Creamy Chicken Sausage Orzo Skillet

Creamy Chicken Sausage Orzo Skillet is such a cozy dinner that I make when I want something warm and filling. This recipe has tender orzo pasta, juicy chicken sausage, and fresh spinach all cooked together in one pan. It takes about 20 minutes to make, so you can have dinner ready fast. The creamy sauce with parmesan cheese makes everything taste so good. I love how easy this dish is to make!

Why You’ll Love this Recipe

You’ll love this recipe because it’s super simple and uses just one pan. The orzo gets creamy and absorbs all the flavors from the chicken sausage and seasonings. It has protein from the sausage, vegetables from the spinach, and carbs from the pasta – so it’s a complete meal. The cooking time is quick, which means you can make this on busy weeknights. Plus, the cleanup is easy since everything cooks in one skillet!

Ingredients Needed

• 1 tablespoon olive oil
• 12 oz spicy Italian chicken sausage, sliced
• 6 cloves garlic, minced
• 1 cup dry orzo pasta
• 2 cups low sodium chicken broth
• 1/4 cup full-fat canned coconut milk or heavy cream
• 1 tablespoon low sodium soy sauce
• 1 teaspoon onion powder
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 teaspoon fresh or dried thyme
• 1/2 cup freshly grated parmesan cheese
• 2 cups baby spinach leaves

How to Make Chicken Sausage Orzo Skillet

Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the sliced chicken sausage and cook for 6 to 7 minutes until it’s browned and cooked through. Then add the minced garlic and cook for 30 seconds until it smells good. Be careful not to burn the garlic.

Step 2: Add the dry orzo to the pan and toast it with the sausage and garlic for about 1 minute. Pour in the chicken broth to deglaze the pan. Then add the coconut milk, soy sauce, onion powder, red pepper flakes, black pepper, salt, and thyme. Mix everything well.

Step 3: Bring the mixture to a boil, then turn the heat down to low. Cover the pan and let it simmer for 10 to 12 minutes. Stir it sometimes so the orzo doesn’t stick to the bottom. The orzo is done when it’s tender and most of the liquid is absorbed.

Step 4: Stir in the spinach leaves and cook until they wilt. Then mix in the grated parmesan cheese. Taste it and add more salt and pepper if you need to. Your creamy orzo skillet is ready!

How to Serve

I like to serve this orzo skillet right from the pan while it’s still hot. You can put it in bowls and add extra parmesan cheese on top if you want. It goes well with a simple green salad or some crusty bread. You can also add a squeeze of lemon juice for extra flavor. This dish is filling enough to eat by itself for dinner.

What’s the best chicken sausage to use?

I think spicy Italian chicken sausage works best for this recipe because it has lots of flavor. But you can use any chicken sausage you like – sweet Italian, herb, or even apple chicken sausage. Just make sure to slice it before cooking so it cooks evenly. If you can’t find chicken sausage, you can use turkey sausage instead.

Expert Tips

• Make sure to toast the orzo for a minute before adding the liquid. This gives it a nutty flavor.
• Stir the orzo often while it cooks so it doesn’t stick to the pan.
• Don’t add the spinach too early or it will get mushy. Wait until the orzo is almost done.
• Use freshly grated parmesan cheese instead of the pre-grated kind for better flavor.
• If the orzo looks too dry while cooking, add a little more chicken broth.

FAQs

Can I use regular pasta instead of orzo?
Yes, but small pasta shapes work best. Try ditalini or small shells. You might need to adjust the cooking time.

Can I make this dairy-free?
Yes! Use coconut milk instead of heavy cream and skip the parmesan cheese. You can add nutritional yeast for a cheesy flavor.

How do I store leftovers?
Keep leftovers in the fridge for up to 3 days. Reheat in the microwave or on the stove with a splash of broth.

Can I freeze this dish?
I don’t recommend freezing this because the orzo texture changes when frozen and thawed.

What if I don’t have coconut milk?
You can use heavy cream, half-and-half, or even milk instead. The dish will still be creamy and tasty.

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