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Whenever I throw together this chicken sausage broccoli orzo, it always saves my evening. It’s a trusty go-to after a long day—super quick, needs hardly any effort, but it comes out cozy and feels a little fancy. Each bite just makes you feel like you whipped up something extra nice without the hassle.
I’ll never forget tossing this together on a tired weekday. I really wanted to just order a pizza. But I stuck it out and before I knew it, everyone wanted a second helping. Now it’s one of our most-made meals at home.
Tasty Ingredients
- Shredded parmesan cheese: gives creamy, nutty flavor and melts into the orzo. Grate fresh if you want a melty finish.
- Chicken bone broth: adds a ton of richness and soaks into the orzo and veggies. Go for organic if you like deeper flavor.
- Orzo pasta: tiny pasta grains that hold their shape and turn silky. Pick a quality brand for the best texture.
- Minced garlic: brings big flavor at the start. If it smells strong and fresh, it’s perfect.
- Ground black pepper: gives a little heat and cuts through richness. Freshly ground is always punchier.
- Kosher salt: makes every flavor shine. Use the good stuff if you’ve got it.
- Broccoli: keeps things bright and adds crunch plus vitamins. Go for firm, brightly colored crowns.
- Chicken sausage: for lots of flavor and that snappy bite. Spinach asiago styles rule but use any you like.
- Olive oil: helps everything sauté and ties together all the tastes. Extra-virgin, fruity types are best.
Simple Steps
- Finish with Parmesan:
- Throw in your parmesan and stir until it’s melted and silky through everything. Add more on top if you feel like it, and eat while it’s still hot and creamy.
- Add Broth and Simmer:
- Pour in the bone broth and stir, then let it come to a boil. Lower the heat and pop a lid on the pan. In ten to fifteen minutes, the liquid will be mostly soaked up and the orzo turns tender. Stir a few times as it cooks.
- Bloom the Garlic and Toast the Orzo:
- Push in your garlic and toss in the orzo. Stir around for about a minute till you smell the garlic and the pasta gets a little toasty (but shouldn’t brown). This keeps it from getting gummy.
- Add and Cook the Broccoli:
- Drop your broccoli into the pan and add salt and pepper while it’s hot. Let it go for about five minutes, stirring now and then, so the broccoli just softens and picks up a little color but stays vibrant.
- Prep and Brown the Sausage:
- Chop the sausage into coins, heat oil in a skillet, and spread the pieces out. Sear the sausage slices on both sides until they’re nice and golden. All those caramelized bits left in the pan bring great flavor.
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The way the bright broccoli pops with the cheesy orzo—that’s the best part for me. I always picture everyone reaching for seconds right at the table, passing the pan and chatting over our plates.
How to Store Leftovers
Stick leftovers in the fridge and they’ll stay good for three days. The orzo keeps soaking up liquid, so just splash in a bit of water when you heat it back up. I always pack these up in glass lunch boxes for easy grab-and-go meals.
Smart Swaps
No chicken sausage? Turkey sausage or a plant-based cooked sausage will do the trick. Want a new veggie? Sub in asparagus or cauliflower for broccoli. Try pecorino cheese if you want a sharper flavor—or regular chicken stock instead of bone broth in a pinch.
Ways to Serve
Ladle the orzo mix into your bowls and grind some pepper on top. Brighten things by grating lemon zest or squeezing in a bit of juice. Throw together a salad or toast up some garlic bread to round things out. If you want more veggies, just add spinach at the end and let it wilt in.
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Kitchen Background
Orzo meals go way back to Mediterranean cooking and this fast skillet version uses those chill vibes. Sausage, broccoli, and parmesan make it modern comfort food—showing how simple pantry things come together for a homey dinner in any kitchen.
Common Recipe Questions
- → Can I switch out orzo for a different pasta type?
Absolutely. Try swapping in tiny pasta like ditalini or pastina if you'd like. Just keep an eye on the cook time and liquid—they might need a tweak.
- → How do I get a nice brown on the sausage?
Crank up the heat to medium-high, don’t crowd the pan, and let the sausage sit on one side till it’s golden before you flip. That’s how you lock in the color and flavor.
- → Can I toss in frozen broccoli instead of fresh?
No problem—just scatter the frozen florets straight into your skillet. They might take an extra couple minutes to soften up, but they’ll work just fine.
- → Will this hold up if I make it in advance?
Yep! This dish does great in the fridge for up to three days. When you reheat, pour in a splash of broth to loosen it up if things get a bit dry.
- → How do I amp up the flavor?
Chop in some fresh parsley or basil before serving, or give it a hit of lemon juice for zing. A pinch of crushed red pepper or some garlic goes a long way too.