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Chicken Sausage Broccoli Orzo Skillet

Chicken Sausage Broccoli Orzo Skillet is a one-pan orzo dinner simmered in garlicky chicken broth until tender. Bright green broccoli florets are added partway through for a crisp-tender bite, then finished with a pecorino dusting.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Chicken sausage and aromatics
  • 1 lb chicken sausage, sliced
  • 3 garlic, minced
  • 1 tbsp olive oil
  • 1 salt and pepper, to taste
Orzo and vegetables
  • 1.5 cup orzo
  • 2 cup broccoli florets
  • 2.5 cup chicken broth
Cheese finish
  • 0.5 cup grated pecorino cheese Swap with Parmesan if needed.

Equipment

  • 1 cast iron skillet

Method
 

Brown the sausage
  1. Heat olive oil in a large cast iron skillet over medium-high heat, then brown the chicken sausage slices. Cook about 4–6 minutes until browned, then set aside on a plate.
Toast the garlic and orzo
  1. Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Keep it moving so it doesn’t brown.
  2. Add the orzo and toast for 1 minute, stirring constantly. The orzo should look slightly dry and fragrant.
Simmer to tender
  1. Pour in the chicken broth and bring to a simmer, scraping up any browned bits. Cook for 10 minutes, stirring occasionally.
  2. Stir in the broccoli and the cooked sausage, then simmer for 5 more minutes. Cook until the orzo is tender and the broccoli is bright green.
Finish with pecorino
  1. Stir in the grated pecorino cheese and season with salt and pepper to taste. Let it sit for 1 minute so the cheese melts and lightly thickens the broth.

Notes

For the brightest broccoli, add it during the last 5 minutes so it stays crisp-tender. Store leftovers in the fridge up to 3 days in a sealed container; reheat with a splash of broth or water to loosen the orzo. Freezing is not recommended because orzo texture can turn soft after thawing. For a dairy-free option, use a dairy-free pecorino/Parmesan-style substitute or omit the cheese and finish with extra black pepper and a squeeze of lemon.