Skillet Orzo with Italian Chicken Sausage, Tomatoes and Spinach

This skillet orzo is the kind of pasta dinner that feels creamy and comforting without needing a separate pot of boiling water. The orzo simmers directly with chicken sausage, tomatoes, garlic, stock concentrate and seasoning until tender and saucy.

Spinach, mozzarella, lemon, Parmesan and a golden panko topping finish the dish with freshness, richness and crunch. Serve it straight from the pan with parsley and lemon wedges.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Italian Chicken SausageView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

0.66 cup Orzo PastaView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Set the broiler to high. Mince the garlic. Finely chop the spinach until compact. Halve the lemon, then cut one half into wedges. Halve the grape tomatoes. Remove the sausage from its casings. Pick the parsley leaves from the stems and finely chop the leaves.
2. Heat the olive oil in a large, tall-sided pan over medium-high heat. If you have an ovenproof pan, use it. Add the chicken sausage and break it into small pieces as it cooks. Cook until just browned, about 3 minutes.
3. Add the halved tomatoes and minced garlic to the pan. Cook, stirring now and then, until the tomatoes begin to soften and wilt, 2 to 3 minutes.
4. Stir in the orzo and Italian seasoning. Cook for 1 minute, stirring to coat the orzo in the pan juices. Season with salt and pepper.
5. Add the water, chicken stock concentrate and a pinch of salt. Bring to a boil, then reduce the heat to medium. Simmer, stirring occasionally, until the orzo is almost al dente, 7 to 9 minutes.
6. Stir in the chopped spinach and cook until wilted, about 3 minutes more. If the mixture becomes too thick or dry before the orzo is tender, add water 1/4 cup at a time to loosen it.
7. Stir in the mozzarella and a squeeze of lemon juice. Taste and season with more salt, pepper and lemon juice as desired.
8. If your pan is not ovenproof, transfer the orzo mixture to a baking dish. Sprinkle the panko breadcrumbs and Parmesan evenly over the top.
9. Broil until the panko topping is golden brown, 1 to 3 minutes. Watch closely, as breadcrumbs can brown quickly under the broiler.
10. Divide the orzo between plates. Garnish with chopped parsley and serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I make this without an ovenproof pan?

Yes. Cook the orzo mixture on the stovetop, then transfer it to a baking dish before adding the panko and Parmesan topping and broiling.

Why is the orzo cooked directly in the skillet?

The orzo simmers with the sausage, tomatoes, stock concentrate and seasonings, which helps it absorb flavor while creating a creamy, saucy texture.

What should I do if the orzo looks dry?

Add water 1/4 cup at a time and stir until the mixture loosens and the orzo finishes cooking.

How do I know when the topping is done?

The panko and Parmesan topping is ready when it looks golden brown, usually after 1 to 3 minutes under a high broiler.

When should I add the lemon?

Stir in a squeeze of lemon juice after the orzo and spinach are cooked, then serve the finished dish with lemon wedges for extra brightness.