One-Pan Lemon Chicken Sausage Orzo with Crispy Parmesan Breadcrumbs

This one-pan orzotto is a complete meal that comes together in a single skillet, making cleanup a breeze. Tender orzo pasta, savory Italian chicken sausage, fresh spinach and sweet grape tomatoes are simmered in a bright lemony sauce, then topped with a crunchy, cheesy breadcrumb crust that adds the perfect finishing touch.

It’s a family-friendly dinner that’s both comforting and packed with flavor. The crispy breadcrumbs are optional but highly recommended-they elevate the dish from simple to spectacular. Serve it straight from the skillet for a rustic, satisfying meal.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain and set aside.
2. While orzo cooks, heat a large skillet over medium-high heat. Add the Italian chicken sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove sausage from skillet and set aside.
3. In the same skillet, add a drizzle of oil if needed. Add minced garlic and cook for 30 seconds until fragrant. Add grape tomatoes and cook for 2 minutes, until they start to soften.
4. Add spinach to the skillet and cook until wilted, about 2 minutes. Season with Italian seasoning, salt and pepper.
5. Return the cooked sausage to the skillet. Add the cooked orzo, chicken stock concentrate and the juice of half the lemon. Stir to combine. If the mixture seems dry, add a splash of water or extra stock.
6. In a small bowl, combine panko breadcrumbs, Parmesan cheese and mozzarella cheese. Sprinkle the breadcrumb mixture evenly over the orzo mixture.
7. Cover the skillet and cook over low heat for 2-3 minutes, until the cheese melts and the breadcrumbs become crispy. Alternatively, you can place the skillet under the broiler for 1-2 minutes for extra crunch.
8. Garnish with chopped parsley and serve with lemon wedges from the remaining lemon half.

Recipe Tips

FAQ

Can I use a different pasta instead of orzo?

Yes, small pasta like ditalini or stelline work well, but adjust cooking time accordingly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water.

Can I make this dairy-free?

Yes, omit the cheese and use dairy-free breadcrumbs. The dish will still be delicious.