There’s something so satisfying about a hearty meal cooked entirely in one pan. This One-Pan Orzo with Chicken Sausage Recipe is exactly that—comfort and convenience rolled into one delicious dish that's bursting with flavor and texture.

A close-up view of a white plate filled with a mixed dish consisting of three main layers: the bottom layer contains small pieces of light green bell pepper and chopped dark mushrooms, followed by an abundant layer of orzo pasta cooked in a red-orange sauce, evenly coated and mixed throughout; the top layer shows several slices of browned sausage with a smooth texture, scattered on top with more orzo and vegetables mixed around, garnished with fresh chopped green parsley leaves on the left side of the plate and sprinkled lightly over the dish. The plate sits on a white marbled surface with some green herb leaves scattered around, and a small white bowl of chopped green herbs in the upper right corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make One-Pan Orzo with Chicken Sausage Recipe
Top Tip
How to Serve One-Pan Orzo with Chicken Sausage Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
One-Pan Orzo with Chicken Sausage Recipe

Why You'll Love This Recipe

Honestly, I get excited every time I make this dish because it hits all the marks: fast, flavorful, and packed with veggies. Plus, the chicken sausage adds such a lovely savory touch that pairs beautifully with the creamy orzo.

Simple Cleanup: Making it all in one pan means you’ll spend less time scrubbing and more time enjoying your meal.
Balanced Flavors: The combination of garlic, paprika, tomato, and sautéed veggies gives you a rich, comforting flavor without overwhelming your palate.
Flexible Ingredients: You can switch up the veggies or sausage type based on what’s in your fridge or what you prefer personally.
Perfect for Weeknights: It’s ready in about 40 minutes, so it fits into busy schedules without compromising on taste or nutrition.

Ingredients & Why They Work

This dish walks the perfect line between hearty and fresh. Every ingredient plays a key role in building vibrant layers of flavor, while keeping it approachable. Here’s a bit on why these ingredients are my go-tos and what you might want to look for when shopping.

Flat lay of two large green bell peppers diced, a small pile of diced white onion, a cluster of five whole uncracked garlic cloves, a mound of diced Bella mushrooms, several rounds of raw chicken sausage, a small white bowl filled with olive oil, a small white bowl of tomato paste, a small white bowl of diced fresh tomatoes, a small white bowl of chicken broth, a small pile of uncooked orzo pasta, a small white bowl with kosher salt, a small white bowl with ground black pepper, and a small white bowl with paprika, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Adds richness and helps in caramelizing the onion and veggies for deeper flavor.
White onion: Brings a sweet, aromatic base when sautéed just right—don’t skip this!
Kosher salt: Essential for seasoning gently and allowing control over saltiness throughout cooking.
Bella mushrooms: Their earthy taste elevates the dish with a meaty texture that complements the sausage.
Chicken sausage: This is your protein star—juicy, flavorful, and leaner than pork options.
Garlic cloves: Fresh garlic delivers a punch of flavor that makes everything pop.
Green bell peppers: They bring a light crunch and mild sweetness that balances the savory sausage.
Orzo: Tiny pasta that cooks quickly and absorbs all the yummy broth and seasoning.
Paprika: Adds a subtle smokiness and vibrant color—make sure to use sweet or smoked paprika.
Ground black pepper: For gentle heat and depth.
Tomato paste: Concentrated tomato flavor that enriches the sauce without watering it down.
Diced tomatoes: Provide juiciness and freshness, bringing the whole dish together.
Chicken broth: The cooking liquid that infuses the orzo with savory goodness. Use low sodium if you want to manage salt carefully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I adore about this One-Pan Orzo with Chicken Sausage Recipe is how easy it is to tweak it based on what you love or have on hand. I often switch up the veggies or spice levels, and it never disappoints.

Variation: I once swapped out the green bell peppers for diced zucchini and added a handful of baby spinach at the end—instant freshness boost with little fuss.
Dietary swap: For a dairy-free or lower-fat option, just skip adding any cheese on top (if you like) and use chicken broth over cream or stock.
Spice it up: If you’re into heat, toss in crushed red pepper flakes with the paprika for an extra kick I personally enjoy on cool evenings.

