Description
This Easy Creamy Chicken Sausage Orzo Skillet is a flavorful and comforting one-pan meal perfect for busy weeknights. Featuring spicy Italian chicken sausage, tender orzo pasta, and a creamy sauce made with coconut milk and parmesan, this dish is quick to prepare and full of savory goodness. Packed with garlic, spinach, and fragrant herbs, it’s a delicious and satisfying skillet dinner that the whole family will love.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 12 oz spicy Italian chicken sausage, sliced
- 6 cloves garlic, minced
- 1 cup dry orzo
- 2 cups low sodium chicken broth
- 1/4 cup full-fat canned coconut milk (or heavy cream)
- 1 Tbsp low sodium soy sauce
- 1 tsp onion powder
- 1/2 tsp red pepper flakes
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 tsp fresh or dried thyme
- 1/2 cup freshly grated parmesan cheese
- 2 cups baby spinach leaves
Instructions
- Cook the sausage: Heat olive oil in a large skillet over medium-high heat. Add sliced chicken sausage and cook for about 6 to 7 minutes until browned and cooked through.
- Sauté garlic: Add minced garlic to the skillet and sauté for about 30 seconds until fragrant. Take care not to burn the garlic.
- Toast orzo: Stir in the dry orzo pasta and toast it in the pan with the sausage and garlic for about 60 seconds to enhance its nutty flavor.
- Add liquids and seasonings: Pour in the chicken broth to deglaze the pan, then add coconut milk, soy sauce, onion powder, red pepper flakes, black pepper, salt, and thyme. Mix everything well.
- Simmer the orzo: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 to 12 minutes. Stir occasionally to prevent sticking. The orzo is ready when tender and most liquid has been absorbed.
- Add spinach and cheese: Stir in the baby spinach leaves and cook until wilted. Then mix in the freshly grated parmesan cheese.
- Season and serve: Taste the dish and adjust seasoning with additional salt and pepper if desired. Serve immediately and enjoy your creamy chicken sausage orzo skillet.
Notes
- Use full-fat canned coconut milk for creaminess or substitute with heavy cream if preferred.
- Adjust the amount of red pepper flakes according to your heat preference.
- Stir frequently while simmering to prevent the orzo from sticking.
- For a dairy-free version, omit the parmesan cheese or substitute with a vegan cheese alternative.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
