Save Pin
This is my go-to for cozying up after work with something filling that doesn’t take much effort. It’s all done in one pan and comes together super fast but still tastes bright and special with every forkful. You’ll swear you put in way more work than you did.
Honestly, I first made this on a night when I could barely be bothered to cook and takeout was calling my name. But by the time it was finished, the whole house smelled amazing and everyone went back for more. Now we make it all the time.
Mouthwatering Ingredients
- Shredded parmesan cheese: Stirred in at the end for that creamy, cheesy finish. Get a wedge and grate it yourself for extra meltiness.
- Chicken bone broth: The orzo soaks up all the savory flavors from a good, rich broth. Go for an organic kind if you can.
- Orzo pasta: These tiny grains turn silky and soft in broth. Pick a sturdy brand so it doesn’t fall apart.
- Minced garlic: Adds tons of deep flavor as the base. Fresh garlic will smell incredible once it hits the pan.
- Ground black pepper: Just a little bit perks everything up and cuts through the richness. It’s best when you grind it up fresh.
- Kosher salt: Brings out every flavor in the dish. A high-quality salt really makes a difference.
- Broccoli: Chopped florets stay crisp and bring beautiful color. Look for the brightest green you can find.
- Chicken sausage: Sliced thick for nice bites. If you grab one with spinach and asiago, it’s fuller in taste. I pick Smart Chicken when I spot it.
- Olive oil: Kicks things off and makes everything rich. Pick an extra virgin bottle with fruity flavors if possible.
Simple Step-by-Step
- Finish with Parmesan:
- Now, take off the lid and mix in your parmesan so it melts and makes everything ultra creamy. Want it even cheesier? Sprinkle on more just before serving. Enjoy this hot and gooey.
- Add Broth and Simmer:
- Pour in your chicken bone broth, give it all a really good stir, and crank the heat to get things bubbling. Once boiling, drop the heat and cover the pan. Let it simmer about 10 to 15 minutes, stirring now and then, till the orzo is soft and the broth’s mostly soaked up. This brings it all together.
- Bloom the Garlic and Toast the Orzo:
- Toss in your minced garlic and the orzo. Stir it around for a minute till the orzo gets a little golden but not too brown, and the kitchen smells garlicky. Toasting keeps the pasta from turning mushy later on.
- Add and Cook the Broccoli:
- Now, throw in broccoli plus salt and pepper. Stir sometimes for about five minutes till the broccoli’s bright green and just barely tender with a little caramelization here and there but not mushy.
- Prep and Brown the Sausage:
- Start by slicing sausage thick and getting olive oil hot in a big skillet. Lay the sausage coins in flat and sizzle them a couple of minutes each side until deep golden and toasted. This sets up all the great flavors.
Save Pin
I love the fresh crunch from the broccoli mixed with that melty parmesan. Every time we share this at the table it’s laughter, noise and everyone scooping straight from the skillet—those are the dinners I don’t forget.
Smart Storage
Pop extras in the fridge for three days and they’ll still taste great. The orzo drinks up some more broth, so splash in a little water when reheating. I like to pack it in glass containers for simple lunches ready to grab.
Easy Ingredient Swaps
No chicken sausage in the fridge? Turkey sausage or even any cooked veggie sausage will work fine. Out of broccoli? Asparagus or cauliflower do the job too. Try pecorino if you’re out of parmesan, and sub regular chicken stock if bone broth isn’t handy.
Ways to Serve
Scoop the orzo mixture into your bowls and dust the top with extra cracked black pepper. Want more zip? Lemon zest or a little squeeze of lemon works wonders. A green salad or warm garlic bread really rounds out the meal. For even more veggies, stir in chopped spinach right at the end.
Save Pin
Fun Food Background
Orzo has roots in big Mediterranean cooking traditions. This speedy skillet meal takes those big flavors but keeps things easy, pulling together sausage, broccoli, and parmesan—the usual American pantry classics—for a cozy all-in-one dinner.
Common Questions
- → Can I swap the orzo for another type of pasta?
Certainly, you can use tiny pastas like ditalini or pastina instead of orzo. Just check the amount of water and how long you cook it so everything turns out right.
- → What’s the best way to get the sausage browned?
Heat your skillet until it’s really hot and space out the sausage so it’s not crowded. Let one side sizzle and get brown before you flip it over.
- → Can I use frozen broccoli instead of fresh?
Yep, frozen broccoli does fine here. Throw it in as it is and just cook it a bit extra until it’s tender and hot.
- → Is this meal suitable for meal prep?
You bet. Just stash leftovers in the fridge for up to three days. Warm it up gently and splash in a little broth if it looks too dry.
- → How can I add more flavor to this dish?
Toss in fresh herbs like parsley or basil at the end. Brighten it with lemon or boost the taste with more garlic or some red pepper flakes.