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One Pan Chicken Meatballs with Orzo

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These One Pan Chicken Meatballs with Orzo are a cozy, easy dinner made in one skillet. Tender Parmesan chicken meatballs cook alongside creamy garlic Parmesan orzo for a flavorful meal with minimal cleanup.

Ingredients

  • 1 pound ground chicken
  • ½ cup dry breadcrumbs
  • ½ cup Parmesan cheese
  • ¼ cup milk
  • 1 large 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
  • 2 cloves garlic, finely minced
  • 2½ cups low-sodium chicken broth
  • 1½ cups dry orzo pasta
  • ⅔ cup cream
  • ¼ cup shredded Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, milk, egg, parsley, Italian seasoning, salt, minced garlic, onion powder, and black pepper. Mix gently until just combined.
  2. Shape the mixture into small meatballs, making about 16–20 meatballs.
  3. Heat the oil in a large oven-safe skillet over medium heat. Add the chicken meatballs and cook for 6–8 minutes, turning occasionally, until browned on the outside. Remove the meatballs and set aside.
  4. In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
  5. Add the chicken broth and orzo. Stir well, scraping up any browned bits from the bottom of the skillet.
  6. Bring to a gentle simmer and cook for about 8–10 minutes, stirring occasionally, until the orzo is nearly tender.
  7. Stir in the cream, Parmesan cheese, remaining salt, and black pepper.
  8. Return the chicken meatballs to the skillet, nestling them into the orzo.
  9. Cover and cook for another 5–7 minutes, or until the meatballs are fully cooked and the orzo is creamy and tender.
  10. Remove from the heat and let the dish rest for a few minutes before serving. Garnish with additional parsley or Parmesan if desired.

Notes

  • Use heavy cream for a richer, thicker orzo or light cream for a lighter consistency.
  • Do not overmix the chicken mixture, as this helps keep the meatballs tender.
  • Stir the orzo occasionally while it cooks to prevent it from sticking to the skillet.
  • Chicken meatballs should reach an internal temperature of 165°F (74°C).
  • If the orzo becomes too thick, add a small splash of chicken broth or cream to loosen it.

Find it online: https://ayoubrecipe.com/one-pan-chicken-meatballs-with-orzo/