One Pan Chicken Meatballs with Garlic Parmesan Orzo Recipe

If you’re looking for a comforting meal that feels fancy but requires minimal fuss, this One Pan Chicken Meatballs with Garlic Parmesan Orzo Recipe is exactly what you need. I love how everything cooks together in one skillet, which means less cleanup and more time enjoying your meal. The juicy chicken meatballs paired with creamy, garlicky orzo make for a dinner that’s cozy, satisfying, and full of flavor.

What makes this One Pan Chicken Meatballs with Garlic Parmesan Orzo Recipe stand out is its balance of textures and ease of preparation. Whether you’re feeding a busy family or want a simple date-night meal, this dish comes together quickly and feels special without needing complicated steps. Plus, it’s a great canvas for adding your favorite herbs and tweaks, which I’ll share along the way.

Ingredients You’ll Need

Each ingredient in this recipe plays a role in creating rich, comforting flavors that marry perfectly in one pan. Using quality Parmesan and fresh garlic elevates the orzo, while the chicken meatballs stay tender thanks to breadcrumbs and milk. Don’t worry if you can’t find something exactly; I’ve got tips to help you substitute and still nail it.

• Ground chicken:The star of our meatballs—lean but juicy when combined with the right binders.
• Dry breadcrumbs:These keep the meatballs tender and help them hold together; panko works well if you want a lighter texture.
• Parmesan cheese:Both for meatballs and orzo—adds umami and richness.
• Milk:Softens the breadcrumbs and adds moisture so meatballs aren’t dry.
• Egg:The classic binder that keeps those meatballs intact without being heavy.
• Fresh parsley:Optional but I love it for freshness and a pop of color.
• Italian seasoning:A simple blend that amps up the flavor without overpowering.
• Salt and black pepper: Essential for seasoning—don’t skip or skimp.
• Minced garlic and onion powder:These punch up the savory notes beautifully.
• Oil:For browning the meatballs; olive oil or avocado oil works great.
• Garlic: Fresh and finely minced for the orzo, so the flavor infuses the pasta perfectly.
• Chicken broth (low sodium): Creates a flavorful cooking liquid for the orzo, keeping everything moist and savory.
• Dry orzo pasta:The tiny, rice-like pasta that cooks up creamy and comforting.
• Cream:Any kind works, but heavy cream will give you that lush, rich texture I adore.
• Shredded Parmesan cheese: Stirred into the finished orzo for a silky, cheesy finish.

Variations

I like to keep the basics consistent because this One Pan Chicken Meatballs with Garlic Parmesan Orzo Recipe is already a winner, but sometimes I love mixing things up based on what’s in my fridge or the season. Don’t be afraid to tweak it to suit your taste or dietary needs—you’ll find it’s pretty forgiving and still delicious.

• Spicy kick: Add red pepper flakes to the meatball mix or sprinkle some on top. I tried this once on a chilly evening, and it was a lovely warming surprise.
• Herb swap: Fresh thyme or basil instead of parsley can bring a different herbaceous note that’s fantastic with the Parmesan.
• Gluten-free: Use gluten-free breadcrumbs and orzo or substitute orzo with quinoa for a grain-free option.
• Dairy-free: Swap Parmesan with a nutritional yeast sprinkle and use coconut cream or a plant-based cream for the orzo.
• Vegetable boost: Toss in some spinach or peas in the last few minutes of cooking for color and nutrients.

How to Make One Pan Chicken Meatballs with Garlic Parmesan Orzo Recipe

Step 1: Make the Meatball Mixture

Start by combining the ground chicken, dry breadcrumbs, Parmesan, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and pepper in a large bowl. I find using my hands is the easiest way to get everything evenly mixed without overworking the meat—which keeps the meatballs tender. Once it’s combined, form about 1 ½ inch meatballs and set them aside.

Step 2: Brown the Meatballs

Heat oil in a large deep skillet or sauté pan over medium heat. Add meatballs in batches so they don’t crowd the pan and brown on all sides—about 6-8 minutes total. They don’t have to cook through here, just get that lovely golden crust that adds flavor and texture. Remove them and set aside while you prepare the orzo base.

Step 3: Sauté Garlic and Add Orzo

In the same pan, add minced garlic and sauté it for about 30 seconds until fragrant—don’t let it burn or it will taste bitter. Then pour in the dry orzo and stir to coat the pasta in that garlicky oil. This little step helps the orzo toast lightly, which adds subtle nuttiness to the finished dish.

Step 4: Add Broth and Simmer

Pour in the chicken broth, cream, salt, and pepper and bring everything to a simmer. Nestle the browned meatballs back into the pan, cover, and let everything cook gently for about 10-12 minutes until the orzo is tender and the meatballs are cooked through. Keep an eye on the liquid level—if it looks too dry, add a splash more broth or water as needed.

Step 5: Finish with Parmesan and Serve

Once the orzo is creamy and the meatballs tender, stir in the shredded Parmesan cheese off the heat. This step adds richness and silkiness. Taste and adjust salt and pepper if needed, then get ready to enjoy a warm, comforting plate straight from your trusty one pan.

How to Serve One Pan Chicken Meatballs with Garlic Parmesan Orzo Recipe

Garnishes

I love topping this dish with a sprinkle of freshly chopped parsley or basil to add color and freshness right before serving. Sometimes, I’ll shave a little extra Parmesan on top for a cheesy finish. A squeeze of fresh lemon juice at the end can brighten all the creamy flavors delightfully if you like a citrusy twist.

Side Dishes

Since this dish has so many creamy and savory elements, I keep sides simple. A crisp green salad with a light vinaigrette or steamed green beans with a drizzle of olive oil goes wonderfully. Roasted vegetables like asparagus or broccoli also add a nice contrast in texture and flavor.

Creative Ways to Present

For special occasions, I like serving the meatballs on a bed of orzo in individual shallow bowls, garnished with edible flowers or microgreens for an elegant touch. It’s also fun to plate alongside garlic bread to sop up all the delicious sauce. If you want to impress guests, adding a drizzle of basil oil or a dusting of smoked paprika gives an unexpected pop of color and flavor.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator and recommend using them within 3 days. The orzo tends to soak up the sauce as it sits, so it can thicken—no worries, just stir in a splash of broth or water when reheating to bring back that creamy texture.

Freezing

You can freeze portions of the meatballs on their own before cooking or the whole dish after cooking. For best results, freeze in separate containers and thaw overnight in the fridge before reheating. I’ve found the texture holds up nicely, especially if you refresh the orzo with a bit of liquid while reheating.

Reheating

The best way I’ve found to reheat this dish is gently on the stovetop over low heat with a splash of broth or cream to loosen it back up. If you’re in a rush, microwaving works too—just cover loosely and heat in short bursts, stirring in between to keep it warm evenly without drying out.

FAQs

Final Thoughts

This One Pan Chicken Meatballs with Garlic Parmesan Orzo Recipe has become a favorite in my kitchen for its effortless blend of homey flavors and simple process. I always feel like I’m serving something special, even on a busy weeknight. If you want a dish that’s both comforting and stylish without complicated steps, give this a try—you’ll likely find yourself making it again and again, just like I do.

Print