This Chicken Sausage and Mushroom Orzo is the kind of one pan dinner that earns a permanent spot in your weeknight rotation. Creamy, hearty, and packed with flavor from Italian chicken sausage, earthy cremini mushrooms, and a Parmesan broth that comes together in one pan in about 30 minutes.
A Quick Look at the Recipe
✅ Recipe Name: Chicken Sausage and Mushroom Orzo
🕒 Ready In: ~ 30 minutes
👪 Serves: 5 servings
🍽 Calories: ~ 512 per serving (estimated)
🥣 Main Ingredients: Orzo, Chicken Sausage, Chicken Bone Broth, Spinach, Mushrooms
👌 Difficulty: Easy
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I developed this recipe on a night when I needed something fast, filling, and that my whole family would actually eat. Four kids means four opinions and this one got zero complaints. The orzo soaks up the chicken bone broth and the parmesan melts into a sauce that coats every bite. It tastes like something that took much longer than it did (WIN!)
If you like mushrooms, you should also check out my Creamy Chicken Meatballs & Mushrooms Recipe or my Mushroom & White Sauce Puff Pastry Pizza!
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Why You'll Love This Recipe
One pan dinner -- Everything cooks in a single pan including the orzo. Less cleanup and more time at the table.
Ready in 30 minutes -- Fast enough for a weeknight, satisfying enough to feel like a proper meal.
Big Mediterranean flavor -- Chicken bone broth, parmesan, garlic, and fresh basil do a lot of work here with very little effort.
Family friendly -- Hearty and filling without being heavy. Even the pickiest eaters at the table will go back for seconds.
Creamy without heavy cream -- A splash of 2% milk and good Parmigiano Reggiano gives you all the creaminess you want without weighing the dish down.
Chicken Sausage and Mushroom Orzo Video
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Ingredient Notes
Full ingredients in the recipe card
Chicken Italian Sausage: Italian chicken sausage is leaner than pork but still brings all that fennel and herb flavor that makes Italian sausage so good. Remove it from the casing before cooking so it crumbles into the orzo and flavors every bite. If you can only find links, just squeeze the meat out before adding it to the pan.
Cremini Mushrooms: Cremini mushrooms are baby bellas and they have a deeper, earthier flavor than white button mushrooms. Slice them thick so they hold their shape after sauteing.
Chicken Bone Broth: Bone broth adds more body and richness than regular chicken broth. It also adds a depth of flavor that makes the orzo taste like it has been cooking for hours. If you only have regular chicken broth, it works but the sauce will be slightly thinner.
Orzo: Orzo is a rice-shaped pasta that is used widely across Mediterranean cooking, particularly in Greek and Italian kitchens. It absorbs liquid beautifully and becomes almost risotto-like when cooked low and slow in broth. Stir it regularly as it cooks to prevent it from sticking to the bottom of the pan.
Parmigiano Reggiano: Always use freshly grated Parmigiano Reggiano here, not pre-grated parmesan from a bag. Parmigiano Reggiano is the real deal -- aged longer and with a deeper, nuttier, more complex flavor than regular parmesan. It melts into the orzo beautifully and is what gives the sauce that rich, savory finish. It is worth every penny for a dish like this.
Shallot: Shallots are milder and slightly sweeter than onion and they melt into the base of the dish without overpowering the other flavors.
Spinach and Basil: Both go in at the very end off the heat. The spinach wilts gently into the orzo and the fresh basil adds a brightness that lifts the whole dish. Do not add them too early or the basil will turn dark and bitter and the spinach will overcook.
Pro tip
The Secret to Perfect Orzo
Taste the orzo before you declare it done. Al dente means it should have a very slight bite in the center, not crunchy but not completely soft either. If the broth is absorbed before the orzo is cooked through, add a splash of warm broth or water and keep simmering.
Instructions
Full recipe and instructions in the recipe card at the end of post
- Step 1: Heat olive oil in a large pan over medium heat. Add the sausage and brown.
- Step 2: Add the diced shallots and cook for 2 minutes. Add garlic and cook for 30 seconds.
- Step 3: Add the mushrooms and saute for 3-4 minutes.
- Step 4: Add orzo and toast for two minutes. Add broth, seasoning, and cover. Cook for 8 minutes.
- Step 5: Add milk, spinach, basil, and cheese. Cook for 3-4 minutes.
- Step 6: Top with more cheese and serve.
Substitutions & Variations
No chicken Italian sausage? Pork Italian sausage works here and will give you even more flavor. Turkey sausage is another lighter option. Just make sure whatever you use is removed from the casing before cooking.
No cremini mushrooms? Baby bella, shiitake, or a mix of wild mushrooms all work beautifully. Avoid white button mushrooms if you can as they have less flavor and release more water.
Want more vegetables? Cherry tomatoes, zucchini, or roasted red peppers all work.
