One Pan Chicken Meatballs with Orzo

There’s something magical about a meal that comes together in just one pan—fewer dishes, big flavor, and all the coziness. This One-Pan Chicken Meatballs with Orzo dish is perfect for a family dinner or meal prep session. The juicy, golden-brown chicken meatballs are nestled in a creamy, lemony orzo that soaks up every bit of flavor from the broth. It’s comfort food made lighter, packed with fresh herbs, and full of hearty goodness. You’ll want to make it again and again!

Why This One Pan Chicken Meatballs with Orzo

• Easy Weeknight Wonder: Everything cooks in a single pan, so there’s less mess and cleanup.
• Flavor Explosion: Juicy chicken meatballs seasoned with garlic and herbs make every bite satisfying.
• Orzo Heaven: The orzo simmers in broth, absorbing all the savory goodness from the meatballs.
• Bright and Fresh: A pop of lemon juice and fresh parsley balances the richness perfectly.
• Perfect for Leftovers: This dish reheats like a dream—just add a splash of broth and it’s good as new!

Ingredients

Meatballs

• 500g / 1.1 lb ground chicken
• 55g / 0.12 lb (½ cup) breadcrumbs
• 25g / 0.05 lb (¼ cup) grated Parmesan
• 1 large egg
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper, to taste

Orzo and Sauce

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 280g / 0.62 lb (1 ½ cups) orzo
• 710 ml (3 cups) chicken broth
• Juice of 1 lemon
• 10g / 0.02 lb (¼ cup) fresh parsley, chopped
• ½ tsp red pepper flakes (optional)

Directions

1. Prepare the Meatballs:
   In a bowl, mix the ground chicken, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Shape the mixture into 1-inch meatballs.
2. Sear the Meatballs:
   Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, browning them on all sides. Transfer them to a plate—they’ll finish cooking later.
3. Sauté the Aromatics:
   In the same pan, sauté the onions and garlic until soft and fragrant, about 3-4 minutes.
4. Toast the Orzo:
   Add the orzo to the pan, stirring constantly for 1-2 minutes until it’s lightly toasted.
5. Simmer Everything Together:
   Pour in the broth and lemon juice, scraping the bottom of the pan to release any browned bits. Bring to a simmer.
6. Add the Meatballs:
   Nestle the browned meatballs into the orzo. Cover and cook on low heat for 15 minutes until the meatballs are fully cooked and the orzo is tender.
7. Finish with Fresh Herbs:
   Stir in the parsley and sprinkle red pepper flakes, if using. Adjust seasoning with more salt, pepper, or lemon juice to taste.

Notes

• Substitute Proteins: Ground turkey or beef works just as well as chicken.
• Alternative Grains: Swap orzo with couscous, small pasta, or rice if preferred.
• Storage Tips: Leftovers keep well in the fridge for 3 days. Reheat with a splash of broth for the best texture.
• Add Some Veggies: Stir in spinach or peas during the last few minutes of cooking for extra nutrients.

frequently asked questions

Can I make this dish ahead of time?
Absolutely! It stores beautifully in the fridge and tastes even better the next day. Just add a bit of broth when reheating.

What if I don’t have orzo?
You can swap it with couscous, rice, or small pasta shapes like ditalini.

Can I freeze the meatballs?
Yes! Freeze the meatballs after searing but before simmering with the orzo. Thaw and cook them with the orzo when ready to serve.

How do I keep the meatballs from falling apart?
Avoid overmixing the ingredients, and let the mixture chill in the fridge for 10-15 minutes before rolling. This helps them hold their shape better.

Is this dish kid-friendly?
Yes! It’s mild and flavorful, but if your family prefers less spice, skip the red pepper flakes.

Tips and Notes

• My Tip: If you’re making this for meal prep, cook the orzo slightly al dente so it doesn’t get too soft when reheated.
• Serving Suggestion: Pair with a light side salad or some roasted vegetables for a complete meal.
• Broth Bonus: Keep extra broth on hand—adding a splash before serving keeps it creamy and prevents the orzo from soaking up too much liquid.

Variations

There are so many ways to keep this dish exciting! Here are a few ideas to inspire your next round:

• Mediterranean Twist: Add Kalamata olives, sun-dried tomatoes, and a sprinkle of feta for a Greek-inspired version.
• Spicy Kick: Use hot Italian sausage instead of chicken and stir in some chili oil.
• Vegetarian Version: Skip the meatballs and toss in roasted chickpeas or mushrooms. You won’t miss the meat!
• Creamy Dream: Stir in a dollop of Greek yogurt or mascarpone for an ultra-creamy finish.
• Herb lovers: Experiment with thyme, basil, or dill to change up the herb profile.
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  One Pan Chicken Meatballs with Orzo

  This comforting one-pan meal features tender chicken meatballs simmered in a flavorful broth with orzo pasta, making it a perfect weeknight dinner. The meatballs are juicy and well-seasoned, while the orzo soaks up all the delicious flavors from the pan, creating a creamy, hearty dish. It's an easy, quick meal with minimal cleanup that tastes like it took hours to prepare!

  Prep : 10 Total : 25 minutes

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  Ingredients

    

  1x2x3x

  • 1 lb 0.45 kg ground chicken
  • ¼ cup 0.06 lb breadcrumbs
  • ¼ cup 0.05 lb grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon 0.03 lb olive oil (for searing)
  • 1 cup 0.45 lb orzo pasta
  • 1 small onion 0.25 lb, finely chopped
  • 3 cloves garlic minced
  • 2 tablespoons 0.06 lb olive oil
  • 2 ½ cups 1.5 lb chicken broth
  • ½ teaspoon dried thyme
  • ½ teaspoon red pepper flakes optional
  • ½ teaspoon salt
  • 1 cup 0.25 lb spinach leaves
  • Juice of ½ lemon
  • Grated Parmesan for garnish

  Instructions

   

  • In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and pepper. Mix gently until all ingredients are combined.
  • Shape the mixture into small meatballs, about 1 inch in diameter (you should get around 18–20 meatballs).
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and sear them for 2–3 minutes per side until browned. Remove them from the pan and set them aside.
  • In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until soft, about 3 minutes.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Add the orzo to the skillet and toast for 1–2 minutes, stirring frequently to coat it in the oil.
  • Pour in the chicken broth, thyme, red pepper flakes, and salt. Stir to combine.
  • Return the seared meatballs to the pan, nestling them into the orzo mixture. Cover and simmer on low heat for 10–12 minutes, or until the orzo is tender and the meatballs are cooked through.
  • Stir in the spinach and cook for an additional 2 minutes until wilted.
  • Squeeze fresh lemon juice over the dish and sprinkle with Parmesan before serving.

  Notes

   

  • Ingredient Substitutions: Substitute ground chicken with turkey or beef if desired.
  • Broth Alternatives: Use vegetable broth for a vegetarian twist (replace chicken with plant-based meatballs).
  • Additions: Mushrooms or cherry tomatoes can be added for more texture and flavor.
  • Storage: Leftovers can be refrigerated for up to 3 days in an airtight container.