Description
Looking for a one-pan meal that combines creamy, savory, and comforting flavors? This Marry Me Chicken Meatball Orzo Bake is a match made in heaven. Juicy chicken meatballs, tender orzo, and a rich tomato-cream sauce come together in a dish that’s perfect for family dinners, date nights, or meal prep. It’s so good, it might just inspire a proposal!
Ingredients
Scale
For the Chicken Meatballs
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 clove garlic, minced
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
For the Orzo Bake
- 1 tbsp olive oil
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1/2 cup heavy cream
- 1 cup spinach, chopped
For Garnish
- Additional fresh parsley
Instructions
- Make the Meatball Mixture:
In a mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, garlic, onion powder, Italian seasoning, salt, and pepper. Mix until well combined. - Form the Meatballs:
Shape the mixture into meatballs about 1 to 1.5 inches in diameter. - Cook the Meatballs:
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 5-7 minutes, turning occasionally, until browned on all sides. Remove and set aside. - Toast the Orzo:
In the same skillet, add the orzo and toast it for 2 minutes until slightly golden, stirring constantly. - Add the Liquid Ingredients:
Stir in the chicken broth and diced tomatoes (with their juices). Bring the mixture to a simmer. - Combine Meatballs and Orzo:
Nestle the browned meatballs into the skillet with the orzo. Cover and let it cook for 10-12 minutes, until the orzo is tender and the meatballs are fully cooked. - Finish with Cream and Spinach:
Reduce the heat to low. Stir in the heavy cream and chopped spinach. Cook for an additional 2-3 minutes until the spinach is wilted and the sauce is creamy. - Garnish and Serve:
Sprinkle with fresh parsley and serve warm. Enjoy this cozy, flavorful dish with your favorite sides!
Notes
- Make It Gluten-Free: Use gluten-free breadcrumbs and replace the orzo with rice or quinoa.
- Dairy-Free Option: Substitute coconut cream for the heavy cream and use nutritional yeast instead of Parmesan.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezer-Friendly: Freeze the meatballs separately before cooking, or freeze the entire dish (without spinach) for up to 2 months. Add fresh spinach when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Italian-Inspired