Description
Mediterranean-inspired one pan chicken meatballs with orzo deliver a symphony of flavors from Italy and Greece. Juicy herbed chicken meatballs nestle perfectly in creamy orzo, creating a comforting meal you’ll crave again and again.
Ingredients
Scale
Protein Ingredients:
- 1 pound (454 grams) ground chicken
- 1 egg
- 1 teaspoon minced garlic
Cheese and Dairy Ingredients:
- ½ cup (55 grams) Parmesan cheese, grated
- ¼ cup milk
- ⅔ cup cream (heavy cream for richer flavor, light cream for thinner consistency)
- ¼ cup Parmesan cheese, shredded
Seasoning and Supporting Ingredients:
- ½ cup (35 grams) dry breadcrumbs
- ¼ cup fresh parsley, finely chopped (optional)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 cloves garlic, finely minced
- 2 ½ cups low sodium chicken broth
- 1 ½ cups (about 278 grams) dry orzo pasta
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Create a harmonious blend of ground chicken, breadcrumbs, Parmesan, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and black pepper in a spacious mixing bowl. Gently fold the ingredients until evenly distributed, being careful not to overwork the mixture. Allow the blend to rest, enabling breadcrumbs to absorb excess moisture and enhance the meatballs’ texture.
- Craft uniform meatballs by delicately rolling the chicken mixture into compact, bite-sized spheres approximately 1 to 1¼ inches in diameter.
- Ignite a large skillet over medium-high heat, introducing oil to create a golden sear on the meatballs. Rotate them carefully to achieve an even, crisp exterior. Once beautifully caramelized, transfer the meatballs to a separate plate, tenting with foil to maintain warmth.
- Utilize the same skillet to toast minced garlic, releasing its aromatic essence and creating a flavor foundation for the dish.
- Deglaze the pan by pouring chicken broth, carefully scraping the caramelized remnants from the skillet’s bottom. This technique captures the concentrated flavor developed during the meatball searing process.
- Incorporate orzo, cream, Parmesan, salt, and black pepper into the skillet. Stir thoroughly to ensure even distribution and create a creamy, cohesive base.
- Nestle the previously seared meatballs atop the orzo mixture. Cover and simmer, allowing the ingredients to meld and the orzo to reach a perfect al dente consistency while the sauce thickens and intensifies in flavor.
- Conduct a final seasoning assessment, making subtle adjustments if necessary. Present the dish immediately, celebrating the harmonious blend of tender meatballs and creamy orzo.
Notes
- Resting the meat mixture allows breadcrumbs to absorb moisture, creating tender and juicy meatballs that won’t fall apart during cooking.
- Searing meatballs first develops a delicious golden-brown crust, locking in flavor and creating a beautiful texture before finishing in the orzo sauce.
- Deglazing the pan with chicken broth captures all the delicious browned bits, transforming simple ingredients into a rich, deeply flavored sauce.
- Using one skillet reduces cleanup and helps build layers of flavor throughout the entire cooking process, making this a convenient and tasty meal.
- Covering the skillet while simmering helps the orzo cook evenly and absorb the creamy sauce, ensuring each bite is packed with delicious chicken and cheese flavor.
- Letting the dish rest briefly before serving allows the sauce to thicken and the flavors to meld together, creating a more cohesive and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg