Creamy Chicken Sausage & Orzo Skillet Recipe

Prep 10 min

Cook 20 min

Serves 4

Ingredients

2 tbsp olive oil

12 oz chicken sausage, sliced (cheddar, feta, or your favorite)

1 medium onion, diced

2 cloves garlic, minced

1 cup orzo pasta

2 cups low‑sodium chicken broth

½ cup Greek yogurt

1 tsp dried thyme

1 tsp Italian seasoning

½ tsp paprika

to taste salt and black pepper

½ cup shredded cheddar or feta (match your sausage flavor)

1 cup spinach

½ cup sun‑dried tomatoes

Optional

red pepper flakes

fresh parsley, chopped (garnish)

lemon zest (garnish)

Directions

1 Sear the sausage. Heat olive oil in a large skillet over medium heat. Add sliced chicken sausage and cook until golden on the edges, 3–4 minutes.

2 Build the flavor base. Add diced onion and cook until softened. Stir in garlic and cook 30 seconds until fragrant.

3 Toast the orzo. Add the orzo and stir for 1 minute to lightly toast it — this deepens the flavor and keeps it from getting mushy.

4 Simmer. Pour in chicken broth, thyme, paprika, Italian seasoning, salt, and pepper. Bring to a simmer, cover, and cook 8–10 minutes, stirring occasionally, until the orzo is tender.

5 Make it creamy. Reduce heat to low. Stir in Greek yogurt until smooth and creamy. Add cheddar or feta and let it melt into the sauce.

6 Add the greens & tomatoes. Fold in spinach or kale and sun‑dried tomatoes. Cook until the greens wilt and everything is glossy and coated.

7 Finish & serve. Top with fresh parsley, extra cheese, and lemon zest for brightness.