Italian

Weeknight Tuscan Chicken Meatballs with Orzo

Name: Weeknight Tuscan Chicken Meatballs with Orzo
Prep time: 18 min
Cook time: 28 min
Total time: 46 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 Tablespoons Olive Oil; 3 Cloves Garlic (finely grated); 1 Teaspoon Kosher Salt (divided); 1/2 Teaspoon Black Pepper; 1/3 Cup Heavy Cream; 1/2 Cup Parmesan Cheese (finely grated, divided); 3 Cups Baby Spinach; 2 1/2 Cups Chicken Broth; 1 Cup Orzo; 1 Pound Ground Chicken; 1 Egg (lightly beaten); 1 1/2 Cups Cherry Tomatoes (halved); 1/3 Cup Panko Breadcrumbs; 1 Teaspoon Italian Seasoning

Tender chicken meatballs simmer with creamy orzo, tomatoes, spinach, and Parmesan for a one-pan Italian dinner that feels generous.

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Weeknight Tuscan Chicken Meatballs with Orzo

Prep: 18 min
Cook: 28 min
Servings: 4
Difficulty: Medium

Dinner dinner orzo chicken-meatballs one-pan italian

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This is the kind of one-pan dinner that gives you the comfort of meatballs and pasta without asking you to boil a separate pot of noodles.

The orzo cooks directly in the skillet, picking up tomato, garlic, and Parmesan while the chicken meatballs stay tender.

The detail that matters is browning the meatballs first, then finishing them gently in the sauce.

Browning gives the pan flavor, but simmering keeps lean ground chicken from turning dry.

I keep the sauce creamy but not heavy by using a moderate splash of cream and enough broth for the orzo to move around.

Spinach goes in near the end so it wilts into the sauce instead of disappearing.

For another recipe in this seed collection, try Creamy Tuscan White Bean Pasta or One-Pot Sausage Kale Orzo.

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Ingredients

2 Tablespoons Olive Oil
3 Cloves Garlic

finely grated
1 Teaspoon Kosher Salt

divided
1/2 Teaspoon Black Pepper
1/3 Cup Heavy Cream
1/2 Cup Parmesan Cheese

finely grated, divided
3 Cups Baby Spinach
2 1/2 Cups Chicken Broth
1 Cup Orzo
1 Pound Ground Chicken
1 Egg

lightly beaten
1 1/2 Cups Cherry Tomatoes

halved
1/3 Cup Panko Breadcrumbs
1 Teaspoon Italian Seasoning

Ingredient swaps

olive oil garlic kosher salt black pepper heavy cream Parmesan cheese baby spinach chicken broth orzo ground chicken egg cherry tomatoes panko breadcrumbs Italian seasoning

Directions

Mix the chicken, panko, egg, 1/4 cup Parmesan, garlic, Italian seasoning, 1/2 teaspoon salt, and pepper until just combined.
Form into 16 small meatballs. Heat olive oil in a wide skillet over medium heat and brown the meatballs on two sides, 5 to 6 minutes total.
Transfer the meatballs to a plate. Add the tomatoes to the skillet and cook until they start to slump.
Stir in the orzo, broth, cream, and remaining salt, scraping up the browned bits from the pan.
Nestle the meatballs into the orzo, cover, and simmer for 12 to 14 minutes, stirring once or twice, until the orzo is tender and the meatballs reach 165 F.
Fold in the spinach and remaining Parmesan. Let the skillet stand 3 minutes so the sauce thickens before serving.

Nutrition

Nutrition Information

Estimated per serving: 520 calories, 35 g protein, 42 g carbohydrates, 24 g fat.

Variations

Recipe Variations

- Add chopped sun-dried tomatoes with the cherry tomatoes.
- Use kale instead of spinach and cook it a few minutes longer.
- Finish with basil and lemon zest for a brighter skillet.

Notes

If the skillet looks dry before the orzo is tender, add another splash of broth.
Ground turkey works in place of ground chicken.
The sauce thickens as it sits, so loosen leftovers with broth when reheating.

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