Chicken Sausage and Broccoli Orzo: A Creamy One-Pan Dinner
By Emma Collins
Prep
10 min
Cook
25 min
Total
35 min
Servings
4
Level
Easy
Chicken sausage and broccoli orzo is a dish I cook at home to eat for dinner and leftovers for lunch the next day. I can quickly separate leftovers of cooked orzo, chicken sausage, and broccoli after dinner for lunch. The sauce for orzo is creamy, like risotto. I like firm broccoli in this dish.
I sauté the sausage slices in a large, heavy skillet after the oil shimmers. I don't move the slices while sautéing for 3 to 4 minutes, then lift the slices out of the pan once they are browned on the cut sides so that their drippings can flavor the broth and orzo.
I boil the broth and stir it during cooking to help thicken the broth and pasta starch in the pan. I do not rinse the pasta. I lower the heat to a simmer before adding dairy to the pan. I use freshly grated parmesan cheese from a block to help create a smooth sauce.
I serve it right away in shallow white ceramic bowls with additional toppings of grated parmesan cheese, coarse black pepper, and flat-leaf parsley. I also offer a side of fresh salad with lemon dressing. Another side I'd offer with a family dinner is broccoli cheese rice casserole.
Why this recipe works
- Four portions can be made in one pan. You can eat dinner and have leftovers.
- Precooked chicken sausages can be eaten without further cooking.
- Broccoli is microwaved for two minutes. Broccoli stays green and crisp.
- Stirring can help thicken the broth and orzo into a sauce without adding cream.
- Half-and-half or regular milk can replace heavy cream if you don't have heavy cream. The sauce won't taste as rich and thick.
Ingredients
- •1 cup dry uncooked orzo pasta (225g)
- •12 oz pre-cooked chicken sausage (340g, cut into thick diagonal slices)
- •2 cups fresh broccoli florets (150g)
- •2 ½ cups low-sodium chicken broth (590ml)
- •½ cup heavy cream (120ml)
- •½ cup freshly grated parmesan cheese (50g, plus extra for garnish)
- •1 tbsp extra-virgin olive oil (15ml)
- •2 cloves fresh garlic (10g, finely minced)
- •1 tsp coarse cracked black pepper (2g, for garnish)
- •2 tbsp flat-leaf parsley (8g, finely chopped)
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the sliced chicken sausage in a single layer and sear without moving it for 3-4 minutes, until deeply browned. Remove the sausage and set it aside.
- 2
Lower the heat to medium. Add the minced garlic and sauté for about 30 seconds, then add the dry orzo and toast it for 1-2 minutes. Pour in the chicken broth and scrape the browned bits from the bottom of the skillet with a wooden spoon.
- 3
Bring the broth to a gentle rolling boil, then reduce the heat to a steady simmer. Cook uncovered for 10-12 minutes, stirring frequently, until the orzo is tender and has absorbed most of the broth.
- 4
While the orzo simmers, place the broccoli florets in a microwave-safe bowl with a tiny splash of water. Cover with a microwave-safe plate or vented wrap and microwave on high for exactly 2 minutes.
- 5
Reduce the heat to low. Stir in the heavy cream and freshly grated parmesan until the sauce coats the orzo.
- 6
Fold the seared chicken sausage and steamed broccoli into the skillet. Serve immediately in shallow bowls and garnish with extra parmesan, coarse cracked black pepper, and chopped flat-leaf parsley.
FAQ
Nutrition (per serving)
Calories
520
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