Go Back
one pan chicken meatballs with orzo
Admin

one pan chicken meatballs with orzo

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: chicken
Calories: 480
Ingredients Method Notes

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

Method
 

  1. 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. 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. 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. 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. 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. 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.
Reheating: Add a splash of broth or water before reheating to prevent the orzo from drying out.