One-Pan Chicken Sausage Broccoli (Print Version)

A vibrant one-pan meal with chicken sausage, orzo, broccoli, and fresh lemon for a quick, flavorful dinner.

# What You Need:

→ Proteins

01 - 1 pound chicken sausage, sliced

→ Pasta and Grains

02 - 1 cup orzo pasta, uncooked

→ Vegetables and Aromatics

03 - 3 cups broccoli florets
04 - 1 medium yellow onion, diced
05 - 3 to 4 garlic cloves, minced
06 - Fresh parsley, chopped, for garnish

→ Liquids

07 - 2.5 cups chicken broth
08 - Juice of 0.5 to 1 lemon

→ Dairy

09 - 0.5 cup freshly grated Parmesan cheese

→ Oils and Seasonings

10 - 2 tablespoons olive oil
11 - 1 teaspoon Italian seasoning
12 - 0.25 teaspoon red pepper flakes, optional
13 - Salt and black pepper to taste

# How To Make It:

01 - Heat olive oil in a large skillet over medium-high heat. Add sliced chicken sausage and cook until browned, approximately 5 minutes. Transfer to a plate and set aside.
02 - In the same skillet, add diced onion and cook for 3 to 4 minutes until softened. Stir in minced garlic, Italian seasoning, and red pepper flakes if using, and cook for 1 minute until fragrant.
03 - Add uncooked orzo to the skillet and toast while stirring for 1 to 2 minutes until lightly golden.
04 - Pour in chicken broth, scraping up any browned bits from the pan bottom. Bring to a simmer, cover, and cook for 8 minutes while stirring occasionally.
05 - Stir in broccoli florets and return the cooked sausage to the skillet. Cover and cook for 4 to 5 minutes until broccoli reaches tender-crisp texture and orzo is al dente.
06 - Remove from heat. Stir in Parmesan cheese until creamy, then add lemon juice. Season with salt and pepper to taste.
07 - Allow the dish to rest for 5 minutes to thicken. Garnish with chopped parsley and serve.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means you get dinner on the table and minimal dishes waiting in the sink.
  • The browned sausage and toasted orzo create this deeply savory foundation that makes the whole dish taste more impressive than it actually is.
  • Crisp-tender broccoli and a squeeze of fresh lemon keep it from feeling heavy, even though it's completely satisfying.
02 -
  • Don't stir the orzo constantly during the initial cooking phase or it will release starch and become gluey instead of staying separate and tender.
  • Add the broccoli toward the very end so it stays bright green and slightly crisp rather than turning olive-gray and soft—this is what keeps the whole dish feeling fresh and alive.
03 -
  • If your skillet doesn't have a lid, cover it with foil or even a baking sheet—the trapped steam is what cooks the broccoli and finishes the pasta in those last few minutes.
  • Use a skillet that's at least twelve inches across so everything has room to cook evenly and nothing steams itself into mushiness.
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