Lemony Chicken and Artichoke Orzo

updated Aug 31, 2020
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Lemony Chicken and Artichoke Orzo

This pantry-friendly orzo dinner relies on marinated artichokes, Italian chicken sausage, and fresh lemon for intense yet effortless flavor.

Serves4

Prep15 minutes

Cook13 minutes to 15 minutes

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Credit: Joe Lingeman; Food Styling: Pearl Jones

Think an elegant one-pot dinner made in just 30 minutes is impossible? Think again. The key is starting with flavor-packed ingredients, which here means pre-cooked chicken sausage and marinated artichoke hearts. Sliced red onion adds color, fresh lemon brings a zip of bright citrus, and cooking the ingredients together with orzo (instead of preparing the pasta separately) means the orzo soaks up even more flavor while leaving fewer dishes to clean.

A Pantry Powerhouse to Always Keep on Hand

Marinated artichokes are a two-for-one powerhouse ingredient. Sure, they’re a staple of holiday appetizer spreads and relish trays at grandma’s house, but the usefulness of this retro ingredient doesn’t stop there. Jarred artichoke hearts are quartered into bite-sized pieces and immersed in an herby marinade — requiring no knife work, measuring, or mixing from you! They can dress up a tired work-from-home pasta salad, add interest to veggie sandwiches, and make quick-cooking orzo dinners an elegant weeknight entrée.

Memorize This Formula for Perfect One-Pot Orzo Dinners

As long as you can remember a simple formula, the possibilities for one-pot orzo dinners are endless. Cook one pound dry orzo pasta with four cups of water in a skillet or Dutch oven with your favorite combination of vegetable or protein mix-ins. The rice-shaped orzo pasta cooks quickly, making this the perfect solution for busy weeknights. Stir the pot frequently to keep the orzo from sticking to the bottom of the pan and to thicken the sauce with the pasta’s starches.

Lemony Chicken and Artichoke Orzo

This pantry-friendly orzo dinner relies on marinated artichokes, Italian chicken sausage, and fresh lemon for intense yet effortless flavor.

Prep time 15 minutes

Cook time 13 minutes to 15 minutes

Serves 4

Nutritional Info

Ingredients

  • 12 ounces

    cooked Italian chicken sausage

  • 1/2

    small red onion

  • 1

    large lemon

  • 4 cups

    water

  • 1 pound

    dried orzo pasta

  • 1 (12-ounce) jar

    marinated, quartered artichoke hearts

  • 1 tablespoon

    olive oil

  • 2 teaspoons

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

Instructions

  1. Cut 12 ounces chicken sausage into 1/2-inch thick rounds and thinly slice 1/2 small red onion. Place both in a 3 1/2-quart straight-sided skillet or Dutch oven. Finely grate the zest of 1 large lemon (reserve the zested lemon) into the skillet. Add 4 cups water, 1 pound dried orzo, 1 jar marinated artichoke hearts and its liquid, 1 tablespoon olive oil, 2 teaspoons kosher salt, and 1/4 teaspoon black pepper.

  2. Bring to a boil over high heat. Boil, stirring frequently so the orzo doesn’t stick, until the orzo is al dente and the liquid has nearly evaporated, 8 to 10 minutes. Halve the lemon and squeeze the juice into the skillet. Gently stir before serving.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.