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One Pan Chicken Meatballs with Orzo Recipe
Ash Tyrrell

One Pan Chicken Meatballs with Orzo Recipe

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

  • 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.