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One-Skillet Mediterranean Chicken Meatballs & Orzo

A rustic, one-pan dinner featuring juicy herb-infused chicken meatballs simmered with creamy orzo, spinach, roasted red peppers, and feta.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken Meatballs
  • 1 lb ground chicken
  • 0.5 cup breadcrumbs panko or regular
  • 1 large egg
  • 0.25 cup parmesan cheese grated
  • 1 tsp dried oregano
  • 1 tsp garlic powder
Orzo Skillet
  • 1.5 cups dry orzo pasta
  • 3 cups chicken broth low sodium
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 0.5 cup roasted red peppers sliced
  • 2 cups fresh spinach
  • 0.5 cup feta cheese crumbled

Equipment

  • Large Cast Iron Skillet or Sauté Pan
  • Mixing Bowl
  • Chef's knife
  • Cutting board

Method
 

  1. In a bowl, mix ground chicken, breadcrumbs, egg, parmesan, and spices. Form into 12-15 meatballs.
  2. Heat olive oil in a large skillet over medium-high heat. Sear meatballs for 2-3 minutes per side until browned. Remove and set aside.
  3. In the same skillet, sauté onion for 3 minutes, then add garlic and cook for 1 minute.
  4. Add dry orzo and toast for 1 minute. Pour in chicken broth and scrape browned bits from bottom.
  5. Return meatballs to the pan. Bring to a simmer, reduce heat to low, cover, and cook for 10-12 minutes until orzo is tender.
  6. Stir in spinach and roasted red peppers. Cover for 2 minutes to wilt spinach.
  7. Remove from heat, top with crumbled feta and fresh parsley, and serve immediately.

Notes

If the sauce becomes too thick while cooking, add a splash of water or extra broth. For a crispy top, broil for 2 minutes before serving.