This Creamy Garlic Orzo with Lemon Chicken Meatballs is a rich, savory, and satisfying one-pan meal that brings restaurant flavor to your dinner table without the hassle. Juicy, golden-brown meatballs bursting with lemon and herbs rest atop a bed of creamy garlic-infused orzo, creating the perfect harmony of texture and taste.
Whether you need a quick weeknight dinner or something cozy to serve guests, this dish checks all the boxes. It comes together in under an hour and balances creamy comfort with fresh, zesty brightness thanks to the lemon zest in the meatballs. The orzo soaks up every bit of garlicky goodness, making each bite indulgently delicious.
Ingredients for this Creamy Garlic Orzo with Lemon Chicken Meatballs
For the Chicken Meatballs:
- 1 lb ground chicken
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 garlic cloves, minced
- 1 tbsp lemon zest
- 1 tbsp chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
For the Orzo:
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan, egg, minced garlic, lemon zest, chopped parsley, salt, and pepper. Mix everything together until just combined. Do not overwork the mixture to keep the meatballs tender.
Step 2: Form and Cook the Meatballs
Shape the meat mixture into 1-inch balls. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches and cook until they are golden brown on all sides and fully cooked through, about 8-10 minutes. Remove them from the skillet and set aside.
Step 3: Cook the Garlic Orzo
In the same skillet, add more olive oil if needed and sauté the minced garlic until fragrant, about 1 minute. Stir in the orzo and cook for another minute to lightly toast it. Pour in the chicken broth, bring to a simmer, and cook uncovered, stirring occasionally, until the orzo is tender and most of the liquid is absorbed (about 8-10 minutes).
Step 4: Add Cream and Cheese
Once the orzo is tender, lower the heat and stir in the heavy cream and grated Parmesan. Cook for another 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Step 5: Finish and Serve
Return the cooked meatballs to the skillet and nestle them into the orzo. Let them warm through for a couple of minutes. Garnish with freshly chopped parsley and serve immediately for a creamy, savory meal bursting with lemony brightness.
Frequently Asked Questions
How can I make the meatballs more flavorful?
Add more herbs such as basil or thyme, or increase the amount of lemon zest and garlic for an extra punch.
Can I use ground turkey instead of chicken?
Yes, ground turkey works just as well in this recipe. Just ensure it’s not too lean to maintain juicy meatballs.
What can I substitute for heavy cream?
You can use half-and-half or a mixture of milk and a tablespoon of flour for a lighter option. Coconut cream can also work for a dairy-free version.
Is there a gluten-free option for this dish?
Use gluten-free orzo and gluten-free breadcrumbs in the meatballs. Make sure all packaged ingredients are labeled gluten-free.
Can I make the meatballs ahead of time?
Absolutely! You can shape and store them in the fridge for up to 24 hours, or freeze them raw. Just thaw before cooking.
What vegetables pair well with this dish?
Roasted broccoli, green beans, or a crisp arugula salad make great sides to complement the creamy orzo and meatballs.
Creamy Garlic Orzo with Lemon Chicken Meatballs
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Dinner
Description
If you’re craving a cozy, savory meal that brings big flavor without a long cook time, this Creamy Garlic Orzo with Lemon Chicken Meatballs is your answer. This easy dinner idea combines juicy, herb-flecked chicken meatballs with rich garlic orzo pasta in a velvety Parmesan cream sauce. It’s perfect for weeknight meals, date nights at home, or impressing friends with minimal effort. The zesty lemon brightens the dish beautifully while the creamy base makes every forkful indulgent. It’s a quick dinner that’s comforting, hearty, and full of irresistible food ideas.
Ingredients
For the Chicken Meatballs:
1 lb ground chicken
1/3 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 garlic cloves, minced
1 tbsp lemon zest
1 tbsp chopped fresh parsley
1 tsp salt
1/2 tsp black pepper
For the Orzo:
1 tbsp olive oil
3 garlic cloves, minced
1 cup orzo pasta
2 cups chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
- Make Meatball Mixture: Mix ground chicken, breadcrumbs, Parmesan, egg, garlic, lemon zest, parsley, salt, and pepper in a bowl until just combined.
- Form and Cook Meatballs: Roll into 1-inch balls. Brown in a skillet over medium heat with olive oil for 8-10 minutes until cooked through. Set aside.
- Sauté Garlic and Orzo: In the same skillet, sauté garlic for 1 minute. Add orzo and cook another minute.
- Simmer Broth: Pour in chicken broth and cook uncovered for 8-10 minutes until orzo is tender.
- Finish Sauce: Stir in heavy cream and Parmesan. Cook until slightly thickened.
- Combine and Serve: Add meatballs back to the pan, heat through, garnish with parsley, and serve.