Broccolini, Chicken Sausage & Orzo Skillet
Some weeknights call for a dinner that’s comforting, flavorful, and done with almost no effort — and this skillet delivers exactly that. Tender broccolini, savory chicken sausage, and creamy orzo simmer together in one pan, giving you a complete meal without juggling multiple pots or side dishes.
Why You’ll Love This Dish
- One-skillet cooking = minimal cleanup
- Ready in under 30 minutes
- Uses simple, everyday grocery ingredients
- Kid-friendly flavors with built-in veggies
- Easily customizable with different sausages, greens, or cheeses
“I wasn’t expecting something this easy to be so good — the orzo turns creamy, the sausage browns beautifully, and dinner practically cooks itself.”
Step-by-Step Overview
This recipe starts by searing sliced chicken sausage in olive oil to build flavor. Broccolini joins the skillet and softens quickly, followed by garlic and dry orzo for light toasting. Chicken broth goes in, the pan is covered, and everything simmers together until the orzo becomes tender and creamy. Parmesan gets stirred in at the end for richness — and dinner is served.
What You’ll Need
- 2 tablespoons olive oil
- 8 ounces fully cooked hot Italian chicken sausage, sliced into ¼-inch rounds
- 2 bunches broccolini (about 1 pound), coarsely chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 cup dry orzo pasta
- 2½ cups low-sodium chicken broth
- ½ cup grated Parmesan cheese, plus more for serving
Ingredient Notes
- Fully cooked sausage saves time — no need to brown raw meat.
- Broccoli florets, spinach, asparagus, or peas can be substituted.
- Low-sodium broth helps control saltiness, especially with Parmesan.
- Freshly grated Parmesan melts creamier than pre-shredded.
Step-by-Step Instructions
- Heat olive oil in a 10-inch skillet over medium-high heat.
- Add sliced chicken sausage and cook 3–4 minutes, until browned on both sides.
- Stir in chopped broccolini, season with salt and pepper, and sauté about 5 minutes, until bright green and nearly tender.
- Add minced garlic and dry orzo; cook 1 minute until fragrant.
- Pour in chicken broth and bring to a boil.
- Reduce heat to a simmer, cover, and cook 10 minutes or until orzo is al dente and most liquid is absorbed.
- If excess liquid remains, uncover and simmer briefly until absorbed.
- Stir in Parmesan, taste, and adjust seasoning.
- Serve warm with extra cheese.
Serving Suggestions
- Add lemon zest or a squeeze of fresh lemon juice
- Serve alongside a simple arugula salad with vinaigrette
- Pair with crusty bread, focaccia, or garlic toast
- Sprinkle red pepper flakes for heat
- Finish with basil, parsley, or chives for freshness
Storage & Reheating Tips
- Refrigerate: Store airtight for up to 3 days.
- Reheat: Warm gently on the stove with a splash of broth or water to restore creaminess.
- Freezing not recommended: Orzo can become mushy after thawing.
For food safety, refrigerate leftovers within 2 hours of cooking.
Helpful Cooking Tips
- Toasting the orzo briefly enhances flavor and prevents clumping.
- Don’t skip covering the skillet — it steams the pasta efficiently.
- If using raw sausage, fully cook it before continuing with the recipe.
- Avoid adding Parmesan too early — it thickens and may stick to the pan.
- Cut broccolini into bite-size pieces so everything cooks evenly.
Recipe Variations
- Mild version: Swap hot Italian sausage for sweet or smoked sausage.
- Creamier finish: Stir in 2 tablespoons of cream cheese or mascarpone.
- Gluten-free: Substitute GF orzo or small GF pasta (adjust liquid).
- Vegetarian: Replace sausage with cannellini beans or roasted mushrooms.
- Mediterranean twist: Add sun-dried tomatoes, olives, or roasted peppers.
Common Questions
Can I use regular broccoli instead of broccolini?
Yes — chop into small florets so they cook at the same rate.
Should I rinse orzo first?
No — rinsing removes starch, which contributes to the creamy texture.
Can I double the recipe?
Yes, but use a larger skillet (12 inches or more) so the pasta cooks evenly.
Nutrition Information (per serving)
Serving SizeCaloriesProteinCarbsFat1 plate~41024g42g17g
Disclaimer: Nutrition values are estimates and may vary based on brands, substitutions, and preparation.
Broccolini, Chicken Sausage & Orzo Skillet
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 8 ounces fully cooked hot Italian chicken sausage, sliced into ¼-inch rounds Saves time — no need to brown raw meat.
- 2 bunches broccolini (about 1 pound), coarsely chopped Can substitute with broccoli florets, spinach, asparagus, or peas.
- to taste Kosher salt
- to taste Freshly ground black pepper
- 2 cloves garlic, minced
- 1 cup dry orzo pasta Toasting the orzo enhances flavor.
- 2.5 cups low-sodium chicken broth Helps control saltiness, especially with Parmesan.
- ½ cup grated Parmesan cheese Freshly grated melts creamier than pre-shredded.
Instructions
Cooking Instructions
- Heat olive oil in a 10-inch skillet over medium-high heat.
- Add sliced chicken sausage and cook 3–4 minutes, until browned on both sides.
- Stir in chopped broccolini, season with salt and pepper, and sauté about 5 minutes, until bright green and nearly tender.
- Add minced garlic and dry orzo; cook 1 minute until fragrant.
- Pour in chicken broth and bring to a boil.
- Reduce heat to a simmer, cover, and cook 10 minutes or until orzo is al dente and most liquid is absorbed.
- If excess liquid remains, uncover and simmer briefly until absorbed.
- Stir in Parmesan, taste, and adjust seasoning.
- Serve warm with extra cheese.