Print

One Pan Chicken Meatballs with Orzo: A Delicious and Easy Family Dinner

Chicken Meatballs with Orzo
Print Recipe

Some of my best memories are made around the dinner table, and this One Pan Chicken Meatballs with Orzo is one of those meals that brings everyone together! Juicy, homemade chicken meatballs simmered in a creamy garlic Parmesan sauce with tender orzo—every bite is pure comfort. The best part? It’s all made in one pan and ready in just 45 minutes! Perfect for busy nights when you need something hearty, delicious, and easy to clean up. Who’s ready to give this a try? Let me know how your family likes it!

Ingredients

Scale

Chicken Meatballs:

  • 1 lb (454g) ground chicken
  • ½ cup (55g) dry breadcrumbs
  • ½ cup (35g) grated Parmesan cheese
  • ¼ cup milk
  • 1 egg
  • ¼ cup fresh parsley, finely chopped (optional)
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1 tsp minced garlic
  • ½ tsp onion powder
  • ¼ tsp black pepper

Garlic Parmesan Orzo:

  • 2 cloves garlic, finely minced
  • 2½ cups low-sodium chicken broth
  • 1½ cups (278g) dry orzo pasta
  • ⅔ cup cream (heavy cream for richness, light cream for a lighter sauce)
  • ¼ cup shredded Parmesan cheese
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions

Chicken Meatballs:

  1. In a large bowl, combine ground chicken, breadcrumbs, Parmesan, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and pepper. Mix gently until just combined. Let sit for 10-20 minutes to allow the breadcrumbs to absorb moisture.
  2. Roll the mixture into 1-1¼ inch balls.
  3. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Sear the meatballs on all sides until golden brown (about 2-3 minutes per side). Remove and set aside, covering with foil to keep warm.

Garlic Parmesan Orzo:

  1. In the same skillet, add minced garlic and cook for 1 minute until fragrant.
  2. Pour in the chicken broth and scrape the bottom of the pan to deglaze. Bring to a low boil.
  3. Add the orzo, cream, Parmesan, salt, and pepper. Stir well.
  4. Place the meatballs on top of the orzo, cover, and simmer over medium-low heat for 10 minutes, or until the orzo is al dente and the sauce has thickened.

Serve:

  1. Taste and adjust seasoning if needed. Garnish with extra parsley or Parmesan if desired.
  2. Serve warm and enjoy!

Notes

  1. Don’t overmix the meatball mixture – Overmixing can make the meatballs tough. Mix just until combined.
  2. Sear the meatballs well – This step adds flavor and helps them hold their shape.
  3. Deglaze the pan – Scrape up the browned bits from the meatballs to add depth to the sauce.
  4. Adjust consistency – If the orzo seems too thick, add a splash of broth or cream. If too thin, let it simmer uncovered for a few extra minutes.
  5. Customize – Add spinach, sun-dried tomatoes, or red pepper flakes for extra flavor and nutrition

Nutrition

Find it online: https://recipes.gernarb.com/one-pan-chicken-meatballs-with-orzo-a-delicious-and-easy-family-dinner/