One Pot Italian Chicken Sausage with Orzo -

5 from 1 vote

One Pot Italian Chicken Sausage with Orzo

This One Pot Italian Chicken Sausage with Orzo is packed with veggies and flavor, and it's made in a single pot, making cleanup a breeze! Perfect for busy weeknights or meal prep for the week ahead, this recipe is both satisfying and full of flavor.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: American, Italian

Keyword: boursin cheese, chicken sausage, dutch oven, easy dinner, healthy baked spinach dip, healthy recipe, meal prep, one pot meal, One-pot meal, chicken sausage, orzo, Boursin cheese, easy dinner recipe, healthy recipe, weeknight meal, Italian chicken sausage, meal prep, spinach, quick and easy recipes., orzo, quick and easy recipes, weeknight meal

Servings: servings

Calories: 573kcal

Author: Shanna Hutcheson

Equipment

1 Dutch oven

Ingredients

1-2 Tbsp olive oil extra virgin
1 onion chopped, red or yellow
2 tsp garlic minced
2 cups cherry or grape tomatoes or 1 container
1 puck Boursin cheese ~5.3 oz, garlic & fine herbs flavor (OR 1/3 cup similar flavored cream cheese)
32 oz low sodium chicken broth
12 oz Italian chicken sausage 4 links, cut into slices
1 cup frozen riced cauliflower
1 cup whole wheat orzo
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/2 tsp crushed red peppers
Salt and pepper to taste
1-2 cups fresh baby spinach

Instructions

Preheat your oven to 375°F. In a large dutch oven, add 1 tbsp of extra virgin olive oil over medium heat. Once the oil is hot, add the chopped onion and minced garlic. Sauté for about 1-2 minutes until the onions soften and the garlic becomes fragrant.
Next, add the cherry tomatoes (leave them whole) and frozen riced cauliflower. Stir and cook for another 3-4 minutes, letting the flavors begin to combine. Then, add the sliced Italian chicken sausage into the pot and let it cook for another minute to brown slightly.
Now, it’s time to add the creamy, tangy Boursin cheese, whole wheat orzo, garlic powder, Italian seasoning, and crushed red pepper flakes. Pour in the chicken broth (I used about 24 oz) and season with salt and pepper to taste. Stir everything well, ensuring the Boursin cheese starts to break up and coat the other ingredients. You want all the ingredients to be covered with liquid.
Place the lid on the Dutch oven and transfer it to the preheated oven. Cook for 45-60 minutes, checking and stirring at the 45-minute mark. If there’s still liquid left, pop it back into the oven for an additional 10-15 minutes until the orzo is tender and most of the liquid is absorbed.
Once the orzo is cooked and the dish has absorbed the liquid, remove it from the oven. Add fresh spinach (about 1-2 handfuls) to the pot and stir it in while the mixture is still hot. The spinach will wilt down and blend beautifully into the dish.
Serve this hearty, flavorful dish hot! It’s perfect for a cozy dinner or meal prep for the week. Any leftovers can be stored in an airtight container in the fridge for up to 3-4 days.

Nutrition