Looking for a quick, cozy, and gluten free one pan dinner that comes together in under 30 minutes? This Chicken Sausage Risotto Skillet is your new weeknight hero. Packed with protein, greens, and tender gluten free arborio rice, it's a complete meal made in a single skillet with minimal cleanup but maximum flavor!
Why You'll Love This Gluten Free Skillet Risotto
Whether you're cooking for your family or just need a satisfying meal after a busy day, this dish checks every box: it's easy, healthy, flavorful, and fast.
This gluten free chicken sausage skillet has become one of my go-to easy weeknight dinners, and here's why:
- One pan means less clean up!
- Ready in 30 minutes or less.
- Made with simple, wholesome ingredients you probably already have.
- Naturally gluten free.
- Kid-friendly and meal-prep approved. Leftovers reheat beautifully!
Plus, it's the kind of dish that feels hearty and comforting, yet still light enough for a busy weeknight.
Ingredients You'll Need to Make this Sausage Risotto Skillet Recipe
- 1 package (12 oz) chicken sausage, sliced into rounds: choose your favorite flavor like Italian herb or roasted garlic.
- 1 cup gluten free arborio rice
- 1 small onion diced
- 2 cups broccoli florets. Fresh or frozen both work.
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 3 ½ cups chicken broth
- ¼ cup grated Parmesan cheese. Ooptional for serving
- Salt, pepper, and red pepper flakes to taste
If you're looking for more easy gluten free dinner recipes, I think you'll also love this One-Pan Chicken Broccoli Rice (Gluten Free & Dairy Free) and this One Pan Taco Skillet Dinner
Be sure to also check out my entire collection of gluten free 30 minute meals!
How to Make it (Step-by-Step)
Step 1: Brown the Chicken Sausage
Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken sausage and cook for 4-5 minutes, until browned on both sides.
Step 2: Add Garlic and Rice
Stir in minced garlic and sauté for about 30 seconds, until fragrant. Then add the rice directly to the skillet. Toast it for 1-2 minutes in the oil and sausage drippings this helps deepen the flavor and keeps the rice from getting mushy.
Step 3: Add Broth and Broccoli
Pour in the chicken broth and stir, scraping up any flavorful bits from the pan. Bring to a simmer. Let cook for about 15 minutes, stirring occasionally, until the rice is tender and the liquid is mostly absorbed.
Add broccoli florets during the last 5 minutes of cooking. Cover the skillet until the broccoli is tender.
Step 4: Season and Finish
Once the rice is cooked, sprinkle with Parmesan cheese if desired.
That's it! Dinner is done- all in one pan, in less than 30 minutes.
Tips for Success
- Use pre-cooked chicken sausage to save time. It doesn't require long cooking!
- Don't skip toasting the rice! It adds a nutty, buttery flavor that makes a big difference.
- Adjust the veggies. Swap broccoli for spinach, asparagus, or zucchini depending on what's in season.
- Want it dairy-free? Just skip the cheese or use a dairy-free alternative.
Storage and Meal Prep
Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or on the stove with a splash of broth or water to loosen it up. It's perfect for meal prep lunches, too.
This One Pan Chicken Sausage and Risotto Skillet is everything you need for a weeknight dinner: simple, flavorful, and wholesome. If you're searching for gluten free 30 minute meals that actually taste amazing, give this one a try!
If you've tried this recipe, be sure to leave a comment below and tag me on instagram @thrivingglutenfree so I can see how it turned out!
Let's Eat!
One Pan Chicken Sausage and Risotto Skillet
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium heat. Add the sliced chicken sausage and cook for 5-6 minutes until golden brown.
- In the same skillet, add the diced onion. Sauté for 3 minutes, until translucent. Add the garlic and cook for 30 seconds more.
- Stir in the Arborio rice and toast for 1-2 minutes to enhance the flavor.
- Pour in 1 cup of chicken broth and stir until mostly absorbed. Continue adding broth, one cup at a time, stirring occasionally, until the rice is creamy and tender (about 18 minutes total).
- During the final 5 minutes of cooking, add the chopped broccoli to the pan. Cover the pan. The broccoli will turn bright green and tender as the risotto finishes.
- Stir in Parmesan cheese, and season with salt and pepper to taste. Serve warm, garnished with parsley if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Stacy says
Easy, fast, and not chicken! Warm and comforting on a cold, dark night. We subbed chickpea orzo for more protein and no grain, it was just as yummy
Thriving Gluten Free says
Love that easy swap! So glad you enjoyed the recipe!