Tuscan Chicken Meatball Orzo is a one-pan dish with homemade chicken meatballs, creamy parmesan orzo, sun-dried tomatoes, spinach, and fresh herbs. I love to add a little extra parmesan to my portion for a cheesy finish! Everyone who tried this came back for more, it is that good! Hearty enough for a family dinner yet elegant enough to wow your guests, this dish will always be a hit. If you are as obsessed with creamy, flavorful orzo dishes as I am, you will also love my One-Pot Sausage Orzo. Packed with bold flavors and just as easy to make, it’s another must-try recipe!
Ingredients & Substitutions
- Meatballs: My homemade chicken meatballs are absolutely delicious in this dish—and they are just as good on their own! If you prefer beef, my pork and beef meatball recipe is a fantastic option and pairs wonderfully with the cheesy orzo, too.
- Orzo: Orzo is a type of pasta that looks like big grains of rice. It’s smooth and works great in soups, salads, and side dishes. I love the orzo in this recipe, but you can swap it for other small pasta like elbow macaroni, small shells, or mini penne if you’d like. Just remember to adjust the cooking time so the pasta turns out just right!
- Sun-Dried Tomatoes: You will need about 6 whole sun-dried tomatoes. If they are the dry kind, soak them in warm water, drain them, and chop them up finely. If you are using sun-dried tomatoes packed in oil, you can skip soaking—they’re already soft and have a richer flavor. Just chop them up and add them to the dish!
- Spinach: The spinach in this recipe adds color, nutrients, and a fresh taste that balances the creamy sauce. If you don’t have spinach or don’t like it, you can use other greens like kale, arugula, or Swiss chard. Just make sure to chop them into smaller pieces and adjust the cooking time, since some greens take longer to soften.
- Parmesan Cheese: The parmesan cheese makes the sauce rich, creamy, and cheesy. (I also use parmesan in the meatballs.) I like to have some extra on hand for garnish, too. I can’t argue with more cheese!
- Heavy Cream: The heavy whipping cream makes the sauce rich, creamy, and smooth, bringing all the flavors together. If you want a lighter option, you can use half-and-half or whole milk instead. Just remember, the sauce won’t be as thick or creamy, but it will still taste great!
- Fresh Herbs: I used fresh thyme and fresh rosemary in this recipe. They add a bright, earthy flavor to the dish. If you don’t have fresh herbs, you can use dried ones instead—just use about one-third of the amount (about 1 teaspoon of each) since dried herbs are more concentrated.
Can I Make The Meatballs Ahead Of Time?
Yes, you can make the meatballs ahead of time. You can make them and then either freeze them raw (and cook them later) or cook the meatballs first.
Make Ahead: Raw Meatballs: You can prepare the meatballs ahead of time and freeze them raw. Place them on a baking sheet, freeze them, and then store them in an airtight container or freezer bag. When ready to cook, bake or fry them from frozen, making sure they reach an internal temperature of 165°F.
Make Ahead: Cooked Meatballs: If you have already cooked the meatballs, let them cool completely, then store them in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them for up to 2-3 months. Reheat them in the microwave or on the stovetop before adding them to the orzo!
Can You Use Frozen Meatballs?
Yes, you can use frozen meatballs in Tuscan Chicken Meatball Orzo! Just cook them according to the instructions on the package before adding them to the orzo. This makes the recipe even easier if you are short on time!
What To Serve With Tuscan Chicken Meatball Orzo: Perfect Side Dishes
Tuscan Chicken Meatball Orzo pairs wonderfully with a light mixed greens salad dressed in balsamic vinaigrette. Or, serve it with garlic breadsticks or focaccia breadsticks (my favorite!). I also like to serve the orzo pasta dish with roasted vegetables like broccoli, air fryer carrots, or roasted Brussels sprouts for a wholesome, balanced meal.
