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Creamy Chicken Sausage Orzo Skillet Recipe
Ash Tyrrell

Creamy Chicken Sausage Orzo Skillet Recipe

I just made this creamy chicken sausage and orzo skillet, and it has instantly become a weeknight favorite. It’s one of those comforting, hearty meals that comes together in a single pan, which makes cleanup so easy. The flavors from the spicy sausage, garlic, and creamy sauce are just incredible.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil - Used for browning the sausage and sautéing the garlic creating a flavorful base.
  • 12 oz spicy Italian chicken sausage sliced - Provides lean protein and a spicy kick. You can use mild if you prefer less heat.
  • 6 cloves garlic minced - Fresh garlic offers the best flavor, but jarred minced garlic works in a pinch. Be generous for a more aromatic dish.
  • 1 cup dry orzo - This small rice-shaped pasta is perfect for absorbing the creamy sauce and flavors of the dish.
  • 2 cups low-sodium chicken broth - This is the primary cooking liquid for the orzo. Using low-sodium allows you to control the saltiness.
  • 1/4 cup full-fat canned coconut milk - This is the secret to a rich creamy sauce without using dairy. You can also use heavy cream.
  • 1 tbsp low-sodium soy sauce - Adds a surprising depth of savory umami flavor that complements the other ingredients.
  • 1 tsp onion powder - Provides a subtle savory background note.
  • 1/2 tsp red pepper flakes - Adjust this to your personal spice preference. Use less for a milder dish or more for an extra kick.
  • 1/2 tsp black pepper - Freshly ground pepper is always recommended for the best flavor.
  • 1/4 tsp salt - A starting point for seasoning; you can adjust to taste at the end.
  • 1 tsp fresh or dried thyme - Adds an earthy aromatic element that pairs beautifully with the chicken sausage.
  • 1/2 cup freshly grated Parmesan cheese - For the best results grate your own cheese. It melts much better and provides a nuttier flavor than pre-shredded varieties.
  • 2 cups baby spinach leaves - Use fresh spinach not frozen, as it wilts perfectly into the sauce without adding excess water.

Method
 

  1. First, heat the olive oil in your large skillet over medium-high heat. Add the sliced chicken sausage and cook for about 6 to 7 minutes, stirring occasionally, until it's nicely browned and cooked through. Then, add the minced garlic and sauté for about 30 seconds until it becomes fragrant.
  2. Next, add the dry orzo directly into the skillet with the sausage and garlic. Toast it for about a minute, stirring constantly. This step adds a nutty flavor to the pasta. Pour in the chicken broth to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Stir in the coconut milk, soy sauce, onion powder, red pepper flakes, pepper, salt, and thyme.
  3. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 10 to 12 minutes. Be sure to stir it occasionally to prevent the orzo from sticking. The orzo is ready when it's tender and has absorbed most of the liquid.
  4. Once the orzo is cooked, stir in the fresh spinach leaves. They will wilt quickly in the heat of the dish. Finally, remove the skillet from the heat and mix in the freshly grated Parmesan cheese until it melts into a creamy sauce. Give it a final taste and add more salt and pepper if needed.

Notes

  • I found that letting the sausage get extra crispy adds a wonderful texture that contrasts with the creamy orzo. Don't be afraid to let it brown well.
  • I recommend using full-fat canned coconut milk for the richest, creamiest sauce. The light version just doesn't provide the same luxurious consistency.
  • After adding the cheese, I like to squeeze a bit of fresh lemon juice over the top. It brightens up all the flavors and cuts through the richness of the cream sauce.
  • Don't skip toasting the orzo. I tried it once without this step, and the flavor was noticeably flatter. It only takes an extra minute and is well worth it.