Chicken Sausage Orzo One Pot (Printable)

Juicy chicken sausage with tender orzo and fresh vegetables in a flavorful Mediterranean-style skillet.

# What You'll Need:

→ Meats

01 - 12 oz fully cooked chicken sausage, sliced into ½-inch rounds

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 zucchini, diced
06 - 1 cup grape tomatoes, halved
07 - 2 cups fresh spinach, roughly chopped

→ Pantry

08 - 1½ cups orzo pasta
09 - 2½ cups low-sodium chicken broth
10 - 1 tbsp olive oil

→ Seasonings

11 - 1 tsp dried oregano
12 - ½ tsp dried basil
13 - ½ tsp smoked paprika
14 - ¼ tsp crushed red pepper flakes
15 - Salt and black pepper, to taste

→ Optional Garnish

16 - ¼ cup grated Parmesan cheese
17 - Fresh basil or parsley, chopped

# How to Make It:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add sliced chicken sausage and cook for 3–4 minutes until lightly browned. Remove sausage from pan and set aside.
02 - Add onion and red bell pepper to the same pan. Sauté for 2–3 minutes until softened. Stir in garlic and zucchini; cook for 2 minutes more.
03 - Add orzo pasta to the pan and toast, stirring constantly, for 1 minute until lightly fragrant.
04 - Pour in chicken broth. Add grape tomatoes, oregano, basil, smoked paprika, and red pepper flakes. Season with salt and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 8–10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
05 - Return browned sausage to the pot. Add spinach and stir until wilted, about 2–3 minutes. Remove from heat and adjust seasoning if needed. Serve hot, garnished with Parmesan cheese and fresh herbs if desired.

# Expert Suggestions:

01 -
  • Everything cooks in one vessel so you spend more time eating and less time scrubbing dishes
  • The orzo becomes impossibly creamy without actually adding any cream
  • Its forgiving enough that you can swap whatever vegetables are languishing in your crisper drawer
02 -
  • The orzo will continue absorbing liquid even after you turn off the heat so if it looks slightly soupy dont panic
  • Ive definitely burned the bottom before so stir more frequently toward the end when the liquid gets low
  • The smoked paprika is non negotiable for me but you can dial back the red pepper flakes if you are sensitive to heat
03 -
  • Grate some Parmesan right at the end if you arent keeping it dairy free it melts into the pasta and makes everything extra luxurious
  • If you want extra protein you can stir in a can of white beans during the last 5 minutes

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