One-Pan Chicken Sausage Orzo (15-Minute Meal)
Ingredients
- spray olive oil *
- 12 oz chicken sausage, diced
- 1 tablespoon olive oil (if needed after cooking sausage)
- 1 small onion, diced *
- 1 cup orzo pasta
- 2 teaspoons dried thyme
- 2½ cups hot low sodium chicken broth
- 3-4 cups fresh spinach
- 1 lemon (zest and juice)
- Salt and black pepper, to taste
Steps
Step 1
Cook the sausage.
Heat a large nonstick skillet over medium-high heat. Add diced chicken sausage and cook until browned and cooked through, about 4-5 minutes. Remove from skillet and set aside.
Step 2
Sauté the onion.
In the same skillet, add a drizzle of oil if needed. Add diced onion and sauté until softened and translucent, about 3-4 minutes.
Step 3
Bloom and toast the orzo.
Add orzo and dried thyme to the skillet with the onions. Stir frequently and toast for 2-3 minutes until the orzo becomes fragrant and lightly golden.
Note: This blooms the thyme and adds a nutty flavor to the pasta.
Step 4
Cook the orzo to the desired doneness.
Pour in the hot broth to cover the orzo. Bring to a simmer, then reduce heat to medium-low. Cook, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed, about 8-10 minutes.
Step 5
Add sausage and spinach.
Return the cooked sausage to the skillet. Add fresh spinach on top, stir to combine, then cover the skillet and remove from heat. Let steam for 2-3 minutes until the spinach wilts.
Step 6
Finish, garnish, and serve.
Stir everything together. Add a generous squeeze of fresh lemon juice and the lemon zest. Season with salt and pepper to taste. Serve immediately.
This will last 3-4 days in the fridge when stored in an airtight container.
This is a great meal prep option since everything holds up well together.