Chicken Sausage Orzo One Pot (Printable)
Hearty Mediterranean-style skillet with chicken sausage, orzo, and vegetables ready in 35 minutes.
# What You'll Need:
→ Meats
01 - 12 oz fully cooked chicken sausage, sliced into ½-inch rounds
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 zucchini, diced
06 - 1 cup grape tomatoes, halved
07 - 2 cups fresh spinach, roughly chopped
→ Pantry
08 - 1½ cups orzo pasta
09 - 2½ cups low-sodium chicken broth
10 - 1 tbsp olive oil
→ Seasonings
11 - 1 tsp dried oregano
12 - ½ tsp dried basil
13 - ½ tsp smoked paprika
14 - ¼ tsp crushed red pepper flakes
15 - Salt and black pepper, to taste
→ Optional Garnish
16 - ¼ cup grated Parmesan cheese
17 - Fresh basil or parsley, chopped
# How to Make It:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add sliced chicken sausage and sauté for 3–4 minutes until lightly browned. Remove and set aside.
02 - Add onion and red bell pepper to the same pan. Sauté for 2–3 minutes until softened. Stir in garlic and zucchini; cook for another 2 minutes.
03 - Add orzo to the pan and toast, stirring constantly, for 1 minute to enhance nutty flavor.
04 - Pour in chicken broth and add grape tomatoes, oregano, basil, smoked paprika, and red pepper flakes. Season with salt and pepper. Bring to a boil, then reduce heat to simmer. Cover and cook for 8–10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
05 - Return browned sausage to the pot and add spinach. Stir until spinach wilts and everything is heated through, about 2–3 minutes. Remove from heat and adjust seasoning if needed.
06 - Serve hot, garnished with Parmesan and fresh herbs if desired.
# Expert Hacks:
01 -
- Everything cooks in a single pot, which means dinner is ready in 35 minutes and you only have one pan to wash
- The orzo absorbs all those Mediterranean flavors while it simmers, creating this incredibly creamy, risotto-like texture without any actual cream
- Its one of those rare weeknight meals that feels impressive enough for company but casual enough for Tuesday
02 -
- The orzo keeps absorbing liquid even after you turn off the heat, so if you like it saucy, err on the side of leaving a little extra broth in the pan
- Resist the urge to skip toasting the orzo in the oil—it adds a nutty flavor that transforms the whole dish
- Your sausage choice matters here. Spicy Italian, sun-dried tomato, or herb varieties all work but change the final flavor profile
03 -
- Use a pot with a heavy bottom if you have one, it distributes heat more evenly and prevents hot spots where the orzo might stick
- Don't rush the sausage browning step, that fond left in the pan becomes part of your sauce base