Hey There—Ready for a Wonderfully Easy Dinner?
Okay, let me set the scene. It’s a Tuesday, I’m tired (because aren’t we all sometimes?) and I wanted dinner to basically cook itself. That’s when I first threw together this Chicken Sausage and Broccoli Orzo. My youngest called it ‘fancy mac and cheese with green bits’—and I can’t say he’s wrong. Honestly, I’ve made this for cozy nights in, impromptu friend visits, and even as a midnight snack (no judgment, right?). If you’ve ever felt like dinner just needs to get done, but you don’t want it to taste like you just gave up—this one’s for you. Oh! Once, I accidentally added twice the garlic, and... best mistake ever.
Why I Keep Making This—And Maybe You Will Too
I make this when I’m craving comfort but also remember I should probably eat something green. (Broccoli counts, yeah?) My family goes crazy for this because it’s fast, warms you up, and even picky eaters seem to inhale it—in fact, I think most of this blog’s photos are blurry because people kept eating before I could finish. Sometimes, the orzo sticks a bit if I’m distracted, but honestly, the crispy bits are my favourite. And if you’re not feeling the orzo, try rice—just don’t blame me if your kids mutiny.
Gather Your Ingredients (Swaps Welcome—It’s All Good)
- 250g (about a generous cup) dried orzo pasta (I’ve used ditalini when orzo runs out—little tubes, same spirit)
- 2-3 cooked chicken sausages, sliced (Applegate is my grandma’s INSISTED favorite, but any will do—even slightly spicy ones if you want a kick)
- 1 medium head of broccoli, chopped into small florets (or a couple handfuls of frozen—no shame!)
- 3 cloves garlic, minced (sometimes I use pre-chopped garlic from a jar—shh, don’t tell anyone)
- 2 tablespoon olive oil (honestly, I eyeball this—not the end of the world if it’s more or less)
- 2 cups chicken broth (vegetable broth will work; I’ve even used water with a bouillon cube, emergencies & all that)
- ¼ cup grated parmesan, plus more for serving (pecorino is fab if you’re feeling fancy)
- Salt and black pepper (the coarser the better, gives it oomph)
- (Optional: a squeeze of lemon, red pepper flakes, or a scattering of toasted pine nuts if you’ve got them lying about)
How I Make Chicken Sausage and Broccoli Orzo (Directions-ish)
- First, heat the olive oil in your biggest skillet or Dutch oven over medium. (Don’t stress; any pan with tallish sides will do.) Add the sliced sausage. Give it a good sizzle for about 3-4 minutes until slightly browned. This is usually where I snack on a piece—quality control, right?
- Throw in the garlic. Stir until fragrant, just a minute or so (but the smell? I’d bottle it if I could). If it browns too fast, take your pan off the heat for a second—I always forget, the garlic cooks quick.
- Add the orzo, stir it around to coat it in oily sausagey goodness. Don’t worry if it sticks a bit, just keep scraping—flavor is building here.
- Pour in the broth and bring to a gentle simmer. Toss in the broccoli on top. Pop a lid on (if you’ve got one—foil works in a pinch) and let it cook, stirring now and then, for about 10-12 minutes. At around 8 minutes it might look gloopy and strange—don’t panic, it sorts itself out. Eyeball the liquid; orzo drinks up more than you’d think. Add a glug more water if it’s bone dry.
- Take the lid off, stir in the parmesan, and taste for salt and pepper. (This is usually when I burn my tongue because patience is not my strong suit.) If you’re into lemon, squeeze some now; it perks things up.
- Serve hot, sprinkled with more cheese or a pinch of chili flakes if you like a little sizzle.
Stuff I’ve Learnt (Notes, Somewhat Random)
- Adding the broccoli early makes it softer—kids love it. Later, it’s crunchier. Actually, on second thought, I like it somewhere in between so play with timing.
- Don’t worry about orzo sticking a bit at the bottom; those edges are gold (unless you completely char it, been there...)
