One Pan Chicken Sausage Orzo Skillet
This sausage orzo skillet requires minimal effort, is super fresh, and has a ton of flavor.
Servings: 4
Calories: 410kcal
Ingredients
- 2 teaspoons olive oil
- ½ of a white onion, diced
- 1 zucchini, diced
- 12 oz chicken sausage
- 2 teaspoons minced garlic
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup uncooked orzo pasta
- 1 ¾ cups chicken broth
- 1 cup spinach, chopped
- 1 cup cherry tomatoes, halved
- 2 tablespoons pesto
- 3 tablespoons parmesan cheese
- Juice from ½ of a lemon
- Balsamic glaze for serving, optional
Instructions
- Add the olive oil to a large nonstick skillet. Dice the onion and zucchini. Slice the sausage into rounds that are about ¼” in thickness.
- Add the onion, zucchini, sausage, garlic, salt, and pepper to the skillet over medium heat. Stir well and cook for about 3-4 minutes or until the vegetables begin to soften.
- Add the orzo and chicken broth to the pan. Stir well. Bring the mixture to a boil, then cover and reduce the heat to low. Cook for about 10-12 minutes (or follow the cooking time according to the orzo package directions), stirring occasionally to ensure the orzo does not stick to the bottom of the pan as the liquid is absorbed.
- While the orzo is cooking, chop the spinach and halve the grape tomatoes.
- Once the orzo is cooked to al dente, remove the pan from the heat. If there is a little bit of extra liquid, you can cook for a few more minutes or drain off the excess.
- Next, stir in the chopped spinach, pesto, Parmesan, and fresh lemon juice and mix until evenly distributed. Top with the tomatoes and serve with balsamic glaze if desired.
Notes
- Simply store the leftovers in an airtight container in the refrigerator.
- For a gluten-free option, use gluten-free orzo. To make it vegetarian, leave out the sausage and use a veggie stock or broth in place of the chicken broth. For a dairy-free option, omit the parmesan cheese and use a dairy-free pesto. For a vegan option, leave out the sausage, use a vegetable broth, a dairy-free pesto, and omit the parmesan cheese or substitute with nutritional yeast.
Nutrition
Serving: 17.1oz | Calories: 410kcal | Carbohydrates: 45.5g | Protein: 24.1g | Fat: 14.3g | Saturated Fat: 2.8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 1.9g | Cholesterol: 75mg | Sodium: 1131mg | Potassium: 272mg | Fiber: 2.9g | Sugar: 10.8g
