There is something so magical about a warm, creamy dinner on a cold winter night. You want something that feels special but does not take all evening. This Tuscan chicken meatballs and orzo is the perfect solution for your family. It is hearty, fresh, and incredibly satisfying after a long day.
Why You Will Love This Recipe
This dish is a total winner for your busy weeknight routine. It delivers restaurant-quality flavor with very little effort or stress. The ground chicken keeps the meatballs light and high in protein. You will love how the orzo soaks up the savory chicken broth. It is a complete meal made in just one skillet. Cleanup is fast, so you can relax sooner.
Simple Cooking Method
Making this meal is very easy, even for beginner cooks. You simply mix, roll, and sear the meatballs until they are golden brown. The pasta cooks right in the same pan with the aromatics. This method builds deep flavor without extra pots and pans. You will feel confident and successful in the kitchen today. It is practically foolproof for any home cook.
Ingredients You Will Need
Most of these items are likely already in your pantry or fridge. Use fresh seasonal spinach for the best color and nutrition.
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 8 oz orzo pasta
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup sun-dried tomatoes, julienned
- 2 cups fresh baby spinach
- 1/4 cup fresh basil, chiffonade
Step-by-Step Directions
- In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan, egg, half of the minced garlic, oregano, salt, and pepper.
- Form the chicken mixture into 1-inch spherical meatballs.
- Heat olive oil in a large skillet over medium heat. Sear meatballs on all sides until the internal temperature reaches 165°F (74°C), approximately 8-10 minutes. Remove meatballs from skillet and set aside.
- In the same skillet, add remaining garlic and sun-dried tomatoes; sauté for 60 seconds until fragrant.
- Incorporate dry orzo into the skillet, stirring to coat with residual fats.
- Pour in chicken broth and bring to a simmer. Cover and cook for 8-10 minutes, or until the orzo is al dente and the liquid is mostly absorbed.
- Stir in heavy cream and fresh spinach, folding continuously until the spinach has wilted.
- Return the meatballs to the skillet and toss to integrate with the orzo and sauce.
- Garnish with fresh basil and serve immediately.
Best Ways to Enjoy It
Serve this dish warm in shallow bowls for a cozy feel. You can add an extra sprinkle of Parmesan for richness. Pair it with a simple side of roasted broccoli. A glass of chilled white wine makes it feel fancy. It is the ultimate comfort food for a quiet night in.
How to Store Leftovers
Keep your leftovers in an airtight container in the refrigerator. They will stay fresh and delicious for up to three days. Reheat them gently on the stove over low heat. You may need a splash of water or broth. The orzo tends to absorb sauce as it sits. This recipe is excellent for meal prep lunches.
Tips for Best Results
- Do not overmix the meatball mixture to keep them tender.
- Use wet hands to roll the meatballs more easily.
- Searing the meatballs well adds extra savory flavor to the pan.
- Toast the orzo for one minute before adding the liquid.
- Use fresh basil at the very end for brightness.
- Add a squeeze of lemon juice for a fresh winter zing.
- Check the orzo frequently so it does not stick.
Easy Flavor Ideas
- Swap ground chicken for ground turkey if you prefer.
- Use kale instead of spinach for a heartier texture.
- Add a pinch of red pepper flakes for heat.
- Try gluten-free orzo and breadcrumbs for dietary needs.
Common Questions
Can I use frozen spinach?
Yes, you can use frozen spinach if needed. Make sure to thaw it and squeeze out all water. Fresh spinach is recommended for better texture.
Is this recipe freezer-friendly?
You can freeze the cooked meatballs separately for later. The orzo and cream sauce may change texture when frozen. It is best enjoyed fresh or from the fridge.
I hope this warm and creamy meal brings joy to your table tonight. It is the perfect way to stay cozy during these cold months. Happy cooking!
— Katie Wood
Ingredients
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg , beaten
- 2 cloves garlic , minced
- 1 tsp dried oregano
- 1/2 tsp sal t
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 8 oz orzo pasta
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup sun -dried tomatoes, julienned
- 2 cups fresh baby spinach
- 1/4 cup fresh basil, chiffonade
Instructions
- In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan, egg, half of the minced garlic, oregano, salt, and pepper.
- Form the chicken mixture into 1-inch spherical meatballs.
- Heat olive oil in a large skillet over medium heat. Sear meatballs on all sides until the internal temperature reaches 165°F (74°C), approximately 8-10 minutes. Remove meatballs from skillet and set aside.
- In the same skillet, add remaining garlic and sun-dried tomatoes; sauté for 60 seconds until fragrant.
- Incorporate dry orzo into the skillet, stirring to coat with residual fats.
- Pour in chicken broth and bring to a simmer. Cover and cook for 8-10 minutes, or until the orzo is al dente and the liquid is mostly absorbed.
- Stir in heavy cream and fresh spinach, folding continuously until the spinach has wilted.
- Return the meatballs to the skillet and toss to integrate with the orzo and sauce.
- Garnish with fresh basil and serve immediately.
