Description
This One-Pan Mediterranean Chicken Sausage Zucchini Orzo is a quick and flavorful dish combining sautéed chicken sausage, tender zucchini, and creamy orzo pasta simmered in aromatic chicken broth with fresh herbs and lemon. Topped with crumbled feta and dill, it’s a vibrant, satisfying meal perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 12 ounces fully cooked chicken sausage, sliced into coins
- 2 medium zucchini, sliced into half-moons
- 4 cloves garlic, minced
- 8 ounces uncooked orzo
- 3 cups chicken broth
- 1 teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- 1 lemon, zested and juiced
- ¼ cup chopped fresh dill, plus extra for topping
- 2 cups roughly chopped fresh baby spinach
- ½ cup crumbled feta, for topping
Instructions
- Brown the sausage: Heat the olive oil in a large sauté pan over medium-high heat. Add the sliced chicken sausage and cook for 6 to 8 minutes, stirring and flipping occasionally, until browned on both sides. Transfer the sausage to a clean plate and set aside.
- Cook the zucchini: Using the same pan, add the sliced zucchini and cook for 4 to 5 minutes, stirring occasionally, until lightly golden and tender.
- Add the garlic and orzo: Stir in the minced garlic and cook for 30 seconds until fragrant. Then add the orzo and cook for another minute, stirring frequently, to lightly toast the pasta and enhance its flavor.
- Simmer: Pour in the chicken broth, then add the dried oregano and freshly ground black pepper. Stir everything together and bring to a gentle simmer. Reduce the heat to medium-low to maintain a low simmer. Cook for 9 to 11 minutes, stirring often, until the orzo is al dente and most of the broth has been absorbed.
- Finish the dish: Stir in the lemon zest and juice, chopped fresh dill, and baby spinach. Cook for 1 minute more, until the mixture is creamy and the spinach is just wilted. Return the browned sausage to the pan and gently fold it in to combine all the flavors.
- Serve: Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. If the orzo seems too dry, add a splash more broth. Serve the dish topped with crumbled feta, extra dill, and a twist of black pepper. Enjoy your vibrant Mediterranean-inspired meal!
Notes
- Use fully cooked chicken sausage to shorten cooking time and add convenience.
- Toast the orzo briefly to add a nutty flavor and firmer texture.
- Adjust broth quantities slightly if you prefer a saucier or drier orzo consistency.
- Fresh dill and lemon brighten the dish and complement the Mediterranean flavors.
- Feta adds a tangy, salty finish—feel free to substitute with goat cheese if preferred.
- This recipe is easy to customize with other vegetables like cherry tomatoes or bell peppers.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.