This Tuscan Chicken Meatball Orzo is a comforting and flavorful dish that’s perfect for a cozy weeknight dinner! Imagine tender chicken meatballs, perfectly cooked orzo pasta, and a creamy sauce with sun-dried tomatoes and spinach, all infused with fragrant herbs. This recipe is easy to make and delivers a satisfyingly delicious meal that will transport you to the heart of Tuscany.
Why You’ll Love This Recipe
- Flavorful and Aromatic: The combination of Italian herbs, sun-dried tomatoes, and Parmesan cheese creates a rich and savory sauce that complements the chicken meatballs and orzo perfectly.
- Easy One-Pan Meal: This recipe requires just one pan for cooking the meatballs and sauce, making it simple to prepare and minimizing cleanup.
- Hearty and Satisfying: The combination of protein-packed chicken meatballs, hearty orzo pasta, and creamy sauce makes this dish a complete and satisfying meal.
- Perfect for Weeknight Dinners: This recipe comes together in under an hour, making it a great option for busy weeknights.
Ingredients
Meatballs
- Ground chicken: A lean and healthy protein source for the meatballs.
- Egg: Binds the meatball ingredients together.
- Grated Parmesan cheese: Adds a salty and nutty flavor to the meatballs.
- Fresh parsley: Contributes a fresh herb flavor.
- Kosher salt and black pepper: Season the meatballs to perfection.
- Whole milk: Adds moisture and helps to bind the ingredients.
- Fine dry breadcrumbs: Help to bind the meatballs and add texture.
- Garlic: Adds a fragrant and savory flavor.
- Yellow onion: Provides a subtle sweetness and depth of flavor.
- Extra virgin olive oil: Used for frying the meatballs.
Pasta
- Unsalted butter: Adds richness and flavor to the sauce.
- Shallot: A mild onion variety that adds a delicate flavor to the sauce.
- Garlic: Enhances the savory flavor of the sauce.
- Chicken broth: Forms the base of the sauce.
- Sun-dried tomatoes: Adds a concentrated tomato flavor and chewy texture.
- Baby spinach: Contributes nutrients and a vibrant green color.
- Fresh thyme and rosemary: Adds fragrant herbal notes to the sauce.
- Kosher salt: Seasons the sauce.
- Orzo pasta: A small rice-shaped pasta that’s perfect for absorbing flavors.
- Heavy cream: Creates a rich and creamy sauce.
- Grated Parmesan cheese: Adds a salty and cheesy finish.
Note: For exact measurements, see the recipe card below!
How to Make Tuscan Chicken Meatball Orzo
Step 1: Prepare the Meatballs
In a large bowl, combine the ground chicken, egg, Parmesan cheese, parsley, salt, pepper, milk, breadcrumbs, garlic, and onion. Mix gently until just combined, being careful not to overmix. Form the mixture into meatballs using a tablespoon scoop, greasing your hands to prevent sticking.
Step 2: Cook the Meatballs
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, avoiding overcrowding the pan. Cook, flipping occasionally, until browned on all sides and cooked through (internal temperature of 165°F), about 8-10 minutes. Transfer the cooked meatballs to a plate and tent with foil to keep warm.
Step 3: Make the Sauce
In the same skillet, melt the butter. Add the diced shallots and cook for 2-3 minutes until softened. Stir in the garlic and cook for 1 additional minute. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the sun-dried tomatoes, spinach, thyme, rosemary, and salt. Cook until the spinach is wilted, about 5 minutes.
Step 4: Cook the Orzo
Stir in the orzo pasta and mix well to coat. Pour in the heavy cream and add the grated Parmesan cheese. Stir until combined and bring to a gentle simmer. Cover the pan, reduce the heat to medium-low, and simmer for 12-15 minutes, or until the orzo is al dente. Stir occasionally to prevent sticking.
Step 5: Finish and Serve
Add the cooked meatballs to the sauce during the last 5 minutes of cooking. Gently stir to combine and continue cooking until heated through. Remove the skillet from the heat and let the dish rest for 5 minutes before serving. Garnish with additional grated Parmesan cheese, if desired.
Pro Tips for Making the Recipe
- Don’t overmix the meatball mixture: Overmixing can make the meatballs tough. Mix just until the ingredients are combined.
- Brown the meatballs evenly: Cook the meatballs in batches to avoid overcrowding the pan and ensure even browning.
