Irresistible One Pan Parmesan Chicken Meatballs with Creamy Orzo
A comforting dish featuring juicy chicken meatballs in a creamy tomato sauce over orzo, perfect for weeknight dinners.
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Servings: 4 servings
Calories: 450kcal
Equipment
- Large deep skillet
Ingredients
For the Meatballs
- 1 pound Ground Chicken Can substitute with turkey or beef.
- 1 large Egg Binds the meatballs.
- 1 cup Panko Bread Crumbs Can replace with regular breadcrumbs.
- 1/2 cup Grated Parmesan Cheese Adjust based on taste preference.
- 2 cloves Garlic (minced) Fresh garlic is recommended.
- 1 tablespoon Fresh Rosemary (finely chopped) Can substitute with thyme or Italian seasoning.
- 1 teaspoon Kosher Salt Adjust based on dietary needs.
- 1/2 teaspoon Black Pepper Adjust to taste.
For the Orzo and Sauce
- 2 tablespoons Olive Oil Enhances flavor.
- 1 cup Uncooked Orzo Substitute with small pasta if necessary.
- 1 large Shallot (roughly chopped) Can replace with yellow onion.
- 2 tablespoons Tomato Paste Provides concentrated tomato flavor.
- 2 cups Chicken Broth Vegetable broth can be used for a plant-based option.
- 1/2 cup Half and Half Can substitute with heavy cream or milk.
Garnish and Serving
- 2 tablespoons Fresh Parsley/Rosemary (for garnish) Optional.
- 1/4 cup Freshly Grated Parmesan Cheese (for serving) Adjust based on preference.
Instructions
Preparation
- Combine egg, panko, grated Parmesan, minced garlic, chopped rosemary, kosher salt, and black pepper in a bowl. Add the ground chicken and mix thoroughly until well combined.
- Shape the mixture into golf ball-sized meatballs, about 2 tablespoons each.
- Heat olive oil in a large, deep skillet over medium heat. Brown the meatballs for 3-4 minutes on each side until golden brown and fully cooked.
- In the same pan, add the roughly chopped shallots. Sauté for 1-2 minutes until soft and fragrant.
- Add the tomato paste, mixing well with the shallots. Then, incorporate the uncooked orzo.
- Pour in the chicken broth along with additional salt and pepper to taste. Bring to a gentle boil, cover, reduce heat to low, and let simmer for about 8 minutes until the orzo is tender.
- Stir in the half and half until creamy. Add the meatballs back into the mixture, cover, and heat for another 3 minutes.
Notes
Store leftovers in an airtight container for up to 3 days. Freeze meatballs in a single layer for up to 3 months. Reheat gently with a splash of broth to maintain creaminess.
Nutrition
Serving: 1serving | Calories: 450kcal | Carbohydrates: 30g | Protein: 32g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 105mg | Sodium: 800mg | Potassium: 600mg | Fiber: 3g | Sugar: 4g | Vitamin A: 15IU | Vitamin C: 10mg | Calcium: 15mg | Iron: 10mg