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One Pan Chicken Meatballs with Orzo Recipe
Ben Carraoli

One Pan Chicken Meatballs With Orzo Recipe

I just made the One Pan Chicken Meatballs with Orzo — and I can’t wait to tell you how it turned out. This dish ended up being a cozy, comforting one-pan meal that felt like it took hours, but somehow only took under an hour. I loved how the juicy chicken meatballs nestled into a creamy, garlic-Parmesan orzo sauce, soaking up all the flavor.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound ground chicken ≈454g — fresh, lean chicken keeps the meatballs juicy.
  • ½ cup dry breadcrumbs ≈55g — helps bind the mixture while keeping the texture tender.
  • ½ cup Parmesan cheese ≈35g, freshly grated — fresh cheese melts better and tastes sharper.
  • ¼ cup milk — keeps the meatballs moist; water can also be used if needed.
  • 1 egg — helps bind everything so the meatballs stay intact.
  • ¼ cup chopped fresh parsley optional — adds freshness and color.
  • 1 teaspoon Italian seasoning — gives classic savory flavor.
  • 1 teaspoon salt — seasons the meat evenly.
  • 1 teaspoon minced garlic — boosts aroma and depth.
  • ½ teaspoon onion powder — enhances flavor without adding moisture.
  • ¼ teaspoon black pepper — adds a gentle spice.
  • 2 tablespoons oil — for browning the meatballs.
  • 2 cloves garlic finely minced — adds aromatic flavor to the sauce.
  • 2½ cups low-sodium chicken broth — keeps the dish savory without over-salting.
  • 1½ cups dry orzo ≈278g — orzo cooks quickly and absorbs sauce beautifully.
  • ⅔ cup cream — heavy cream creates a rich velvety sauce.
  • ¼ cup shredded Parmesan — melts into the sauce for extra creaminess.
  • ½ teaspoon salt — seasons the sauce.
  • ¼ teaspoon black pepper — adds mild warmth.

Method
 

  1. Combine the chicken, breadcrumbs, Parmesan, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and pepper. Mix gently until everything is just combined so the meatballs stay tender. Let the mixture rest for 10–20 minutes so the breadcrumbs can absorb moisture and firm up the texture.
  2. Roll the mixture into small 1–1¼-inch meatballs. Heat oil in a large skillet and sear the meatballs until they are golden on all sides. Once browned, transfer them to a plate and keep warm while you prepare the orzo.
  3. In the same skillet, sauté garlic for a minute until fragrant. Pour in the chicken broth and stir, scraping up any browned bits. Add orzo, cream, Parmesan, salt, and pepper, stirring gently. Arrange the meatballs on top, cover, and simmer for about 10 minutes until the orzo is tender and the sauce thickens.
  4. Give the orzo a gentle stir, making sure everything is creamy and well combined. Taste and adjust seasoning if needed. Serve hot with extra Parmesan or fresh herbs on top

Notes

  • I always grate Parmesan fresh because it melts smoother and tastes richer.
  • I avoid overmixing the meatball mixture so the meatballs stay tender.
  • Letting the mixture rest really improves the texture — it makes shaping easier too.
  • Scraping the skillet after searing meatballs adds tons of extra flavor to the sauce.
  • Allowing the finished dish to sit for a few minutes helps thicken the sauce naturally.