One-Pot Chicken Sausage Orzo With Broccoli
Try out this easy, one-pot dinner! This meal is balanced with protein from the chicken sausage and fiber from the broccoli. You can even keep frozen broccoli in the freezer and the rest of the ingredients on hand to throw together a fast weeknight family meal.
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Servings: 4
Ingredients
- 4-5 cooked chicken sausage links (sliced in ¼” rounds)
- 2 heads of broccoli (stems and florets separated, chopped in 1” pieces)
- 3 garlic cloves (minced)
- 1 cup dried orzo
- 2 cups low sodium chicken broth
- 1 Tbsp. olive oil
- ½ tsp. sea salt
- ¼ tsp. pepper
- 1 lemon (juiced, optional)
- ¼ cup Parmesan (shredded, optional)
- 1 Tbsp. red pepper flakes (optional)
Instructions
- Heat a large nonstick skillet with a lid over medium-high heat. Add olive oil.
- Once hot, add chicken sausage and chopped broccoli stems. Cook for 4-5 minutes until sausage is browned, flipping and stirring often to prevent burning.
- Add minced garlic and stir until fragrant, about 30 seconds.
- Add orzo to the skillet and stir for 1 minute, letting it lightly toast.
- Add broth, sea salt and pepper. Bring to a boil.
- Once skillet has reached a boil, add broccoli florets and give the dish a quick stir.
- Reduce heat to low, cover and maintain a gentle simmer for 8-12 minutes, lifting the lid and stirring often to prevent sticking to bottom of pan, until orzo is cooked and broth is mostly absorbed. If the liquid seems to be absorbing fast and the orzo is starting to stick, add more chicken broth or water as it cooks.
- Remove from heat and stir in lemon juice. Top with shredded Parmesan and red pepper flakes, and add additional sea salt and pepper to taste. Enjoy!
Notes
- Frozen broccoli will work here, too! No need to thaw, just add the broccoli in once the broth is boilin.
- A leafy green such as spinach or arugula will also work in place of, or in addition to, broccoli. If using, stir in after the orzo has cooked and remove from heat. The greens will wilt with the heat of the cooked meal.
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