No Parmigiano Reggiano? Pecorino Romano is the best substitute. It is saltier so start with a little less and taste as you go.
Want it dairy free? Swap the milk for unsweetened oat milk or a splash of coconut cream and use a dairy free parmesan alternative. The sauce will be slightly less rich but still very good.
FAQ
The heat was likely too high or it was not stirred frequently enough. Orzo cooked in broth needs regular attention. Keep the heat on low once you add the liquid and stir every 2 to 3 minutes.
Taste it. It should be tender with just the faintest bite in the center, similar to al dente pasta. The liquid should be mostly absorbed but the dish should still look saucy and loose, not dry and clumped.
This dish is best served fresh. The orzo continues to absorb liquid as it sits and will thicken significantly.
More Orzo Recipes You'll Love
- Lemon Orzo Chicken Soup25 Minutes
- Lemon Chicken Orzo Pasta35 Minutes
- Lemon Salmon Orzo Pasta25 Minutes
- Shrimp Scampi Orzo25 Minutes
⭐️ Recipe
Chicken Sausage and Mushroom Orzo
Ingredients
- 1 lb chicken Italian sausage casings removed
- 2 cups cremini mushrooms sliced
- 2 cups orzo
- 3 cups chicken bone broth
- ½ cup 2% milk
- ½ cup freshly grated Parmigiano Reggiano
- 2 cups fresh spinach
- 1 shallot diced
- 3 garlic cloves minced
- 2 tablespoon extra virgin olive oil
- ½ teaspoon red pepper flakes
- ½ tsp garlic powder
- 1 tsp onion powder
- ¼ teaspoon salt or to taste
- Fresh basil for serving
Instructions
Saute sausage and shallots
- Heat 2 tablespoon of olive oil in a large deep skillet or wide pan over medium heat.2 tablespoon extra virgin olive oil
- Add the chicken Italian sausage, breaking it up into small crumbles with a wooden spoon or spatula as it cooks. Spread it out across the pan so it makes contact with the heat and browns rather than steams. Cook for 5 to 6 minutes until no pink remains and the sausage has some golden color on the outside.1 lb chicken Italian sausage
- Add the diced shallot. Cook for 2 to 3 minutes, stirring occasionally, until the shallot is softened and translucent. Do not let it brown.1 shallot
Add the garlic and mushrooms
- Push the sausage to one side of the pan and add the minced garlic to the cleared space. Cook the garlic for 30 seconds until fragrant, stirring constantly so it does not burn. Burnt garlic will make the whole dish bitter so watch it closely.2 cups cremini mushrooms, 3 garlic cloves
- Add the sliced cremini mushrooms to the pan and stir everything together. Spread the mushrooms out as much as possible and let them cook undisturbed for 2 to 3 minutes so they can get a proper sear. Then stir and let them cook for another 3 to 4 minutes until they are golden, caramelized, and have released and reabsorbed their moisture.2 cups cremini mushrooms
Season
- Add the red pepper flakes, garlic powder, onion powder, and salt and stir to combine with the sausage and mushrooms. Taste and adjust the salt at this stage keeping in mind the parmesan and broth will both add more saltiness later.½ teaspoon red pepper flakes, ½ teaspoon garlic powder, 1 teaspoon onion powder
Add the orzo and liquid
- Pour the orzo directly into the pan and stir to coat it in the oil and juices from the sausage and mushrooms. Let it toast for about 1 minute, stirring constantly. This step adds a subtle nuttiness to the orzo that makes a difference to the final flavor.2 cups orzo
- Pour in the chicken bone broth and milk. Stir everything together making sure no orzo is stuck to the bottom of the pan. Bring to a gentle simmer over medium heat then reduce to low.3 cups chicken bone broth, ½ cup 2% milk
Simmer
- Cook on low heat, stirring every 2 to 3 minutes to prevent the orzo from sticking to the bottom of the pan. Simmer for 10 to 12 minutes until the orzo is al dente and has absorbed most of the liquid. The consistency should be loose and saucy, not dry. If it looks too thick before the orzo is cooked through, add a splash of warm broth and continue simmering. If it looks too loose once the orzo is done, let it cook for another minute or two uncovered.
Finish and serve
- Remove the pan from the heat. Add the spinach and stir gently until it wilts into the orzo, about 1 minute. Add the freshly grated parmesan and stir until it melts into a smooth creamy sauce that coats everything. Tear the fresh basil and fold it in at the very end.½ cup freshly grated Parmigiano Reggiano, 2 cups fresh spinach, ¼ teaspoon salt or to taste
- Taste one final time and adjust salt if needed. Serve immediately in warm bowls topped with extra parmesan and fresh basil. This dish thickens as it sits so get it to the table while it is hot and saucy.Fresh basil for serving
Did you make this recipe? Let me know!