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Easy One-Skillet Chicken Meatballs with Creamy Orzo

Juicy chicken meatballs simmered in creamy orzo for a quick, flavorful weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Italian
Calories: 480

Ingredients
  

Chicken Meatballs
  • 1 lb ground chicken
  • 0.5 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 1 egg large
  • 2 cloves garlic minced
  • 1 tsp dried Italian herbs or 1 tbsp fresh parsley & basil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp olive oil for skillet
Creamy Orzo
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 0.5 cup heavy cream
  • 2 tbsp unsalted butter
  • 0.25 cup grated Parmesan cheese
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh parsley chopped, optional garnish

Equipment

  • Mixing bowls
  • Large skillet
  • Measuring cups and spoons
  • Spatula

Method
 

  1. In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, Italian herbs, salt, and pepper. Mix gently.
  2. Shape mixture into 1- to 1.5-inch meatballs. Set aside.
  3. Heat olive oil in a large skillet over medium heat. Sear meatballs in batches until golden brown, 2–3 minutes per side. Remove and set aside.
  4. In the same skillet, melt butter. Add orzo and toast for 1–2 minutes.
  5. Pour in chicken broth, bring to a boil, then reduce to simmer. Cook orzo for 8 minutes until tender.
  6. Stir in heavy cream and Parmesan. Season with salt and pepper.
  7. Nestle meatballs into creamy orzo. Cover and simmer 5–7 minutes until meatballs are fully cooked.
  8. Garnish with parsley and additional Parmesan. Serve immediately.

Notes

For extra flavor, add a pinch of red pepper flakes to the orzo or sprinkle lemon zest before serving.