Step-by-Step: How I Make One-Pan Orzo with Chicken Sausage Recipe

A black pan filled with a vibrant orzo dish consisting of small pasta grains mixed with sliced sausage pieces, green bell peppers, and small tomato chunks. The orzo has a golden-orange color mixed with bits of green from fresh parsley scattered generously on top. The colors blend warmly with the reddish-brown sausages and fresh green herbs adding brightness. A wooden spoon with the end dipped in the orzo rests in the pan's middle. The pan is placed on a white marbled surface with a white cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics and Sausage

I start by heating about 2 tablespoons of olive oil in a large skillet over medium-high heat. When you get the oil shimmering, toss in the minced white onion with half a teaspoon of salt. Sauté it for about 3-4 minutes until it becomes soft and just starts to get that sweet golden edge. Then, add your diced mushrooms, chicken sausage rounds, minced garlic, and the other half teaspoon of salt. Stir this together and cook for another 3-4 minutes until the sausage browns nicely and the mushrooms release their moisture. This step is important because those caramelized bits bring the whole dish to life.

Step 2: Toast the Orzo with Spices

Next, add the orzo, paprika, black pepper, the remaining salt, and tomato paste. Give everything a good stir and let the orzo toast for 2-3 minutes. You’re looking for the orzo to slightly change color and absorb those delicious flavors. Toasting the orzo before adding liquid really boosts its nutty taste and prevents it from getting mushy later on.

Step 3: Add Tomatoes and Broth, Then Simmer

Pour in the diced tomatoes and chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low and cover the skillet. Let it simmer for 5-7 minutes, stirring occasionally. Keep a close eye so the orzo doesn’t stick to the bottom—you want it creamy and tender but with just a bit of bite (al dente). When the texture feels right, remove the lid and fluff the orzo with a fork to separate the grains beautifully.

Top Tip

Over the years, I've learned a handful of tricks that really take this One-Pan Orzo with Chicken Sausage Recipe from good to unforgettable. Trust me, these little insights make all the difference!

Use a Wide Skillet: I always recommend using a wide, heavy-bottom pan to ensure even cooking and enough room for stirring the orzo without spillage.
Don’t Skip Toasting: Toasting the orzo before adding liquid gives it a subtle nuttiness that’s totally worth the extra minute or two.
Stir Frequently: Especially during simmering, stirring every couple of minutes prevents sticking and helps the orzo cook evenly.
Adjust Liquid As Needed: Depending on your stovetop and pan, sometimes you’ll need to add a splash more broth to avoid dryness—watch the texture closely.

How to Serve One-Pan Orzo with Chicken Sausage Recipe

Garnishes

I love topping this dish with a sprinkle of freshly chopped parsley or basil to add a burst of color and fresh flavor. Sometimes I also grate a little Parmesan cheese on top for creaminess—it really rounds out the savory flavors perfectly.

Side Dishes

This recipe pairs beautifully with a crisp green salad dressed in lemon vinaigrette or simply some roasted vegetables like asparagus or broccoli. Both keep the meal light but satisfying.

Creative Ways to Present

For a dinner party, I like serving the orzo in small individual cast iron skillets or rustic bowls garnished with edible flowers or microgreens. It instantly elevates the presentation and guests love the personal touch!

Make Ahead and Storage

Storing Leftovers

Whenever I have leftovers, I store them in an airtight container in the fridge for up to 3 days. The orzo tends to absorb more liquid overnight, so I often add a splash of broth or water when reheating to bring it back to life.

Freezing

I’ve frozen this recipe a few times, and it freezes well! Just cool it fully before placing it in freezer-safe containers. Thaw overnight in the fridge before reheating gently on the stove or microwave.

Reheating

Reheat leftovers on low heat with a little added broth or water, stirring frequently to prevent sticking and to refresh the flavors. A quick zap in the microwave works well too—just cover and stir halfway through.

Frequently Asked Questions:

Can I use other types of sausage for this recipe?

Absolutely! While chicken sausage is my favorite for its lean protein and flavor, you can swap in turkey sausage, pork sausage, or even a vegetarian sausage if you prefer. Just adjust the cooking time depending on the sausage you choose.

What if I don’t have orzo?

If orzo isn’t available, you can use other small pasta shapes like acini di pepe or small ditalini. Keep in mind that cooking times may vary slightly, so check for doneness as you go.

Can I prepare this dish in advance?

Yes, you can prepare it ahead and refrigerate up to 3 days or freeze for longer storage. Reheat gently with a splash of broth to keep the orzo creamy and prevent it from drying out.

How do I make this recipe gluten-free?

To make a gluten-free version, look for gluten-free orzo or substitute with a grain like quinoa or rice, adjusting the cooking times and liquid accordingly.

Final Thoughts

This One-Pan Orzo with Chicken Sausage Recipe quickly became one of my go-to weekday dinners because it’s fuss-free yet feels special on the plate. I hope you find as much joy in making and eating it as I do. Give it a try next time you want something wholesome without the extra hassle in the kitchen—you’ll thank yourself.