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Chicken meatballs with orzo is a simple, comforting dinner made with tender baked chicken meatballs and creamy mushroom orzo. The meatballs are seasoned with garlic, parmesan, fresh parsley, and a little lemon, giving them plenty of flavor while keeping them light.
The orzo cooks quickly and becomes rich and creamy with sautéed mushrooms, butter, cream, and cheese. Everything comes together into a warm, satisfying meal that’s perfect for busy weeknights.
For more easy weeknight dinner meals, try this sausage and broccoli pasta, easy baked chicken parmesan, or easy cashew chicken.
Why You’ll Love Chicken Meatballs With Orzo
- Creamy and comforting: The mushroom parmesan orzo is rich, warm, and satisfying.
- Tender, flavorful meatballs: Ground chicken stays juicy with garlic, herbs, and parmesan cheese.
- Quick and simple: This is the perfect recipe for when you need a cozy meal that won’t take a lot of time. It’s an easy dinner ready in about 45 minutes.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Ground chicken: Creates lighter, more tender chicken meatballs that absorb flavor well.
- Freshly grated parmesan: Adds savory richness to both the meatballs and the orzo.
- Lemon zest and juice: Brightens the flavor of the meatballs without overpowering them.
- White button mushrooms: Bring earthy flavor that pairs beautifully with the cream and cheese.
- Heavy cream: Gives the orzo its smooth, comforting texture.
- Orzo pasta: Small pasta that cooks quickly and holds the creamy sauce well.
How to Make Chicken Meatballs Orzo
Here are the step-by-step instructions for making this easy baked chicken parmesan recipe:
Step 1: Preheat the oven and cook the orzo
Preheat the oven to 400°F and grease a baking sheet. Bring a pot of water to a boil and cook the orzo according to package directions. Drain and set aside.
Step 2: Prepare the meatball mixture
In a large mixing bowl, combine the ground chicken, breadcrumbs, parmesan, egg, garlic (or substitute garlic powder), parsley, lemon zest, lemon juice, salt, pepper, and onion powder.
Mix gently until everything is evenly combined.
Form about 15 meatballs, using roughly 2 tablespoons of mixture per meatball. Place them in the freezer for about 5 minutes to help them hold their shape.
Step 3: Cook the mushrooms and make the creamy orzo
In a large saucepan, melt the butter over medium heat. Add the sliced mushrooms and cook until golden brown and softened.
Combine the cooked orzo, mushrooms, heavy cream, and parmesan. Stir until the cheese has melted and everything is creamy. Season with salt and black pepper to taste.
Step 4: Brown and bake the meatballs
Heat the olive oil in a skillet over medium heat. Add the meatballs and cook briefly, about 1 minute per side, until lightly browned.
Transfer the meatballs to the prepared baking sheet and bake for 15 minutes, or until fully cooked.
Step 5: Serve
Serve the chicken meatballs over the creamy mushroom orzo and garnish with extra chopped parsley if desired.
This would be delicious with a side of garlic bread (use my French bread recipe).
Tips for Success
- Use freshly grated parmesan for the best flavor and melting.
- Don’t overmix the meatballs, which can make them dense.
- Chilling the meatballs briefly helps them hold their shape.
- Brown the mushrooms well to develop deeper flavor.
- Add extra cream if needed when reheating.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave. You can add a small splash of milk or cream if needed to loosen the sauce.
Frequently Asked Questions
Yes, ground turkey works well and can be substituted in equal amounts.
Yes. You can prepare and refrigerate them up to one day before cooking.
Yes. Cooked meatballs freeze well for up to 3 months.
More Easy Dinner Recipes
- Ground Beef Sheet Pan Quesadillas
- French Onion Meatballs
- Skillet Lasagna
- Rotisserie Chicken Tacos
- Chicken Apple Sausage Sheet Pan Dinner
If you make this chicken meatballs with orzo recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Chicken Meatballs With Orzo
Equipment
- Small pot
- Large saucepan
Ingredients
- 1 cup orzo pasta, uncooked
- 2 cups white button mushrooms, sliced
- 2 Tbsp garlic, minced
- 2 Tbsp fresh parsley, minced
- 1 lb. ground chicken
- 1/2 cup panko breadcrumbs
- 1/3 cup freshly grated parmesan
- 1 egg
- 1 tsp lemon zest
- 1/2 Tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp onion powder
- 1 Tbsp butter
- 1/2 cup heavy cream
- 1/2 cup freshly grated parmesan
- salt and pepper to taste
- 1 Tbsp olive oil
Instructions
- Preheat the oven to 400 degree F. Grease a baking sheet and set aside.
- Bring a medium pot of water to a boil and cook the orzo according to the package directions.
- Meanwhile, slice the mushrooms, mince the garlic and parsley. Set aside.
- To make the meatballs combine the ground chicken, minced garlic, parsley, panko bread crumbs, 1/3 cup parmesan, egg, lemon zest and juice, salt, pepper, and onion powder into a large mixing bowl and combine.
- Form 15 meatballs by using 2 Tbsp of mixture for each ball. Put the meatballs in the freezer for 5 minutes. This will allow them to hold their shape while browning.
- Meanwhile, in a large skillet, melt the butter and sauté the mushrooms until they are golden brown.
- Drain the orzo. To the pot with the orzo add the sauteed mushrooms, heavy cream and 1/2 cup parmesan. Mix to combine and until the cheese has melted. Salt and pepper to taste. Keep warm until the meatballs are done.
- Remove the meatballs from the freezer. In the same skillet used to cook the mushrooms, heat the olive oil over medium heat. Place the meatballs into the pan and cook for 1 minute on each side.
- Remove browned meatballs from the skillet. Place meatballs onto the prepared baking sheet and bake in the preheated 400-degree oven for 15 minutes.
- Serve meatballs on top of orzo, garnish with additional parsley if desired, and enjoy!
Notes
- Use freshly grated parmesan for the best flavor and melting.
- Don’t overmix the meatballs, which can make them dense.
- Chilling the meatballs briefly helps them hold their shape.
- Brown the mushrooms well to develop deeper flavor.
- Add extra cream if needed when reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
