Description
A creamy and flavorful one-pan chicken sausage orzo skillet packed with protein, greens, and a rich sauce—ready in just 25 minutes and perfect for beginner cooks.
Ingredients
Scale
- 1 tbsp olive oil
- 12 oz spicy Italian chicken sausage, sliced
- 6 cloves garlic, minced
- 1 cup dry orzo
- 2 cups low sodium chicken broth
- 1/4 cup full-fat canned coconut milk or heavy cream
- 1 tbsp low sodium soy sauce
- 1 tsp onion powder
- 1/2 tsp red pepper flakes
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 tsp fresh or dried thyme
- 1/2 cup freshly grated parmesan cheese
- 2 cups baby spinach leaves
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add sliced chicken sausage and cook for 6–7 minutes until browned and fully cooked. Stir in minced garlic and cook for 30 seconds until fragrant.
- Add dry orzo to the skillet and toast for 1 minute, stirring frequently. Pour in chicken broth, then add coconut milk, soy sauce, seasonings, and thyme. Stir well to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 10–12 minutes, stirring occasionally to prevent sticking. Cook until orzo is tender and most of the liquid has been absorbed.
- Stir in baby spinach and cook for 1–2 minutes until wilted. Add parmesan cheese and stir until melted. Adjust seasoning to taste and serve hot.
Notes
- If orzo absorbs too much liquid, add a splash of broth to loosen it up.
- Reduce or omit red pepper flakes for a milder version suitable for kids.
- Pre-washed spinach and pre-sliced sausage can speed up prep time.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1/4th of recipe
- Calories: 358 kcal
- Sugar: 1.7 g
- Sodium: 1147 mg
- Fat: 16.2 g
- Saturated Fat: 5.6 g
- Carbohydrates: 28.9 g
- Fiber: 1.7 g
- Protein: 27 g