Oh, you’re going to love this One Pan Chicken Meatballs with Garlic Parmesan Orzo Recipe! It’s one of those meals that feels fancy but doesn’t require a ton of time or dishes. The juicy chicken meatballs simmer right alongside creamy, cheesy orzo, soaking up all those garlicky, comforting flavors in one skillet. Honestly, this recipe has saved me on busy weeknights when I wanted something satisfying, homemade, but without the fuss.

What makes this One Pan Chicken Meatballs with Garlic Parmesan Orzo Recipe special is how everything cooks together — you get that perfect harmony of textures and tastes without babysitting multiple pots. Plus, it comes together quickly but tastes like you spent hours on it. If you’re anything like me, you’ll appreciate the simplicity and how deeply flavorful it turns out every time.

Ingredients You’ll Need

For this recipe, I always pick ingredients that complement each other beautifully, bringing both richness and freshness in every bite. A heads-up on the orzo: it’s great to grab good-quality dry orzo for that perfect al dente texture after cooking.

Ground chicken: Lean and tender, it makes light yet juicy meatballs that pair perfectly with creamy orzo.
Dry breadcrumbs: These help bind the meatballs together for a good texture — you can swap panko for extra crunch.
Parmesan cheese: Adds that nutty, savory depth both inside the meatballs and in the orzo sauce.
Milk and egg: These give moisture and structure to the meatballs so they stay tender.
Fresh parsley: Optional but highly recommended for a fresh herbal pop.
Italian seasoning: A blend of herbs that brings warmth and complexity to the meatballs.
Minced garlic and onion powder: Key aromatics that boost flavor without overpowering.
Oil: For browning the meatballs and toasty flavor.
Garlic cloves: Freshly minced for the orzo, because garlic and parmesan is a match made in heaven.
Low sodium chicken broth: Using low sodium gives you control over saltiness while cooking everything in one pan.
Orzo pasta: Tiny pasta that becomes wonderfully creamy absorbed with broth and cream.
Cream: Any kind will work — heavy cream makes it ultra-rich, light cream keeps it a bit lighter.
Salt and black pepper: To taste and balance the richness perfectly.

Variations

I love making this recipe mine by tweaking the ingredients based on what I have and my mood. Feel free to get creative and truly make it your own.

Swap ground chicken for turkey or beef: Both work well, but I find chicken keeps things light and moist.
Add spinach or kale: Toss in fresh greens toward the end of cooking for a veggie boost — I do this for extra color and nutrients.
Use gluten-free breadcrumbs: Perfect if you’re avoiding gluten, and the meatballs still turn out delicious.
Spice it up: I sometimes add a pinch of red pepper flakes for heat — it wakes up the parmesan and garlic beautifully.
Make it dairy-free: Swap cream for coconut milk and use a vegan cheese alternative — it still tastes indulgent.

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

Step 1: Mix the Meatball Ingredients

Start by combining the ground chicken with breadcrumbs, Parmesan cheese, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and black pepper in a big bowl. I usually use my hands — it’s easier for mixing everything evenly without overworking the meat, which keeps the meatballs tender. Once everything is just combined, form the mixture into bite-sized meatballs, about 1 to 1½ inches in diameter. Don’t worry about getting them perfectly round; rustic meatballs taste better anyway!

Step 2: Brown the Meatballs

Heat the oil in a large skillet over medium heat, then add the meatballs in a single layer without crowding the pan. You want to give them space to brown nicely on all sides—about 3-4 minutes per side. This step adds so much flavor, so resist the urge to rush it. Once browned, transfer the meatballs to a plate and set aside.

Step 3: Sauté Garlic and Toast the Orzo

In the same skillet, toss in the minced garlic and sauté just until fragrant, about 30 seconds to a minute. Then add the orzo and stir it around so it gets lightly toasted and coated in the flavorful oil. This little step adds a lovely nuttiness to the orzo that you won’t want to skip!

Step 4: Simmer Everything Together

Pour in the chicken broth, then nestle the browned meatballs back into the pan over the orzo. Bring it all to a gentle boil, then reduce the heat to low and cover with a lid. Let it simmer for about 10-12 minutes, or until the orzo is tender and most of the liquid is absorbed. I like to peek once halfway through just to make sure the orzo isn’t sticking to the pan. Give it a gentle stir if needed.

Step 5: Finish with Cream and Parmesan

Once the orzo is cooked and the meatballs are juicy through and through, stir in the cream and Parmesan cheese. This is the magic moment when everything gets irresistibly creamy and cheesy. Season with salt and pepper to taste, then remove from heat and let it sit covered for a couple of minutes to thicken up slightly.

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

One Pan Chicken Meatballs with Garlic Parmesan Orzo Recipe - Recipe Image

Garnishes

I’m all about bright pops of color and fresh flavor, so I usually sprinkle chopped fresh parsley and an extra handful of shredded Parmesan over the top just before serving. Sometimes I even throw on a few red pepper flakes if I want a little kick. These simple touches make it look stunning and taste even better!

Side Dishes

This dish stands well on its own, but if you want to add something extra, a crisp green salad or steamed broccoli pairs beautifully. I also love serving it alongside roasted asparagus or simple garlic sautéed spinach for a little greenery on the plate.

Creative Ways to Present

For dinner parties, I’ve served these meatballs and orzo in individual shallow bowls with a drizzle of good olive oil and a few fresh basil leaves for an elegant finish. A wedge of lemon on the side lets guests add a fresh burst of acidity that brightens every bite. It’s always a hit!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge — it keeps beautifully for up to 3 days. The creamy orzo soaks up the flavors even more overnight, making it surprisingly delicious the next day.

Freezing

If you want to freeze this One Pan Chicken Meatballs with Garlic Parmesan Orzo Recipe, I recommend freezing the meatballs separately from the orzo for best texture. Flash freeze the meatballs on a baking sheet, then transfer to a freezer bag. The orzo can be frozen in an airtight container. Both keep well for about 2 months.

Reheating

I gently reheat leftovers in a skillet over low heat, adding a splash of broth or cream if the orzo seems dry. This keeps everything creamy without drying out the meatballs. Microwave works too, but watch closely to avoid overheating.

FAQs

Can I use the One Pan Chicken Meatballs with Garlic Parmesan Orzo Recipe for meal prep?

Absolutely! This recipe is excellent for meal prep since it stores well and reheats nicely. Just portion it into individual containers for easy grab-and-go lunches or dinners throughout the week.
What can I substitute for orzo if I can’t find it?

You can substitute orzo with small pasta shapes like acini di pepe or even couscous, though cooking times and liquid amounts might need adjusting. Just keep that in mind when adapting the recipe.
Is it necessary to brown the meatballs first?

While you could cook them directly in the broth, browning the meatballs first adds incredible caramelized flavor and also helps them hold their shape better. It’s a little extra step but really worth it.
Can I make this recipe dairy-free?

Yes! Use a dairy-free cream substitute like coconut milk or cashew cream and vegan Parmesan alternatives. The garlic and herbs still carry the dish beautifully even without traditional dairy.
How do I keep the meatballs tender?

Mix the meat gently and don’t overwork it, and make sure to include the milk and breadcrumbs — they add moisture and softness. Also, simmering the meatballs gently in broth instead of dry cooking keeps them juicy.

Final Thoughts

This One Pan Chicken Meatballs with Garlic Parmesan Orzo Recipe has quickly become one of my favorite go-to dinners, and I’m sure it will be yours too. It’s cozy, straightforward, and comforting without feeling heavy. Plus, the cleanup is a breeze since you only use one pan! So go ahead, try making this for your next weeknight meal — I promise you’ll keep coming back to it.