Description
This creamy chicken sausage orzo skillet is a quick and flavorful one-pan dinner made in just 20 minutes. Packed with protein-rich chicken sausage, tender orzo, fresh spinach, and a creamy, garlicky sauce, it’s the perfect easy weeknight comfort food.
Ingredients
Scale
- 1 tbsp olive oil
- 12 oz spicy Italian chicken sausage, sliced
- 6 cloves garlic, minced
- 1 cup orzo, dry
- 2 cups low sodium chicken broth
- 1/4 cup full-fat canned coconut milk or heavy cream
- 1 tbsp low sodium soy sauce
- 1 tsp onion powder
- 1/2 tsp red pepper flakes
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 tsp fresh or dried thyme
- 1/2 cup freshly grated parmesan cheese
- 2 cups baby spinach leaves
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add sliced chicken sausage and cook for 6–7 minutes until browned and fully cooked.
- Add minced garlic and sauté for about 30 seconds until fragrant, careful not to burn.
- Stir in the dry orzo and toast for 1 minute with the sausage and garlic.
- Deglaze the pan by pouring in chicken broth. Then add coconut milk, soy sauce, thyme, onion powder, red pepper flakes, salt, and pepper. Stir well.
- Bring to a boil, then reduce heat, cover, and simmer for 10–12 minutes, stirring occasionally until orzo is tender and liquid is mostly absorbed.
- Mix in baby spinach until wilted, then stir in parmesan cheese. Adjust seasoning if needed and serve hot.
Notes
- Use vegetable broth and plant-based sausage to make it vegetarian.
- Substitute heavy cream or half-and-half for coconut milk, if desired.
- Leftovers can be stored for up to 4 days in the fridge.
- Stir in extra broth or milk when reheating to restore creaminess.
- Adjust spice level by increasing or reducing red pepper flakes.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 358 kcal
- Sugar: 1.7 g
- Sodium: 1147 mg
- Fat: 16.2 g
- Saturated Fat: 5.6 g
- Unsaturated Fat: 9.8 g
- Trans Fat: 0 g
- Carbohydrates: 28.9 g
- Fiber: 1.7 g
- Protein: 27 g
- Cholesterol: 55 mg