When we want a dinner that feels a little special without requiring a sink full of dishes, this One Pan Orzo with Pesto and Herby Chicken Meatballs is one of my favorite things to make for a busy weeknight.
We batch prep herby meatballs made with ground chicken and lightly fry them up until golden brown before removing them to cook up orzo pasta until just al dente. Next, we finish the orzo with a bit of pesto and cheese for an easy one-pot wonder that takes just 30 minutes of total cook time but is a comforting weeknight dinner to savor.
Preview the Recipe at a Glance below and scroll down for full recipe instructions. Let's get cooking!
Recipe at a Glance
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 4 to 6 servings |
| Difficulty Level | Easy |
| Cuisine Type | Italian, American |
| Best For | One-Pot Pastas, Easy Weeknight Dinner Ideas, Family Style Meals |
| Main Ingredients | Ground Chicken, Orzo Pasta, Pesto, Shallots, Garlic, White Wine, Parmesan Cheese |
| Farmers Market Friendly | Yes. Spinach or other seasonal greens like chard work well here |
Why You'll Love This Recipe
This One Pan Orzo with Pesto and Herby Chicken Meatballs is a great option for easy dinner ideas during busy weeknights. You'll appreciate the ways this weeknight dinner idea:
- Is a complete dinner in one pan. We'll cook the chicken meatballs first then remove them from the pan to cook the orzo until al dente before adding the meatballs back into the pan. This makes for a satisfying meal with less cleanup.
- Crafts tender, flavorful chicken meatballs. Fresh herbs and umami accented parmesan cheese help add a lot of flavor to our lean ground chicken.
- Uses simple sauces like pesto to add fresh flavor. You can use freezer cubes or any seasonal pesto. Scroll down for seasonal swaps and substitutions to adapt this recipe easily.
- Can be easy to adapt. Use homemade or store-bought pesto. You can incorporate seasonal veggies and greens that complement the dish easily.
- Is perfect for busy evenings. With a little ingredient prep and a single pan, meal prep can be both comforting and practical.
Ingredients We'll Need for This Recipe
This recipe leans on a handful of simple ingredients to create a complete dinner with minimal prep time. Here's what you'll need and why each component matters:
- Ground Chicken is the base of our meatballs in this one pot meal. Choose ground chicken with enough fat to help keep the finished meatballs tender. I personally love the Primal Ground Chicken Blend from Diestel Family Ranch as it's made with a mix of organic chicken meat, chicken liver, chicken heart, and chicken gizzard. Plus it's 20g protein per serving!
- Breadcrumbs and eggs help craft the binding agents to keep our meatballs in shape. I keep homemade breadcrumbs on hand using scraps of sourdough and focaccia, but store bought breadcrumbs work just as well here. You can process your own breadcrumbs from taking bread scraps and process them in the food processor with the fitted blade to grind the bread down to crumbs before toasting in a preheated 350 degree oven for about 7 to 10 minutes until just golden.
- Dry herbs and seasonings like herbs de provence for the meatballs or Italian seasoning also works.
- Aromatics like garlic and shallot help to add flavor to our orzo.
- Pesto to help finish our sauce. This is one ingredient with the most flexibility and adaptability. Basil pesto crafted from pine nuts works well in summer. I've also used a kale pesto or arugula and spinach pesto with with lemon zest and fresh lemon juice for just a touch of brightness. You can use fresh pesto or a cube of freezer pesto. You can also use a jar of pesto from your favorite store bought brand.
- Dry Orzo Pasta. I love orzo pasta for the ease of cook time. Its small pasta shape means the orzo cooks quickly helping us get this dinner ready in 30 minutes.
- Chicken Broth or Stock. We'll need a cooking liquid for the pasta and I love the flavor afforded to us with the splash of broth. You can also use vegetable broth or even beef broth here.
How to Make This One Pan Orzo with Pesto and Herby Chicken Meatballs
This one-pan pesto orzo recipe brings the meatballs and orzo pasta together in a single pan. For the best results, prepare your meatballs and assemble ingredients before you start cooking so everything is ready when you need it.
First Step: Make the Herby Chicken Meatballs
In a large mixing bowl, add the ground chicken, garlic, tomato paste, egg, cheese, herbs, and seasonings. Using your hands, mix everything well to evenly distribute ingredients.
Shape the meatballs, using about a generous tablespoon worth for each meatball, and place on a plate. Keep the meatballs relatively uniform in size to ensure they'll cook evenly.
Second Step. Brown the Chicken Meatballs
Preheat a high sided sauté pan or braiser with 2 tablespoons olive oil.
Fry up the meatballs in a single layer, frying in batches if needed to prevent overcrowding. Fry meatballs about 2-3 minutes on each side on medium-high heat until edges are golden brown.
Remove meatballs to a plate to cool slightly while preparing remaining ingredients.
Third Step. Build the Orzo Base
Heat remaining extra-virgin olive oil in the same sauté pan or braiser over medium heat. Add the shallots and green garlic. Cook until softened.
Add the orzo to lightly toast followed by the white wine to deglaze, using a wooden spoon to scrape up the brown bits at the bottom of the pan. Pour in the stock and add the red pepper flakes (if using). Stir to combine then simmer, covered, about 7-10 minutes until the orzo has absorbed the liquid and the pasta is al dente.
