Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Tuscan Chicken Meatballs and Orzo – Creamy One-Pan Dinner

Tuscan chicken meatballs and orzo

Creamy Tuscan chicken meatballs and orzo made in one pan with sun-dried tomatoes, spinach, garlic, and Parmesan. A cozy Italian-inspired dinner perfect for busy weeknights.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

  • 1 lb ground chicken

  • 1/2 cup breadcrumbs or panko

  • 1 large egg

  • 1/3 cup grated Parmesan cheese

  • 3 cloves garlic, minced

  • 1 teaspoon Italian seasoning

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 tablespoons olive oil

  • 1/2 cup sun-dried tomatoes, chopped

  • 1 cup uncooked orzo pasta

  • 2 1/2 cups chicken broth

  • 3/4 cup heavy cream

  • 2 cups baby spinach

 

  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  • In a bowl, combine ground chicken, breadcrumbs, egg, Parmesan, garlic, Italian seasoning, salt, and pepper. Mix gently.

  • Shape mixture into evenly sized meatballs.

  • Heat olive oil in a large skillet over medium heat and sear meatballs until golden on all sides. Remove and set aside.

  • In the same skillet, sauté garlic and sun-dried tomatoes until fragrant.

  • Add orzo and stir to coat with the oil and flavors.

  • Pour in chicken broth and simmer until orzo is tender, stirring occasionally.

  • Reduce heat and stir in heavy cream, spinach, and red pepper flakes.

  • Return meatballs to the skillet and simmer until fully cooked and coated in sauce.

 

  • Taste, adjust seasoning, and serve warm.

Notes

  • Do not overmix the meatballs to keep them tender.

  • Add extra broth if the orzo absorbs liquid too quickly.

  • This dish tastes even better the next day and reheats well.

Find it online: https://juicymeatrecipes.com/tuscan-chicken-meatballs-and-orzo/