One Pan Chicken Meatballs with Garlic Parmesan Orzo Recipe

If you’re looking for a cozy, fuss-free dinner that tastes like you spent hours in the kitchen, my One Pan Chicken Meatballs with Garlic Parmesan Orzo Recipe is exactly what you need. It combines juicy, tender chicken meatballs with that irresistibly creamy orzo cooked right in the same skillet — saving you mess and time, which is always a win in my book. The garlic and Parmesan add just the right punch of flavor that makes every bite so comforting yet fresh.

I’ve found this dish works beautifully for weeknight dinners when you want something satisfying but don’t want to stress about cleanup. Plus, it’s a great crowd-pleaser when friends come over since it feels fancy without being complicated. Once you try this One Pan Chicken Meatballs with Garlic Parmesan Orzo Recipe, I’m pretty sure it’ll become one of your kitchen go-tos too.

Ingredients You’ll Need

All the ingredients in this One Pan Chicken Meatballs with Garlic Parmesan Orzo Recipe harmonize perfectly to create layers of flavor and texture. Most are pantry staples or easy to find fresh – plus, the chicken meatballs stay tender thanks to the breadcrumbs and milk in the mix.

• Ground chicken: Lean but juicy; your base protein for soft, flavorful meatballs.
• Dry breadcrumbs: Keeps the meatballs tender and helps them hold together nicely.
• Parmesan cheese: Packs umami punch both in the meatballs and the orzo.
• Milk: Moisturizes the meatballs for better texture.
• Egg: Acts as the binder for perfectly shaped meatballs.
• Fresh parsley: Adds bright, fresh notes – optional but highly recommended!
• Italian seasoning: Brings in those classic Mediterranean flavors you expect with chicken meatballs.
• Salt, minced garlic, onion powder, black pepper: Essential seasonings for well-rounded flavor.
• Oil: For searing your meatballs to golden perfection.
• Garlic cloves (for the orzo): Adds savory warmth to the pasta base.
• Low sodium chicken broth: Cooks the orzo and infuses it with flavor without overwhelming saltiness.
• Dry orzo pasta: Small and tender, perfect for soaking up the creamy garlic parmesan sauce.
• Cream: Heavy or light, depending on how rich you want your garlic parmesan orzo.
• Shredded Parmesan cheese (for the orzo): Melts into the sauce for that irresistible cheesy finish.

Variations

Personally, I love experimenting with this recipe depending on the season or what’s already in my fridge. The beauty of this one pan wonder is how adaptable it is, so feel free to make it your own!

• Spicy twist: Add red pepper flakes to the meatball mix or sprinkle on top. I did this once for a game night, and it was an instant crowd-pleaser.
• Herb upgrades: Swap fresh basil or oregano in place of parsley for a slightly different herb profile.
• Dairy-free version: Use a dairy-free milk and omit the Parmesan or replace with vegan cheese. I did this for a friend who’s lactose intolerant, and it still tasted great!
• Extra veggies: Stir in some chopped spinach or sun-dried tomatoes into the orzo near the end of cooking for a veggie boost.

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

Step 1: Mix and Shape Your Meatballs

First things first, let’s get those meatballs mixed. Combine the ground chicken, dry breadcrumbs, Parmesan, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and black pepper in a large bowl. Use clean hands to mix gently—overmixing can make the meatballs tough, so just get everything evenly combined. Then shape the mixture into bite-sized meatballs, about 1 to 1.5 inches in diameter. I find wetting my hands helps keep the mixture from sticking as you roll.

Step 2: Brown the Meatballs

Heat oil in a large skillet over medium heat. Once hot, add the meatballs carefully (don’t overcrowd the pan) and cook until golden brown on all sides, about 5-7 minutes. Don’t rush this step — that golden crust really locks in the flavor and keeps the meatballs juicy inside. Once browned, remove to a plate but keep the delicious browned bits in the pan; that’s flavor magic I’ll use in the next step.

Step 3: Sauté Garlic and Cook the Orzo

In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Then add the dry orzo and toast it slightly, stirring frequently, until it just starts to turn golden. This step adds that nutty depth to the pasta that makes this recipe so unique and flavorful.

Step 4: Simmer Meatballs with Broth and Cream

Pour in the chicken broth and bring to a gentle boil. Nestle the browned meatballs back into the pan, cover, and let everything simmer together for about 10-12 minutes or until the orzo is tender and the meatballs are cooked through. Stir occasionally but be gentle to avoid breaking up those meatballs. When the orzo is just right, stir in the cream, Parmesan cheese, salt, and pepper, allowing the sauce to thicken slightly. This creamy finish is the heart of the dish and so worth the wait.

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

Garnishes

I like to top mine with a sprinkle of extra grated Parmesan and a handful of fresh chopped parsley for a pop of color and freshness. Sometimes a squeeze of lemon over the whole dish just before serving brightens everything up and balances the richness.

Side Dishes

This dish is pretty hearty on its own, but if you want to add a side, a simple green salad with a light vinaigrette or some roasted vegetables make excellent companions. I often serve it alongside steamed broccoli or garlic sautéed green beans for more greens in the meal.

Creative Ways to Present

To impress guests, I’ve served this in individual shallow bowls with microgreens and a drizzle of good olive oil. It’s a beautiful rustic presentation that also makes everyone feel like they’re getting something special without me working overtime.

Make Ahead and Storage

Storing Leftovers

Leftovers of this One Pan Chicken Meatballs with Garlic Parmesan Orzo Recipe keep really well in an airtight container in the fridge for up to 3 days. I always cool it down before refrigerating to prevent sogginess and preserve texture.

Freezing

Freezing works great too! When I freeze leftovers, I portion them into freezer-safe containers or bags and freeze for up to 2 months. Just thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, I gently warm the leftovers in a skillet over low heat, adding a splash of chicken broth or water if the orzo feels dry. This helps maintain that creamy texture and keeps the meatballs tender without drying out.

FAQs

Final Thoughts

This One Pan Chicken Meatballs with Garlic Parmesan Orzo Recipe is one of those dishes I come back to when I want something that feels homemade and comforting but without hours of work. It’s full of flavor, easy to make, and nearly foolproof, which is why I’m so eager to recommend it to you. Give it a try—you’ll have dinner and leftovers that make weeknights that much more delicious and stress-free.

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