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Creamy Chicken Sausage Orzo Skillet

Creamy chicken sausage orzo skillet garnished with fresh parsley and lemon zest in a large pan
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A satisfying one-pan dinner with savory chicken sausage, tender orzo, and a rich creamy cheese sauce. Simple ingredients and easy cleanup.

Ingredients

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  • 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 (or full-fat Greek yogurt as a lighter option – add off heat)
  • 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)

Instructions

  1. Heat olive oil in a large deep skillet over medium heat. Add sliced chicken sausage in a single layer and cook for 3-5 minutes, flipping once, until edges are lightly browned. Remove from skillet and set aside.
  2. In the same pan, add chopped onion and cook for 2-3 minutes until softened and translucent. Stir in minced garlic and cook for 30 seconds until fragrant. Do not let the garlic brown or it will turn bitter.
  3. Add dry orzo to the pan and toast for 1 minute, stirring constantly, until it picks up a faint golden color and smells slightly nutty.
  4. Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Add thyme, paprika, salt, and black pepper. Bring to a gentle simmer over medium heat and cook uncovered for 8-10 minutes, stirring every couple of minutes, until orzo is tender and has absorbed most of the liquid. Add a splash of extra broth if the pan looks dry before orzo is done.
  5. Reduce heat to low. Stir in heavy cream and shredded cheese until fully melted and smooth. Return browned sausage to the pan and stir to combine. Fold in spinach or sun-dried tomatoes if using and cook for 1-2 minutes until wilted.
  6. Remove from heat. Taste and adjust salt if needed. Garnish with fresh parsley, extra cheese, and a pinch of lemon zest. Serve warm.

Notes

  • If using Greek yogurt instead of heavy cream, stir it in after removing the pan from heat to prevent curdling. Full-fat yogurt gives the best texture.
  • Toasting the orzo before adding liquid adds a nutty depth of flavor that makes a noticeable difference in the final dish.
  • Leftovers thicken as they sit. Reheat in a skillet over medium-low heat with a splash of broth or milk, stirring until creamy again.

Nutrition

Find it online: https://www.benefitiany.com/creamy-chicken-sausage-orzo-skillet/