This One Pan Chicken Meatballs with Orzo recipe is a comforting, flavorful meal that's easy to make and perfect for busy weeknights. Tender chicken meatballs simmered in a savory tomato and herb-infused orzo create a delicious and satisfying dish with minimal cleanup.

Ingredients

For the Chicken Meatballs:

1 lb ground chicken

¼ cup breadcrumbs (use gluten-free for GF option)

¼ cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 tablespoon fresh parsley, chopped

1 teaspoon dried oregano

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon olive oil (for cooking)

For the Orzo:

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 ½ cups dry orzo pasta

2 cups chicken broth

1 can (14.5 oz) diced tomatoes (with juice)

1 teaspoon dried oregano

Salt & pepper, to taste

¼ cup grated Parmesan cheese

Fresh parsley or basil, for garnish

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Roll the mixture into small meatballs about 1–1½ inches in diameter.

Heat olive oil in a large oven-safe skillet over medium heat. Add the meatballs and cook until browned on all sides, about 6–7 minutes. Remove the meatballs and set aside.

In the same skillet, add olive oil and sauté the diced onion until softened, about 3 minutes. Add garlic and cook for another 30 seconds.

Stir in orzo, chicken broth, diced tomatoes with juice, oregano, salt, and pepper. Bring to a boil, then reduce heat to low and cover. Let it simmer for 10–12 minutes, until orzo is tender and most of the liquid is absorbed.

Return the meatballs to the skillet, nestling them into the orzo. Cover and cook for another 5 minutes to heat the meatballs through.

Stir in Parmesan cheese and adjust seasoning if needed. Garnish with fresh parsley or basil and serve warm.

Servings and Timing

This recipe serves 4 people. The total time from start to finish is about 35-40 minutes, making it a great option for a quick weeknight dinner.

Variations

I often add chopped spinach, zucchini, or bell peppers to the orzo to sneak in some extra veggies and color.

For a richer flavor, I sometimes swap out chicken broth for vegetable broth or add a splash of white wine.

You can substitute ground turkey or beef if preferred, though cooking times may vary slightly.

If I want a crispy finish, I place the dish under the broiler for 2–3 minutes after returning the meatballs to the orzo.

For a dairy-free option, I skip the Parmesan or use a dairy-free cheese alternative.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of broth or water to keep the orzo moist and warm everything gently on the stove or microwave. This dish also freezes well — I freeze in portion-sized containers and thaw overnight before reheating.

FAQs

How can I make this recipe gluten-free?

I simply use gluten-free breadcrumbs and ensure the orzo is gluten-free or substitute with a gluten-free pasta alternative like rice or quinoa pasta.

Can I prepare the meatballs in advance?

Yes, I like to make the meatballs ahead of time and store them in the fridge or freezer. Then I cook the orzo fresh and add the pre-cooked meatballs at the end to warm through.

What can I substitute for orzo?

If I don’t have orzo, I use other small pasta shapes like acini di pepe or even couscous, adjusting cooking times accordingly.

Is this recipe freezer-friendly?

Definitely. I freeze leftovers in meal-sized portions and thaw in the fridge before reheating. It holds up well and tastes great after freezing.

How do I keep the meatballs from falling apart?

I find adding breadcrumbs, egg, and cheese helps bind the meatballs. Also, handling the mixture gently and cooking them carefully to brown on all sides helps them stay intact.

Conclusion

I enjoy making this one-pan chicken meatballs with orzo recipe because it’s flavorful, easy, and perfect for a comforting meal with minimal cleanup. It’s flexible enough to adapt with whatever ingredients I have on hand, and leftovers taste just as good the next day. If I want a simple, satisfying dinner that comes together quickly, this dish is always a reliable favorite.

Recipe:

One Pan Chicken Meatballs with Orzo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 35-40 minutes
Yield: 4 servings
Diet: Low Fat

Print Recipe

Description

A comforting and flavorful one-pan meal featuring juicy chicken meatballs simmered with savory tomato and herb-infused orzo, perfect for busy weeknights with minimal cleanup.

Instructions

In a bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Roll the mixture into small meatballs about 1–1½ inches in diameter.
Heat olive oil in a large oven-safe skillet over medium heat. Add the meatballs and cook until browned on all sides, about 6–7 minutes. Remove the meatballs and set aside.
In the same skillet, add olive oil and sauté the diced onion until softened, about 3 minutes. Add garlic and cook for another 30 seconds.
Stir in orzo, chicken broth, diced tomatoes with juice, oregano, salt, and pepper. Bring to a boil, then reduce heat to low and cover. Let it simmer for 10–12 minutes, until orzo is tender and most of the liquid is absorbed.
Return the meatballs to the skillet, nestling them into the orzo. Cover and cook for another 5 minutes to heat the meatballs through.
Stir in Parmesan cheese and adjust seasoning if needed. Garnish with fresh parsley or basil and serve warm.