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One-Pan Chicken Meatballs with Creamy Orzo
I love making meatballs, but I don’t always feel like doing the whole Sunday dinner situation. So these chicken meatballs with creamy Parmesan orzo are my weeknight answer.
There’s Parmesan and garlic right in the meatballs, and once they’re browned, the orzo cooks in that same pan with broth and cream. The meatballs finish cooking right on top, so you’re getting all that flavor without another pot going.
Add a little more Parmesan at the end, because obviously. Creamy orzo, tender meatballs, and dinner is done. Save this for a night when you need something different with that ground chicken.
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Equipment
- 1 Large, deep pan with sides
Ingredients
For the Chicken Meatballs (yields 12-14 meatballs)
- 1 pound ground chicken
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup Italian style breadcrumbs
- 1 large egg
- 1/4 cup whole milk
- 2 garlic cloves minced
- 1 tablespoon chopped fresh parsley
- ¾ teaspoon Italian seasoning
- ¾ teaspoon kosher salt
- ¾ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 tablespoons olive oil for cooking
For the Creamy Parmesan Orzo
- 2 garlic cloves grated or finely minced
- 3 1/2 cups chicken broth
- 2 cups dry orzo
- 2/3 cup heavy cream
- 1 tsp chicken bouillon powder
- 1/4 tsp pepper
- Salt to taste
- 1/2 cup grated parmesan cheese
- 1/4 cup shredded mozzarella cheese
Instructions
Make the meatballs
- Mix the meatballs. In a large bowl, combine all the meatball ingredients except the olive oil. Mix gently until just combined, then let rest for 10 minutes so the breadcrumbs absorb the milk.
- Shape the meatballs. Lightly wet your hands with water (prevents sticking) and shape the mixture into 12–14 evenly sized meatballs.
- Brown the meatballs. Heat the olive oil in a large, deep skillet over medium-high heat. Add the meatballs and brown for 2–3 minutes per side, working in batches if needed. They will finish cooking in the orzo. Transfer to a plate.
Make the creamy parmesan orzo
- Build the broth. Reduce the heat to medium. Add the garlic to the same skillet and cook for 30 seconds. Pour in the chicken broth, scraping up any browned bits from the bottom. Stir in the chicken bouillon and pepper, then bring to a gentle boil.
- Cook the orzo and meatballs. Stir in the dry orzo and heavy cream. Return the meatballs and any juices to the skillet. Cover and simmer over medium-low heat for 10–15 minutes, stirring gently a few times to prevent sticking, until the orzo is tender and the meatballs reach 165°F in the center. Add a splash of broth if the pan gets dry before everything is cooked.
- Finish and serve. Turn off the heat and gently stir in the Parmesan and mozzarella. Taste and add salt as needed. Let sit for 2–3 minutes to thicken slightly, then serve and enjoy!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. My kids absolutely loved this and I hope you do, too!
Tips for Making This Recipe
- Give the meatball mixture time to rest. Those 10 minutes let the breadcrumbs absorb the milk, making the mixture easier to shape. Lightly wet your hands to keep it from sticking, and roll gently without packing the meatballs tightly.
- Ground turkey works, too. Swap it in for the ground chicken using the same amount. Keep the rest of the ingredients the same.
- Don’t leave the orzo unattended. Give it a gentle stir a few times while it simmers, reaching the bottom of the skillet to prevent sticking. If the liquid absorbs before the pasta is tender, add a splash of broth and continue cooking.
Frequently Asked Questions
Can I use ground turkey instead of ground chicken?
How do I keep the chicken meatballs from getting tough?
What if my orzo gets too thick?
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This sounds delicious!
Can I use frozen chicken meatballs and would there be any adjustments?
Hi there!! Yes, absolutely! 😊 Skip the homemade meatball ingredients and steps, and cook or heat your frozen chicken meatballs according to the package directions. Start the orzo by sautéing the garlic in a little olive oil, then follow the recipe as written. Add the hot meatballs just before stirring in the cheeses. Keep the broth, cream and orzo amounts the same, adding a splash of broth if needed. Such an easy shortcut!
Delicious! Would definitely make again
Thank you so much, Theresa! So glad you loved it.
Absolutely delicious and so easy. I hope you love it as much as our family did!