One Pot Chicken Parm Meatballs and Orzo
Chicken parmesan meatballs and orzo is the perfect weeknight meal! Easy and delicious, a huge crowd pleaser and the ultimate cozy comfort food, it comes together super fast and tastes amazing. Cheesy, saucy and oh so satisfying!
Ingredients
- 1 pound lean ground chicken, I like to use 94% lean
- kosher salt and pepper
- 4 garlic cloves, minced
- ½ cup finely grated parmesan, plus more for topping
- ½ cup seasoned breadcrumbs
- ⅓ cup chopped fresh herbs, like parsley, basil and chives
- 1 to 2 tablespoons olive oil
- 2 tablespoons butter
- 1 pound uncooked orzo
- 3 cups chicken stock
- 2 cups marinara sauce
- 8 ounces fresh mozzarella
- fresh basil, for topping
Instructions
- Place the chicken in a large bowl. Season all over with salt and pepper. Add 2 cloves of garlic, parmesan, breadcrumbs and herbs. Mix gently until just combined.
- Roll the mixture into 1-inch meatballs.
- Heat the olive oil in a large (12-inch) oven-safe skillet or dutch oven over medium heat. You want this pan to be large enough for the orzo and stock too. Add the meatballs in a single layer and brown for 3 to 4 minutes. Flip gently and brown the other side for another 3 to 4 minutes. Shake the pan, tossing the meatballs around to keep their shape. Transfer the meatballs to a plate.
- To the same pan, add the butter. Add in the orzo and stir. Cook, stirring often, until the orzo toasts and turns a bit golden. Stir in the other 2 garlic cloves. It will be very fragrant.
- Pour the stock and 1 cup of the marinara in with the orzo. Nestle the meatballs back into the pan with the stock and orzo. Bring the mixture to a boil. Reduce it to a simmer and cover. Cook for 15 to 20 minutes, until the liquid is absorbed and the chicken reaches 165 degrees F internally. Scrape the bottom of the pan with a wooden spoon if necessary - it should not be hot enough to burn. I suggest checking after 12 to 15 minutes and going from there - because this will differ based on how high your “simmer” is!
- Once the liquid is absorbed, add the remaining marinara in dollops all over the top. Pull apart the mozzarella and place it on top too.
- Turn the broiler on in your oven. Broil for 1 to 2 minutes, just until the cheese has melted and is golden.
- Remove the pan and top with parmesan and fresh basil. Serve!
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!