Description
A cozy one-skillet meal combining chicken sausage, orzo, and cream for a creamy, savory comfort food dish.
Ingredients
- 1 tablespoon olive oil
- 12 oz chicken sausage, sliced
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ cup shredded cheddar cheese
- 1 cup spinach or kale, roughly chopped
- ½ cup sun-dried tomatoes, chopped
- ½ teaspoon red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
- Extra grated cheese and lemon zest, for finishing
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced chicken sausage and cook 3–5 minutes until lightly browned. Remove to a plate and set aside.
- In the same skillet, add the chopped onion. Sauté 2–3 minutes until softened and translucent. Stir in minced garlic and cook 30 seconds until fragrant.
- Add the orzo to the pan and toast 1 minute, stirring frequently.
- Pour in 2 cups chicken broth and scrape up any browned bits. Add thyme, paprika, salt, and black pepper. Bring to a simmer.
- Simmer gently for 8–10 minutes until orzo has absorbed most of the liquid and is al dente. Add more broth if too dry.
- Reduce heat to low. Stir in ½ cup heavy cream and ½ cup shredded cheddar cheese until smooth.
- Fold in the cooked sausage, spinach, and sun-dried tomatoes. Heat through, about 1–2 minutes.
- Remove from heat. Garnish with chopped parsley, extra cheese, and lemon zest.
Notes
For a lighter finish, swap heavy cream for half-and-half. Substitute chicken sausage with turkey, pork, or plant-based options as desired.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian