One-Pan Orzo with Chicken Sausage and Mushrooms
A streamlined skillet dinner combining tender orzo pasta with seasoned chicken sausage, earthy mushrooms, and bell peppers in a tomato-based broth. The one-pan approach minimizes cleanup while building flavor through toasting the pasta and layering aromatics. Perfect for weeknight dinners when you need satisfying, complete-meal comfort in under 30 minutes. This version forgoes cream or cheese, letting the sausage, fresh vegetables, and tomato broth shine.
Ingredients
- 3 tablespoon olive oil, divided
- ¼ none white onion, minced
- 2 teaspoon kosher salt, separated
- 8 oz Bella mushrooms, dicedbutton or cremini mushrooms1:1vegetable
lighter earthy flavor
- 10 oz chicken sausage, cut into roundspork or turkey sausage1:1protein
same cooking time
- 5 clove garlic, minced
- 2 large green bell pepper, diced
- 2 cup orzo, none
- 1 teaspoon paprika, none
- ½ teaspoon ground black pepper, none
- 1 tablespoon tomato paste, none
- 15 oz diced tomatoes, canned
- 2 ¼ cup chicken broth, none
Instructions
- 1
Heat olive oil in large skillet over medium-high heat until fragrant.
- 2
Add onion with salt and saute until softened, about 3-4 minutes.
- 3
Stir in mushrooms, chicken sausage, garlic, and additional salt; cook 3-4 minutes.
- 4
Add orzo, paprika, black pepper, tomato paste, and remaining salt; toast 2-3 minutes, stirring constantly.
- 5
Pour in diced tomatoes and chicken broth; bring to boil.
- 6
Reduce heat to low, cover, and simmer 5-7 minutes, stirring occasionally to prevent sticking.
- 7
Once orzo reaches al dente texture, remove from heat and uncover.
- 8
Fluff with fork and serve immediately.
Tips
Toast the orzo in the pan before adding broth to deepen its flavor and prevent mushiness. Stir constantly to achieve light golden color.
Don't skip stirring during the simmer; orzo sticks easily to the bottom and burns if left unattended. Stir every 1-2 minutes.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently on stovetop over low heat, adding splash of broth to restore moisture.
Prepare all vegetables and measure ingredients up to 8 hours ahead. Store separately. Recipe is best served fresh but can be made 1 day ahead and reheated.
Serve hot directly from skillet or plated into bowls. Optional garnishes: fresh parsley, grated Parmesan, red pepper flakes, or lemon wedge.
Common Mistakes
Don't skip toasting the orzo to avoid mushy, flavorless pasta.
Don't add all salt at once; distribute across steps to season each layer properly and avoid over-salting.
Don't leave unattended during simmer to avoid orzo sticking and burning at the bottom.
Substitutions
same cooking time
lighter earthy flavor
FAQ
Can I make this ahead and reheat?
Yes, refrigerate cooked orzo up to 3 days. Reheat gently on stovetop over low heat, stirring frequently and adding chicken broth or water to restore creamy consistency. Texture may be softer after storage.
What if my orzo is mushy or too al dente?
Cooking time varies by stove and pan type. Start checking at 4 minutes. If undercooked, cover and simmer 1-2 more minutes. Orzo continues absorbing liquid after cooking stops, so slightly under al dente is safer than overcooked.
Can I freeze this?
Freezing is not recommended as pasta texture deteriorates significantly. Refrigerate for 3 days instead. If freezing is necessary, undercook orzo slightly and store up to 1 month, then thaw overnight and reheat with extra broth.