Storing & Reheating Tuscan Chicken Meatball Orzo
To store leftovers of Tuscan Chicken Meatball Orzo, first, let it cool completely. Next, store it in an airtight container in the refrigerator. It will last up to 3-4 days. To reheat, you can warm it in the microwave or on the stovetop. If it seems too thick, add a little chicken broth or water to loosen it up.
Can I Freeze Tuscan Chicken Meatball Orzo
Yes, you can freeze chicken meatball orzo. To freeze, first, let it cool completely. Then, place it in a freezer-safe container or bag. Seal it tightly, label it with the date, and store it in the freezer for up to 2-3 months. When ready to eat, thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave, adding a little broth or water if needed.
Tuscan Chicken Meatball Orzo
Ingredients
Meatballs
- 1 pound ground chicken
- 1 large egg, beaten
- ¼ cup (25 g) grated parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup (61 g) whole milk
- ¼ cup (27 g) fine dry breadcrumbs, plain
- 1 teaspoon garlic, minced
- 2 tablespoons yellow onion, finely chopped
- 1 tablespoon extra virgin olive oil, for frying
Pasta
- 1 tablespoon unsalted butter
- 1 large shallot, diced
- 2 teaspoons garlic, minced
- 1 ½ cups (12 ounces / 360 g) chicken broth
- ⅓ cup (about 6 whole) sun-dried tomatoes, soaked in hot water, and diced
- 3 cups (90 g) baby spinach
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon kosher salt
- 1 cup (112 g) orzo pasta
- 1 ½ cups (357 g) heavy cream
- 1 cup (100 g) grated parmesan cheese, plus more for garnish
Instructions
Meatballs
- In a large bowl, combine ground chicken, egg, cheese, parsley, salt, pepper, milk, breadcrumbs, garlic, and onion. Mix until just combined, being careful not to overmix.
- Using a 1-tablespoon scoop, form the mixture into meatballs, greasing your hands beforehand so the meat doesn't stick. (I made 16 meatballs.)
- To a large skillet over medium heat, add olive oil. Once the oil is shimmering, add meatballs. Depending on the skillet size, you may have to work in batches. (Avoid overcrowding the pan so the meatballs cook evenly.) Cook the meatballs, flipping occasionally to brown all sides, until the internal temperature reaches 165°F, about 8-10 minutes.
- Transfer the cooked meatballs to a plate and tent with aluminum foil to keep warm. Repeat with any remaining meatballs.
- To the same skillet, add butter. Once melted, add the diced shallots and cook for 2–3 minutes until softened. Stir in the garlic and cook for 1 additional minute.
- Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor.
- Add the sun-dried tomatoes, spinach, thyme, rosemary, and salt. Cook until the spinach is wilted, about 5 minutes.
- Stir in the orzo pasta and mix well to coat. Pour in the heavy cream and add the grated parmesan cheese. Stir until combined and bring to a gentle simmer.
- Cover the pan and reduce the heat to medium-low. Let the orzo simmer for 12–15 minutes, stirring occasionally to prevent it from sticking to the pan. Add the cooked meatballs during the last 5 minutes of cooking and gently stir to combine. Continue cooking until the orzo is al dente.
- Remove the skillet from the heat. Let the dish rest for 5 minutes before serving.
- Garnish with additional grated parmesan cheese, if desired.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This is amazing! Wow! The chicken meatballs are so tender, and the creamy orzo with sun-dried tomatoes really pulls everything together. A comfort meal for sure!
Elizabeth
I love chicken meatballs, and they are perfect in the creamy orzo! The only thing I might do when I make it is use less heavy cream (or use milk instead).
Bella
This might be one of my favorite recipes I have taste tested! I loved it so much, I snuck a copy of the recipe!
Annabelle
I love how juicy and flavorful the chicken meatballs turned out. The sun-dried tomatoes and spinach make the whole dish feel fresh and satisfying.
Stephanie
The orzo is creamy and full of flavor, and the meatballs add the perfect amount of heartiness. This is a restaurant-quality meal!
