Description
This One Pan Chicken Meatballs with Orzo recipe is a comforting and flavorful meal that combines juicy, seasoned chicken meatballs with creamy garlic Parmesan orzo. Cooked all in one pan, this dish is perfect for a quick weeknight dinner with minimal cleanup. The tender orzo soaks up the savory chicken broth and cream, making every bite rich and delicious.
Ingredients
Scale
Chicken Meatballs
- 1 pound ground chicken (454 grams)
- ½ cup dry breadcrumbs (55 grams)
- ½ cup Parmesan cheese (35 grams)
- ¼ cup milk
- 1 egg
- ¼ cup fresh parsley (finely chopped) – optional
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon minced garlic
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 tablespoons oil
Garlic Parmesan Orzo
- 2 cloves garlic (finely minced)
- 2½ cups low sodium chicken broth
- 1½ cups dry orzo pasta (about 278 grams)
- ⅔ cup cream (any kind – heavy cream for richer flavor, light cream for thinner)
- ¼ cup shredded Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, dry breadcrumbs, Parmesan cheese, milk, egg, parsley (if using), Italian seasoning, salt, minced garlic, onion powder, and black pepper. Mix gently until all ingredients are well incorporated but do not overmix to keep the meatballs tender.
- Form the Meatballs: Shape the mixture into small, evenly sized meatballs, about 1 to 1.5 inches in diameter, to ensure even cooking.
- Brown the Meatballs: Heat oil in a large pan over medium heat. Add the meatballs carefully and cook for about 4-5 minutes on each side until golden brown. Remove the meatballs from the pan and set aside.
- Sauté Garlic for Orzo: In the same pan, add the finely minced garlic and sauté for about 1 minute until fragrant, stirring frequently to avoid burning.
- Add Broth and Orzo: Pour 2½ cups of low sodium chicken broth into the pan and bring it to a boil. Add 1½ cups of dry orzo pasta, stirring to prevent sticking.
- Simmer the Orzo: Reduce heat to a simmer and cook the orzo, uncovered, for about 8-10 minutes, stirring occasionally, until the orzo is just tender and most of the liquid is absorbed.
- Return Meatballs to Pan: Nestle the browned meatballs back into the orzo mixture. Cover the pan and cook for an additional 5 minutes to finish cooking the meatballs and allow flavors to meld.
- Finish with Cream and Cheese: Stir in ⅔ cup of cream and ¼ cup shredded Parmesan cheese. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Mix gently until the cheese melts into the sauce and the dish is creamy and well combined.
- Serve and Garnish: Remove from heat and let sit for a couple of minutes. Optionally garnish with additional fresh parsley or Parmesan cheese before serving for extra flavor and visual appeal.
Notes
- Use ground chicken breast for leaner meatballs or ground thigh for more moisture and flavor.
- If you don’t have orzo, substitute with other small pasta shapes like acini di pepe or small shells.
- Adjust the cream quantity based on your preferred sauce thickness.
- Fresh parsley adds brightness but can be omitted if unavailable.
- For a dairy-free version, substitute cream and Parmesan with non-dairy alternatives.
- Ensure the meatballs are cooked through by checking their internal temperature reaches 165°F (74°C).
Keywords: chicken meatballs, orzo recipe, one pan dinner, garlic Parmesan orzo, easy chicken dinner