One Pan Chicken Meatballs with Orzo Recipe

One Pan Chicken Meatballs with Orzo is a warm, hearty, and crowd-pleasing recipe that combines savory chicken meatballs with tender orzo in a creamy, herb-infused sauce. This dish is ideal for cozy nights, quick weeknight dinners, or even meal prepping. Plus, it’s all made in a single pan, making it both convenient and delicious. Let’s dive into the ingredients and steps to make this standout dish!

Instructions

Step 1: Prepare the Chicken Meatballs

1. Mix the Meatball Ingredients: In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, pepper, and chopped parsley. Use your hands or a spoon to mix everything until well incorporated. Be careful not to overmix, as this can make the meatballs tough.
2. Shape the Meatballs: Scoop small portions of the chicken mixture (about 1 tablespoon each) and roll them into meatballs. You should end up with around 20-25 small meatballs. Place them on a plate and set aside.

Step 2: Cook the Chicken Meatballs

1. Heat the Oil: In a large, deep skillet or sauté pan, heat 1 tablespoon of olive oil over medium heat.
2. Brown the Meatballs: Once the oil is hot, add the meatballs in a single layer. Cook them for 4-5 minutes, turning them gently to brown all sides. They don’t need to be fully cooked at this point since they’ll continue cooking in the sauce. Remove the browned meatballs from the pan and set them aside.

Step 3: Start the Orzo and Sauce

1. Sauté the Onion and Garlic: In the same pan, add the remaining 1 tablespoon of olive oil if needed. Add the chopped onion and cook for about 3 minutes until it softens. Then, add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Toast the Orzo: Add the orzo pasta to the pan and stir it with the onions and garlic. Toasting the orzo for 1-2 minutes will enhance its flavor and give the dish a deeper, nutty taste.
3. Add the Chicken Broth: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. These bits add extra flavor to the sauce.

Step 4: Combine and Simmer

1. Return the Meatballs to the Pan: Place the browned meatballs back into the pan, nestling them among the orzo.
2. Simmer the Mixture: Bring the mixture to a gentle simmer, then cover the pan with a lid. Let it cook for about 10-12 minutes, stirring occasionally, until the orzo is tender and the meatballs are cooked through.

Step 5: Add Creaminess and Flavor

1. Add the Heavy Cream and Parmesan: Stir in the heavy cream and grated Parmesan cheese, mixing until the cheese is melted and the sauce is creamy. If you prefer a thinner sauce, add a little more chicken broth or cream until you reach your desired consistency.
2. Season and Finish: Add the lemon juice, and season with salt and pepper to taste. The lemon juice brightens the flavors and balances the richness of the cream and cheese.

Step 6: Garnish and Serve

1. Garnish: Sprinkle fresh basil or parsley over the top of the dish for a pop of color and flavor.
2. Serve: Serve the One Pan Chicken Meatballs with Orzo warm, directly from the pan. This dish pairs well with a simple green salad or garlic bread on the side.

Tips for Success

• Use Ground Chicken with a Bit of Fat: While lean ground chicken works, a small amount of fat helps keep the meatballs moist and tender.
• Be Gentle with the Meatballs: Avoid overmixing the meatball ingredients and handle them gently during browning to keep them from falling apart.
• Adjust the Sauce Consistency: The orzo will absorb a lot of liquid as it cooks, so feel free to add more broth or cream if needed.

Recipe Variations

• Swap the Protein: Use ground turkey, pork, or even beef instead of chicken for a different flavor profile.
• Make it Gluten-Free: Use gluten-free breadcrumbs in the meatballs and replace orzo with a gluten-free rice or pasta option.
• Add Vegetables: Sauté mushrooms, spinach, or cherry tomatoes with the onions for added texture and nutrients.

Storage and Reheating

• Store Leftovers: Place any leftovers in an airtight container and refrigerate for up to 3 days.
• Reheat Gently: Reheat on the stove with a splash of chicken broth or cream to restore the creamy texture.

Conclusion

One Pan Chicken Meatballs with Orzo is a delightful, hearty dish that’s both easy to prepare and packed with flavor. The savory chicken meatballs pair wonderfully with the creamy orzo, creating a comforting meal that’s sure to please everyone around the table. Whether you’re cooking for family or hosting guests, this one-pan recipe delivers on taste and convenience.

Yield: 4

One Pan Chicken Meatballs with Orzo Recipe

Print

One Pan Chicken Meatballs with Orzo is a warm, hearty, and crowd-pleasing recipe that combines savory chicken meatballs with tender orzo in a creamy, herb-infused sauce. This dish is ideal for cozy nights, quick weeknight dinners, or even meal prepping. Plus, it’s all made in a single pan, making it both convenient and delicious. Let’s dive into the ingredients and steps to make this standout dish!

- Advertisement -

Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

• For the Meatballs
• 1 lb ground chicken
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp Italian seasoning
• For the Orzo and Sauce
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups orzo pasta
• 2 cups chicken broth
• 1 cup water
• 1/2 cup cherry tomatoes, halved
• 1/2 tsp Italian seasoning
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish
• Grated Parmesan, for serving

Instructions

1. Make the Meatballs:
   In a mixing bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, garlic, salt, black pepper, and Italian seasoning. Mix until just combined.
   Form the mixture into 1-inch meatballs and set aside.
   
2. Cook the Meatballs:
   Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for about 2-3 minutes per side, until browned. Remove the meatballs from the skillet and set them aside.
   
3. Sauté the Aromatics:
   In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
   
4. Cook the Orzo:
   Stir in the orzo and toast for 1-2 minutes, stirring frequently. Pour in the chicken broth, water, cherry tomatoes, and Italian seasoning. Season with salt and pepper as desired.
   
5. Simmer and Finish:
   Return the meatballs to the skillet, nestling them into the orzo. Cover and simmer over medium-low heat for 15-20 minutes, or until the orzo is tender and the meatballs are fully cooked. Stir occasionally to prevent sticking.
   
6. Serve:
   Garnish with fresh basil or parsley and a sprinkle of grated Parmesan. Serve warm.

Notes

• Add Veggies: For extra flavor, add baby spinach or zucchini towards the end of cooking.
• Make It Spicy: Add a pinch of red pepper flakes for a little heat.