Everything cooks in one deep skillet. Slices of fully cooked chicken sausage are browned on both sides and set aside, then the dry orzo toasts in the same pan before simmering in chicken broth.
Small broccoli florets go in partway through so they stay crisp-tender. Cream and finely grated Parmesan turn the orzo creamy, and the sausage goes back in with shaved Parmesan and parsley on top.
How to Make It
Sausage rounds browned
Heat the olive oil in a deep skillet over medium-high heat and brown the chicken sausage rounds on both sides. Move them to a plate.
Orzo toasted, broth added
Toast the dry orzo in the skillet for 1 minute. Add the broth and salt and bring to a simmer.
Simmered, broccoli added
Cook for 7 minutes, stirring often, then add the broccoli and keep cooking until the orzo is tender and the broccoli is crisp-tender.
Cream and Parmesan stirred in
Stir in the heavy cream and finely grated Parmesan until the sauce turns creamy.
Sausage returned and finished
Return the sausage to the skillet, season with black pepper and finish with shaved Parmesan and parsley.
Ingredient Notes
- Fully cooked chicken sausage
- Twelve ounces sliced into rounds; it only needs browning and reheating.
- Parmesan, two ways
- Three-quarters of a cup finely grated for the sauce and two tablespoons shaved on top.
- Broccoli florets
- Two cups cut small so they cook in the last few minutes with the orzo.
Serving Ideas
Spoon into shallow bowls with sausage rounds on top, shaved Parmesan and a grind of black pepper.
One Skillet, in Order
Each addition goes into the same pan.
Start
Olive oil and chicken sausage rounds
Browned, then lifted out.
Next
Dry orzo, then broth and salt
Toasted 1 minute before the broth.
After 7 minutes
Broccoli florets
Cooked until crisp-tender.
Orzo tender
Heavy cream and grated Parmesan
Finish
Sausage, black pepper, shaved Parmesan and parsley
Why This Recipe Works
- Browning the sausage first leaves flavourful bits in the skillet for the orzo to pick up.
- Toasting the orzo for a minute gives it a nutty taste and helps it hold its shape.
- Cooking the orzo in a measured amount of broth means its starch stays in the pan and thickens the sauce.
Success Tips
- Slice the chicken sausage on a slight angle for wider rounds that brown more surface.
- Stir the orzo often while it simmers; it settles and sticks to the skillet bottom quickly.
- Add a splash of hot water if the orzo absorbs the broth before it is tender.
Storage and Reheating
Refrigerate
Refrigerate leftovers and reheat with a splash of broth until steaming hot, as the orzo thickens when cold.
Frequently Asked Questions
Can I use raw chicken sausage?
The recipe uses fully cooked sausage. A raw sausage product would need to be cooked to 165°F.
Is the sausage crumbled?
No. It is sliced into rounds and browned on both sides.
