Description
Savor a comforting and delicious meal with these One Pan Chicken Meatballs with Garlic Parmesan Orzo. Juicy ground chicken meatballs are seasoned with Italian spices and cooked in a single pan alongside creamy, garlicky orzo pasta, making this an easy and flavorful dinner that requires minimal cleanup.
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 (heavy or light cream)
- 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, parsley (if using), Italian seasoning, salt, minced garlic, onion powder, and black pepper. Mix gently until all ingredients are well incorporated without overworking the meat.
- Form the meatballs. Shape the mixture into small meatballs, about 1 to 1½ inches in diameter, ensuring uniform size for even cooking.
- Brown the meatballs. Heat 2 tablespoons of oil in a large skillet or sauté pan over medium heat. Add the meatballs and cook until browned on all sides but not fully cooked through, about 5-7 minutes. Remove meatballs from the pan and set aside.
- Sauté garlic for the orzo. In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add orzo and liquids. Add the dry orzo pasta to the pan and stir to coat it in the garlic and oil. Pour in the low sodium chicken broth and cream, followed by salt and pepper. Stir to combine all ingredients evenly.
- Simmer with meatballs. Return the browned meatballs to the pan, nestling them in the liquid and orzo mixture. Bring to a gentle simmer, cover the pan with a lid, and cook for about 12-15 minutes, stirring occasionally, until the orzo is tender and the meatballs are fully cooked through (internal temperature of 165°F / 74°C).
- Add Parmesan and finish. Remove the lid and stir in the shredded Parmesan cheese. Adjust seasoning if needed and cook for another 1-2 minutes uncovered to allow the sauce to thicken slightly.
- Serve. Spoon the creamy orzo and meatballs onto plates or bowls. Garnish with extra parsley or Parmesan if desired and enjoy warm.
Notes
- You can substitute ground chicken with ground turkey or lean ground beef if preferred.
- Use heavy cream for a richer sauce or light cream for a lighter finish.
- For a gluten-free version, use gluten-free breadcrumbs and orzo made from alternative grains.
- Be careful not to overcook the meatballs during browning as they will finish cooking with the orzo.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
Keywords: chicken meatballs, orzo pasta, garlic Parmesan orzo, one pan meals, easy dinner, Italian chicken recipe