This skillet of chicken sausage, broccoli, and orzo is one of those weekday lifesavers that tastes like something you fussed over for hours. I first put this together on a busy weeknight when the fridge offered a few sausages, a head of broccoli, and a half box of orzo. The result was unexpectedly comforting — the orzo soaks up the broth and renders a risotto-like creaminess without constant stirring, the sausage browns and gives the dish a subtly smoky, savory backbone, and the broccoli keeps everything bright and fresh. It quickly became a repeat in our house when we wanted dinner on the table fast without sacrificing flavor.

What I love most about this skillet is how it balances texture and ease. The orzo swells into tender, slightly toothy pearls; the sausage crisps along the edges; and the broccoli retains a pleasant snap when timed right. The Parmesan folded in at the end gives the whole pan a silky finish that brings everything together. I discovered this combination the first time I needed to stretch a modest pantry into a satisfying meal, and ever since, it's been my fallback for nights when time is short but I still want something that feels homemade and nourishing.

Ingredients

• Olive oil: About 2 tablespoons (a generous drizzle) to get good browning and prevent sticking. Use extra-virgin olive oil for flavor; a neutral oil works if you prefer less olive taste.
• Chicken sausage: 8 ounces, sliced 1/4"–1/2" thick. Choose pre-cooked varieties such as Italian-style or garlic chicken sausage (Aidells and Al Fresco are reliable brands) — they brown nicely and add seasoning.
• Broccoli: 2–3 cups roughly chopped florets (about one medium head). Look for tight, dark-green buds; chopping into bite-size pieces helps even cooking.
• Kosher salt and black pepper: Season in stages: a big pinch for the broccoli, then taste at the end to adjust. Diamond Crystal or Morton both work — adjust amounts by brand.
• Minced garlic: 1 tablespoon fresh — don’t substitute powdered for the same bright aromatics; add after the broccoli to avoid burning.
• Orzo: 1 cup (dry). This rice-shaped pasta swells and absorbs liquid into a creamy texture similar to a risotto.
• Chicken broth: 2 cups (low-sodium preferred so you can control salt). If using bouillon, dissolve in 2 cups hot water.
• Parmesan cheese: 1 cup shredded (about 3.5–4 ounces). Freshly shredded Parmigiano-Reggiano melts best and adds a nutty, salty finish.

Instructions

Heat and Brown the Sausage: Place a large (10–12") skillet over medium-high heat and add about 2 tablespoons olive oil. When the oil shimmers, add the sliced chicken sausage in a single layer. Let the slices sear without crowding for 2–3 minutes on the first side until edges caramelize, then flip and brown the other side for another 1–2 minutes. Browning seals flavor and gives a pleasant texture contrast to the tender orzo. Add the Broccoli and Season: Toss in 2–3 cups chopped broccoli, then season with a generous pinch of kosher salt and a few grinds of black pepper. Cook for about 4–5 minutes, stirring occasionally, until the broccoli turns bright green and is just beginning to soften — aim for tender-crisp so it won’t overcook during the simmer stage. Garlic and Orzo: Stir in 1 tablespoon minced garlic and 1 cup dry orzo. Cook, stirring, for about 30–60 seconds to toast the pasta slightly and bloom the garlic aroma. This step builds a flavor base and helps the orzo pick up pan flavors before liquid is added. Add Broth and Simmer: Pour in 2 cups chicken broth and give everything a good stir, scraping up any brown bits. Bring to a gentle boil, then reduce heat to low, cover the skillet, and simmer for 10–15 minutes. Check at 10 minutes: the orzo should be tender and the liquid mostly absorbed; if not, cook a few minutes longer. Stir once or twice to prevent sticking. Finish with Parmesan: When the liquid is absorbed and the orzo is tender, remove from heat and stir in 1 cup shredded Parmesan until melted and creamy. Taste and adjust salt and pepper. Serve immediately with more Parmesan grated over the top if desired.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To preserve texture, separate any extra cheese and add it when reheating. Reheat gently in a skillet over low heat with a splash of water or broth to revive creaminess; microwave works too but stir halfway through to ensure even warming. Avoid freezing the assembled dish — frozen and reheated broccoli and orzo become soft and a little grainy. If you want a freezer-friendly option, freeze cooked sausage separately and add fresh or frozen broccoli and orzo when reheating.

Ingredient Substitutions

Swap the chicken sausage for turkey or pork sausage if you prefer a bolder or milder flavor; smoked sausage adds a deep, smoky note. For a vegetarian version, use plant-based sausage and vegetable broth and stir in a tablespoon of nutritional yeast with the Parmesan for umami. Replace orzo with 1 cup short pasta shapes like small shells or ditalini; adjust cooking time to package instructions. Use cauliflower florets for a lower-carb twist and reduce broth slightly to avoid a watery finish.

Serving Suggestions

Serve straight from the skillet for a rustic presentation, garnished with chopped parsley and extra grated Parmesan. A crisp green salad with lemon vinaigrette complements the creamy orzo, while a basket of crusty bread invites mopping up any leftover sauce. For a heartier plate, add a drizzle of chili oil or a squeeze of fresh lemon to brighten flavors. This dish is versatile for casual weeknights, potlucks, or a no-fuss dinner when friends drop by.

Cultural Background

Orzo has Mediterranean roots and is often used in Italian and Greek kitchens where small pasta shapes are paired with vegetables and broths. Combining orzo with sausage and greens is a natural evolution — it borrows from risotto techniques (stovetop absorption) but uses pasta for a quicker finish. This skillet reflects modern comfort-cooking: simple Mediterranean ingredients adapted into a one-pan, American weeknight format that emphasizes speed and family-friendly flavors.

Seasonal Adaptations

In spring and summer, swap broccoli for asparagus tips or peas for a lighter, brighter dish; add lemon zest for freshness. In fall, swap in kale or Swiss chard and include a pinch of crushed red pepper for warmth. During winter, roasted diced butternut squash or caramelized onions add depth and pair beautifully with smoked sausage. Adjust broth and cooking times slightly when using denser vegetables — winter squash can be roasted first to ensure tenderness.

Meal Prep Tips

Pre-slice the sausage and chop broccoli up to two days ahead; store separately in airtight containers. Measure orzo and shred Parmesan into portioned bags for quick assembly. If you want to prep a full batch for weeknight dinners, cook the orzo al dente and combine with browned sausage and blanched broccoli; store in fridge and reheat gently with extra broth to refresh texture. Label containers with reheating instructions so everyone knows to add a splash of liquid before warming.

This skillet has become one of my go-to dishes when I want something quick, flavorful, and reliably comforting. It’s easy to personalize, feeds a crowd, and provides that satisfying cheesy finish without fuss. Give it a try on a busy night — I promise it will become a trusted favorite in your rotation.