Description
A rich and creamy one-pan orzo skillet with chicken sausage, garlic, spinach, and parmesan, perfect for a quick and satisfying weeknight dinner.
Ingredients
Scale
- 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
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced chicken sausage and cook until browned, about 6–7 minutes.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Stir in dry orzo and toast for 1 minute.
- Pour in chicken broth, coconut milk, soy sauce, and seasonings including onion powder, red pepper flakes, black pepper, salt, and thyme.
- Bring the mixture to a boil, reduce heat, cover, and simmer for 10–12 minutes, stirring occasionally.
- Once orzo is tender and liquid mostly absorbed, stir in spinach and cook until wilted.
- Fold in parmesan cheese, adjust seasoning to taste, and serve immediately.
Notes
- Add extra broth at the end if the orzo absorbs too much liquid.
- Use heavy cream or half and half instead of coconut milk if preferred.
- Spice level can be adjusted to taste.
- Store leftovers in an airtight container for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 358
- Sugar: 1.7g
- Sodium: 1147mg
- Fat: 16.2g
- Saturated Fat: 5.6g
- Unsaturated Fat: 9.8g
- Trans Fat: 0g
- Carbohydrates: 28.9g
- Fiber: 1.7g
- Protein: 27g
- Cholesterol: 45mg