One Pan Chicken Meatballs with Garlic Parmesan Orzo Recipe
This One Pan Chicken Meatballs with Orzo is a delicious and convenient meal that combines flavorful homemade chicken meatballs with creamy garlic parmesan orzo, all cooked in a single pan for easy cleanup. Perfect for a weeknight dinner, this dish features tender meatballs seasoned with Italian herbs and a rich, cheesy orzo that absorbs all the savory flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
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 will give a richer flavor, light cream will be a bit 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, chopped parsley if using, Italian seasoning, salt, minced garlic, onion powder, and black pepper. Mix everything thoroughly until all ingredients are well incorporated.
- Form the Meatballs: Shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, making sure they are compact to hold together when cooking.
- Brown the Meatballs: Heat 2 tablespoons of oil in a large skillet or pan over medium heat. Add the meatballs carefully and cook for about 4 to 5 minutes on each side until they are browned but not fully cooked through. Remove the meatballs from the pan and set aside.
- Sauté Garlic for Orzo: In the same pan, add the minced garlic for the orzo and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add Broth and Orzo: Pour in the low sodium chicken broth and bring it to a simmer. Add the dry orzo pasta and stir to combine. Let the orzo cook uncovered for about 8 minutes or until it is nearly tender, stirring occasionally.
- Return Meatballs and Add Cream: Nestle the browned meatballs back into the pan with the orzo. Pour in the cream and sprinkle with Parmesan cheese, salt, and black pepper. Stir gently to combine the ingredients without disturbing the meatballs too much.
- Simmer to Finish Cooking: Cover the pan with a lid and cook for an additional 5 to 7 minutes on low heat until the meatballs are fully cooked through and the orzo is creamy and tender. Check occasionally to ensure it doesn’t stick to the pan, and add a splash of broth or water if needed.
- Serve: Once cooked, remove from heat and let the dish sit for a couple of minutes before serving. Garnish with extra parsley or Parmesan if desired. Enjoy your hearty and comforting one pan chicken meatballs with garlic parmesan orzo!
Notes
- For crispier meatballs, you can bake them at 400°F (200°C) for 15-20 minutes before adding to the orzo.
- Using low sodium chicken broth helps to control the saltiness in the dish.
- Fresh parsley adds brightness but can be omitted if unavailable.
- Adjust cream quantity depending on desired sauciness and richness.
- Be careful not to overcook the orzo to maintain a creamy texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: chicken meatballs, orzo pasta, one pan meal, garlic parmesan, easy dinner, Italian-inspired, comfort food