Creamy Chicken Sausage Orzo Skillet

Creamy Chicken Sausage Orzo Skillet This one-pan wonder combines tender slices of chicken sausage, al dente orzo and vibrant spinach in a silky, Parmesan-kissed sauce. The golden sausage rounds nestle atop a bed of creamy orzo, flecked with bright green spinach and fresh parsley. Ready in just 30 minutes, it’s a weeknight lifesaver that looks every bit as inviting as it tastes.

Why You’ll Love This Recipe

• All in one skillet—minimal cleanup and maximum flavor
• Hearty protein from chicken sausage, balanced by veggies
• Speedy prep and cook times for busy schedules
• Customizable: swap in your favorite sausage, greens or cheese
• Comforting cream sauce without any canned soup or heavy hands

Ingredients

• 1 tablespoon olive oil
• 12 ounces chicken sausage, sliced into ½-inch rounds
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 cup uncooked orzo pasta
• 3 cups low-sodium chicken broth
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• 2 cups fresh baby spinach
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped

Directions

1. Prep all ingredients: slice the chicken sausage, dice the onion, mince the garlic, grate the Parmesan and chop the parsley.

2. Heat the olive oil in a large skillet over medium-high heat until shimmering.

3. Add the sliced sausage in a single layer. Cook, stirring occasionally, until both sides are golden brown, about 4 minutes.

4. Push the sausage to one side of the pan. Add the diced onion to the empty space and sauté for 3 minutes, until softened and translucent.

5. Stir the sausage and onion together, then add the garlic and Italian seasoning. Cook, stirring constantly, for 30–45 seconds, just until fragrant.

6. Pour in the orzo and stir to coat each grain in the flavorful oil, toasting it lightly for 1 minute.

7. Carefully pour in the chicken broth, scraping up any browned bits from the pan bottom. Stir to combine.

8. Bring the liquid to a boil, then reduce heat to medium-low. Cover and simmer for 8–10 minutes, stirring once halfway through, until the orzo is tender and most of the broth is absorbed.

9. Remove the lid and stir in the heavy cream and Parmesan cheese. Cook uncovered, stirring frequently, for 2–3 minutes, until the sauce becomes glossy and slightly thickened.

10. Add the baby spinach in batches, stirring after each addition until all leaves are wilted and incorporated.

11. Taste and season with salt and pepper as needed.

12. Remove from heat, sprinkle with chopped parsley, and serve straight from the skillet for that picture-perfect presentation.

Pro Tips and Variations

• Use a wide, deep skillet so the orzo cooks evenly without overcrowding.
• If the sauce is too thick, stir in extra chicken broth, 2 tablespoons at a time.
• For a nutty boost, dry-toast the orzo for 1 minute before adding oil.
• Switch chicken sausage to turkey Italian, smoked kielbasa or andouille for a flavor twist.
• Stir in sliced mushrooms, diced bell pepper or sun-dried tomatoes with the onion.
• Swap half-and-half or whole milk for heavy cream to lighten it up.

Serving Suggestions

• Garnish with an extra sprinkle of Parmesan and a crack of black pepper.
• Serve alongside a crisp mixed-green salad dressed with lemon vinaigrette.
• Offer crusty garlic bread or cheese-topped crostini to mop up every drop of sauce.
• Pair with roasted asparagus or green beans for more veggies.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, stirring in a splash of broth or cream to restore creaminess. In the microwave, heat in 30-second bursts, stirring between intervals and adding liquid as needed.

FAQs

1. Can I use another pasta instead of orzo?
Yes. Small shapes like ditalini, acini di pepe or couscous work well; adjust the liquid and cooking time per package instructions.
2. Is this recipe freezer-friendly?
Cream-based dishes can separate when frozen. If you must freeze, omit the cream and spinach; add them when reheating.
3. How can I make it vegetarian?
Replace chicken sausage with vegetarian sausage or sautéed mushrooms and use vegetable broth.
4. Can I prep any steps ahead?
You can slice the sausage, chop the onion/garlic and grate cheese a day ahead. Store each in the fridge until ready to cook.
5. What’s the best way to reheat without drying out?
Reheat gently over low heat, adding a little broth or cream, rather than blasting high heat or microwave only.

Conclusion

This Creamy Chicken Sausage Orzo Skillet delivers comforting, restaurant-style flavors with minimal effort and cookware. Golden sausage rounds, tender orzo and bright spinach come together in a luscious Parmesan sauce that’s sure to become a weeknight favorite. Give it a try, customize it to your taste and enjoy a beautiful, hearty meal in under 30 minutes.

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