One Pan Chicken Sausage and Orzo
This one pan chicken sausage and orzo meal cooks up in under 30 minutes for a quick and easy weeknight dinner. It's flavorful, comforting and so easy to make!
Servings: 4
Ingredients
- 1 Tablespoon olive oil
- 1 cup chopped yellow onion
- 4 cloves garlic minced
- 1 12 oz package mild Italian Chicken sausage 4 sausages, cut into 1” chunks (I used the Whole Foods brand)
- 2 cups dry orzo
- 4 cups chicken broth or chicken bone broth for more protein
- 1 teaspoon Italian seasoning
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- ½ cup canned full fat coconut milk or heavy cream
- ½ cup freshly grated parmesan
- 5 oz baby spinach
- Crushed red pepper for serving (optional)
- Fresh basil for garnish
Instructions
- Add oil to a large skillet over medium heat. Once hot add onion and garlic and cook for about 5 minutes, stirring often.
- Add chicken sausage into the pan and saute for another 5-6 minutes or until golden.
- Add orzo to the pan and toss for 1 minute to toast and then add the chicken broth, coconut milk, salt, pepper and Italian seasoning. Bring the orzo to a boil and then cover and reduce to a simmer. Cook for 10-12 minutes or until orzo is cooked.
- Add spinach and parmesan. Mix well until spinach is wilted and parmesan has melted. Serve with extra parmesan cheese, fresh basil and crushed red pepper, if desired.
Notes
- Storing: Store any leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: To reheat, simply pop your leftovers in a skillet over medium heat, adding a little splash of broth or water to loosen it up. You can also microwave it in 30-second intervals, stirring in between until warmed through. If you want to freshen up the dish, add a handful of fresh spinach and a sprinkle of parmesan before serving.
Nutrition
Serving: 1 | Calories: 657kcal | Carbohydrates: 39g | Protein: 34g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 97mg | Sodium: 1512mg | Potassium: 377mg | Fiber: 3g | Sugar: 3g