Creamy Chicken Sausage Orzo (Print Version)
# Ingredients:
→ For the Orzo Skillet
01 -
15 ml olive oil
02 -
340 g chicken sausage, sliced (cheddar, feta, or preferred variety)
03 -
80 g onion, finely chopped
04 -
2 garlic cloves, minced
05 -
180 g orzo pasta
06 -
480 ml low-sodium chicken broth
07 -
120 ml heavy cream or Greek yogurt
08 -
1 g dried thyme
09 -
1 g paprika
10 -
3 g salt
11 -
1 g ground black pepper
12 -
60 g shredded cheddar cheese or feta
→ Optional Add-Ins
13 -
30 g spinach or kale
14 -
30 g sun-dried tomatoes
15 -
1 g red pepper flakes
→ For Garnishing
16 -
Fresh parsley, chopped
17 -
Extra grated cheese
18 -
Lemon zest
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Add sliced chicken sausage and cook for 3–5 minutes until lightly browned. Transfer sausage from skillet and set aside.
02 -
In the same skillet, add chopped onion and cook for 2–3 minutes until softened. Stir in minced garlic and cook for 30 seconds. Add orzo and toast, stirring continuously for 1 minute.
03 -
Pour in chicken broth, scraping the pan to deglaze. Add dried thyme, paprika, salt, and black pepper. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until most liquid is absorbed and orzo is al dente.
04 -
Reduce heat to low. Stir in heavy cream and shredded cheddar (or feta) until a smooth, velvety sauce forms. Return cooked sausage to the skillet. Add spinach or sun-dried tomatoes now if desired and mix until combined.
05 -
Remove from heat and garnish with chopped parsley, extra cheese, and lemon zest. Serve warm.
# Notes:
01 -
Full-fat cream and cheese yield a richer texture than reduced-fat alternatives.
02 -
Avoid overcooking orzo; it should be tender but retain some bite.
03 -
Toasting the orzo before adding liquid develops a deeper, nutty flavor.