Chicken Sausage Orzo One Pot (Printable)

Hearty one-pot meal with chicken sausage, tender orzo, and fresh vegetables. Ready in 35 minutes for easy weeknight dining.

# What You'll Need:

→ Meats

01 - 12 oz fully cooked chicken sausage, sliced into ½-inch rounds

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 zucchini, diced
06 - 1 cup grape tomatoes, halved
07 - 2 cups fresh spinach, roughly chopped

→ Pantry

08 - 1½ cups orzo pasta
09 - 2½ cups low-sodium chicken broth
10 - 1 tbsp olive oil

→ Seasonings

11 - 1 tsp dried oregano
12 - ½ tsp dried basil
13 - ½ tsp smoked paprika
14 - ¼ tsp crushed red pepper flakes
15 - Salt and black pepper, to taste

→ Optional Garnish

16 - ¼ cup grated Parmesan cheese
17 - Fresh basil or parsley, chopped

# How-To Steps:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add sliced chicken sausage and sauté for 3–4 minutes until lightly browned. Remove and set aside.
02 - Add onion and red bell pepper to the same pan. Sauté for 2–3 minutes until softened.
03 - Stir in garlic and zucchini; cook for another 2 minutes.
04 - Add orzo and toast, stirring constantly, for 1 minute to enhance nutty flavor.
05 - Pour in chicken broth and add grape tomatoes, oregano, basil, smoked paprika, and red pepper flakes. Season with salt and black pepper.
06 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 8–10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
07 - Return browned sausage to the pot and add spinach. Stir until spinach wilts and everything is heated through, about 2–3 minutes.
08 - Remove from heat. Taste and adjust seasoning if needed. Serve hot, garnished with Parmesan and fresh herbs if desired.

# Expert Advice:

01 -
  • Everything happens in one pan so cleanup is practically nonexistent
  • The orzo absorbs all those delicious flavors while it cooks
  • It comes together in under 40 minutes even on a busy weeknight
02 -
  • The orzo will continue absorbing liquid after you turn off the heat so do not let it get too dry
  • If the pasta finishes cooking before the liquid absorbs just leave the lid off for a minute or two
  • Stir gently when the orzo is almost done to avoid breaking it down too much
03 -
  • Use a pot with a heavy bottom to prevent hot spots that might scorch the orzo
  • Reserve a handful of fresh basil to add at the very end for the brightest flavor

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