One-Pan Orzo with Chicken Sausage, Tomatoes and Spinach

This one-pan orzo dish is the ultimate weeknight dinner: everything cooks together in a single skillet and the orzo is simmered risotto-style so there’s no draining needed. The result is a creamy, flavorful pasta loaded with juicy chicken sausage, sweet grape tomatoes and fresh spinach, all topped with a golden panko-Parmesan crust.

With minimal cleanup and maximum flavor, this recipe is perfect for busy nights when you want something hearty and satisfying without a mountain of dishes. The combination of Italian seasoning, mozzarella and Parmesan gives it a rich, savory taste that will have everyone coming back for seconds.

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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

8 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

12 ounce Italian Chicken SausageView ingredient guideLike ingredientDislike ingredient

1.33 cup Orzo PastaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Wash and dry all produce. Mince the garlic. Finely chop the spinach until you have about 2 cups very packed. Halve the lemon; cut one half into wedges for serving. Halve the grape tomatoes. Pick the parsley leaves and finely chop; discard stems. Remove the chicken sausage from casings.
2. Heat a large drizzle of olive oil in a large, tall-sided ovenproof pan over medium-high heat. Add the sausage, breaking it up into pieces. Cook until just browned, about 3 minutes.
3. Add the halved tomatoes and minced garlic to the pan. Cook, stirring occasionally, until the tomatoes begin to wilt, 2-3 minutes. Stir in 1⅓ cups orzo and the Italian seasoning. Cook, stirring, until the orzo is coated in the juices, about 1 minute. Season with salt and pepper.
4. Add 4 cups water, the chicken stock concentrates and a pinch of salt to the pan. Bring to a boil, then reduce the heat to medium. Let simmer, stirring occasionally, until the orzo is almost al dente, 7-9 minutes. Stir in the chopped spinach and cook until wilted, about 3 minutes more. If the mixture seems dry, add water ¼ cup at a time until loose.
5. Stir the mozzarella and a squeeze of lemon juice into the pan. Season with salt, pepper and additional lemon juice to taste. If your pan is not ovenproof, transfer the mixture to a baking dish. Sprinkle the panko and Parmesan evenly over the top. Broil until the panko is golden brown, 1-3 minutes.
6. Divide the orzotto among plates. Sprinkle the chopped parsley over the top. Serve with lemon wedges on the side for squeezing.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute Italian chicken sausage with pork sausage, turkey sausage or even a plant-based alternative. Just adjust cooking time as needed.

Can I make this dish ahead of time?

This dish is best served fresh, but you can reheat leftovers in a skillet with a splash of water or broth to loosen it up. The panko topping may lose its crunch.

What can I use instead of orzo?

You can substitute orzo with other small pasta like ditalini, stelline or even rice. Adjust cooking time according to the pasta’s package directions.