Description
This skillet dinner will make you feel like a weeknight wizard – quick, delicious, and only one pan to wash afterward. Win-win-win.
Ingredients
Scale
- 12 oz (340g) chicken sausage, sliced into ½-inch rounds
- 1 cup (200g) uncooked orzo pasta
- 4 cups (280g) broccoli florets, cut into bite-sized pieces
- 1 medium onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 2½ cups (590ml) chicken broth
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- ½ cup (50g) grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced chicken sausage and cook for 3-4 minutes until browned. Transfer to a plate and set aside.
- In the same skillet, add remaining olive oil and sauté diced onion for 2-3 minutes until translucent. Add garlic, Italian seasoning, and red pepper flakes and cook for 30 seconds.
- Add uncooked orzo to the skillet and toast for 1-2 minutes, stirring occasionally. Pour in chicken broth and scrape up any browned bits from the bottom. Bring to a simmer, reduce heat to medium-low, cover and cook for 8 minutes.
- Add broccoli florets and return chicken sausage to the skillet. Stir to combine, cover, and cook for another 4-5 minutes until broccoli is tender-crisp and orzo has absorbed most of the liquid.
- Remove from heat and stir in Parmesan cheese and lemon juice. Season with salt and pepper to taste. Garnish with fresh parsley before serving.