalCarbohydrates: 48gProtein: 28gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 105mgSodium: 1451mgPotassium: 445mgFiber: 3gSugar: 5gVitamin A: 2376IUVitamin C: 11mgCalcium: 177mgIron: 2mg
How did this recipe turn out for you?We're eager to hear your thoughts!
