One-Pan Chicken Sausage Broccoli (View Print Version)

A comforting one-pan dish with chicken sausage, orzo, broccoli, and a bright lemon finish.

# What You'll Need:

→ Proteins

01 - 1 pound chicken sausage, sliced

→ Pasta & Grains

02 - 1 cup orzo pasta, uncooked

→ Vegetables & Aromatics

03 - 3 cups broccoli florets
04 - 1 medium yellow onion, diced
05 - 3 to 4 garlic cloves, minced
06 - Fresh parsley, chopped, for garnish

→ Liquids

07 - 2.5 cups chicken broth
08 - Juice of 0.5 to 1 lemon

→ Dairy

09 - 0.5 cup freshly grated Parmesan cheese

→ Oils & Seasonings

10 - 2 tablespoons olive oil
11 - 1 teaspoon Italian seasoning
12 - 0.25 teaspoon red pepper flakes, optional
13 - Salt and black pepper to taste

# Method:

01 - Heat olive oil in a large skillet over medium-high heat. Add sliced chicken sausage and cook until browned, approximately 5 minutes. Transfer sausage to a plate and set aside.
02 - In the same skillet, add diced onion and cook for 3 to 4 minutes until softened. Stir in minced garlic, Italian seasoning, and red pepper flakes if using, and cook for 1 minute until fragrant.
03 - Add uncooked orzo to the skillet and toast while stirring for 1 to 2 minutes until lightly golden.
04 - Pour in chicken broth while scraping up any browned bits from the pan bottom. Bring to a simmer, cover, and cook for 8 minutes, stirring occasionally.
05 - Stir in broccoli florets and return sausage to the skillet. Cover and cook for 4 to 5 minutes until broccoli reaches tender-crisp texture and orzo is al dente.
06 - Remove from heat. Stir in Parmesan cheese until creamy, then add lemon juice. Season with salt and pepper to taste.
07 - Allow the dish to rest for 5 minutes to thicken slightly, then garnish with chopped parsley and serve.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means minimal cleanup and maximum flavor from those caramelized bits stuck to the bottom.
  • Ready in 30 minutes flat, so you can actually sit down and eat with your family on a regular Tuesday.
  • The lemon juice at the end feels like a surprise party in your mouth, making something simple feel special.
  • High in protein and satisfying enough that no one asks for seconds of dessert.
02 -
  • Toasting the orzo before adding liquid is not optional—it adds a nutty, almost popcorn-like flavor that makes people wonder what your secret ingredient is.
  • Don't skip the resting time at the end; those 5 minutes allow the sauce to set up properly and the flavors to settle into each piece of pasta and vegetable.
  • Freshly grated Parmesan is non-negotiable because pre-shredded cheese won't melt smoothly and will create a grainy texture instead of that luxurious creamy sauce.
  • Add the lemon juice after removing from heat so the acid doesn't curdle the cheese or make the sauce break.
03 -
  • The lemon zest sitting in a small bowl next to your cutting board catches the light and reminds you to use it, adding a complexity that juice alone can't achieve.
  • Keep a wooden spoon handy for scraping the pan because those browned bits are where the real flavor lives, and you don't want to waste a single one.
  • If your skillet doesn't have a lid, a baking sheet or even aluminum foil works in a pinch—just make sure the surface stays covered so the orzo doesn't dry out.
Return