One-Pan Chicken Meatballs with Creamy Orzo

Browned chicken meatballs over creamy orzo with parmesan and chopped parsley

5 from 3 votes

One-Pan Chicken Meatballs with Creamy Orzo

Tender chicken meatballs and orzo cook together in a creamy, cheesy sauce for an easy, comforting one-pan dinner with minimal cleanup.

Prep Time15

Cook Time25

Total Time35

Course: Dinner, Main Course, Pasta

Cuisine: American

Keyword: 30 Minute Dinner, 30 Minute Meal, 35 Minute Meal, Chicken, Comfort Food, Dinner, Easy Recipes, Family Dinner, Homemade, Kid Friendly, One Pan, One Pan Meal, Orzo, Pasta, Quick Dinner, The Cooking Mawma

Servings:

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