- Fresh parmesan is lovely, but the pre-grated tub kind works, especially on a weeknight.
- Leftovers, if there are any, taste even better cold—kind of a weird pasta salad vibe.
Things I’ve Tried (And One Oopsie)
- Swapped broccoli for chopped spinach—nice, but gets mushy fast
- Used smoked turkey sausage for a leaner twist—tasted good, but kids muttered
- Added sundried tomatoes once; my husband loved it, though I thought it was a bit much
- Tried with quinoa instead of orzo—not recommended, kind of turns into soup
Kit You’ll Need (Or Not)
You really just need one big pan. But if all you have is a big deep pot, just use that—washing up is the worst, so keep it simple. No lid? Cover tightly with a plate or whatever fits. For grating cheese, I once used a veggie peeler—worked fine if you press hard enough.
How to Store, Though Ours Never Lasts
This keeps in the fridge, covered, for up to three days. But to be honest, in my house it’s normally gone by breakfast, and I caught someone sneaking a forkful cold the next morning once (no names...but I think we all know who).
How to Serve—Winging It My Way
I like mine in shallow bowls, with EXTRA parmesan. Sometimes a simple salad on the side, maybe a crusty roll if I'm feeling carb-happy. My aunt always adds a splash of olive oil at the table—says it’s the secret, who am I to argue?
Things I Learned the Hard Way (Pro Tips-ish)
- Don’t rush cooking the orzo; I tried boiling it hard and it turned to mush. Low and steady wins, trust me.
- Add more broth (or water) as it cooks if it seems sticky—it soaks up more than you expect.
- Taste before salting, especially if your sausage or broth is salty, or you’ll end up puckering.
Questions I Actually Get (FAQ Time!)
- Can I make this vegetarian? Sure, just use veggie sausage or pile in extra broccoli and maybe some fun mushrooms. Or skip the sausage altogether (but then, not quite the point, right?).
- Can I use regular pasta? You can, though adjust the liquid. Elbows work if that's all you have, but it'll feel a bit different, texture-wise.
- Is this freezer-friendly? Meh, I’ve tried—thaws out kinda mushy. Fresh is best, but leftovers in the fridge for a couple days work a treat.
- Can I double this? Absolutely! Just use the biggest pan you’ve got. (I’ve had to wash overflow off the stovetop more than once.)
- What if I don’t have parmesan? Use cheddar, mozzarella, or honestly, even a cheese slice torn up. Or skip it—blasphemous, but dinner’s dinner.
Random Bit: Cooking While Listening to Podcasts
This dish is perfect if, like me, you’re half-listening to a food podcast or your favorite playlist (I end up dancing and stirring at the same time). Check out Serious Eats’ version for some inspiration—or just wing it like I do most nights. And, if you’re curious about orzo itself, Bon Appétit has a cheeky little explainer that made me laugh.
So there you have it—Chicken Sausage and Broccoli Orzo: A Delicious Recipe! Imperfect, tasty, and hopefully making dinner a bit more fun. Let me know how it goes (or if you accidentally double the garlic like me...)
Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 3 chicken sausage links, sliced
- 2 cups broccoli florets, chopped
- 2 cloves garlic, minced
- 2 ½ cups chicken broth
- ⅓ cup grated parmesan cheese
- Salt and black pepper, to taste
- Optional: red pepper flakes and fresh parsley for garnish
Instructions
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1Heat olive oil in a large skillet over medium heat. Add sliced chicken sausage and cook for 3-4 minutes until browned.
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2Add the minced garlic and cook for 1 minute until fragrant.
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3Stir in the orzo pasta and toast for 1-2 minutes.
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4Pour in chicken broth and bring to a gentle simmer. Add the chopped broccoli, cover, and cook for 8-10 minutes until orzo is al dente and most of the liquid is absorbed.
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5Remove from heat, stir in grated parmesan cheese, and season with salt and black pepper to taste.
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6Garnish with fresh parsley and red pepper flakes if desired. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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