A quick and delicious one-pan meal featuring chicken sausage, orzo pasta, and greens in a creamy sauce. Perfect for a comforting dinner.
Servings 4servings
Course Dinner, Main Course
Cuisine Mediterranean
Ingredients
Main Ingredients
1tablespoonolive oilFor sautéing
12ozchicken sausage, slicedCheddar, feta, or your favorite variety
½cuponion, finely choppedFor flavor
2clovesgarlic, mincedFor aroma
1cuporzo pastaA small pasta shape
2cupslow-sodium chicken brothFor cooking the orzo
½cupheavy creamCan use Greek yogurt as a lighter option
1teaspoondried thyme
½teaspoonpaprika
½teaspoonsaltAdjust to taste
½teaspoonblack pepperAdjust to taste
½cupshredded cheddar cheeseOr feta for Mediterranean twist
1cupspinach or kaleFor extra greens
½cupsun-dried tomatoesOptional for a Mediterranean twist
½teaspoonred pepper flakesOptional, for heat
1tablespoonfresh parsley, choppedFor garnish
to tasteamountextra grated cheeseFor serving
to tasteamountlemon zestFor brightness
Method
Sauté the Chicken Sausage
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced chicken sausage and cook for 3-5 minutes until lightly browned. Remove from the skillet and set aside.
Cook the Aromatics & Orzo
In the same pan, add the chopped onion and cook for 2-3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
Add the orzo and toast for 1 minute, stirring frequently.
Simmer the Orzo
Pour in the chicken broth, scraping up any bits from the bottom of the pan. Add thyme, paprika, salt, and black pepper. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the orzo absorbs most of the liquid.
Make it Creamy
Lower the heat and stir in heavy cream and shredded cheddar (or feta for a Mediterranean twist). Mix until smooth.
Add the cooked chicken sausage back to the skillet and stir to combine. If adding spinach or sun-dried tomatoes, mix them in at this step.
Finish & Serve
Remove from heat and garnish with fresh parsley, extra cheese, and a sprinkle of lemon zest. Serve warm!
Toast the orzo briefly for a nuttier flavor. Use Greek yogurt instead of heavy cream for a lighter meal; add it off the heat to prevent curdling. Stir in greens at the end so they stay bright and tender. Taste and adjust salt and pepper after adding cheese. If your sauce is too thick, add a little hot broth or water.