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Tuscan Chicken Meatballs and Orzo

Tuscan chicken meatballs and orzo in creamy tomato sauce with spinach in a skillet
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Tender chicken meatballs in creamy tomato sauce with spinach and sun-dried tomatoes served over orzo pasta. One-pan meal with incredible Italian flavors.

Ingredients

Scale
  • 1 lb ground chicken
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup sun-dried tomatoes, chopped
  • 4 oz fresh spinach
  • 8 oz orzo pasta
  • 1/4 cup grated Parmesan cheese
  • Fresh basil for garnish (optional)

Instructions

  1. In a large bowl, combine ground chicken, panko breadcrumbs, Parmesan cheese, egg, garlic, parsley, salt, and pepper. Mix gently until just combined.
  2. Shape mixture into about 20 meatballs, approximately 1 tablespoon each (1.5 inches in diameter). Wet hands to prevent sticking.
  3. Heat olive oil in a large 12-inch skillet over medium-high heat. Add meatballs and cook, turning occasionally, until browned on all sides, about 5-6 minutes. Remove and set aside.
  4. Add garlic to the same skillet and cook for 30 seconds until fragrant. Watch carefully to prevent burning.
  5. Add diced tomatoes with juice, chicken broth, heavy cream, and sun-dried tomatoes. Bring to a simmer.
  6. Add orzo pasta and cook, stirring frequently (every 2-3 minutes), for 8-10 minutes until orzo is al dente and sauce has thickened. If sauce reduces too quickly, partially cover with a lid.
  7. Return meatballs to skillet. Add spinach and cook until wilted, about 1-2 minutes. Meatballs should reach internal temperature of 165°F.
  8. Stir in Parmesan cheese, season with salt and pepper if needed. Garnish with fresh basil and serve hot.

Notes

  • Use ground chicken with some fat content (85/15 or 90/10) for juicier meatballs. Don’t overmix the meatball mixture or it can become tough.
  • If sauce becomes too thick, add a splash more chicken broth. For lighter version, substitute half and half for heavy cream.
  • Add 1 teaspoon Italian seasoning to meatball mixture for extra flavor. Orzo will continue to absorb liquid as it sits, so serve immediately for best texture.

Nutrition

Find it online: https://www.benefitiany.com/tuscan-chicken-meatballs-and-orzo/