Chicken Sausage Orzo One Pot (Printable)

Hearty skillet with chicken sausage, tender orzo, and fresh vegetables simmered together.

# 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

# Directions:

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 sausage 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 generously with salt and black pepper.
05 - Bring mixture to a boil, then reduce heat to a gentle simmer. Cover and cook for 8–10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
06 - 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 as needed.
07 - Serve hot, garnished with grated Parmesan and fresh herbs if desired.

# Expert Tips:

01 -
  • Everything cooks in one pan, so you spend less time cleaning and more time enjoying your evening
  • The orzo absorbs all those savory flavors as it simmers, creating its own rich sauce without any extra work
02 -
  • The orzo will continue absorbing liquid even after you turn off the heat, so remove it from the stove while its still a bit loose
  • Stirring occasionally during simmering prevents the starch from settling and burning on the bottom
03 -
  • Slice your sausage on the thinner side so it heats through quickly when you add it back at the end
  • Use the widest pan you have, which helps the orzo cook more evenly and prevents it from becoming stodgy

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