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This Chicken Sausage Orzo is the kind of one-pan dinner that checks all of the boxes: easy, flavorful, and packed with veggies. Finish with a drizzle of balsamic glaze and fresh basil for a balanced meal perfect for busy weekdays.
Table of Contents
Why You’ll Love this Chicken Sausage Orzo
- One pan simplicity. Everything comes together in the same skillet, which means streamlined cooking and easy cleanup.
- Balanced and flavorful. This meal has a fabulous balance of protein, fiber, and micronutrients, making it both satiating and nourishing.
- Family-friendly + meal prep approved. This chicken sausage orzo reheats beautifully, making it just as good for leftovers as it is fresh off the stove. Even my kids devoured this one, which is always a good sign!
- Versatile + veggie packed. Feel free to switch up the veggies based on what you have on hand or what’s in season. Fennel, spinach, and fresh corn are also fabulous add-ins.
A one pan orzo recipe just feels synonymous with busy weeknights. You get the comfort of a creamy pasta dish, but with far less effort and cleanup than a traditional pasta dinner.
During summer months, this Pesto Chicken and Orzo and Lemon Pepper Shrimp Orzo are heavy in our dinner rotation. And now I’m happy to welcome this chicken sausage orzo recipe into our repertoire
I love how this recipe leans into seasonal produce without requiring a special trip to the farmers market or grocery store. (I tend to always have cherry tomatoes, zucchini, and basil on hand this time of year!)
However, it’s the finishing touches that really make this dish special. A drizzle of rich balsamic glaze and smattering of fresh basil leaves ties everything together with brightness and dimension.
It strikes the perfect balance of cozy pasta night and vegetable-forward dinner.
For more easy summer dinners, check out my Pesto Salmon, Summer Naan Pizzas, and Chicken Zucchini Meatballs.
The Ingredients
- Chicken sausage: Use any flavor or brand of fully-cooked chicken sausage you like. I prefer a mild Italian-style.
- Orzo: This rice-shaped pasta is quick-cooking and endlessly versatile. (I also love it in this Zucchini Orzo Salad!)
- Broth: Use vegetable or chicken broth to infuse the orzo with extra flavor while it simmers.
- Onion: Yellow onion builds a savory base and complements the sweetness of the tomatoes.
- Zucchini: Adds color, freshness, and extra nutrients. I suggest dicing the zucchini so it cooks down at the same pace as the onion.
- Cherry tomatoes: As they cook, cherry tomatoes break down and create a lusciously jammy sauce that coats the orzo.
- Garlic: Feel free to use as much or as little as you like! I suggest thinly slicing the garlic over mincing it, which helps prevent it from burning.
- Chili flakes: A pinch of red pepper flakes adds a kick of spice to the orzo mixture. Feel free to leave it out or swap it for Aleppo pepper, which is more mild.
- Parmesan: A generous smattering of Parmesan adds savory richness to the orzo mixture. Gradually stir it in at the end to avoid clumping.
- Basil: Fresh basil adds a bright, fresh finish that really ties in all of the summer flavors.
- Balsamic glaze: A simple finishing touch that adds a sweet-tangy contrast to the savory sausage and creamy orzo.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Sauté chicken sausage over medium heat until golden brown on each side. Transfer to a bowl or plate.
Step 2. Cook aromatics. To the same pan, add onion and zucchini and cook until soft, about 5 to 7 minutes.
Step 3: Add cherry tomatoes, garlic, and chili flakes.
Step 4: Cook tomatoes until they break down and become jammy, about 10 minutes.
Recipe Tip
Don’t rush the tomatoes. Allowing them to fully soften and break down is what creates a flavorful sauce for the orzo. If they’re not broken down after 10 minutes of cooking, use the back of a wooden spoon or spatula to press the tomatoes against the side of the pan until they burst.
Step 5: Stir in orzo, and let the grains toast for about 1 minute.
Step 6: Add broth and bring mixture to a boil. Cover, reduce heat, and gently simmer until the orzo is tender.
Step 7: Stir in Parmesan and fresh basil. Add chicken sausage back to pan and stir to combine.
Step 8: Spoon into bowls and top with a drizzle of balsamic glaze and extra fresh basil.
Recipe Variations
- Make it vegetarian. Swap the chicken sausage for your favorite brand of plant-based sausage. Alternatively, you can mix in one can of white beans (I suggest chickpeas) while the orzo simmers.
- Mix up the veggies. Depending on the season, yellow squash, asparagus, fennel, and/or mushrooms would all be delicious additions. For an easy nutrient boost, you can also stir in fresh spinach leaves at the very end of cooking.
- Use a different protein. Italian turkey sausage or cubes of seasoned chicken breast also work great here.
- Make gluten free. Use your favorite brand of gluten free orzo (or any small GF pasta shape) and adjust cooking time as needed according to package instructions.
