Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once the oil is shimmering, add sliced chicken sausage to the pan. Cook for about 5-7 minutes, turning occasionally, until the sausage is golden-brown and cooked through. Remove the sausage from the skillet and set it aside for later.

In the same skillet, add the finely diced yellow onion, cooking for 3-4 minutes until it becomes translucent and fragrant. Next, stir in minced garlic, Italian seasoning, and a pinch of red pepper flakes. Sauté the mixture for another 30 seconds, allowing the flavors to meld.

Add uncooked orzo to the skillet, tossing it with the onion and garlic mixture. Continue to cook for 1-2 minutes, stirring frequently until the orzo is lightly toasted and slightly golden.

Pour in chicken broth while carefully scraping the bottom of the skillet to release any delicious browned bits. Bring the mixture to a simmer, cover the skillet, and cook for 8 minutes, stirring occasionally.

Stir in the broccoli florets and return the cooked chicken sausage to the skillet. Cover again and cook for an additional 4-5 minutes.

Remove the skillet from the heat and add Parmesan cheese, stirring until it melts. Squeeze fresh lemon juice over the top and season with salt and black pepper to taste. Finish by sprinkling fresh parsley before serving.