I made this One Pan Chicken Meatballs with Orzo Recipe on a busy weeknight when I wanted something comforting but not heavy, and it instantly became a favorite. I loved how everything cooked together in one pan, soaking up all the flavors without extra dishes.

The chicken meatballs turned out juicy, the orzo creamy, and the whole kitchen smelled incredible. I’ve made it a few times now, tweaking little things along the way. If you’re like me and enjoy cozy meals with minimal cleanup, this recipe will feel like a win. You might also enjoy a sausage stuffed acorn squash recipe for a different but equally comforting meal.

Ingredients

A quick look at the ingredients shows how simple but well-balanced this dish is. Each one plays an important role in flavor and texture.

Ground chicken – 1 lb
Lean ground chicken keeps the meatballs tender without being greasy. I prefer not using extra-lean, as a little fat helps with juiciness.

Dry breadcrumbs – ½ cup
Breadcrumbs help bind the meatballs and keep them soft. Panko works well, but regular breadcrumbs are great too.

Freshly grated Parmesan cheese – ¼ cup
Grating Parmesan fresh gives better flavor and melt than pre-shredded cheese, which can be dry.

Egg – 1 large
The egg binds everything together and prevents crumbly meatballs.

Garlic – 3 cloves, minced
Fresh garlic adds a deeper, more aromatic flavor than garlic powder.

Italian seasoning – 1 teaspoon
This blend adds instant herby flavor without needing multiple dried herbs.

Salt – ¾ teaspoon
Salt enhances all the flavors in both the meatballs and orzo.

Black pepper – ½ teaspoon
A small amount adds warmth without overpowering the dish.

Olive oil – 1 tablespoon
Used for browning the meatballs and adding richness.

Yellow onion – 1 small, finely chopped
Onion builds a savory base for the orzo and sauce.

Dry orzo pasta – 1 cup
Orzo cooks quickly and absorbs flavors beautifully, making it perfect for one-pan meals.

Chicken broth – 2 ½ cups
Warm broth helps cook the orzo evenly and keeps it creamy.

Tomato paste – 2 tablespoons
This adds depth and a subtle tang to balance the richness.

Baby spinach – 2 cups, fresh
Fresh spinach wilts nicely into the dish. Avoid frozen spinach, as it releases too much water.

Heavy cream – ¼ cup
Cream adds a silky finish to the orzo and brings everything together.

Fresh parsley – 2 tablespoons, chopped
A fresh garnish that adds color and brightness at the end.

Note: his recipe serves approximately 4 people as a complete meal. You might also enjoy healthy chicken and dumplings recipe for another hearty, home-cooked option.

Variations

You can make it dairy-free by skipping the Parmesan and cream, then finishing the dish with a drizzle of olive oil or dairy-free cream. For extra vegetables, I sometimes add mushrooms or zucchini along with the onion. If you want a flavor boost, a pinch of red pepper flakes or smoked paprika adds gentle heat. Turkey can easily replace chicken if that’s what you have on hand.

Cooking Time

This dish comes together quickly, making it perfect for weeknights.

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Equipment You Need

Having the right tools makes this recipe even easier.

Large deep skillet – to cook everything evenly in one pan
Mixing bowl – for combining the meatball ingredients
Wooden spoon – to stir the orzo without scratching the pan
Measuring cups and spoons – for accurate measurements

How to Make One Pan Chicken Meatballs with Orzo Recipe?

This recipe flows smoothly from start to finish, with each step building flavor. Once you start cooking, it all comes together in one pan.

Prepare the Chicken Meatballs

In a large bowl, I mix the ground chicken, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. I gently combine everything just until mixed, being careful not to overwork it. Overmixing can make meatballs dense instead of tender.

Shape the Meatballs

I scoop the mixture and roll it into small, even-sized meatballs, about one tablespoon each. Keeping them similar in size helps them cook evenly. I usually get around 18 to 20 meatballs from this mixture.

Brown the Meatballs

I heat olive oil in a large skillet over medium heat and add the meatballs in a single layer. They cook for a few minutes on each side until lightly browned. At this stage, they don’t need to be fully cooked, just nicely golden.

Remove and Sauté the Aromatics

Once browned, I remove the meatballs to a plate and add the chopped onion to the same pan. Cooking the onion in the leftover oil and browned bits builds extra flavor. I stir until the onion softens and becomes fragrant.

Add the Orzo and Liquids

I stir in the tomato paste, then add the dry orzo and chicken broth. Scraping the bottom of the pan releases all the flavorful bits. The orzo begins absorbing the broth almost immediately.

Simmer with the Meatballs

I gently nestle the meatballs back into the pan, cover it, and let everything simmer. The orzo cooks while the meatballs finish cooking, soaking up all the savory flavors from the pan.

Finish with Spinach and Cream

Once the orzo is tender, I stir in the fresh spinach and cream. The spinach wilts quickly, and the cream turns the sauce silky and rich. A quick taste lets me adjust the seasoning if needed.

Additional Tips for Making This Recipe Better

After making this recipe several times, I’ve learned a few tricks that really help.

I always keep the meatballs small so they cook evenly and stay juicy.
I use warm broth instead of cold; it helps the orzo cook more evenly.
I stir gently when adding spinach so the meatballs don’t break apart.
I let the dish rest for a couple of minutes before serving so the sauce thickens slightly.

How to Serve One Pan Chicken Meatballs with Orzo Recipe?

I love serving this dish straight from the skillet for a cozy, rustic look. A sprinkle of fresh parsley and extra-grated Parmesan on top makes it visually appealing. It pairs beautifully with a simple green salad or roasted vegetables. For a heartier meal, I sometimes serve it with crusty bread to soak up the creamy sauce.

Nutritional Information

This recipe offers a good balance of protein, carbs, and fats, making it satisfying and nourishing.

Calories: Approximately 520 per serving
Protein: High in lean protein from chicken
Carbohydrates: Balanced carbs from orzo for energy
Fat: Moderate fat from olive oil, cheese, and cream

Make Ahead and Storage

This recipe is great for planning ahead and leftovers.

Make Ahead

You can prepare the meatball mixture a day in advance and keep it covered in the refrigerator. This actually helps the flavors develop. When ready to cook, simply shape and brown the meatballs.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The orzo will continue to absorb liquid, but it remains flavorful.

Reheating

I reheat leftovers gently on the stovetop with a splash of broth or water. This loosens the sauce and keeps the orzo from drying out. Microwave reheating works too, just stir halfway through.

Why You’ll Love This Recipe?

There are so many reasons this dish has become a regular in my kitchen.

This recipe is perfect for busy days when you want something homemade without a mess.

It’s a true one-pan meal, which means minimal cleanup and less stress.
The flavors are rich and comforting, yet not too heavy.
It’s easy to customize with different proteins or vegetables.
The leftovers taste just as good, making it meal-prep friendly.

If you enjoy simple, comforting meals that feel special without being complicated, this one pan chicken meatballs with orzo recipe is definitely worth trying.

Ash Tyrrell