One Pan Chicken Meatballs with Orzo is a hearty, family-friendly dish that combines juicy, homemade chicken meatballs with tender orzo pasta all simmered in a savory broth. It’s a cozy, satisfying meal made entirely in one skillet—perfect for busy weeknights or lazy weekends. This meal is packed with flavor, easy on cleanup, and delivers both protein and carbs in every bite. Creamy, herby, and comforting, it’s bound to become a regular rotation in your dinner plans.
What Makes This Dish Special?
What really sets this recipe apart is its simplicity and flavor. You get juicy, well-seasoned meatballs, tender pasta, and a rich, comforting broth—all made in one pan. The orzo absorbs all the flavors from the meatballs and broth, creating a creamy, risotto-like texture without the need for heavy cream. It’s both comforting and nourishing!
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
Ingredients
For the Meatballs:
- 1 lb ground chicken
- 1 egg
- ⅓ cup breadcrumbs
- 2 cloves garlic, minced
- 2 tbsp grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 tbsp olive oil (for searing)
For the Orzo and Sauce:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 ½ cups chicken broth
- ½ cup milk or cream (optional, for creaminess)
- 1 tsp dried thyme or Italian seasoning
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley or basil, for garnish
Instructions
1. Make the Chicken Meatballs
In a bowl, mix ground chicken, egg, breadcrumbs, garlic, Parmesan, Italian seasoning, salt, and pepper. Roll into small meatballs, about 1 inch in diameter.
2. Sear the Meatballs
Heat 1 tbsp olive oil in a large skillet over medium heat. Add meatballs and cook for 6–8 minutes, turning occasionally, until browned on all sides (they don’t need to be fully cooked through yet). Remove from the skillet and set aside.
3. Sauté the Aromatics and Toast the Orzo
In the same skillet, add another tablespoon of olive oil. Sauté the chopped onion until soft, about 3 minutes. Add garlic and cook for 1 more minute. Stir in the orzo and toast it for 1–2 minutes until lightly golden.
4. Simmer Everything Together
Pour in the chicken broth and dried thyme (or Italian seasoning). Return the meatballs to the pan and bring everything to a gentle simmer. Cover and cook for about 12–15 minutes, stirring occasionally, until the orzo is tender and the meatballs are fully cooked.
5. Finish with Cheese and Cream (Optional)
Stir in milk or cream if using, and add grated Parmesan cheese. Cook uncovered for a couple more minutes to let the sauce thicken. Season with salt and pepper to taste.
6. Garnish and Serve
Sprinkle with fresh parsley or basil before serving. Serve warm straight from the skillet.
Variations
- Make it Veggie: Add baby spinach or peas in the last 5 minutes of cooking.
- Spicy Kick: Add a pinch of red pepper flakes to the orzo while it simmers.
- Cheesy Upgrade: Top with shredded mozzarella and broil for 2–3 minutes for a cheesy crust.
- Herby Swap: Use fresh rosemary or sage for a different flavor profile.
Equipment You’ll Need
- Large deep skillet or sauté pan with lid
- Mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
Nutritional Information (Approx. Per Serving)
- Calories: 480
- Protein: 30g
- Fat: 20g
- Carbohydrates: 38g
- Fiber: 2g
- Sugar: 3g
Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 2 months. Thaw overnight and reheat in a skillet or microwave.
- Reheating: Add a splash of broth or water before reheating to prevent the orzo from drying out.
My Cooking Experience
This dish came together beautifully the first time I made it. The one-pan process makes cleanup easy, and the flavor payoff is huge. The orzo soaks up all the savory goodness from the meatballs and broth, and the Parmesan at the end gives it a cozy finish. It’s quickly become one of my weeknight comfort favorites!
Conclusion
One Pan Chicken Meatballs with Orzo is a full meal in one skillet that doesn’t skimp on comfort or flavor. Easy, creamy, and satisfying, it’s a dinner win for both busy nights and relaxed evenings. This recipe proves that simple ingredients, when cooked the right way, can create magic on your plate.
one pan chicken meatballs with orzo
Ingredients
Method
- In a bowl, mix ground chicken, egg, breadcrumbs, garlic, Parmesan, Italian seasoning, salt, and pepper. Roll into small meatballs, about 1 inch in diameter.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add meatballs and cook for 6–8 minutes, turning occasionally, until browned on all sides (they don’t need to be fully cooked through yet). Remove from the skillet and set aside.
- In the same skillet, add another tablespoon of olive oil. Sauté the chopped onion until soft, about 3 minutes. Add garlic and cook for 1 more minute. Stir in the orzo and toast it for 1–2 minutes until lightly golden.
- Pour in the chicken broth and dried thyme (or Italian seasoning). Return the meatballs to the pan and bring everything to a gentle simmer. Cover and cook for about 12–15 minutes, stirring occasionally, until the orzo is tender and the meatballs are fully cooked.
- Stir in milk or cream if using, and add grated Parmesan cheese. Cook uncovered for a couple more minutes to let the sauce thicken. Season with salt and pepper to taste.
- Sprinkle with fresh parsley or basil before serving. Serve warm straight from the skillet.
Notes
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 2 months. Thaw overnight and reheat in a skillet or microwave.
