Go Back
Creamy Garlic Orzo with Lemon Chicken Meatballs Recipe

Creamy Garlic Orzo with Lemon Chicken Meatballs Recipe

This Creamy Garlic Orzo with Lemon Chicken Meatballs is a comforting, flavor-packed dinner that’s both easy and elegant. Juicy, lemon-zested chicken meatballs are pan-seared to golden perfection, then nestled into a rich and creamy garlic-Parmesan orzo that feels like a warm hug in a bowl. With hints of citrus, buttery pasta, and a hint of fresh parsley, this dish is both refreshing and hearty. Ready in just 35 minutes, it’s perfect for busy weeknights or weekend indulgence. One bite and you’ll be hooked!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine American, Mediterranean-inspired
Servings 4 Servings
Calories 540 kcal

Ingredients
  

For the Lemon Chicken Meatballs:

  • 1 lb 450g ground chicken
  • 1 clove garlic minced
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley finely chopped
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • Salt and pepper to taste
  • 1 tbsp olive oil for pan-searing

For the Creamy Garlic Orzo:

  • 1 cup orzo pasta
  • 1 tbsp unsalted butter
  • 2 cloves garlic minced
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley and lemon wedges for garnish

Instructions
 

Step 1: Prepare the Meatballs

  • In a large bowl, combine ground chicken, minced garlic, lemon zest, parsley, breadcrumbs, Parmesan, egg, salt, and pepper.
  • Mix until just combined. Do not overmix to avoid dense meatballs.
  • Roll into small meatballs, about 1 to 1.5 inches in diameter.

Step 2: Cook the Meatballs

  • Heat olive oil in a large skillet over medium heat.
  • Add the meatballs and sear until golden brown on all sides and cooked through, about 8–10 minutes.
  • Remove from skillet and set aside.

Step 3: Cook the Garlic Orzo

  • In the same skillet, melt butter over medium heat.
  • Add minced garlic and sauté for 1 minute until fragrant.
  • Stir in orzo and toast lightly for 1–2 minutes to develop flavor.
  • Add chicken broth, bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until orzo is tender and most liquid is absorbed (about 8–10 minutes).

Step 4: Make It Creamy

  • Stir in the heavy cream and Parmesan cheese.
  • Simmer for 2–3 minutes until the sauce thickens and becomes creamy.
  • Season with salt and pepper to taste.

Step 5: Combine and Serve

  • Return the meatballs to the skillet and toss gently to coat with the creamy garlic orzo.
  • Let it all heat through for 2–3 minutes.
  • Garnish with fresh parsley and a squeeze of lemon juice or lemon wedges.