One Pan Chicken Meatballs with Orzo
This One Pan Chicken Meatballs with Orzo recipe is so delicious, and only takes 45 minutes to make! With homemade chicken meatballs in a creamy Parmesan sauce, it's cooked with yummy Orzo pasta to make a filling dish the whole family will love!
Ingredients
- 1 poundground chicken ((454 grams))
- ½ cupdry breadcrumbs ((55 grams))
- ½ cupparmesan cheese ((35 grams))
- ¼ cupmilk
- 1egg
- ¼ cupfresh parsley ((finely chopped) optional)
- 1 teaspoonitalian seasoning
- 1 teaspoonsalt
- 1 teaspoonminced garlic
- ½ teaspoononion powder
- ¼ teaspoonblack pepper
- 2 tablespoonsoil
- 2 clovesgarlic ((finely minced))
- 2 ½ cupslow sodium chicken broth
- 1 ½ cupsdry orzo pasta ((about 278 grams))
- ⅝ cupcream ((any kind - heavy cream will give a richer flavor, light cream will be a bit thinner))
- ¼ cupshredded parmesan cheese
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
Directions
Chicken meatballs
- 1
In a large mixing bowl, combine chicken, bread crumbs, cheese, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and pepper. Mix well but don't overmix; make sure there are no clumps of bread crumbs in the mixture. Let sit for 10-20 minutes for the bread crumbs to absorb excess moisture.
- 2
Roll into 1-1¼" balls.
- 3
Heat a large skillet over medium-high heat. Add 2 tablespoons of oil and sear the meatballs on all sides until golden brown.
- 4
Remove to a plate and cover with foil to keep warm.
Garlic parmesan orzo
- 1
Reduce heat to medium, add the garlic to the skillet and cook for 1 minute.
- 2
Add the broth and scrape the bottom of the pan with a wooden spoon to deglaze. Bring it to a low boil.
- 3
Add the orzo, cream, parmesan, salt, and pepper, and stir. Place the meatballs on top, cover, and simmer over medium-low heat for 10 minutes until the orzo is al dente. It might look liquidy at first, but it will thicken quickly!
- 4
Taste and serve.