This one-pan skillet sausage and vegetables with orzo hits all the notes for a filling weeknight meal. Sliced chicken sausage, orzo, tender broccoli, asparagus, and bell pepper in a cheesy cream sauce. Everything is combined in one large skillet, including the uncooked orzo, and covered in a layer of milk or cream to simmer until cooked.
Any combination of sausage and colorful vegetables can be paired for this recipe. You might also this this skillet meal for Sweet Potato & Black Bean Casserole or this Mexican Chicken and Rice Skillet.
Find all of my easy weeknight entrees and side dish ideas here for more recipe inspiration!
Recipe Highlights
- Customizable: Swap out veggies or proteins based on your preferences. Other veggies like peas, zucchini, or spinach are good options. Other small pastas can be used instead of orzo and other fully cooked sausages like Kielbasa, spicy Italian sausage, or fully cooked pork brats work to replace chicken sausage.
- One pot meal: who doesn’t love a one pot meal? Fewer dishes means less cleaning and we can all get behind that. I love that this dish comes together directly in the skillet, no need for mixing bowls or sheet pans needed. Simply prep your fresh ingredients and you’re ready to get cooking.
- Good for meal prep: this sausage and orzo is great reheated as a meal prepped lunch or dinner in a rush. If you know you have a busy week ahead of you, make this meal to keep portioned in the fridge and reheat as needed.
- Family friendly: kids and adults will love this dish, it’s flavorful yet still mild enough for the picky eaters. This is a balanced meal with protein, carbs, and veggies sure to keep everyone full, serve with a simple lettuce salad or bread for a complete meal.
What Is Skillet Sausage with Orzo
One-pan recipes are loved by many since they are traditionally fairly simple and use minimal dishes and require less clean up! Great for the whole family, this dish combines fiber from your favorite veggies, carbs, and protein together in one and is cooked entirely on the stove top. I love this dish for meal prep as well, everything heats up easily in the microwave.
The best type of pan for recipe like this would be a large braising pan with a lid. The large base is great for sautéing but the high walls ensure minimal mess is made. Having a lid is nice to trap steam, helping the dish cook faster. If you do not have a braising pan a large Dutch oven or skillet with the lid from a stock pot or a layer of aluminum foil will work great.
Key Ingredients
This easy dinner recipe uses simple ingredients, see below for ingredient substitutes if there are any as well as special notes:
- Asparagus spears: fresh asparagus is highly recommended here. I wouldn’t use frozen asparagus as it could get mushy.
- Broccoli: fresh broccoli is the best choice here. You want to chop the florets large enough that they don’t over cook but small enough that they aren’t still tough when the orzo is done cooking.
- Bell peppers: this is an easy way to add in extra vegetables. This also adds in another touch of color (especially is using red peppers), omit if you prefer or substitute with jalapenos for a bit of spice.
- Parmesan: I highly recommend a fresh grated parmesan cheese, it’s not overly heavy but adds a nice flavor and texture. Gruyere cheese, Monterey jack, or cheddar cheese could be a substitute.
- Orzo: this rice shaped pasta is the perfect base for the dish, substitute other small shapes of pasta.
- Seasoning: kosher salt, fresh cracked black pepper, garlic powder, onion powder, and paprika are used to add flavor to this dish. Other seasonings like Italian seasoning, cayenne pepper, red pepper flakes, chili powder, or onion flakes can be used also.
- Milk: whole milk, half & half, or heavy cream all add a luxurious richness to this dish and are recommended. Plant milks like almond or oat milk will also work. If you prefer to make this dairy-free omit the cheese and use broth instead of milk.
- Extra Virgin Olive oil: olive oil, avocado oil, butter, or vegetable oil can all be substitutes.
- Garlic: add as many fresh garlic cloves as desired, I use upwards of around 4 or 5 cloves. Jarred minced garlic can be a substitute. Use extra garlic powder in a pinch.
- Onion: red onion, white onion, or yellow onion can work in the recipe, omit onion if you prefer. Shallots are also a good option.
- Pre-cooked sausage: any flavor of fully cooked chicken sausage works in this recipe, I used a spinach and feta flavor. Substitute kielbasa, brats, Italian pork sausage, turkey sausage, or andouille sausage.
How to Make The Sausage & Orzo Skillet
Let’s talk a little about how to make the One-Pan Skillet Sausage and Vegetables with Orzo (The printable instructions are in the recipe card below.)
Quick overview:
- Sauté peppers, onion, and garlic. Season.
- Add in sausage and veggies, cook slightly.
- Add in orzo and milk, simmer. Stir in parmesan and enjoy.
- In a large braising pan or Dutch oven heat olive oil over medium-high heat. Add in onion and bell pepper, sauté for 3-4 minutes until they begin to often. Add in the garlic and sauté for another 1-2 minutes until fragrant. Mix in the seasonings.
- Add in the sliced chicken sausage, asparagus, and broccoli. Sauté over medium heat for 4-5 minutes until the veggies begin to soften.
