creamy orzo skillet

with sausage, peppers + onions
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6


  • 2 tablespoons olive oil
  • 8 ounces cooked chicken sausage italian herb flavor
  • 2 bell peppers sliced
  • 1 red onion sliced
  • 2 cloves garlic minced
  • 1 cup orzo pasta dry
  • 2 ½ cups low-sodium chicken broth
  • ½ cup parmesan cheese grated
  • ½ lemon zest + juice
  • italian parsley chopped


  • Over medium-high heat, add 2 tablespoons of olive oil to a large 12-inch skillet. Add 8 ounces of fully cooked herb chicken sausage and cook until evenly browned on both sides, about 3 minutes. Add 2 sliced bell peppers and 1 sliced red onion, season with a big pinch of salt and pepper, and sauté for about 5 minutes. Add 2 cloves of garlic (or 2 frozen cubes of garlic) and 1 cup orzo and sauté until fragrant and orzo begins to brown, about 1 minute.
  • Add 2 ½ cup of chicken broth and bring the mixture to a boil. Cover, reduce to a simmer, and cook until the orzo is al dente and the liquid is absorbed, about 8-10 minutes or according to your orzo’s package instructions. If the pasta is cooked before the liquid is completely absorbed, uncover the skillet and let it simmer for an extra minute to evaporate it.
  • Stir in 1/2 cup of Parmesan, and the zest and juice from ½ of a lemon.
  • Season to taste with salt and pepper. Garnish with additional Parmesan and chopped parsley.


  • To complete this meal serve with a salad mix and crusty bread.


  • Protein: The sausage can be swapped for shrimp.
  • Vegetarian: Remove the sausage from the recipe and double the vegetables. You could also replace the sausage with firm, drained tofu.


Calories: 280kcal | Carbohydrates: 27g | Protein: 15g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 32mg | Sodium: 554mg | Potassium: 275mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1443IU | Vitamin C: 58mg | Calcium: 119mg | Iron: 1mg