Can I make Tuscan Chicken Meatballs and Orzo ahead of time?

Yes! You can prep the meatballs and refrigerate them up to 24 hours before cooking. Or freeze them for later. The full dish is best fresh but reheats beautifully.

Can I substitute milk for cream?

I don’t recommend it. Because the orzo simmers for a while, milk can separate. Stick with 18% or higher cream for best results.

How do I know when the meatballs are done?

They should reach an internal temperature of 165°F. If you don’t have a thermometer, cut one open—it should no longer be pink inside.

Can I make this gluten-free?

Absolutely. Use gluten-free breadcrumbs and a small gluten-free pasta with a similar cook time.

Tuscan Chicken Meatballs and Orzo: 1 Easy Wonder

Name: Tuscan Chicken Meatballs and Orzo
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound ground chicken; ½ cup dry breadcrumbs; ½ cup grated Parmesan cheese; ¼ cup milk; 1 egg; ¼ cup fresh parsley, finely chopped (optional); 1 teaspoon Italian seasoning; 1 teaspoon salt; 2 cloves garlic, minced; ½ teaspoon onion powder; ¼ teaspoon black pepper; 2 tablespoons oil (for searing); ¼ cup sun-dried tomatoes, chopped; 1 tablespoon tomato paste; 2 cloves garlic, minced; ½ teaspoon salt; ½ teaspoon dried oregano; ¼ teaspoon black pepper; ⅛ teaspoon red chili flakes; 2½ cups low-sodium chicken broth; 1½ cups dry orzo pasta; ⅔ cup cream (18–35% fat recommended); ¼ cup shredded Parmesan cheese; 1 cup fresh spinach, chopped

Description

Tuscan Chicken Meatballs and Orzo is a creamy, one-pan comfort meal loaded with juicy homemade chicken meatballs, sun-dried tomatoes, garlic, Parmesan, and fresh spinach. Ready in just 45 minutes, this cozy family dinner is packed with bold Italian-inspired flavor and perfect for busy weeknights.

Ingredients

Scale

Chicken Meatballs

1 pound ground chicken
½ cup dry breadcrumbs
½ cup grated Parmesan cheese
¼ cup milk
1 egg
¼ cup fresh parsley, finely chopped (optional)
1 teaspoon Italian seasoning
1 teaspoon salt
2 cloves garlic, minced
½ teaspoon onion powder
¼ teaspoon black pepper
2 tablespoons oil (for searing)

Creamy Tuscan Orzo

¼ cup sun-dried tomatoes, chopped
1 tablespoon tomato paste
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon black pepper
⅛ teaspoon red chili flakes
2½ cups low-sodium chicken broth
1½ cups dry orzo pasta
⅔ cup cream (18–35% fat recommended)
¼ cup shredded Parmesan cheese
1 cup fresh spinach, chopped

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Instructions

In a large bowl, combine ground chicken, breadcrumbs, Parmesan, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and pepper. Mix gently until combined. Let rest 10–20 minutes.
Roll mixture into 1 to 1¼-inch meatballs.
Heat oil in a large skillet over medium-high heat. Sear meatballs on all sides until golden brown. Remove and set aside.
In the same skillet, add sun-dried tomatoes, tomato paste, garlic, salt, oregano, black pepper, and chili flakes. Cook 1–2 minutes.
Pour in chicken broth and scrape up browned bits from the pan. Bring to a low boil.
Stir in orzo, cream, and Parmesan. Mix well.
Return meatballs to the skillet. Cover and simmer over medium-low heat for about 10 minutes, until orzo is tender and meatballs reach 165°F internally.
Stir in spinach and cook until wilted. Taste and adjust seasoning as needed. Serve warm.

Notes

Do not use low-fat cream; it may curdle during cooking.

If sauce thickens too much, add a splash of warm broth.

To bake meatballs instead, cook at 400°F for 12 minutes before adding to orzo.

Store leftovers in an airtight container for up to 3 days.

Meatballs can be frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop / One-Pan
Cuisine: American

Nutrition

Serving Size: 1 serving (approximately 350g)
Calories: 671
Sugar: 8g
Sodium: 1486mg
Fat: 27g
Saturated Fat: 9g
Unsaturated Fat: 16g
Trans Fat: 0.1g
Carbohydrates: 64g
Fiber: 4g
Protein: 43g
Cholesterol: 160mg