Hey y’all! If you’re craving a one-pan wonder that’s hearty, packed with flavor, and just as perfect for busy weeknight dinners as it is for sharing with friends, this One Pan Chicken Meatballs with Orzo recipe is calling your name. Juicy, herb-flecked chicken meatballs nestle into perfectly al dente orzo, all hugged by a rich, garlicky tomato sauce. The best part? Everything comes together in a single skillet, so cleanup is a breeze. Let’s get cooking!

Why You’ll Love This

All-in-one meal: Protein, pasta, and veggies cook together in one pan—minimal cleanup!
Bursting with flavor: Fresh herbs and aromatic garlic make every bite pop.
Quick to make: Ready in about 40 minutes, perfect for those busy nights.
Family-friendly: Kid-approved and easy to customize with your favorite veggies.
Creamy, comforting texture: Orzo soaks up the sauce, making this dish irresistibly creamy.

Ingredients

1 lb (450g) ground Chicken
1/3 cup (30g) breadcrumbs
1/4 cup (25g) grated Parmesan cheese
2 tbsp fresh parsley, minced (plus more for garnish)
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 large egg
3 tbsp olive oil, divided
1 small yellow onion, finely diced
3 cloves garlic, minced
1 cup (200g) dry orzo pasta
2 cups (480ml) low-sodium Chicken broth
1 can (14.5 oz/410g) crushed tomatoes
1 cup (85g) baby spinach, roughly chopped
1/2 cup (60g) shredded mozzarella cheese
1/4 cup (60ml) heavy cream
Crushed red pepper flakes, optional, to taste

Directions

Step 1: Make the Chicken Meatballs

In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, oregano, salt, pepper, and egg. Mix gently until just combined.
Using damp hands, form the mixture into 1.5-inch meatballs (about 14-16 total).

Step 2: Sear the Meatballs

Heat 2 tablespoons olive oil in a large, deep skillet over medium heat. Add meatballs in a single layer and cook, turning occasionally, until lightly browned on all sides (about 6-8 minutes). Remove to a plate.

Step 3: Sauté Vegetables & Toast Orzo

In the same skillet, add the remaining 1 tablespoon olive oil and diced onion. Sauté for 3 minutes, until the onion softens.
Add garlic and orzo. Cook, stirring, for 2 minutes until orzo is lightly golden and aromatic.

Step 4: Simmer with Broth and Tomatoes

Pour in chicken broth and crushed tomatoes, scraping up any browned bits from the pan’s bottom. Bring to a gentle simmer.
Return seared meatballs to the skillet, nestling them into the orzo mixture. Cover and cook on low heat for 12-15 minutes, stirring once halfway through, until orzo is tender and meatballs are cooked through.

Step 5: Finish & Serve

Remove lid, stir in chopped spinach, mozzarella, and heavy cream. Simmer for 2 more minutes, until spinach wilts and cheese melts. Taste and add optional red pepper flakes for a little heat if you like.
Serve hot, garnished with extra parsley and extra Parmesan if desired.

Notes

Don’t overmix the meatball mixture—gentle mixing ensures tender, juicy meatballs.
Use a trigger ice cream scoop for evenly sized meatballs.
For extra richness, swap in ground turkey thigh or a mix of chicken and turkey.

Variations

Lemon & Herb: Add the zest of one lemon and a handful of chopped basil to the orzo at the end.
Cheesy Alfredo: Swap the tomato and broth for a jar of Alfredo sauce, and use only mozzarella cheese for a creamy twist.
Gluten-Free: Use gluten-free orzo or substitute small gluten-free pasta shapes.

Required Equipment

Large deep skillet or sauté pan with lid
Mixing bowls
Wooden spoon or spatula
Measuring cups and spoons
Tongs or slotted spoon

Storage Instructions

Refrigerate cooled leftovers in an airtight container for up to 4 days.
Reheat gently on the stove with a splash of broth or cream to loosen up the orzo.
Not recommended for freezing, as the texture of orzo may become mushy.

Suggested Pairings & Serving Recommendations

Pair with a simple green salad dressed with balsamic vinaigrette.
Serve alongside roasted garlic bread or toasted baguette slices for sopping up sauce.
Round out with a crisp white wine like Pinot Grigio or a sparkling lemonade.

Pro Tips

Sear the meatballs until golden for maximum flavor before simmering.
Stir orzo occasionally as it cooks to prevent sticking and ensure even cooking.
Let the finished dish rest, uncovered, for 3-5 minutes before serving so the sauce thickens up.

FAQ

Can I use ground turkey instead of chicken?: Yes! Ground turkey is a great substitute and works perfectly in this recipe.
Do I need to precook the orzo?: Nope. The orzo cooks right in the pan, soaking up all the flavorful juices and broth as it simmers.
Can I add more vegetables?: Absolutely! Try stirring in bell peppers, zucchini, or mushrooms with the orzo for extra veggies.