Chicken Sausage and Mushroom Orzo
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.
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Servings: 5
Calories: 512kcal
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
Notes
Nutrition facts are only estimates.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The orzo will absorb the remaining liquid as it sits and will be thicker when you reheat it. Add a generous splash of chicken broth or water when reheating and stir over medium low heat until loose and creamy again. Reheat gently and do not let it boil or the texture will suffer. Not recommended for freezing.
Nutrition
Calories: 512kcal | Carbohydrates: 56g | Protein: 30g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 1161mg | Potassium: 529mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1607IU | Vitamin C: 6mg | Calcium: 190mg | Iron: 3mg
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