Description
This Simple One-Pan Chicken Meatballs & Orzo is the ultimate solution for quick, flavorful, and fuss-free weeknight dinners! Juicy chicken meatballs are nestled in a savory orzo pasta dish infused with garlic, tomatoes, and herbs, all cooked together in a single pan for minimal cleanup. The result is a comforting, hearty meal that’s packed with protein, carbs, and veggies—all in one dish. Perfect for busy families or anyone craving a satisfying yet effortless dinner, this recipe is as versatile as it is delicious. Add spinach, zucchini, or roasted red peppers for extra nutrition, and serve it with a sprinkle of Parmesan cheese for a touch of indulgence. With its simplicity and bold flavors, this one-pan wonder will quickly become a go-to favorite!
Ingredients
For the Chicken Meatballs:
- 1 lb ground chicken (or turkey for a lighter option)
- ½ cup breadcrumbs (use gluten-free if needed)
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the One-Pan Dish:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 1 can (14.5 oz) diced tomatoes (fire-roasted for extra flavor)
- 2 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Optional: 1 cup baby spinach or chopped zucchini
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
Preheat the Oven:
Preheat your oven to 375°F (190°C).Make the Chicken Meatballs:
In a mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and pepper. Mix until just combined—do not overmix. Form the mixture into 12-15 small meatballs (about 1-inch each).Sear the Meatballs:
Heat olive oil in a large oven-safe skillet over medium heat. Add the meatballs and sear for 2-3 minutes per side, just until browned on the outside (they don’t need to be fully cooked through yet). Remove the meatballs and set aside.Cook the Base:
In the same skillet, add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the orzo pasta, diced tomatoes, chicken broth, basil, and thyme. Stir to combine, scraping up any browned bits from the bottom of the pan.Add the Meatballs Back:
Nestle the seared meatballs into the orzo mixture, pressing them slightly into the liquid. Bring the mixture to a simmer on the stovetop.Bake the Dish:
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the orzo is tender, the liquid is absorbed, and the meatballs are cooked through (internal temperature of 165°F/75°C).Optional Add-Ins:
If using spinach or zucchini, stir it into the hot dish after baking to wilt the greens or soften the veggies.Garnish and Serve:
Garnish with freshly chopped parsley and serve with grated Parmesan cheese sprinkled on top. Enjoy this comforting one-pan meal with family or friends!
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Category: Main Course
- Cuisine: American
