Introduction

This Quick Chicken Sausage & Broccoli Orzo is a perfect weeknight dinner that comes together fast and packs plenty of flavor. With tender orzo, savory sausage, and bright lemon accents, it’s a comforting meal that feels special yet is easy to make.

Quick Chicken Sausage & Broccoli Orzo: Weeknight Dinner! Recipe - Recipe Image

Ingredients

1 pound chicken sausage, sliced (casings removed if present)
2 cups broccoli florets
1 1/2 cups orzo pasta
3 cloves garlic, minced
1 medium yellow onion, chopped
4 cups low-sodium chicken broth
1/2 cup grated Parmesan cheese, plus extra for serving
2-3 tablespoons extra virgin olive oil
1 large lemon (zest and juice)
1/2 teaspoon red pepper flakes (optional)
Kosher salt and freshly ground black pepper, to taste
1/4 cup fresh flat-leaf parsley, chopped (for garnish)
1/2 cup dry white wine OR 1/4 cup chicken broth (for deglazing, optional)
2 tablespoons pine nuts, lightly toasted (optional)

Instructions

Step 1: Wash and chop broccoli into bite-sized florets. Remove casings from chicken sausage and crumble. Finely dice the onion and mince the garlic. Zest and juice the lemon. Measure out broth, orzo, and Parmesan. Toast pine nuts (if using) in a dry skillet until fragrant, then set aside.
Step 2: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add crumbled chicken sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Transfer sausage to a plate, leaving rendered fat in the pan.
Step 3: Add another tablespoon of olive oil if needed. Reduce heat to medium and add diced onion. Cook until softened and translucent (5-7 minutes). Add minced garlic and red pepper flakes (if using); cook for 60 seconds until fragrant, do not burn.
Step 4: Pour in dry white wine (or 1/4 cup chicken broth) to deglaze the pan, scraping up browned bits. Simmer for 2-3 minutes until mostly reduced. Add broccoli florets and cook for 3-4 minutes, stirring, until slightly softened.
Step 5: Add dry orzo pasta to the pan; stir constantly for 1-2 minutes to lightly toast. Pour in 4 cups chicken broth. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 12-15 minutes, stirring occasionally, until orzo absorbs broth and is al dente.
Step 6: Remove from heat. Return cooked sausage to the pan. Stir in lemon zest, lemon juice, and Parmesan cheese until creamy. Taste and adjust seasoning with salt, black pepper, or more red pepper flakes as needed. If too thick, add a splash of warm broth or water.
Step 7: Garnish with fresh chopped parsley and toasted pine nuts (if using). Serve immediately with extra grated Parmesan cheese on the side.

Tips & Variations

Use spicy chicken sausage for an extra kick or substitute with turkey sausage for a leaner option.
If you can’t find orzo, small pasta shapes like acini di pepe or ditalini work well.
Adding a splash of cream or a dollop of ricotta cheese at the end makes it even more luscious.
To keep broccoli crisp, add it in the last minutes of cooking rather than early.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the dish as it reheats.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, simply omit the chicken sausage and increase the amount of broccoli or add other vegetables like mushrooms or bell peppers. Use vegetable broth instead of chicken broth.

Is it okay to use frozen broccoli?

Frozen broccoli works in a pinch but may release more water and become softer. Add it later in the cooking process and reduce added liquid slightly.

Quick Chicken Sausage & Broccoli Orzo: Weeknight Dinner! Recipe

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★★★★★

4.4 from 114 reviews

This Quick Chicken Sausage & Broccoli Orzo recipe is a perfect weeknight dinner that comes together swiftly with wholesome ingredients. Packed with flavorful chicken sausage, tender broccoli, and creamy Parmesan, this one-pan meal balances protein, veggies, and comforting orzo pasta. The dish features a bright lemon kick and optional toasted pine nuts for a satisfying finish. It’s an easy-to-make, nutritious, and delicious choice when you want dinner on the table fast without sacrificing taste.

Author: Lila
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

Proteins

1 pound chicken sausage, sliced (casings removed if present)
2 tablespoons pine nuts, lightly toasted (optional)

Vegetables & Aromatics

2 cups broccoli florets
1 medium yellow onion, chopped
3 cloves garlic, minced

Pantry & Liquids

1 1/2 cups orzo pasta
4 cups low-sodium chicken broth
1/2 cup dry white wine OR 1/4 cup chicken broth (for deglazing, optional)
3 tablespoons extra virgin olive oil (divided as 2–3 tablespoons)
1/2 teaspoon red pepper flakes (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste

Dairy & Herbs

1/2 cup grated Parmesan cheese, plus extra for serving
1/4 cup fresh flat-leaf parsley, chopped (for garnish)

Fresh Produce

1 large lemon (zest and juice)

Instructions

Prepare Ingredients: Wash and chop broccoli into bite-sized florets. Remove casings from chicken sausage and crumble. Finely dice the onion and mince the garlic. Zest and juice the lemon. Measure out broth, orzo, and Parmesan. Toast pine nuts (if using) in a dry skillet until fragrant, then set aside.
Brown Chicken Sausage: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add crumbled chicken sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Transfer sausage to a plate, leaving rendered fat in the pan.
Sauté Aromatics: Add another tablespoon of olive oil if needed. Reduce heat to medium and add diced onion. Cook until softened and translucent (5-7 minutes). Add minced garlic and red pepper flakes (if using); cook for 60 seconds until fragrant, do not burn.
Deglaze and Add Broccoli: Pour in dry white wine (or 1/4 cup chicken broth) to deglaze the pan, scraping up browned bits. Simmer for 2-3 minutes until mostly reduced. Add broccoli florets and cook for 3-4 minutes, stirring, until slightly softened.
Toast Orzo and Simmer: Add dry orzo pasta to the pan; stir constantly for 1-2 minutes to lightly toast. Pour in 4 cups chicken broth. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 12-15 minutes, stirring occasionally, until orzo absorbs broth and is al dente.
Finish and Season: Remove from heat. Return cooked sausage to the pan. Stir in lemon zest, lemon juice, and Parmesan cheese until creamy. Taste and adjust seasoning with salt, black pepper, or more red pepper flakes as needed. If too thick, add a splash of warm broth or water.
Garnish and Serve: Garnish with fresh chopped parsley and toasted pine nuts (if using). Serve immediately with extra grated Parmesan cheese on the side.

Notes

Removing sausage casings before cooking improves texture and allows better browning.
If you prefer spicier dishes, increase red pepper flakes or add a pinch of cayenne.
Using low-sodium chicken broth lets you control the saltiness better.
White wine adds depth but can be replaced with chicken broth for a non-alcoholic option.
Toast pine nuts carefully to avoid burning; this adds a wonderful nutty flavor and crunch.
For dairy-free version, omit Parmesan or use a vegan cheese substitute.
Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop or microwave.

Keywords: chicken sausage, broccoli, orzo, quick dinner, weeknight meal, easy pasta recipe, one-pan meal, lemon Parmesan, healthy pasta