Fourth Step. Finish The Orzo and Add Meatballs
Once the orzo is cooked, remove from heat to stir in heavy cream, the pesto sauce, and cheese. Add in the fresh spinach leaves and meatballs.
Cover once more to allow spinach to wilt and flavors to meld together. Serve alongside your favorite springtime salad and crusty bread.
Tips for Making the Best Pesto Orzo
Stir the Orzo Occassionally
Orzo can settle and stick to the bottom of the pan as it cooks. Stir periodically, paying particular attention to the bottom and edges of the skillet. Avoid stirring so aggressively that the orzo doesn't cook evenly.
Keep the Chicken Meatballs Tender
Mix the meatball ingredients until just combined in the mixing bowl and avoid making the meatballs too large, which can affect the cook time. Because the ground chicken is relatively lean, cooking it longer than necessary will also lead to a dry texture. You can use an instant read food thermometer to check that the center of a cooked meatball has reached 165 degrees Fahrenheit (or 74 degrees Celsius) to indicate the meatballs are done.
Adjust the Liquid as Needed
Orzo absorb liquid as it cooks, and the amount needed may vary with the pan you're using and the heat level from your stove. If the pasta is still firm to the bite but the pan looks dry, add a splash more broth or water about a quarter cup at a time.
Add Pesto at the End of the Cook Time
Pesto contains fresh herbs and other ingredients whose flavors can become less vibrant with prolonged cooking. This is why I'll stir in the pesto at the end of the orzo's cook time. Add a splash of broth or water to help thin it out to craft the sauce, as needed.
Taste Before Adding More Salt
Both peso and Parmesan cheese can add considerable amounts of saltiness. That said, be sure to taste the finished dish before seasoning any further.
What to Serve With This One Pan Orzo with Pesto and Herby Chicken Meatballs
This recipe is super satisfying on its own, but a simple salad and a delicious glass of wine really can help to round out this meal. Here are a couple of my recommendations:
- A crisp green salad. Toss seasonal greens with a lemon vinaigrette to balance the savory pesto. I like this version when making this One Pan Orzo in Spring.
- Roasted Seasonal Vegetables. In autumn, I might serve slices of Roast Delicata Squash alongside this one pan orzo recipe.
- Wine Recommendations for this dish would include: Illumination Sauvignon Blanc or Smith-Madrone 2021 Chardonnay
Storing, Make-Ahead Tips, and Reheating
- You can make this dish ahead and portion in airtight containers for up to 5 days.
- Make the meatballs ahead of time to save time on prep. You can even make the meatballs to freeze for future use!
- To reheat, place orzo and meatballs in a microwave or oven safe dish and reheat either via microwave or in a preheated 350 degree Fahrenheit oven for about 10-15 minutes until warmed through.
Frequently Asked Questions
Yes! Ground turkey also works well here. You can also use ground beef or pork, but I personally love the way the pesto pairs beautifully with ground poultry.
Depending on the season, and cooking time, greens like spinach, chard, kale, and even mustard greens wilt down well. You can also add small diced zucchini and peas as they are quick cooking and hold shape relatively well.
Vegetables that require a longer cook time, like roasting diced squash, might be better cooked separate and then folded into the finished orzo. Pesto with roast butternut squash cubes is another great option!
Absolutely! You can omit the meatballs entirely and add cooked creamy white beans instead.
One Pan Orzo with Pesto and Herby Chicken Meatballs
Equipment
- 1 3.5. quart round braiser
Ingredients
For the Herby Chicken Meatballs
- 14 ounces ground chicken
- 3 garlic cloves grated
- 1 tablespoon tomato paste
- ⅓ cup grated Parmesan
- ⅓ cup fine bread crumbs
- 1 large egg
- 1 teaspoon dried Herbs de Provence
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
For the Pesto Orzo
- 4 tablespoons olive oil divided
- ⅓ cup finely chopped shallots
- 2 stalks green garlic can substitute for 3 cloves minced garlic
- 2 cups dried orzo pasta
- 3 cups chopped spinach
- ¼ teaspoon crushed red pepper flakes
- ¼ cup white wine
- 2 cups vegetable or chicken stock
- ¼ cup heavy cream
- ½ cup grated parmesan
- 2 tablespoons prepared pesto
Instructions
- In a large mixing bowl, add the ground chicken, garlic, tomato paste, egg, cheese, and seasonings. Using your hands, mix everything well. Form meatballs, about a generous tablespoon worth for each meatball, and place on a plate.
- Preheat a high sided sauté pan or braiser with 2 tablespoons olive oil. Fry up the meatballs in a single layer, frying in batches if needed to prevent overcrowding. Fry meatballs about 2-3 minutes on each side on medium-high heat until edges are golden brown. Remove meatballs to a plate to cool slightly while preparing remaining ingredients.
- Heat remaining olive oil in the same sauté pan or braiser over medium heat. Add the shallots and green garlic (or minced garlic cloves). Cook until shallots are just softened. Add the orzo to lightly toast followed by the white wine to deglaze, using a wooden spoon to scrape up the brown bits at the bottom of the pan.
- Pour in the stock and add the red pepper flakes (if using). Stir to combine then simmer, covered, about 7-10 minutes until the orzo has absorbed the liquid and the pasta is al dente.
- Stir in heavy cream, pesto, and cheese. Remove from heat. Add in the spinach leaves and meatballs. Cover once more to allow spinach to wilt and flavors to meld together. Serve alongside your favorite springtime salad and crusty bread.
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