As a teacher, I love one-pot meals because they make weeknight dinners simple. Less time cooking and cleaning means more time to relax, and that’s always a win after a long day in the classroom.
This skillet meal hits all the marks: protein from chicken and sausage, fiber from broccoli, and carbs from orzo – all in one pan. It’s cheesy without being heavy, savory without being complicated, and flexible enough to make week after week.
Serve with a simple side salad or crusty bread if you’re feeling extra indulgent, but honestly? This dish is satisfying enough to stand on its own!
Ingredients
- 2 tbsp olive oil, divided
- 12 oz chicken sausage, sliced (about 3–4 links; mild or spicy)
- 1 lb boneless, skinless chicken breast, cut into bite-size pieces
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ cups dry orzo pasta
- 3 cups chicken broth, low sodium
- 2 cups broccoli florets, bite-size
- ½ tsp salt, plus more to taste
- ½ tsp black pepper
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- ½ cup freshly grated Parmesan cheese, plus more for serving
- Optional garnish: fresh parsley or basil
Directions
- Cook the protein.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces and sliced chicken sausage. Season lightly with salt and pepper and cook until the chicken is cooked through and the sausage is lightly browned. Remove from the skillet and set aside. - Sauté the aromatics.
In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and cook for 2–3 minutes, until softened. Stir in the garlic and cook for about 30 seconds, until fragrant. - Toast the orzo.
Add the dry orzo to the skillet and stir to coat it in the oil and aromatics. Let it toast for about 1 minute to enhance the flavor. - Simmer.
Pour in the chicken broth and add the Italian seasoning, salt, black pepper, and red pepper flakes (if using). Bring to a gentle simmer, stirring occasionally so the orzo doesn’t stick. - Add the broccoli.
Once the orzo has cooked for about 5 minutes and begun to soften, stir in the broccoli florets. Cover and continue cooking until the orzo is tender and most of the liquid has been absorbed, about 5–7 more minutes. - Finish the dish.
Return the cooked chicken and sausage to the skillet. Stir to combine and cook for another 1–2 minutes until everything is heated through. - Add cheese and serve.
Remove from heat and stir in the Parmesan cheese until melted and creamy. Taste and adjust seasoning as needed. Garnish with fresh herbs if desired and serve warm.
