Lemon Chicken Meatballs and Orzo

This Lemon Chicken Meatballs and Orzo dish is a spin on chicken francese and pasta. I am using my recipe for chicken francese meatballs and combining it with creamy and comforting orzo, some sauteed kale, and topping it with a little salty feta cheese.

Lemon Chicken Orzo Pasta

For this dish I made juicy chicken meatballs, seared them, and let them cook with the orzo in a flavorful creamy lemon sauce. The end result is similar to chicken francese and pasta, but it cooks all together in one dish. I topped this pasta dish with feta cheese because I love the saltiness it brings. If you do not like feta cheese you can use more parmesan cheese. I also served this with some lemon and garlic sauteed kale.

For the past few months I have been loving one pot chicken and orzo recipes. Using large pasta shapes can be challenging when you are trying to cook them in the same pot with meat. The meat tends to cook faster than the pasta. Orzo pasta is a great choice for this lemon chicken orzo pasta recipe because it cooks super fast, but you still get to enjoy pasta.

Lemon and garlic are two flavors that really compliment each other, especially when you add in a little bit of white wine. When I add wine to my recipes, I let it cook on high heat to “burn off” any of the alcohol and it lends a really nice mellow flavor to the broth. I also added chicken broth to this recipe and that is the liquid that helps the orzo cook.

Lemon Chicken Orzo Recipe

When you cook a one pot meatball and pasta dish, it is important to brown the meatballs first, as you really want to ensure that it finishes cooking all the way through while the orzo cooks. I also think browning the meatballs a little creates a better flavor and helps them maintain their shape. I normally brown the meatballs on both sides, then I put it on a plate while I make the orzo broth.

Since this recipe for lemon chicken orzo has the word “lemon” in it’s name, there needs to be lemon in the chicken and then also lemon in the broth. So, that is exactly what I did. I added lemon zest to the meatballs and lemon juice to the broth. You can’t name a recipe “lemon” anything and only add in a little bit of lemon.

Once the broth is seasoned and I stir in the orzo. Then, I add the meatballs on top and bring to a boil before I cover the dish to finish cooking. The orzo normally cooks in 10 minutes, so then I turn off the heat, give it a good mix, and let it rest for about 5 minutes longer with the cover on top so that the orzo finishes cooking. This lemon chicken meatballs and orzo dish pairs so nicely with a side of sauteed garlic kale.

Meatballs with Orzo

These chicken meatballs pair so nicely with the orzo and I love that it all cooks together in one pan. I brown the meatballs first, then I remove them while I create the flavorful lemony orzo broth and then I add the meatballs back in.

I love making meals with orzo. I have learned that if you make your meatballs small, it cooks in the same amount of time as the orzo, which creates a convenient and delicious weeknight meal. Not to mention, when I use 1lb of orzo, we have enough food to last us for several lunches and dinners.

I normally make a one pot rice dish or one pot pasta dish each week. Then I divide it up into 8 portions and this way, we all have dinner made for one night, my wife and I each have a couple of portions to take for lunches, and our daughter will eat some for dinner another day or as a side dish to a fresh dinner I make throughout the week.

I made my first chicken and orzo skillet when I made this Chicken Parmesan Orzo recipe a couple of months ago, and this time I was ready to try something new. This lemon chicken orzo pasta recipe combines the flavors of chicken francese and pasta.

What to Serve with Lemon Chicken Orzo Pasta?

Well, if you are a garlic lover, I would definitely suggest my Stuffed Garlic Bread, because that bread is the best garlic bread ever. Another great option would be these Parmesan Crusted Brussels Sprouts. If you are more of an air fryer type of cook, then this Air Fryer Cauliflower is for you. You can also serve a fresh green salad using one of those convenient salad kits.

How to make Lemon Chicken Meatballs and Orzo

1. Prep the Chicken Meatballs: In a bowl, combine all of the ingredients for the meatballs and mix to combine. Using a small cookie scooper or spoon, make roughly 30 – 32 mini meatballs. Heat up a little olive oil in a large heavy bottomed skillet (4 quarts), and add half the meatballs at a time. Then, sear the outside of all of the pieces on medium high heat until you see a golden color on the outside. Do not cook them all the way through. Remove the meatballs from the skillet and add them to a plate to rest.
2. Add your Garlic and Wine: Boil the wine slightly to cook out some of the alcohol. The wine will make the broth super flavorful.
3. Add in the Pasta: I chose orzo for this dish because I knew it would cook as fast as my chicken. Mix your orzo around with the wine and garlic and gently cook the orzo for about 1 minutes. Then add your broth, juice of 1 lemon, and butter. If you have chicken bouillon or the “better than bouillon” you can add a little bit of that in this step too.
4. Add the chicken meatballs back to the pan: Bring the pan to a boil and add your meatballs on top of the orzo. No need to mix it yet. Lower the heat and cover the pan. Cook for 10 minutes, stirring once after 5 minutes.
5. Add Cheese and Milk: Once your orzo and meatballs are fully cooked, turn off your heat. Stir in your cheese, some milk, and a little bit of broth if your orzo is starting to get too dry. Serve with some sauteed greens.

INGREDIENTS  

Meatballs

• 1 lb Ground Chicken
• 1 egg
• Lemon Zest from one lemon
• 1 tbsp Olive Oil
• 1/4 cup Parmesan Cheese
• 1/4 cup Panko Breadcrumbs
• 1.5 tsp Garlic Powder
• 1 tsp Kosher Salt
• 1 tsp Black Pepper

Sauce

• 2-3 cloves Garlic finely diced
• 1/2 cup White Wine
• 1 Lemon Juiced
• 3.5 cups Chicken Broth
• 1 tsp Better than Bouillon Chicken Broth Flavor OR a little bit of chicken bouillon for extra flavor
• 2 tsp Butter salted
• 1/2 cup of Milk, or use additional broth if you do not want as much dairy
• 16 oz Orzo
• 1/2 cup Feta Cheese

INSTRUCTIONS 

• In a large bowl, combine all of the meatball ingredients. Form into roughly 30 mini 1″ meatballs.
• In a large fry pan, add about 2 tbsp of oil and cook all of the meatballs on medium heat for 4-5 minutes, browning all sides. Meatballs do not need to be fully cooked because they will finish cooking in the sauce. Set meatballs aside on a plate.
• Wipe out the pan, and begin to make your sauce.
• Add butter and garlic to the pan on medium heat. Cook for 5 minutes until starting to brown. Then, add the white wine and let it come to a boil. Then, add orzo and mix around for 1 minute.
• Add chicken broth, better than bouillon, butter, and juice of 1 lemon. Bring to a boil. Lower the heat to medium and add back all of the meatballs. No need to mix it yet. Lower the heat to low and cover the pan. Cook for 10 – 15 minutes, stirring once after 5 minutes.
• Once orzo and chicken meatballs are fully cooked, turn off the heat. Stir in the cheese, milk, and a little black pepper according to your preference. If orzo is drier than you want, add a tiny bit of broth/water to loosen up the consistency.

NOTES

For the sautéed kale, I add 1 tbsp of olive oil for every three large handfuls of kale. Add 1/2 tsp of garlic powder(or 2-3 cloves of minced garlic), and salt and pepper to taste. Mix it around in a saute pan until the kale starts to wilt. Add a little lemon juice and add it to the orzo dish or eat on the side. Make sure it tastes the way you want it to before adding it to the orzo.