Ingredients
- 1 pound fully cooked chicken sausage, sliced into coins
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1 cup dry orzo
- 2 to 2 1/4 cups low sodium chicken broth
- 3 cups small broccoli florets, fresh or thawed frozen
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- Juice and zest of 1/2 lemon
- 1/3 cup grated parmesan, plus more for serving
- 2 tablespoons butter or a splash of cream, optional for extra richness
Instructions
- Warm a large skillet over medium heat. Add olive oil and the sliced chicken sausage. Sear until it browns at the edges. Scoot it to the side.
- Add onion and a pinch of salt. Cook until soft, then stir in garlic for about 30 seconds until it smells amazing.
- Pour in the dry orzo. Toast it for a minute or two, stirring often.
- Stir in 2 cups of broth, Italian seasoning, black pepper, and red pepper flakes if using. Bring to a gentle simmer.
- Fold in the broccoli and simmer, stirring occasionally, until the orzo is tender, adding more broth as needed.
- Finish with lemon zest, lemon juice, parmesan, and butter or cream if desired.
- Taste and adjust salt. Serve hot with extra parmesan and a squeeze of lemon over the top.
Notes
For extra crispy topping, broil the skillet with extra parmesan and breadcrumbs for 1 minute.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian
- Diet: Gluten-Free (if using gluten-free orzo)
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg
Keywords: chicken sausage, orzo, broccoli, one pan meal, quick dinner