Description
This creamy 1-pot orzo recipe is the ultimate easy weeknight dinner. Ready in just 30 minutes, it combines tender orzo pasta, chicken sausage, spinach, tomatoes, and Parmigiano Reggiano for a comforting, flavor-packed meal the whole family will love.
Ingredients
- 2 tablespoons plus 1 teaspoon extra virgin olive oil, divided
- 4 chicken sausages sliced into 1-inch pieces (chicken sausages come pre-cooked; I like the chicken & apple ones from Whole Foods) OR 2 cups cooked chicken, sliced or shredded
- 1 shallot, minced
- 1 pound orzo pasta
- 4 cups chicken stock or veggie stock
- 1 1/4 cup freshly grated Parmesan cheese (choose real Parmigiano Reggiano for the best tasting and healthiest option)
- 1/2 cup water
- 1 pint grape tomatoes, sliced in half lengthwise
- 1 (5-ounce) bag fresh baby spinach (or 4-5 big handfuls baby spinach)
- 2 tablespoons fresh lemon juice (from one large lemon)
- Sea salt
- Freshly ground black pepper
- Optional: 2 tablespoons capers
Instructions
- Heat a high-sided skillet or Dutch oven over medium-high heat.
- Add 2 teaspoons of extra virgin olive oil and sliced chicken sausage or cooked chicken breast, cooking for 5-6 minutes until heated through and browned along the edges. (Chicken sausages are already cooked, so you’re just heating them up and browning them a little). Remove the sausages or chicken and set aside on a plate, leaving any bits in the pan.
- Turn the pan to medium heat; add 2 tablespoons of olive oil. Add in minced shallot and sauté until soft, not brown, for 2-3 minutes.
- Turn up the heat and add the dry orzo. Stir to coat, letting the pasta lightly toast for 2-3 minutes.
- Turn the heat to high and add the stock (or water). Bring to a boil, then reduce the heat to a simmer. Add 2 teaspoons of sea salt if your stock is low-sodium.
- Simmer for 6-7 minutes until the pasta is al dente and most of the liquid is absorbed. Give it a few big stirs every minute to bring out some of the pasta’s starch (similar to how you make risotto).
- Once the orzo looks creamy and has absorbed most of the stock, stir in 1/2 cup of water and add 1 cup of grated Parmesan, stirring until well incorporated.
- Add a few spins of freshly ground black pepper, then fold in the tomatoes and spinach.
- Return the sausages (and any reserved juices on the plate) to the pan and cook for another 5 minutes, until the tomatoes are tender and the spinach has wilted.
- Turn the heat off and stir in the lemon juice. You can also use your capers as a garnish, if you’d like. Serve hot.
This orzo recipe will keep in the fridge, covered, for up to 3 days.
Notes
Cherry tomatoes add sweetness and work beautifully in this recipe—grape tomatoes are another good option.
Orzo cooks quickly, usually in 7–10 minutes. For al dente, the pasta should still be slightly firm to the bite.
Stir often as the orzo cooks to release starch and create a creamy texture. Taste as you go, and add salt if needed.
If the mixture bubbles too much, reduce the heat to low. Add a splash of water or stock if it thickens too much.
Allow orzo to cool before storing in the refrigerator (covered, up to 3 days). Add a little stock or water when reheating to loosen it back up.
This dish is best fresh, but you can freeze it for up to 3 months if you’d like to make it ahead.
Nutrition
- Calories: 342
