Description
This One Pan Tuscan Chicken Meatballs and Orzo recipe combines tender, flavorful chicken meatballs with sun-dried tomatoes, spinach, and cooked orzo pasta, all cooked together in a savory chicken broth. The dish is finished with fresh basil and Parmesan cheese, making for a hearty and delicious meal that’s both comforting and easy to prepare.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1 cup cooked orzo pasta
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Broth
- 1 cup sun-dried tomatoes, chopped
- 2 cups spinach, roughly chopped
- 2 cups chicken broth
Others
- 1 tablespoon olive oil
- Fresh basil leaves for garnish (optional)
- Additional grated Parmesan for serving (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the meatballs and finishing the dish.
- Prepare Meatball Mixture: In a large bowl, combine ground chicken, cooked orzo, grated Parmesan cheese, breadcrumbs, egg, minced garlic, dried oregano, dried basil, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Form Meatballs: Shape the mixture into small, approximately 1-inch diameter meatballs. You should get about 20 meatballs in total.
- Heat Oil: Place a large oven-safe skillet over medium heat and add the olive oil, allowing it to warm.
- Brown Meatballs: Add the meatballs to the skillet and cook for about 5 minutes, turning them occasionally to brown all sides evenly. Once browned, remove the meatballs from the skillet and set aside.
- Sauté Vegetables: Using the same skillet, add chopped sun-dried tomatoes and roughly chopped spinach. Sauté for 2-3 minutes until the spinach wilts and the tomatoes soften.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a simmer on the stovetop.
- Return Meatballs: Place the browned meatballs back into the skillet over the simmering broth and vegetables.
- Bake: Transfer the skillet to the preheated oven and bake for 20 minutes, or until the meatballs are fully cooked through and the flavors meld together.
- Garnish and Serve: Remove the skillet from the oven and garnish with fresh basil leaves and extra grated Parmesan cheese if desired. Serve warm.
Notes
- Use an oven-safe skillet to easily transition from stovetop to oven.
- Make sure the ground chicken is fully cooked to an internal temperature of 165°F (74°C).
- If you don’t have cooked orzo on hand, prepare it according to package instructions before starting.
- Sun-dried tomatoes add a concentrated flavor but can be substituted with cherry tomatoes if needed.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
