One-Pan Chicken Meatballs with Creamy Parmesan Orzo
To make this meal, you’ll need a large sauté pan. If you only have a medium sized one, it will still work, but you might have to make the meatballs in batches if they don’t all fit. You can also bake the meatballs in the oven to save time!
One of the best things about this recipe is that during the cooking process, you only need to use one pan. I don’t know about you, but I just don’t have time for tons of dishes. I tend to avoid recipes that require lots of cleanup, which is probably why I keep turning to this recipe on busy days.
Here is the link to the pan I used for this recipe. Its by 360Cookware, which is a company that makes sustainable stainless steal pots and pans. I really wasn’t sure if I would love this pan, but I actually grab it more often than I do any of my other cookware.
If you make this recipe, please don’t forget to leave me a rating and a comment!
One-Pan Creamy Parmesan Orzo with Chicken Meatballs
This quick and easy recipe is perfect for busy weeknights, or any time you want a quick meal!
Ingredients
Meatball Ingredients
- 1 pound ground chicken
- ½ cup seasoned bread crumbs
- ¼ cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon Italian seasoning
- ¼ cup whole milk
- olive oil for cooking
Orzo Ingredients
- 3.5 cups regular chicken broth
- 2-3 teaspoons minced garlic
- 2 cups dry orzo pasta
- 1 cup whole milk
- ¾ cup grated Parmesan cheese
Instructions
Meatball Instructions
- In a large mixing bowl, combine ground chicken, seasoned bread crumbs, grated Parmesan cheese, egg, garlic powder, onion powder, salt, Italian seasoning, and whole milk. Mix until well combined.
- Shape the mixture into meatballs, approximately 20 in total.
- Heat olive oil in a large pan over medium heat.
- Once the oil is hot, add the meatballs to the pan, ensuring they are evenly spaced. You may need to cook in batches depending on the size of your pan.
- Cover the pan and cook the meatballs for a few minutes on each side, until golden brown and cooked through. This should take about 8-10 minutes total.
- To ensure the meatballs are fully cooked, check that their internal temperature has reached 165°F (74°C) using a meat thermometer.
- When meatballs are done, remove from pan and set aside.
Orzo Instructions
- In the same pan, add minced garlic and chicken broth. Bring to a simmer over medium heat.
- Once simmering, add the dry orzo pasta to the broth. Cover and simmer for about 5-7 minutes, or until the orzo is almost cooked and most of the liquid is absorbed.
- Stir in 1 cup of whole milk and ¾ cup grated Parmesan cheese until well combined.
- Place the cooked meatballs on top of the orzo in the pan. Cover and simmer for an additional few minutes, allowing the meatballs to warm through as the orzo cooks.
- Once the orzo is fully cooked and the meatballs are heated through, remove from heat.
- Serve and enjoy!
Notes
- Piece size and age:
- Ensure all ingredients and piece sizes are appropriate for your child’s age and needs. Leave out any ingredients that do not fit your child’s specific dietary restrictions.
- Meatball Size Consistency:
- Try to shape the meatballs into similar sizes to ensure even cooking times. This ensures that they all cook through at the same rate and none end up overdone or under cooked.
- Cooking Variation:
- While pan-frying is the suggested method, you can also bake the meatballs in the oven at 400°F (200°C) for about 15-20 minutes, flipping halfway through.
- Orzo Texture:
- Be mindful not to overcook the orzo in the broth initially, as it will continue to cook when the milk and cheese are added. Aim for a slightly al dente texture before adding the final ingredients.
- Sauce Thickness:
- If you prefer a thicker sauce, you can add less broth or simmer the dish uncovered for a few minutes at the end to allow the liquid to reduce slightly.
- Seasoning Adjustment:
- Taste the orzo mixture before adding the meatballs and adjust seasoning if necessary. You may want to add a bit more salt or Italian seasoning depending on your preference.
- Garnish Suggestions:
- Consider topping the dish with chopped fresh parsley or basil for a burst of color and flavor before serving.
- Storage and Reheating:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk to prevent the orzo from drying out.