3. Stir in dry orzo and milk, combine evenly and cover. Cook over medium heat stirring often for 25-30 minutes or until the orzo is tender.
4. Once the orzo is cooked through stir in the grated parmesan and serve immediately.
5. Leftovers can be cooled completely and stored in the fridge for 3-4 days!
Tools I Recommend
- Large Braising Pan -I love this signature braising pan for several things, it is oven safe making it perfect for one-skillet meals that need to cook on the stove and/or bake in the oven. I like the high walls of the pan for keeping messes at bay.
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Cheese Grater – this grater is a must if you grate your own cheese! It’s also handy for several other things, like shaving chocolate, shredding vegetables, zesting, or grinding spices.
More Family Dinner Recipes
Enjoying this skillet orzo and veggies with sausage, try these other comfort meals perfect for busy weeknights or Sunday night family dinner:
- Swedish Meatballs – pork and beef meatballs in a creamy beef gravy.
- Mini Chicken Pot Pies – the comfort of a pot pie in an individual serving!
- Italian Pork Roast – a simple crockpot meal perfect for busy nights.
- One-Pan Tuscan Chicken Thighs – seared chicken thighs with a flavorful cream sauce.
- Chicken Broccoli Fettuccine Alfredo – a classic kids and adults will love.
Recipe Serving Suggestions
The best way to serve the sausage and vegetables is fresh off the stove while the orzo is creamy and the veggies are bright and tender. But if you’re looking to elevate this dish, try serving your casserole with some of these fresh side salads or breads:
- BLT Salad Recipe – this salad is super light and packed with flavor. Lettuce, tomatoes, chopped bacon, and avocado tossed in a roasted garlic ranch.
- Garlic bread – a simple , yet delicious side dish perfect for dipping!
- Butter Lettuce Salad – a simple green salad that accompanies the heavy casserole well.
- Fresh Mixed Green Salad – leafy green tossed in a homemade red wine vinaigrette.
- Garlic Knots Recipe – the perfect bite sized addition.
Storage & Reheating
Allow leftovers to come to room temperature and transfer to airtight containers. Store in the fridge for 3-4 days. To reheat, add desired amount to a bowl and microwave until warmed through. Or heat a desired amount in a skillet over medium heat. If the mixture gets thick, thin out again with a splash of milk or cream.
Recipe FAQs
Since this skillet meal has protein, fiber from the veggies, and carbs – it’s pretty balanced as is. A light and refreshing lettuce salad or side of bread.
If the orzo is still a bit crunchy it hasn’t cooked long enough or you don’t have enough cooking liquid. After 25-30 minutes if the orzo is tender, add in a touch more milk or broth and simmer for a few more minutes, stirring often until cooked through.
While the asparagus and broccoli are great in this dish, other vegetables like frozen peas, zucchini, yellow squash, cherry tomatoes, spinach, green beans, brussels sprouts, or sliced mushrooms can all be added to this dish.
One-Pan Skillet Sausage and Vegetables with Orzo
Equipment
Ingredients
- 3 tbsp Extra virgin olive oil
- 1 small Yellow onion, finely diced
- 1 small Red bell pepper, finely diced
- 3-4 cloves Garlic, minced
- 2 tsp Kosher salt
- Fresh cracked black pepper
- 1 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 tsp Paprika
- 12 oz. (4 links) Fully cooked chicken sausage, any flavor, sliced
- 1 cup Raw asparagus , chopped
- 2 cups Raw broccoli florets
- 1 cup Dry orzo pasta
- 2 cups Whole milk or cream
- 1/2 cup Grated parmesan cheese
Instructions
- In a large braising pan or Dutch oven heat olive oil over medium-high heat. Add in onion and bell pepper, sauté for 3-4 minutes until they begin to often. Add in the garlic and sauté for another 1-2 minutes until fragrant. Mix in the seasonings.3 tbsp Extra virgin olive oil, 1 small Yellow onion, 1 small Red bell pepper, 3-4 cloves Garlic, 2 tsp Kosher salt , Fresh cracked black pepper, 1 tsp Garlic powder, 1/2 tsp Onion powder, 1/2 tsp Paprika
- Add in the sliced chicken sausage, asparagus, and broccoli. Sauté over medium heat for 4-5 minutes until the veggies begin to soften.12 oz. (4 links) Fully cooked chicken sausage, any flavor, 1 cup Raw asparagus , 2 cups Raw broccoli florets
- Stir in dry orzo and milk, combine evenly and cover. Cook over medium heat stirring often for 25-30 minutes or until the orzo is tender.1 cup Dry orzo pasta , 2 cups Whole milk or cream
- Once the orzo is cooked through stir in the grated parmesan and serve immediately.1/2 cup Grated parmesan cheese
Notes
- If the orzo isn’t cooked fully stir in extra milk or broth and simmer covered for a few extra minutes. Repeat this process until orzo is tender.
- Cut veggies large enough that they don’t get mushy but small enough that they cook through completely!
Nutrition
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