Skillet Orzo with Italian Chicken Sausage, Tomatoes, Spinach and Crispy Parmesan

This skillet orzo is a hearty, weeknight-friendly pasta dinner made with Italian chicken sausage, grape tomatoes, spinach and two cheeses.

The orzo cooks directly in the pan with stock concentrate and water, turning tender and creamy without needing to be drained. A quick broil finishes the dish with a crisp Parmesan-panko topping and a bright squeeze of lemon.

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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

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

6 ounce Italian Chicken SausageView 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

0.25 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. Preheat the broiler to high. Mince the garlic. Finely chop the spinach until you have about 1 packed cup. Halve the lemon and cut one half into wedges. Halve the grape tomatoes. 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; use an ovenproof pan if you have one. Add the Italian chicken sausage, breaking it up 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 occasionally, until the tomatoes begin to soften and wilt, 2 to 3 minutes.
4. Stir in the orzo and Italian seasoning. Cook for about 1 minute, stirring, until the orzo is coated 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. Stir in the chopped spinach and cook until wilted, about 3 minutes more. If the mixture looks dry, add water 1/4 cup at a time until loosened.
6. Stir in the mozzarella and a squeeze of lemon juice. Taste and season with more salt, pepper or lemon juice as desired. If your pan is not ovenproof, transfer the orzo mixture to a baking dish.
7. Sprinkle the panko breadcrumbs and Parmesan evenly over the top. Broil until the topping is golden brown, 1 to 3 minutes, watching closely so it does not burn.
8. Divide the orzo between plates. Garnish with chopped parsley and serve with lemon wedges for squeezing over the top.

Recipe Tips

FAQ

Do I need to boil the orzo separately?

No. The orzo cooks directly in the same pan with water and chicken stock concentrate, so there is no separate boiling or draining step.

What should I do if the orzo mixture becomes too thick?

Add water 1/4 cup at a time until the mixture loosens and the orzo can finish cooking to a tender texture.

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.

How long does the topping need under the broiler?

Broil the panko and Parmesan topping for 1 to 3 minutes, just until golden brown. Watch it closely because it can darken quickly.

What allergens are in this recipe?

This recipe contains wheat from the orzo and panko breadcrumbs and milk from the mozzarella and Parmesan cheeses.