Chicken Sausage Orzo One Pot (Printable)
Hearty one-pot meal with juicy chicken sausage, tender orzo, and vibrant vegetables ready in 35 minutes.
# 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 (optional)
15 - Salt and black pepper, to taste
→ Optional Garnish
16 - ¼ cup grated Parmesan cheese
17 - Fresh basil or parsley, chopped
# How To Cook:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add sliced chicken sausage and sauté for 3–4 minutes until lightly browned. Remove and set aside.
02 - In the same pan, add onion and red bell pepper. Sauté for 2–3 minutes until softened.
03 - Stir in garlic and zucchini; cook for another 2 minutes.
04 - Add orzo and toast, stirring constantly, for 1 minute until lightly fragrant.
05 - Pour in chicken broth and add grape tomatoes, oregano, basil, smoked paprika, and red pepper flakes if using. Season with salt and black pepper.
06 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 8–10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
07 - Return browned sausage to the pot and add spinach. Stir until spinach wilts and everything is heated through, about 2–3 minutes.
08 - Remove from heat. Taste and adjust seasoning if needed. Serve hot, garnished with Parmesan and fresh herbs if desired.
# Expert Suggestions:
01 -
- Everything cooks in a single pan, which means maximum flavor and minimum dishes—a win-win situation that saves your evening and your sink from overflow.
- The orzo absorbs all those savory Mediterranean juices as it simmers, creating this incredibly creamy texture without actually adding any cream.
02 -
- The orzo continues absorbing liquid even after you turn off the heat, so if it looks a little soupy when you remove the lid, don't panic—it will thicken up beautifully as it stands for those few minutes.
- I once forgot to set aside the browned sausage and just added everything to the pot at once, and while it still tasted good, those caramelized edges completely disappeared into the simmering liquid, losing all that wonderful texture contrast.
03 -
- Use a pan with high sides or a Dutch oven since the orzo expands and bubbles enthusiastically while simmering, and you don't want boil-over on your stove.
- Grate your Parmesan fresh if possible—pre-grated cheese has anti-caking agents that prevent it from melting smoothly into hot dishes.