- Switch up the garnishes. Finish with lemon zest and juice for extra brightness, and/or a sprinkle of toasted pine nuts for crunch.
- Add extra spice. If you’re a spice lover like me, add in minced fresh jalapeño or top each bowl with your favorite hot sauce (or a drizzle of chili crisp!).
- Make it creamy. For extra richness, add a splash of heavy cream at the very end of cooking. Alternatively, top the chicken sausage orzo with dollops of fresh mozzarella cheese or torn burrata.
How to Store and Reheat
- Store: Let the chicken sausage orzo cool before transferring it to an airtight container. Refrigerate for up to 4 days.
- Reheat: Warm leftovers in a skillet over medium-low heat or in the microwave in short bursts until heated through. Add a splash of water or broth, as needed, to help rehydrate and loosen the orzo.
- Meal prep tip: This recipe reheats exceptionally well, however I do suggest waiting to add the balsamic glaze and fresh basil until just before serving for the best flavor and texture.
- Freeze: Transfer mixture to freezer-safe storage bag or container and freeze for up to 3 months. Let thaw in the fridge overnight before reheating.
Serving Suggestions
Although this chicken sausage orzo recipe is a full meal on its own, it pairs well with so many simple veggie sides. Here are a few suggestions:
- Cucumber salad: Try any of my most popular Cucumber Salad Recipes for a speedy, fresh side.
- Broccoli: You can’t get easier than this Sautéed Broccoli Recipe, which pairs well with any protein or entree. Or, for a more elevated side, try my famous Roasted Broccoli Salad.
- Arugula salad: You can’t go wrong with my Arugula Goat Cheese Salad, which has a lovely honey mustard dressing.
More One Pan Dinner Recipes
Spanish Rice and Beans (One Pot)
One Pot Harissa Shrimp and Feta Orzo
One Pot Puttanesca with Chickpeas
One Pan Creamed Corn Orzo with Shrimp
If you try this chicken sausage orzo recipe, snap a photo and tag #dishingouthealth so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Chicken Sausage Orzo with Burst Tomatoes
Equipment
- Large sauté pan or skillet with fitted lid
Ingredients
- 3 Tbsp. extra-virgin olive oil, divided
- 12 oz. fully-cooked chicken sausage links, thinly sliced crosswise (I use a mild Italian variety)
- 1 cup diced yellow onion
- 8 oz. (~2 small or 1 large) zucchini, diced
- 1 pint (~11 to 12 ounces) cherry (or grape) tomatoes
- 4 garlic cloves, thinly sliced
- 1/2 tsp. crushed red pepper flakes (adjust depending on desired level of spice)
- 3/4 tsp. kosher salt
- cracked black pepper to taste
- 1 1/4 cups dry orzo pasta
- 2 1/2 cups lower-sodium vegetable or chicken broth
- 1/2 cup grated Parmesan cheese
- 1/3 cup torn or thinly sliced fresh basil leaves plus more for garnish
- Balsamic glaze for garnish
- Optional garnish: 2 to 3 Tbsp. toasted pine nuts
Instructions
- Sauté sausage. Heat 1 Tbsp. olive oil in a large sauté pan or skillet with a fitted lid over medium heat. Arrange sliced sausage in pan and cook, undisturbed, for 3 or 4 minutes, until golden brown. Toss and continue cooking 2 to 3 more minutes until both sides are nicely golden. Transfer to a bowl or plate.Sauté aromatics. Add remaining 2 Tbsp. olive oil to pan along with onion and zucchini. Cook until softened, about 6 to 7 minutes. Cook tomatoes. Add tomatoes, garlic, chili flakes, kosher salt, and a few grinds of black pepper. Cook, stirring occasionally, until the tomatoes have broken down and burst, about 10 to 12 minutes. (If the tomatoes are not collapsed at this point, use the back of a wooden spoon or spatula to press the tomatoes against the side of the pan until they burst.)
- Boil orzo. Add orzo and stir to coat in tomato mixture. Add broth and bring mixture to a boil. Cover, reduce heat, and gently simmer until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.Remove lid and stir in Parmesan cheese and fresh basil. Add sausage back to the pan and stir to combine.
- Serve. Spoon into bowls and top with a drizzle of balsamic glaze, extra fresh basil, and toasted pine nuts, if desired.
Notes
- Store: Let orzo mixture cool before transferring it to an airtight container. Refrigerate for up to 4 days.
- Reheat: Warm leftovers in a skillet over medium-low heat or in the microwave in short bursts until heated through. Add a splash of water or broth, as needed, to help rehydrate and loosen the orzo.
- Meal prep tip: This recipe reheats exceptionally well, however I do suggest waiting to add the balsamic glaze and fresh basil until just before serving for the best flavor and texture.
- Freeze: Transfer mixture to freezer-safe storage bag or container and freeze for up to 3 months. Let thaw in the fridge overnight before reheating.
