Creamy Chicken Sausage Orzo (Print Version)
# Ingredients:
→ For the Orzo Skillet
01 -
1 tablespoon olive oil
02 -
12 oz chicken sausage, sliced (cheddar, feta, or your favorite variety)
03 -
½ cup onion, finely chopped
04 -
2 cloves garlic, minced
05 -
1 cup orzo pasta
06 -
2 cups low-sodium chicken broth
07 -
½ cup heavy cream (or Greek yogurt for a lighter option)
08 -
1 teaspoon dried thyme
09 -
½ teaspoon paprika
10 -
½ teaspoon salt
11 -
½ teaspoon black pepper
12 -
½ cup shredded cheddar cheese (or feta, depending on your sausage flavor)
→ Optional Add-Ins
13 -
1 cup spinach or kale (for extra greens)
14 -
½ cup sun-dried tomatoes (for a Mediterranean twist)
15 -
½ teaspoon red pepper flakes (for heat)
→ For Garnishing
16 -
Fresh parsley, chopped
17 -
Extra grated cheese
18 -
Lemon zest (for brightness)
# Instructions:
01 -
Heat 1 tablespoon 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.
02 -
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.
03 -
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.
04 -
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.
05 -
Remove from heat and garnish with fresh parsley, extra cheese, and a sprinkle of lemon zest. Serve warm.
# Notes:
01 -
Use full-fat cream or cheese for the creamiest texture.
02 -
Don’t overcook the orzo – It should be tender but not mushy.
03 -
Toast the orzo – This enhances its nutty flavor.