Begin by slicing the chicken sausage into rounds. Brown them in olive oil over medium heat until golden on both sides, about 4–5 minutes. Remove them from the skillet and set aside.

In the same skillet, add the diced red onion and sauté for 3 minutes until it's translucent. Then, toss in the minced garlic and cook for an additional 30 seconds until aromatic.

Stir in the orzo pasta and toast for 1–2 minutes, allowing it to absorb the flavors from the onion and garlic.

Pour in the chicken broth, bring the mixture to a gentle simmer, and cook for 8–10 minutes, stirring occasionally, until the orzo is al dente and has absorbed some liquid.

Fold in the broccoli florets and the browned sausage. Cover the skillet and let it steam for 3–4 minutes until the broccoli is vibrant and tender.

Finally, season the dish with salt and pepper to taste. Garnish with fresh parsley or Parmesan cheese if desired for a flavorful finish.