Name: Chicken Sausage Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 pound chicken Italian sausage, casings removed; 1 tablespoon olive oil; 1 medium yellow onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, chopped; 1 (14.5 ounce) can diced tomatoes, undrained; 1 cup chicken broth; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon red pepper flakes (optional); 1/2 cup dry orzo pasta; 1/2 cup crumbled feta cheese; 1/4 cup chopped fresh parsley, for garnish; Salt and freshly ground black pepper to taste

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Chicken Sausage Orzo: A Simple and Delicious Recipe

This friendly, weeknight-ready skillet combines savory chicken Italian sausage, tender orzo, bright tomatoes and feta for a comforting, one-pan dinner that comes together in under 30 minutes. It’s hearty without being heavy, and perfect for busy evenings when you want something satisfying with minimal cleanup — if you enjoy quick skillet meals, you might also like this similar Bang Bang Chicken recipe I often pair with the same sides: Bang Bang Chicken recipe.

Why make this recipe

Fast: Brown the sausage, simmer the sauce, add orzo — dinner in roughly half an hour.
Flavorful: Italian sausage brings fennel and herb notes; tomatoes and feta add acidity and creaminess.
Minimal cleanup: Everything cooks in one skillet, so fewer dishes and less fuss.

In short, this recipe hits the sweet spot between comfort and convenience — a dependable go-to for weeknights, casual guests, or whenever you want a satisfying meal without spending all evening in the kitchen.

Step-by-Step Guide to Making Chicken Sausage Orzo

Ingredients

1 pound chicken Italian sausage, casings removed
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 (14.5 ounce) can diced tomatoes, undrained
1 cup chicken broth
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
1/2 cup dry orzo pasta
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley, for garnish
Salt and freshly ground black pepper to taste

Directions

Remove casings from the sausage. Crumble the sausage into a large skillet over medium heat. Add the olive oil and cook, breaking it up with a spoon, until browned and cooked through (about 8–10 minutes). Transfer the cooked sausage to a plate and set aside.
In the same skillet, add the chopped onion and cook until softened, about 5 minutes, scraping up browned bits for flavor. Add the minced garlic and chopped red bell pepper; cook another 3–5 minutes until the pepper begins to soften.
Pour in the undrained diced tomatoes and their juices, the chicken broth, oregano, basil, and red pepper flakes if you’re using them. Stir well to combine and bring the mixture to a gentle simmer. Reduce heat to low and let it simmer for 10 minutes to meld the flavors; taste and adjust salt and pepper.
Add the dry orzo to the skillet and stir so each grain is coated with the sauce. Increase the heat slightly to maintain a gentle simmer and cook, stirring occasionally, until the orzo is tender, about 8–10 minutes. If the liquid is absorbed before the orzo is done, add a splash of extra chicken broth or water and continue cooking.
Remove the skillet from heat. Stir the cooked chicken sausage back into the pan along with the crumbled feta cheese so the cheese warms and softens into the sauce. Serve immediately, garnished with chopped fresh parsley and an extra grind of black pepper.

What’s happening at each stage (quick cooking notes)

Browning the sausage first builds a flavorful base; you’ll want those browned bits scraped into the sauce later.
Sweating the onion and pepper extracts sweetness and keeps the texture balanced against the orzo.
Simmering the tomato-broth mixture lets the herbs bloom and the liquid reduce slightly so the orzo cooks in a concentrated, flavorful broth.
Stirring in feta at the end preserves its tang and creamy texture; added too early it melts away and won’t deliver the same contrast.

Best Way to Store Chicken Sausage Orzo

Refrigerator: Store in an airtight container for 3–4 days at 40°F (4°C).
Freezer: Freeze in a freezer-safe container for up to 2 months at 0°F (-18°C). Thaw in the fridge overnight before reheating.
Reheating: Reheat gently on the stovetop over low heat with a splash of broth or water (about 1/4 cup per serving) to restore creaminess, or microwave covered in 30-second intervals until heated through.

Serving Suggestions for Chicken Sausage Orzo

Family-style skillet: Bring the skillet to the table and let everyone serve themselves, garnished with extra feta and parsley.
Lighter sides: A crisp green salad dressed with lemon vinaigrette or quick steamed green beans brightens the plate.
Heartier pairing: Add warm crusty bread or garlic toast to mop up any remaining tomato-and-feta sauce.
Wine pairing: A chilled Sauvignon Blanc or a light-bodied red like Pinot Noir complements the acidity of tomatoes and the savory sausage notes.

Tips to make Chicken Sausage Orzo

Q: How do I keep the orzo from becoming mushy?
A: Cook over a gentle simmer and check for doneness a minute or two early; drain excess liquid if needed and stop cooking the moment the orzo is al dente. If you plan to reheat leftovers, slightly undercook the orzo the first time so it won’t turn gummy.

Q: Can I swap the sausage?
A: Yes — turkey or mild pork sausage works. If using spicy sausage, omit the red pepper flakes.

Q: How do I prevent the bottom of the skillet from scorching?
A: Use a heavy-bottomed skillet and stir occasionally while the orzo cooks. If you see browning too quickly, lower the heat and add a splash of broth.

