Description
Tuscan Chicken Meatballs and Orzo is a delightful one-pan meal that brings the rich flavors of Italy right to your dinner table. This easy-to-make dish combines tender homemade chicken meatballs with creamy orzo, sun-dried tomatoes, and fresh spinach, creating a comforting and satisfying experience for the whole family. Perfect for busy weeknights or special gatherings, this recipe is simple enough for novice cooks while still impressing seasoned chefs. In just 45 minutes, you can enjoy a hearty meal that is both flavorful and versatile, making it an ideal choice for any occasion.
Ingredients
Scale
- 1 pound ground chicken
- ½ cup dry breadcrumbs
- ½ cup Parmesan cheese
- ¼ cup milk
- 1 egg
- 2½ cups low-sodium chicken broth
- 1½ cups dry orzo pasta
- ⅔ cup cream
- ¼ cup sun-dried tomatoes
- 1 cup fresh spinach
Instructions
- In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, milk, egg, parsley (optional), Italian seasoning, salt, garlic, onion powder, and black pepper. Mix until well combined.
- Form small meatballs (1-2 inches in diameter) from the mixture and set them aside.
- Heat oil in a large skillet over medium heat. Add meatballs and cook for about 5-7 minutes until golden brown on all sides. Remove from skillet.
- In the same skillet, sauté sun-dried tomatoes and minced garlic for about 2 minutes. Stir in tomato paste, salt, oregano, black pepper, and red chili flakes.
- Pour in chicken broth and bring to a boil. Add orzo and reduce heat to medium-low; simmer uncovered for about 10 minutes until al dente.
- Stir in cream and return cooked meatballs to the skillet. Fold in spinach until wilted and top with shredded Parmesan before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: About 1 cup (250g)
- Calories: 450
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg