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When I want dinner that's filling but don't want to fuss after a long day this chicken sausage broccoli orzo always comes to mind Everything cooks in one skillet and it's super cozy plus fresh at the same time Feels like a treat but you barely have to think
Honestly the first time I made this I was tired out and thought about getting delivery Instead I tossed things in a pan and everyone raved My family now asks for this all the time on busy nights
Tasty Ingredients
- Chicken bone broth: makes everything deep and savory with lots of flavor Try to grab organic for extra richness
- Minced garlic: puts tons of yummy smell and flavor into the mix You’ll know it’s good when it’s nice and fragrant
- Orzo pasta: these cute little noodles soak up broth and get a bit creamy Go for a quality box so they don’t turn to mush
- Shredded parmesan cheese: brings creamy, melty, nutty vibes Grate your own if you want it to really melt in
- Olive oil: coats everything and helps things brown up Nice fruity extra virgin works best
- Kosher salt: ties all the tastes together Grab the good stuff if you can
- Ground black pepper: warms things up and balances the dish Crank it fresh for extra punch
- Chicken sausage: find something with spinach and asiago if you can Smart Chicken is my go-to
- Broccoli: adds crunch, color, and a health kick Fresh florets make it extra good Look for deep green ones
Easy Step-by-Step
- Finish with Parmesan:
- Toss in your shredded parmesan and let it get all smooth and creamy through the sausage and orzo Sprinkle on some extra if you want it super cheesy Just serve it hot
- Add Broth and Simmer:
- Pour in chicken bone broth and stir it all together Let it come to a boil, then drop the heat and put on a lid Let the pan simmer for ten to fifteen minutes and stir now and then The orzo will soak up the broth and turn perfectly soft most liquid should be gone by then
- Bloom Garlic and Toast Orzo:
- Mix in the garlic and orzo Stir them for about a minute so the orzo just starts to toast and the garlic smells awesome You're looking for nutty aroma not brown
- Add and Cook Broccoli:
- Toss in broccoli pieces Season right away with salt and pepper Stir here and there and cook for five minutes so the broccoli turns green and a little golden You want it to keep a little bite
- Prep and Brown Sausage:
- Chop your sausage into thick coins Heat olive oil in a big skillet over medium high Lay sausage in and cook a couple minutes with the cut sides down Get a good brown then flip and finish up until all sides look golden Scrape up all those tasty browned bits
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The best part for me is always the pop of green broccoli with that cheesy bite Passing the pan to the table gets everyone reaching for seconds and it feels like classic family time
Storing Leftovers
Pop leftovers in the fridge and they'll be good for three days Orzo soaks up more broth overnight so toss in a splash of water before you warm it up I set mine in glass containers to grab for lunch on busy days
Switch Things Up
No chicken sausage? Turkey or a good veggie sausage works just fine Broccoli can swap out for asparagus or cauliflower Parmesan fans can try pecorino for extra sharpness Use chicken stock if bone broth is missing from your pantry
How to Serve
Ladle orzo into bowls and grind some black pepper over the top For some zing, a squeeze of lemon juice or a bit of zest wakes things up Side salad or a chunk of garlic bread makes it a bigger meal If you’re craving greens, throw in a handful of spinach at the end
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Roots and Kitchen Traditions
Orzo comes from the Mediterranean and this fast skillet dinner is inspired by those relaxing vibes Putting together sausage, broccoli, and parm is a classic American move making simple pantry stuff sing in one pan for a cozy meal
Common Questions
- → Could I switch the orzo for a different pasta?
Totally! Try out ditalini or even pastina if you've got them. Just keep an eye on the liquid and cooking time—they might need a little tweak.
- → How do I get a good sear on the sausage?
Crank up to medium-high, lay out your sausage so there's space, and let each piece sit undisturbed for a bit. Flip once it looks nicely browned underneath.
- → Is it fine to use frozen broccoli?
Frozen broccoli is a-okay! You can toss it in without thawing. Just give it a couple extra minutes until it softens up and gets hot.
- → Can I prep this meal ahead of time?
Yep! This holds up great in the fridge for a couple days. Reheat gently, and if it's a little dry, splash in some broth to loosen things up.
- → What’s a simple way to bump up the flavor?
Stir in some parsley or basil at the end, squirt over lemon if you’re feeling zesty, or toss in extra garlic or red pepper flakes for a boost.