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
Units
Scale
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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
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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