This One Pan Chicken Meatballs with Orzo recipe is so delicious, and only takes 45 minutes to make! Homemade chicken meatballs are cooked in a creamy Parmesan sauce with Orzo pasta to make a satisfying dish the whole family will love!
Love orzo? See my 10 Best Orzo Recipes here or try this Tuscan Chicken Meatballs and Orzo, this Lemon Chicken Orzo Soup, this Easy Chicken Orzo Recipe next!
Table of Contents
We are meatball obsessed and this easy one pan meal is one of our favorites!
This Chicken Meatballs recipe is cooked in a creamy garlic parmesan sauce with orzo pasta, making it a full meal deal that is ready in record time.
This one pan orzo recipe makes a deliciously comforting meal that’s perfect for lazy weekends or even busy weeknights. It has so much flavor that your guests will love it, too!
Add a salad or some colorful veggies on the side and dinner is done.
If it’s your first time making meatballs, you’ll be surprised how easy it is! Meatballs are a great thing to stash away in the freezer for easy dinner prep and they are so versatile.
For classic Italian meatballs, see this Easy Meatball Recipe, then check out my Sweet and Sour Meatballs, my Swedish Meatballs Recipe, and these Easy Meatballs in Orange Sauce to keep weeknight meals fresh and exciting.
For more delicious one pot meals, try my One Pot Teriyaki Chicken & Rice, Orecchiette Pasta with Sausage, and this Sun Dried Tomato and Spinach Orzo recipe!
Ingredients Needed:
Chicken Meatballs
- Chicken: use lean ground chicken for the best flavor. You can also use pork or turkey. (Got extra? See more ground chicken recipes here)
- Breadcrumbs: any brand of breadcrumbs will work, or you can make your own in a food processor. Fine bread crumbs work best.
- Cheese: use freshly grated Parmesan cheese if you can — it has the best flavor!
- Milk: any kind of milk will do here to help bind the meatball ingredients together (you can even sub water in a pinch!).
- Egg: to bind the meatballs.
- Seasoning: use a combination of fresh parsley, Italian seasoning, salt, fresh garlic, onion powder, and black pepper to give the chicken mixture loads of flavor.
Garlic Parmesan Orzo
- Seasoning: use freshly minced garlic, salt, and pepper for this orzo recipe.
- Broth: I use a low-sodium chicken broth to better control the saltiness of this dish.
- Orzo: use dry, uncooked orzo pasta. You will find it in the pasta aisle of your local grocery store.
- Cream: you can use any kind of cream to make this creamy orzo, but heavy cream will work best and give the richest sauce.
- Cheese: use Parmesan cheese that you grate yourself for the best flavor.
How to Make One-Pan Chicken Meatballs with Orzo
This recipe takes a bit of prep time but it’s well worth it! Full instructions are included in the recipe card below.
- Mix meatball ingredients: In a large bowl, combine chicken, bread crumbs, cheese, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and pepper. Mix well, then let it sit for a bit before using it.
- Cook meatballs: Roll the meat mixture into 1-1¼” balls, put them into a hot pan with oil, and sear until golden brown.
- Make sauce and add orzo: Sauté the garlic, add the broth, and deglaze the pan. Bring it to a low boil, then add the orzo, cream, parmesan, salt, and pepper, and stir.
- Add meatballs: Place the meatballs on top of the sauce, cover, and simmer to cook. Taste and serve.
One Pan Chicken Meatballs with Orzo FAQs
Store leftovers in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
The best way to make this recipe ahead of time is to make the meatballs and freeze them to use later on. Freeze them either before or after searing them. Allow them to cool, then put them on parchment paper on a baking tray in a single layer. Flash freeze them, then store them in Ziploc bags in the freezer for up to 3 months.
You can also freeze the finished dish. Just pop cooled leftovers into a freezer-safe container and freeze up to 3 months. This is a great way to prep meals for one or two people!
Absolutely! You can save yourself some time by using prepared meatballs, either fresh or frozen. If they are fully cooked, you can skip the searing and simply add them to the orzo to reheat.
Tips and Notes
- Meatballs. You can use pre-made meatballs here, even pre-cooked frozen meatballs, or leftover meatballs from another meal! Simply add them to the pasta and continue cooking until heated through.
