Heat a large skillet over medium heat and add a drizzle of olive oil. Once hot, add the sliced chicken sausage and cook for about 3-4 minutes until golden brown. Stir occasionally, then remove and set aside.

In the same skillet, add more olive oil if necessary and toss in the diced onion. Sauté for 2-3 minutes until translucent. Add minced garlic, Italian seasoning, and red pepper flakes if desired, and cook for an additional 30 seconds.

Stir in the orzo, coating it in the oil. Toast for 1-2 minutes. Pour in the chicken broth, bring to a simmer, and cover. Cook for about 8 minutes until orzo is tender and liquid is absorbed.

Uncover the skillet, fold in broccoli florets and the previously sautéed chicken sausage. Cover again and cook for an additional 4-5 minutes until the broccoli steams and is tender-crisp.

Remove from heat and stir in Parmesan cheese and lemon juice. Season with salt and black pepper to taste, and garnish with fresh parsley.