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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Beth says
This worked exactly as written, thanks!
Ashley Fehr says
I’m so glad!
Sharon says
This recipe is absolutely delicious and my family LOVED it! For the cream, I used half and half, and then added a few more orzo pasta pieces (not a lot, but slightly over 1 1/2 cups, which absorbed more of the liquid. This recipe is a keeper for sure.
Ashley Fehr says
Thanks Sharon!
Sonya says
I bought all the ingredients today and made it for dinner tonight. I went ahead and added more orzo and broth when I spotted in your note section about doing that. I live in a household with 3 adult men and gosh can they eat! I made it exactly as stated and it was amazing!! I wouldn’t change one thing about it..
Thank you so much for such a wonderful recipe that will be made again in our house for sure!
Ashley Fehr says
Thank you Sonya! I’m so thrilled it was a hit!
Teri says
This dish surprised me! First, it was easy. Second, the meatballs are SO good (I used dried parsley in place of fresh, 2 tsp) that I will keep the recipe for other Italian dishes! I used half & half in place of heavy cream and it was not runny at all. Overall a great dish!
Ashley Fehr says
Thanks for sharing Teri!
Natalie says
Made this tonight for the first time and love it. I know without a doubt when my son gets home he will love it too. Only thing is I hope the meatballs are cooked enough. Guess I have never made chicken meatballs before so I’m being a nervous Nelly. Can’t wait to check out some of your other recipes.
Ashley Fehr says
Thanks Natalie! You can always check the internal temperature with a meat thermometer — they should be 165 degrees F.
Christy says
Delicious! Everyone in my family loved it! I will definitely be making this again!
Ashley Fehr says
I’m so glad to hear that!
Heather says
This recipe is fabulous! I ended up baking the meatballs (350 for 20 min) while I made the sauce and cooked some broccoli to eat with it. Next time I’ll probably add spinach to the sauce for a little more color and flavor. The meatballs were FABULOUS. Great texture and flavor.
Courtney Finley says
If course. I always bake my meatballs but for some reason I didn’t and with a double batch it took a long time. Cooking meatballs in a pan in two batches added lots of time. My son had to leave for work before it was done! I can’t believe I didn’t bake them. My mind was elsewhere 🙂
Ashley Fehr says
I’m so glad you loved it!
Mary says
Delicious made it as written. I will add spinach or kale and peas next time. I also squeezed fresh lemon when served.
Ashley Fehr says
I love that idea!
Meg says
Loved this recipe! Making it for the second time tonight. How much is one serving?
The Recipe Rebel says
Hi Meg, so glad you enjoyed it. We didn’t measure it out, but a serving size is 1/4 of the recipe. We love meatballs, so there’s a good amount of meatballs per serving in this recipe. If you prefer, you could increase the orzo to 2 cups and the broth to 3¼ cups to serve more people. Hope this helps!
Debby says
I made this recipe and loved it. I roasted my meatballs and at the same time I also roasted some cherry tomatoes and stirred them through the sauce.
This is now one of my go-to favorites
The Recipe Rebel says
So glad you enjoyed it, Debby!
Brandi says
Cut the Italian seasoning in half, used plain Panko breadcrumbs, regular chicken broth (not low sodium), cut the salt in half for the orzo and used heavy cream. The kids LOVE it and so do the adults. Next time I’ll add broccoli or spinach in. I’ll be making this again soon. Thank you for such a delicious recipe.
Brandi says
I used ground turkey as it was BOGO
Judy Oliver says
what is BOGO?
Ashley Fehr says
Buy one get one
The Recipe Rebel says
Glad it worked out for you, Brandi!
Ashley says
This came out so good! Added spinach to the sauce and made Turkey meatballs instead of chicken! Will be adding to rotation!
The Recipe Rebel says
Thank you Ashley!
Tara says
Made exactly as written and it was delicious – even my picky eaters approved!
5 stars!
I would consider making a touch more sauce next go around (just personal preference)
Will make again and again!
The Recipe Rebel says
Yay! Thank you Tara!
Lori says
This recipe is fantastic! The meatballs were so moist, and that sauce..wow, so rich. I agree that anything lighter than heavy cream won’t have the same result. Made this exactly as written. Will be making this on a regular basis.
The Recipe Rebel says
Glad to hear, thank you Lori!
Mia says
I was so disappointed in how this turned out.It smelled great & all the right ingredients are there but the sauce needs to be increased. the meatballs are good but too much Italian seasoning, next time I will reduce that to 1/2 ts I had absolutely no sauce when finished cooking, the orzo absorbed it all, next time I will cook that separate & then add the sauce once finished cooking.. I will def try i t again with these changes.
The Recipe Rebel says
I’m sorry to hear you had trouble Mia. It sounds like the liquid boiled out. I’d turn the heat down even more, it needs to be more of a simmer than a boil. Also was it covered?
Jill says
Great recipe with lots of flavor. Made it with pork (out of chicken at store) and tasted great. Easy. Husband loved it.
The Recipe Rebel says
Thank you Jill!
Susan says
I have made this dish twice and both times it came out AMAZING! Everyone devoured it! I would give it 10 stars if available!
The Recipe Rebel says
Thank you Susan!
Laura says
Made this tonight for supper, I would definitely make it again, great flavour.
The Recipe Rebel says
Thank you Laura!
Nicole Russeff says
Delicious! Paired it with some garlic cheese bread. Will definitely make this again, super easy for a nice meal!
The Recipe Rebel says
Thank you Nicole!
Kristen says
Made it according to the recipe and love it!! So tasty! It will definitely be in the rotation.
The Recipe Rebel says
Great to hear, thank you Kristen!
Mary Tuerk says
This was absolutely delicious. I seared the meatballs and then cooked them in the oven and they came out perfect. Your recipes are always a hit at my house.
The Recipe Rebel says
Great to hear, Mary!