One Pan Tuscan Chicken Meatballs and Orzo
A comforting one-pan meal featuring juicy chicken meatballs combined with creamy orzo and flavorful herbs, perfect for busy weeknights.
Ingredients
For the meatballs
- 1 pound ground chicken
- ½ cup dry breadcrumbs
- ½ cup Parmesan cheese grated
- ¼ cup milk
- 1 piece egg
- ¼ cup fresh parsley optional
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 2 cloves minced garlic
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
For the dish
- 2 tablespoons oil for the pan
- ¼ cup sun dried tomatoes
- 1 tablespoon tomato paste
- 2 cloves garlic finely minced
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ⅛ teaspoon red chili flakes
- 2½ cups low sodium chicken broth
- 1½ cups dry orzo pasta
- ⅔ cup cream 18%-35% fat
- ¼ cup shredded Parmesan cheese
- 1 cup chopped fresh spinach
Instructions
Preparation
- Combine ground chicken, breadcrumbs, Parmesan cheese, milk, egg, parsley (if using), Italian seasoning, salt, minced garlic, onion powder, and black pepper in a large bowl. Stir until well mixed but do not overmix.
- Let the mixture rest for 10-20 minutes to allow the breadcrumbs to absorb moisture.
- Roll the mixture into meatballs, each about 1 to 1¼ inches in size, and set aside.
Cooking Meatballs
- Heat a large skillet over medium-high heat and add 2 tablespoons of oil.
- Carefully place the meatballs in the skillet, searing them on all sides until golden brown.
- Transfer the seared meatballs to a plate and cover with foil to keep warm.
Making the Sauce and Orzo
- In the same skillet, add sun-dried tomatoes, tomato paste, minced garlic, salt, oregano, black pepper, and red chili flakes. Sauté for a couple of minutes until garlic is fragrant.
- Pour in chicken broth while scraping the bottom of the skillet. Bring to a low boil.
- Stir in dry orzo pasta, cream, and additional Parmesan cheese, ensuring everything is well combined.
- Nestle the warm meatballs back into the skillet on top of the orzo mixture.
- Cover and let simmer on medium-low heat for about 10 minutes until orzo is al dente.
Finishing Touches
- Gently fold in the chopped fresh spinach, allowing it to wilt.
- Taste and adjust seasonings as desired. Serve and enjoy!
Notes
Consider adding a sprinkle of extra Parmesan or a drizzle of olive oil before serving for enhanced flavor. Leftovers can be stored in the fridge for about 3-4 days.