Variations (two easy substitutions)

Vegetarian swap: Replace sausage with a can of chickpeas (rinsed and drained) and add a teaspoon of smoked paprika and a splash of olive oil to mimic savory depth. Finish with the feta for protein and tang.
Creamy twist: Stir in 1/4 cup of cream or half-and-half at the end for a richer, creamier finish and swap feta for goat cheese for a softer melt.

Why this combination works (short paragraph)
Chicken Italian sausage brings aromatic herbs and a mild, meaty base that pairs beautifully with small, rice-shaped orzo: the pasta soaks up tomato-studded juices for concentrated flavor in every bite. The feta adds a tangy, salty contrast that rounds the dish, while simmering everything together means each ingredient contributes to a cohesive, comforting skillet meal.

Common questions (FAQs)
Q: Can I use fresh tomatoes instead of canned?
A: Yes — use about 2 cups of chopped ripe tomatoes and a splash of extra broth to make up for reduced liquid. Simmer a bit longer to break down the fresh tomatoes.

Q: Is orzo gluten-free?
A: Traditional orzo is made from wheat and contains gluten. To make this recipe gluten-free, use a gluten-free orzo or small rice-shaped pasta alternative and check the sausage label to confirm it’s gluten-free.

Q: Can this be prepared ahead?
A: You can brown the sausage and chop veggies a day ahead, then assemble and cook the orzo on the day you plan to serve for fresher texture. Fully cooked orzo is best reheated rather than served cold.

How do I add more vegetables?
• Stir in spinach or kale during the last 2–3 minutes of cooking so the greens wilt but retain color.
• Add diced zucchini or mushrooms sautéed with the onion for extra hearty veg.

Q: What if the orzo absorbs too much liquid before it’s done?
A: Add 1/4 cup more chicken broth or hot water and continue cooking until tender; keep extra stock nearby when cooking pasta directly in a sauce.

Practical prep and timing tips

Make it faster: Use pre-chopped onion and pre-diced tomatoes, or swap canned tomatoes for jarred marinara for an even quicker finish.
Meal prep idea: Double the batch and freeze in meal-sized portions for easy reheats later in the month.
One-pan advantage: Using a large, oven-safe skillet lets you finish under the broiler with an extra sprinkle of cheese if you prefer a baked top.

Serving temperature and portioning

Serve hot straight from the skillet for best texture and flavor.
Portion about 1 to 1 1/4 cups per person for dinner-sized servings; this recipe serves roughly 3–4 depending on appetites and side dishes.

Dietary notes and simple swaps

Lower sodium: Choose low-sodium chicken broth and a low-salt canned tomato, taste before adding extra salt because the feta contributes saltiness.
Lower fat: Use lean chicken sausage and reduce olive oil to 1 teaspoon, or use a nonstick skillet and cook without added fat.

Flavor boosters and finishes

Fresh lemon: A squeeze of lemon just before serving brightens the dish.
Olives or capers: Stir in a few chopped kalamata olives or capers for briny contrast.
Herbs: Fresh basil can be used instead of parsley for a sweeter, aromatic touch. Dill is unexpected but pairs well with feta.

How to adapt for crowds

Scale up: Double or triple the ingredient quantities and use a large Dutch oven or two skillets. Cook the orzo in batches if needed so it doesn’t clump.
Buffet style: Keep the sausage-orzo warm in a covered pan on low heat and offer toppings like extra feta, chopped parsley, lemon wedges, and crushed red pepper for guests to customize.

Safety note for reheating

Ensure leftovers are reheated to at least 165°F (74°C) to safely consume cooked chicken products. Add a small splash of broth and stir while reheating to refresh the sauce.

Variation (comparison-style)

Sausage varieties: Mild chicken Italian sausage offers a gentle herb profile suitable for kids; spicy chicken sausage ups the heat for grown-ups. If you prefer pork, traditional pork Italian sausage will add a richer fat profile and deeper flavor. Each swap changes the dish subtly—choose based on preferred spice level and fat content.

FAQs (different styles, more detail)

Q: Can I make this dairy-free?
A: Omit the feta and stir in a tablespoon of nutritional yeast or a splash of coconut cream for a creamy, dairy-free finish.
Q: What’s the best skillet to use?
A: A heavy-bottomed, wide skillet (10–12 inches) distributes heat evenly and gives the orzo space to cook without overcrowding. Cast iron works well, but enameled cast iron or stainless steel are easier for cleaning acidic tomato sauces.
Q: Any tips for spicing it up?
A: Add crushed red pepper flakes to taste, swap or add a diced jalapeño with the bell pepper, or finish with a drizzle of chili oil for an extra kick.

Final pointers before you cook

Mise en place: Chop ingredients and measure spices ahead of time so the cook time flows smoothly.
Taste as you go: Salt and acid are key — adjust salt at the end and add a squeeze of lemon if the sauce needs brightness.
Serve fresh: This dish is at its best immediately after cooking when the feta contrasts the hot sauce.

Conclusion

This Chicken Sausage Orzo skillet is a reliable, flavorful weeknight recipe that balances speed and comfort. If you’d like a similar one-pan approach with slightly different flavors, check out this one-pan chicken sausage orzo guide for another take on the idea: One Pan Chicken Sausage Orzo. For a variation that leans into skillet cooking and family-friendly flavor, consider the Chicken Sausage and Orzo Skillet recipe with additional tips and presentation ideas: Chicken Sausage and Orzo Skillet.