Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
large skillet of chicken parmesan meatball orzo with a serving scooped out.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chicken Parmesan Meatball Orzo

Recipe by Eric Jones

Make the ultimate Chicken Parm Meatball Orzo! Tender, crispy breaded chicken meatballs baked over velvety fire-roasted tomato orzo with melted mozzarella.

  • Total Time1 hour
  • Yield5–6 servings 1x

Ingredients

Units Scale

Meatballs:

  • 1 1/2 lb ground chicken
  • 2 tbsp heavy cream
  • 2 tsp oregano
  • 1 tsp garlic powder
  • 1/2 tsp crushed red pepper flakes
  • 1/4 tsp dried thyme
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 3 large eggs, divided
  • 1 cup grated parmesan, divided
  • 1 cup Italian breadcrumbs, divided
  • 1 cup panko breadcrumbs, divided
  • olive oil, for cooking

Orzo:

  • 2 tbsp butter
  • 1/2 rubbed sage
  • 1 cup yellow onion, chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1 tsp oregano
  • 1 tsp dried basil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/4 cup red wine
  • 1 1/2 cups orzo pasta
  • 28-oz. can fire-roasted tomatoes
  • 2 cups chicken stock
  • 1/4 cup heavy whipping cream
  • 1 cup grated parmesan
  • 1 cup fresh mozzarella, shredded

Instructions

  1. Preheat your oven to 400°F (205°C).
  2. For the meatballs, combine in a large bowl the ground chicken, 1 egg, heavy cream, ¼ cup Italian breadcrumbs, ¼ cup panko breadcrumbs, ¼ cup grated Parmesan, oregano, garlic powder, dried thyme, crushed red pepper flakes, sea salt, and black pepper. Mix gently by hand just until combined. Shape into 16 to 18 golf-ball-sized meatballs.
  3. In a shallow dish, beat the remaining 2 eggs. In a second shallow dish, whisk (paid link) together the remaining ¾ cup Italian breadcrumbs, ¾ cup panko breadcrumbs, and ¾ cup grated Parmesan. Roll each meatball in the beaten eggs, letting excess drip off, then coat thoroughly in the breadcrumb-Parmesan mixture, pressing lightly so the crust adheres evenly.
  4. Heat olive oil in a large skillet over medium heat. Add the breaded meatballs in batches and sear for 4 to 5 minutes (~2 minutes on each side), turning frequently, until all sides are deep golden brown and crisp. Transfer the seared meatballs to a plate. If using the same skillet, remove any excess oil.
  5. In a large oven-safe skillet or Dutch oven (paid link) over medium heat, melt the butter. Add the chopped yellow onion and cook for 3 to 4 minutes until soft and translucent. Add the chopped parsley, oregano, dried basil, rubbed sage, sea salt, and black pepper, and cook for 1 minute.
  6. Pour in the red wine and simmer for 1 to 2 minutes, until reduced by half. Add the orzo, fire-roasted tomatoes, and chicken stock. Bring the mixture to a gentle boil, stirring often to keep the orzo from sticking to the bottom.
  7. Stir in the heavy whipping cream and grated Parmesan until smooth. Remove the skillet from the heat. Gently nestle the seared chicken meatballs down into the orzo mixture.
  8. Scatter the shredded mozzarella evenly over the orzo and around the meatballs.
  9. Transfer the uncovered skillet to the preheated oven and bake for 10 to 15 minutes, or until the orzo is tender and the chicken meatballs reach an internal temperature of 165°F (74°C). Garnish with chopped fresh basil or parsley and serve immediately.

Equipment

(paid link)

Nutrition

  • Serving Size: 1 serving
  • Calories: 685 kcal
  • Sugar: 6 g
  • Sodium: 1,280 mg
  • Fat: 31 g
  • Saturated Fat: 14 g
  • Trans Fat: 0.4 g
  • Carbohydrates: 54 g
  • Fiber: 4 g
  • Protein: 47 g
  • Cholesterol: 195 mg

Find it online: https://dudethatcookz.com/chicken-parmesan-meatball-orzo/

Recipe Card powered byTasty Recipes