Creamy Chicken Sausage Orzo Skillet

This Creamy Chicken Sausage Orzo Skillet became my go-to weeknight dinner because it hits every note: savory, creamy, protein-packed, and done in one pan. If you’ve been sleeping on chicken sausage as a dinner protein, this recipe is going to change that fast.

I remember throwing this together on a Tuesday with half a pack of cheddar chicken sausage sitting in my fridge. I figured it would be fine, maybe even decent. What I didn’t expect was my whole family going back for seconds and asking me to make it again that same week. The orzo soaks up all that broth, the cream melts right in, and the sausage brings this smoky, savory depth that makes the whole dish feel like something you’d order at a restaurant. This creamy orzo skillet is the kind of recipe that looks impressive but comes together without much fuss at all.

Everything You Need for This Skillet Dinner

I always reach for a flavored chicken sausage here since it does a lot of the seasoning work for you. Cheddar and feta varieties are my top picks, but any fully cooked chicken sausage works well. Pro tip: check the sodium on your broth if your sausage runs salty, since this dish can get overseasoned fast.

• 1 tablespoon olive oil
• 12 oz chicken sausage, sliced into coins (cheddar or feta variety recommended)
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 cup dry orzo pasta
• 2 cups low-sodium chicken broth
• 1/2 cup heavy cream (Greek yogurt works as a lighter swap, but stir it in off the heat to prevent curdling)
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup shredded cheddar cheese, or crumbled feta if using feta sausage

Optional Add-Ins:

• 1 cup baby spinach or chopped kale
• 1/2 cup sun-dried tomatoes, drained
• 1/2 teaspoon red pepper flakes for heat

For Garnishing:

• Fresh flat-leaf parsley, roughly chopped
• Extra shredded cheese
• Fresh lemon zest

Step-by-Step Instructions for the Creamiest Orzo Skillet

I prefer prepping all ingredients before anything hits the pan here. This creamy chicken sausage orzo skillet moves quickly once you get started, and you don’t want to scramble for garlic while your orzo burns.

Step 1: Heat the olive oil in a large, deep skillet over medium heat. Add the sliced chicken sausage in a single layer and cook for 3 to 5 minutes, flipping once, until the edges are lightly browned and caramelized. You’ll smell that savory sizzle right away. Remove from the skillet and set aside on a plate.

Step 2: In the same pan with the leftover drippings, add the chopped onion. Cook for 2 to 3 minutes over medium heat, stirring occasionally, until softened and slightly translucent. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Don’t let it go longer or it will turn bitter.

Step 3: Add the dry orzo directly to the pan and toast for 1 minute, stirring constantly. The orzo will pick up a faint golden color and a subtle nutty smell. This step is worth it. It adds a layer of flavor that plain orzo cooked straight in liquid just doesn’t have.

Step 4: Pour in the chicken broth and use your spoon to scrape up any browned bits from the bottom of the pan. Those bits are flavor you don’t want to lose. Add the thyme, paprika, salt, and black pepper. Stir everything together and bring to a gentle simmer over medium heat. Cook uncovered for 8 to 10 minutes, stirring every couple of minutes, until the orzo is tender and has absorbed most of the liquid. If it looks dry before it’s fully cooked, add a small splash of extra broth.

Step 5: Reduce the heat to low. Stir in the heavy cream and shredded cheese until fully melted and smooth. Add the browned sausage back into the pan and stir to combine everything. If you’re adding spinach, fold it in now and let it wilt for about 1 to 2 minutes. Sun-dried tomatoes can go in at this point too.

Step 6: Remove from heat. Taste and adjust salt if needed. Garnish with fresh parsley, a little extra cheese, and a pinch of lemon zest right before serving. The lemon zest brightens the whole dish, don’t skip it.

What to Serve With Your Creamy Orzo Skillet

The richness of this creamy chicken sausage orzo pairs best with something light and fresh or with something that can soak up the sauce. Here are a few of the best sides for this recipe.

Simple arugula salad: The peppery bite of arugula with a squeeze of lemon and a drizzle of olive oil cuts right through the cream and resets your palate between bites.

Garlic roasted broccoli: Roast broccoli florets at 425°F with olive oil, salt, and garlic until the edges char slightly. The crispy texture is a great contrast to the tender, saucy orzo.

Crusty bread or a dinner roll: Use it to scoop every last bit of that creamy sauce from the bowl. No judgment here.

Roasted cherry tomatoes: Burst them in the oven or in a small pan with olive oil. Their natural acidity lifts the whole plate and adds a touch of color.

More One-Pan Chicken Dinners Worth Bookmarking

If this creamy chicken sausage orzo skillet hit the spot, there are plenty of other satisfying skillet and pasta-style chicken dinners to explore. Creamy Chicken Pot Pie Orzo brings the same one-pan comfort with a pot pie twist, while Tuscan Chicken Meatballs and Orzo adds bold Italian flavor to a similar base. For a crowd-pleasing pasta night, Garlic Parmesan Chicken Pasta is a quick and cheesy weeknight staple.

Pair this skillet dinner with lighter sides by pulling from recipes like the fresh and herby Sheet Pan Chicken Pitas with Herby Ranch or round out a full dinner spread with the bold and creamy Easy One-Pot Cajun Chicken Alfredo Orzo as a spicy variation to keep things interesting.

How to Store and Reheat Leftovers

Leftover creamy chicken sausage orzo skillet stores well in an airtight container in the refrigerator for up to 3 days. The orzo will continue absorbing the sauce as it sits, so it thickens up quite a bit overnight. For longer storage, portion it into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

To reheat, warm it in a skillet over medium-low heat with a splash of chicken broth or a little milk, stirring until the sauce loosens up and the orzo softens back to a creamy consistency. I recommend avoiding the microwave if you can since it heats unevenly and tends to dry the pasta out.

Pro tip: Stir in a small handful of fresh spinach when reheating. It wilts in about a minute, makes leftovers feel fresh, and adds a little extra nutrition without any extra work.

Common Questions About This Recipe

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