Hearty Chicken Sausage and Peppers with Orzo in Tomato Thyme Sauce

This one-pan chicken sausage and peppers dish is a far cry from the ordinary. Juicy chicken sausages are seared until golden, then simmered with sweet yellow and red bell peppers, onion and tomatoes in a fragrant thyme-infused sauce. The result is a deeply savory, slightly sweet stew that’s anything but basic.

Served over tender orzo with a bright squeeze of lemon, every bite is a balance of rich, earthy flavors and fresh citrus. It’s the kind of meal that feels both comforting and elevated-perfect for a weeknight dinner that’s a little out of the ordinary.

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Ingredients

1 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

4 chicken sausages (about 12 oz)View ingredient guideLike ingredientDislike ingredient

1 yellow bell pepper, slicedView ingredient guideLike ingredientDislike ingredient

1 red bell pepper, slicedView ingredient guideLike ingredientDislike ingredient

1 medium onion, slicedView ingredient guideLike ingredientDislike ingredient

3 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 can (14.5 oz) diced tomatoesView ingredient guideLike ingredientDislike ingredient

1 tsp dried thymeView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

1 cup orzoView ingredient guideLike ingredientDislike ingredient

2 cups chicken brothView ingredient guideLike ingredientDislike ingredient

1 lemon, juicedView ingredient guideLike ingredientDislike ingredient

Fresh parsley for garnish (optional)View ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken sausages and cook, turning occasionally, until browned on all sides, about 5 minutes. Remove sausages and set aside.
2. In the same skillet, add sliced bell peppers and onion. Cook, stirring occasionally, until softened and lightly charred, about 5 minutes. Add minced garlic and cook for 1 minute more.
3. Stir in diced tomatoes (with their juices) and dried thyme. Season with salt and pepper. Bring to a simmer.
4. Return the sausages to the skillet, nestling them into the sauce. Reduce heat to medium-low, cover and let simmer for 10 minutes, until sausages are cooked through and flavors meld.
5. Meanwhile, cook orzo according to package directions in a separate pot with chicken broth (or water). Drain if needed and toss with lemon juice.
6. To serve, divide lemony orzo among plates. Top with sausage, peppers and sauce. Garnish with fresh parsley if desired.

Recipe Tips

FAQ

Can I use a different pasta instead of orzo?

Yes, any small pasta like ditalini, small shells or even rice would work well.

Can I make this dish ahead of time?

Absolutely. The sausage and pepper mixture reheats beautifully. Cook the orzo fresh or reheat separately to keep it from getting mushy.

Is this recipe gluten-free?

The sausage and pepper mixture is gluten-free, but orzo contains gluten. Use gluten-free pasta or rice to make it gluten-free.