In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced chicken sausage and cook for 3 to 4 minutes, stirring occasionally, until the sausage is golden brown and slightly crispy. Transfer to a plate and set aside.

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 2 to 3 minutes until softened and translucent. Stir in the minced garlic, Italian seasoning, and red pepper flakes. Cook for 30 seconds, just until the garlic is fragrant.

Add the uncooked orzo directly to the skillet. Stir and toast the orzo for 1 to 2 minutes until it starts to smell nutty. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring everything to a gentle simmer, reduce the heat to medium-low, cover the skillet, and cook for 8 minutes.

Uncover the skillet and stir in the broccoli florets. Return the browned sausage to the pan as well. Cover again and cook for another 4 to 5 minutes, until the broccoli is tender but still vibrant and most of the liquid is absorbed.

Remove the skillet from heat. Stir in the grated Parmesan cheese and fresh lemon juice. Mix until creamy and well-combined. Taste and adjust seasoning with salt and pepper as needed.

Sprinkle with chopped parsley and serve hot. Enjoy it straight from the skillet for minimal cleanup and maximum flavor.