Description
This One Pan Chicken Meatballs with Orzo recipe combines tender homemade chicken meatballs cooked in a creamy Parmesan garlic sauce with perfectly cooked orzo pasta. Ready in just 45 minutes, it’s a comforting, flavorful dish that’s easy to prepare and perfect for a family dinner.
Ingredients
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 (heavy or light cream)
- ¼ cup shredded Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the meatball mixture: In a large mixing bowl, combine ground chicken, dry breadcrumbs, Parmesan cheese, milk, egg, parsley (if using), Italian seasoning, salt, minced garlic, onion powder, and black pepper. Mix everything thoroughly but gently to avoid overmixing, ensuring no clumps of breadcrumbs remain. Let the mixture sit for 10-20 minutes to allow the breadcrumbs to absorb moisture.
- Form the meatballs: Roll the mixture into meatballs about 1 to 1¼ inches in diameter, forming uniform balls for even cooking.
- Sear the meatballs: Heat a large skillet over medium-high heat and add 2 tablespoons of oil. Place the meatballs in the skillet and sear them on all sides until they develop a golden brown crust, which should take a few minutes per side. Once browned, remove the meatballs to a plate and cover with foil to keep warm.
- Sauté garlic: Reduce the heat to medium and add the finely minced garlic to the same skillet. Sauté for about 1 minute until fragrant, taking care not to burn the garlic.
- Deglaze and add liquids: Pour in the low sodium chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the broth to a low boil.
- Add orzo and cream: Stir in the dry orzo pasta, cream, shredded Parmesan cheese, salt, and black pepper. Mix everything well to combine.
- Simmer with meatballs: Nestle the browned meatballs on top of the orzo mixture. Cover the skillet and simmer over medium-low heat for about 10 minutes, or until the orzo is tender but still slightly al dente. The liquid will thicken as it cooks.
- Finish and serve: Taste the dish and adjust seasoning if needed. Serve the creamy garlic Parmesan orzo with the juicy chicken meatballs immediately for a warm, satisfying meal.
Notes
- Use fresh parsley for a bright, herbaceous flavor, or omit if unavailable.
- Heavy cream will make the sauce richer; light cream can be used for a lighter version.
- Make sure not to overmix the meatball mixture to keep meatballs tender.
- If the orzo isn’t fully cooked after 10 minutes, add a splash more broth or water, cover, and cook a few minutes longer.
- This recipe can be doubled easily to serve more people.
- Leftovers store well in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
