Description
Skip the hassle of multiple pots and pans! This one-pan miracle combines juicy chicken meatballs with creamy orzo for a dinner that’s ready in 30 minutes but tastes like you spent hours in the kitchen.
Ingredients
Scale
- 1 lb (450g) ground chicken
- 1/4 cup (25g) breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 tablespoon fresh parsley, chopped
- 1/4 cup (25g) grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups (300g) dry orzo pasta
- 2 1/2 cups (600ml) chicken broth
- 1 cup (250g) cherry tomatoes, halved
- 1 teaspoon dried oregano
- Zest of one lemon
- 1/4 cup fresh basil, chopped (for garnish)
- 1/4 cup (25g) grated Parmesan cheese (for serving)
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, egg, minced garlic, dried oregano, dried basil, parsley, Parmesan, salt, and pepper. Mix gently until just combined, then form into 16 meatballs.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides (about 1-2 minutes per side), then transfer to a plate.
- Add remaining olive oil to the skillet. Sauté onion until translucent (3-4 minutes), add garlic and cook for 30 seconds, then add orzo and toast for 2 minutes until lightly golden.
- Pour in chicken broth, scraping up any browned bits from the pan. Add cherry tomatoes and dried oregano, then bring to a simmer.
- Reduce heat to medium-low, nestle the meatballs into the orzo mixture, cover, and cook for 10-12 minutes until orzo is tender and meatballs reach 165°F internally.
- Remove from heat, stir in lemon zest, and let rest for 5 minutes. Garnish with fresh basil and additional Parmesan before serving.