Why I Love This Recipe

One-pan dinners will always have a spot in my weekly rotation, and this one checks every box. The chicken sausage adds so much savory flavor, while the orzo cooks right in the same skillet, soaking up the seasoned broth until it’s perfectly tender and creamy. Fresh lemon juice keeps everything bright, Parmesan makes it rich and comforting, and basil adds the perfect fresh finish. It’s simple enough for a busy weeknight but feels like something you’d order at your favorite neighborhood restaurant.

Enjoying The Leftovers

The leftovers are just as delicious the next day. Add a little extra chicken broth when reheating to bring the orzo back to its creamy texture, then finish with a squeeze of fresh lemon and a sprinkle of Parmesan before serving.

Storing

Store leftovers in an airtight container in the refrigerator for up to 4 days. As the orzo sits, it will continue to absorb the liquid, so don’t be surprised if it thickens.

Reheating

Warm leftovers on the stovetop over medium-low heat or in the microwave with a splash of chicken broth until the orzo is creamy again. Finish with fresh basil and a little extra Parmesan if desired.

A bowl of orzo with sausage, mini tomatoes, and baby spinach in a creamy sauce topped with fresh basil and grated cheese.
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One Pan Lemony Chicken Sausage Orzo

This One Pan Lemony Chicken Sausage Orzo combines savory chicken sausage, tender orzo, Parmesan cheese, fresh lemon juice, and basil into a creamy, flavor-packed dinner that's ready in one skillet. It's an easy weeknight meal with bright, fresh flavor and minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
US M
Servings 4

Ingredients

  • 1 tbsp avocado oil
  • 12 oz chicken sausage, sliced
  • 1/2 small yellow onion, diced
  • 2 garlic, minced cloves
  • 1 cup dry orzo
  • 2 cups baby spinach
  • 6 oz of sprinkle tomatoes or mini, tomatoes
  • 2 1/2 cups low-sodium chicken broth
  • 1/2 cup half-and-half
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp Italian seasoning
  • Juice of 1 lemon
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Freshly chopped basil for garnish
US – M

Instructions

  • Heat the olive oil in a large skillet over medium heat. Add the sliced chicken sausage and cook for 3-5 minutes, stirring occasionally, until lightly browned.
  • Add the diced onion and cook for 2-3 minutes, until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.
  • Add the dry orzo to the skillet and stir for about 1 minute to lightly toast and coat it in the oil and sausage drippings.
  • Pour in the chicken broth, add the Italian seasoning, salt, and pepper. Bring to a gentle boil, then reduce to a simmer. Cook, stirring often, for about 10 minutes, until the orzo is tender and the mixture looks saucy. During the last few minutes of cooking, add the spinach & tomatoes, stirring them in until the spinach has wilted and the tomatoes are warm.
  • Lower the heat and stir in the milk. Add the Parmesan a little at a time, stirring until melted and smooth.
  • Remove the pan from the heat. Squeeze the lemon juice over the top and taste. Add more lemon juice, salt, or pepper as needed.
  • Serve warm with extra Parmesan, cracked black pepper, and freshly chopped basil on top.

Equipment

saute pan
cutting board
measuring cups

Nutrition Per Serving

Calories: 473kcal | Carbohydrates: 40g | Protein: 27g | Fat: 24g | Fiber: 3g