- Orzo. Any kind of small pasta works here, but you are aiming for the same cook time since the meatballs need to finish cooking through in the time it takes the pasta to cook to al dente. With another type, you may need to add additional broth to cook to al dente. (Got extra orzo? Try my One Pan Tuscan Orzo with Chicken next!)
- Cream. I do not recommend using lighter cream or milk since the extended cooking time can cause it to curdle. High fat dairy works best!
- Broth. You can use chicken stock or vegetable broth for a milder chicken flavor.
One-Pan Chicken Meatballs with Orzo Variations
- Use different type of chicken. You could use any kind of chicken with this recipe. Chicken thighs or diced chicken breast would be great too. Just make sure they’re cooked thoroughly before serving.
- Mix up the meat. Next time, try making these meatballs with ground turkey or use my recipe for Turkey Meatballs for a similar flavor. You can also use ground beef or ground pork for a different flavor. Check out my Easy Meatball Recipe for more tips on making other kinds of meatballs.
- Change the seasoning. I’ve used Italian seasoning in this recipe, but you can use other fresh herbs, dried herbs, or spices to make it your own.
- Add some heat. Turn up the heat with some red pepper flakes or hot sauce added to the chicken meatball mixture.
Serving Suggestions
The great thing about this one-pan meal is that it can be made and served on its own!
To make it a larger meal or to make it go further, you can make some delicious vegetable side dishes to go along with it.
Try it with my Cheesy Baked Asparagus and Honey Glazed Carrots for more comforting flavors.
Try a mixture of my Roasted Carrots, Roasted Vegetables, Air Fryer Green Beans, or Green Beans with Bacon to add nutrients and color to the table!
We always have some bread on the table too, so try my Cheesy Garlic Bread or this classic Garlic Bread recipe to enhance those garlicky flavors.
More Easy One-Pot Recipes to Try
One Pan Chicken Meatballs with Orzo
written by Ashley Fehr
Ingredients
Chicken Meatballs
- 1 pound ground chicken (454 grams)
- ½ cup dry breadcrumbs (55 grams)
- ½ cup Parmesan cheese (35 grams)
- ¼ cup milk
- 1 egg
- ¼ cup fresh parsley (finely chopped) optional
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon minced garlic
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
Garlic Parmesan Orzo
- 2 cloves garlic (finely minced)
- 2½ cups low sodium chicken broth
- 1½ cups dry orzo pasta (about 278 grams)
- ⅔ cup cream (any kind – heavy cream will give a richer flavor, light cream will be a bit thinner)
- ¼ cup shredded Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Chicken Meatballs
- In a large mixing bowl, combine chicken, bread crumbs, cheese, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and pepper. Mix well but don’t overmix; make sure there are no clumps of bread crumbs in the mixture. Let sit for 10-20 minutes for the bread crumbs to absorb excess moisture.
- Roll into 1-1¼” balls.
- Heat a large skillet over medium-high heat. Add 2 tablespoons of oil and sear the meatballs on all sides until golden brown.
- Remove to a plate and cover with foil to keep warm.
Garlic Parmesan Orzo
- Add the garlic to the skillet and cook for 1 minute.
- Add the broth and scrape the bottom of the pan with a wooden spoon to deglaze. Bring it to a low boil.
- Add the orzo, cream, parmesan, salt, and pepper, and stir. Place the meatballs on top, cover, and simmer over medium-low heat for 10 minutes until the orzo is al dente. It might look liquidy at first, but it will thicken quickly!
- Taste and serve.
Notes
- Meatballs: you can use any kind of meatballs here, even pre-cooked frozen meatballs. Simply add them to the pasta and continue cooking until heated through.
- Orzo: any kind of small pasta works here, but you are aiming for the same cook time since the meatballs need to finish cooking through in the time it takes the pasta to cook to al dente.
- Cream: I do not recommend using lighter cream or milk since the extended cooking time can cause it to curdle.
- Store: Store leftovers in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
- Make-Ahead & Freeze: The best way to make this recipe ahead of time is to make the meatballs and freeze them to use later on. Freeze them either before or after searing them. Allow them to cool, then put them on parchment paper on a baking tray in a single layer. Flash freeze them, then store them in Ziploc bags in the freezer for up to 3 months.
Nutrition Information
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Audrey says
Absolutely delicious! My ENTIRE family devoured this meal. I omitted the heavy cream and used a little more broth and it was still packed with flavor. I have never left a recipe review before but I had to for this one. This will definitely be on rotation in our household!
Lori says
A fast and delicious dish. My family loved it!
