Go Back

One Pan Tuscan Chicken Meatballs and Orzo

A comforting dish featuring tender chicken meatballs served with flavorful orzo, fresh vegetables, and herbs—all made in one pan for easy cleanup.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground chicken Look for fresh, lean ground chicken for the best flavor and texture.
  • 1/4 cup breadcrumbs Use Italian-style breadcrumbs for added flavor.
  • 1/4 cup grated Parmesan cheese Freshly grated will give a creamier texture.
  • 1 large egg This binds the meatballs together.
  • 1 teaspoon garlic powder Offers a hint of garlicky goodness.
  • 1 teaspoon dried Italian herbs A blend of basil, oregano, and thyme brings depth to the flavor.
  • Salt and pepper To taste.
For the Orzo
  • 1 cup orzo pasta This small pasta cooks quickly and absorbs flavors beautifully.
  • 2 cups chicken broth Use low-sodium broth for a healthier option.
  • 1 cup cherry tomatoes, halved Fresh, vibrant additions that burst with flavor.
  • 1 cup spinach or kale Adds a nutrient boost; feel free to substitute with any leafy green.
  • 1 tablespoon olive oil Enhances flavors and aids in cooking.
For Garnish
  • Fresh basil leaves A few sprigs to sprinkle on top for freshness.
  • Extra grated Parmesan For serving, adds a rich, cheesy touch.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, garlic powder, Italian herbs, salt, and pepper. Mix until just combined.
  3. Using your hands, form small meatballs about 1 inch in diameter. You should have about 12 to 15 meatballs.
Cooking
  1. In a large, oven-safe skillet, heat olive oil over medium-high heat. Add the meatballs and cook for about 5 minutes, turning occasionally, until golden brown on all sides. Remove from the skillet and set aside.
  2. In the same skillet, add the cherry tomatoes and cook for 3–4 minutes until they start to soften. Add spinach and stir until wilted.
  3. Pour the chicken broth into the skillet, and bring it to a gentle boil. Add the orzo, and return the meatballs to the pan. Stir to combine.
  4. Cover the skillet with a lid or foil and transfer to the preheated oven. Bake for about 15 minutes or until the orzo is tender and has absorbed most of the broth.
Serving
  1. Carefully remove from the oven. Garnish with fresh basil and extra Parmesan before serving.
  2. Serve in shallow bowls and finish with a sprinkle of freshly grated Parmesan and basil.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth for moisture.