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.
Ingredients
1 lb ground chicken
1/4 cup breadcrumbs (use gluten-free for GF option)
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil (for cooking meatballs)
1 tbsp olive oil (for orzo)
1 small onion, diced
2 cloves garlic, minced
1 1/2 cups dry orzo pasta
2 cups chicken broth
1 can (14.5 oz) diced tomatoes (with juice)
1 tsp dried oregano
Salt & pepper, to taste
1/4 cup grated Parmesan cheese (for finishing)
Fresh parsley or basil, for garnish
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.
Notes
Use gluten-free breadcrumbs and orzo to make this recipe gluten-free.
Add chopped spinach, zucchini, or bell peppers to the orzo for extra veggies.
Substitute chicken broth with vegetable broth or add a splash of white wine for richer flavor.
Swap ground chicken with turkey or beef if preferred.
For a crispy finish, place the dish under the broiler for 2–3 minutes after adding meatballs back.
Use dairy-free cheese alternatives for a dairy-free version.
Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with added broth or water.
This dish freezes well in portion-sized containers; thaw overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: One-pan stovetop cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400-450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