Ashley Fehr says
Thanks Lori!
Mickey Deitz says
Love this! Made just as written. Perfect; had roasted brussel sprouts as a side – yummy together!! Thx!
Ashley Fehr says
Thanks for your review Mickey!
Courtney Peirce says
Delicious – exactly as written!
Ashley Fehr says
Thank you Courtney!
Gail Dowling says
Sooo yummy ! Added some lemon zest to the meatballs and spinach at the end, squeezed lemon juice into the orzo also at the end ! Absolutely nothing left in the pan !
I love your recipes
Gail Dow
Ashley Fehr says
I need to try that!
Melissa says
Nutritional information is that per serving?
Ashley Fehr says
Yes that is per serving
Jane says
I NEVER come back to leave comments or compliments on a recipe, but I had to for this one. It is an absolute winner! My picky husband loved it so much that he was scraping the bottom of the cast iron skillet to get every bit of orzo.
I didn’t change anything except for adding a splash of Rao’s marinara sauce into the orzo mixture (because I noticed the video version used sun-dried tomatoes, and I loved the look of the rosy sauce with the chicken meatballs). Thank you so much for sharing this gem of a recipe!
Ashley Fehr says
I’m SO glad you loved it! I think you are thinking of this recipe: https://www.thereciperebel.com/tuscan-chicken-meatballs-and-orzo/ which has sun dried tomatoes (this one does not), but either way it’s a great addition!
Colleen says
I made this tonight. I substituted 1C white wine for 1C broth and added 1/2 cup more broth to be safe. It was AMAZING. And my son, who is notoriously picky devoured it. Thank you!!!
Ashley Fehr says
That’s a great idea! Thanks Colleen!
Amy says
Do you think this meatball recipe could swing an asian flair? I made extra that are in my freezer but saw a recipe for teriyaki meatballs.
Ashley Fehr says
Hi Amy! I try to leave out any Parmesan when I want to make meatballs with that kind of sauce. It could still work, but you won’t know until you try 🙂
Lauren Margulies says
I loved this recipe! So savory and delicious. Only adjustment I may make is less cream – I found that it overpowered the flavors, and I love a more herb-y and chicken broth forward flavor. Have you tried this? Maybe add more chicken broth? Thanks for any guidance.
Ashley Fehr says
I haven’t, but you are welcome to!
Courtney says
5 stars. I told my other half “I am making chicken meatballs with Orzo!” He was scared!
This was beyond perfect. He couldn’t stop telling me how “it needs nothing!!” So it is safe to say this will be on the rotating menu from now on!!
So so so good!!!
Ashley Fehr says
The highest compliment! Thank you Courtney!
Sharon L Waterbeck says
This was so delicious! Easy to make, we loved it.
Ashley Fehr says
Thanks Sharon!
Christie says
Delicious!!!! So easy and great flavor! I love how many meatballs it makes, and I followed the suggestion to make 2 cups of orzo (3 1/4 c broth could have been 3 1/2) so we would have leftovers. I will definitely make this again. Thank you!!
Ashley Fehr says
Thank you Christie!
Taylor says
My husband and I come back to this recipe time and time again. It’s flavorful, filling, and very easy to make. Will continue to make throughout the fall and winter!
Ashley Fehr says
Thank you Taylor!
Jan says
My husband and I loved this recipe. A keeper!
Ashley Fehr says
Thanks Jan!
AMy says
Thoughts on doubling the recipe?…Just a little longer to finish cooking? Does it work to double?
Ashley Fehr says
It will work but you will need a very large pan!
Aruna says
I’ve made this a few times and my family loves it. The first time it was way too salty (must be due to cheese and broth). So I’ve adjusted and it’s now perfect! No salt in sauce unless it needs by taste ( it never needs) and 1/2 the salt in meatballs. I often add sautéed mushrooms and spinach to add some veggies 💕
Ashley Fehr says
Hi Aruna! It sounds like maybe you didn’t use low sodium broth like the recipe calls for — which means an adjustment in the added salt is needed 🙂
Nicole says
Sooooo good!!! I used frozen kid fresh chicken meatballs! Easy and delicious meal.
Ashley Fehr says
I’m glad it turned out well!
Chelsi McFadden says
do you cook the meatballs first before putting them in the sauce? I’m making this tonight and don’t want to overcook the pasta.
Karen says
This worked exactly as written, thanks!