- Use quality Parmesan cheese: Freshly grated Parmesan cheese has a better flavor than pre-grated.
- Adjust the consistency: If the sauce is too thick, add more broth or milk. If it’s too thin, simmer it uncovered for a few minutes to reduce.
How to Serve
This Tuscan Chicken Meatball Orzo is a complete and satisfying meal on its own, but here are some serving suggestions:
- Side Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the dish.
- Garlic Bread: Crusty garlic bread is perfect for sopping up the creamy sauce.
- Roasted Vegetables: Roasted vegetables, such as broccoli, asparagus, or Brussels sprouts, complement the flavors of the dish beautifully.
Make Ahead and Storage
This Tuscan Chicken Meatball Orzo is great for making ahead of time or storing leftovers.
Storing Leftovers
Store leftover orzo in an airtight container in the refrigerator for up to 3 days.
Freezing
You can freeze the orzo without the meatballs for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, adding a splash of water or broth if needed to prevent the dish from drying out.
FAQs
1. Can I use a different type of ground meat? Yes, you can! Ground turkey, pork, or a combination of meats would also work well in this recipe.
2. Can I use a different type of pasta? Absolutely! Other small pasta shapes, such as ditalini or small shells, would be delicious substitutes.
3. Can I make this recipe vegetarian? Yes, you can! Omit the meatballs and use vegetable broth instead of chicken broth. You can also add chickpeas or lentils for protein.
4. Can I add other vegetables to the sauce? Definitely! Zucchini, bell peppers, or mushrooms would be delicious additions.
This Tuscan Chicken Meatball Orzo Recipe is a flavorful and comforting dish that’s perfect for a cozy meal. With its simple preparation and hearty ingredients, it’s a recipe you’ll want to make again and again!
PrintTuscan Chicken Meatball Orzo Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop, One-Pan
- Cuisine: Italian-American
Description
This Tuscan Chicken Meatball Orzo is a flavorful and satisfying one-pan meal! Tender chicken meatballs, hearty orzo pasta, and sun-dried tomatoes are simmered in a creamy sauce with fresh herbs and spinach. It’s an easy and elegant dish that’s perfect for a weeknight dinner.
Ingredients
-
Meatballs:
- 1 pound ground chicken
- 1 large egg, beaten
- 1/4 cup (25 g) grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup (61 g) whole milk
- 1/4 cup (27 g) fine dry breadcrumbs, plain
- 1 teaspoon garlic, minced
- 2 tablespoons yellow onion, finely chopped
- 1 tablespoon extra virgin olive oil, for frying
-
Pasta:
- 1 tablespoon unsalted butter
- 1 large shallot, diced
- 2 teaspoons garlic, minced
- 1 1/2 cups (12 ounces / 360 g) chicken broth
- 1/3 cup (about 6 whole) sun-dried tomatoes, soaked in hot water, and diced
- 3 cups (90 g) baby spinach
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon kosher salt
- 1 cup (112 g) orzo pasta
- 1 1/2 cups (357 g) heavy cream
- 1 cup (100 g) grated Parmesan cheese, plus more for garnish
Instructions
- Make Meatballs: Combine ground chicken, egg, cheese, parsley, salt, pepper, milk, breadcrumbs, garlic, and onion in a bowl. Mix gently. Form into meatballs (about 1 tablespoon each) and brown in olive oil over medium heat until cooked through. Set aside.
- Sauté Aromatics: In the same skillet, melt butter. Add shallots and cook until softened. Stir in garlic.
- Build Sauce: Pour in chicken broth, scraping up any browned bits. Add sun-dried tomatoes, spinach, thyme, rosemary, and salt. Cook until spinach wilts.
- Cook Orzo: Stir in orzo, heavy cream, and Parmesan cheese. Bring to a simmer, cover, and reduce heat. Simmer for 12-15 minutes, stirring occasionally.
- Combine and Finish: Add meatballs during the last 5 minutes of cooking. Continue cooking until orzo is al dente.
- Rest and Serve: Remove from heat and let rest for 5 minutes. Garnish with extra Parmesan cheese and serve.
Notes
- If you don’t have sun-dried tomatoes, you can omit them or substitute with chopped fresh tomatoes.
- For a lighter sauce, use half and half or milk instead of heavy cream.
Nutrition
- Serving Size: 1 ¼ cups
- Calories: 700
- Sugar: 10g
- Sodium: 1200mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 180mg
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