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🍗 Chicken Meatballs with Creamy Parmesan Orzo

These juicy sage chicken meatballs and creamy parmesan orzo are the ultimate comfort food dinner — flavorful, cozy, and just a little bit fancy. It’s an easy, one-pan meal that feels like a restaurant dish but comes together right at home.
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🍗 Chicken Meatballs with Creamy Parmesan Orzo
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour

Ingredients

Chicken Meatballs:

  • 2 oz fresh sourdough bread diced small
  • ½ cup warm water
  • 2 tbsp butter
  • 1/2 yellow onion minced
  • 4 garlic cloves minced
  • 1 tsp granulated garlic
  • ¼ tsp crushed red pepper
  • 1-1.5 lbs ground chicken thigh
  • ¼ cup parmesan cheese grated or freshly shredded
  • 1 tbsp dried parsley
  • ½ tsp kosher salt
  • black pepper to taste

Creamy Parmesan Orzo

  • 2 tbsp butter
  • 1/2 yellow onion minced
  • 1 cup orzo
  • 1 cup dry white wine
  • 1 small handful fresh thyme sprigs tied with kitchen twine
  • 1 ½ cups chicken stock
  • ⅓ cup heavy cream
  • 2 oz fresh spinach about 2 cups *optional*
  • ½ cup grated parmesan cheese plus more for serving
  • Freshly cracked black pepper to taste

Instructions

Meatballs:

  • Prep: Preheat oven to 450°F. Line a sheet pan with parchment paper and lightly oil it.
  • Soak Bread: Place diced sourdough in a mixing bowl and pour warm water over the top. Let it soak for at least 5 minutes until soft.
  • Sauté Aromatics: Melt butter in a skillet over medium heat. Add onion and cook until softened, then add garlic and cook for about 1 minute. Stir in granulated garlic and red pepper, then remove from heat. (work quickly! don't let it burn!)
  • Mix & Form Meatballs: Add the ground chicken, parmesan, parsley, salt, and onion/garlic mixture to the bowl with the bread. Mix until evenly combined, then form into about 15 meatballs (around 2 oz each).
  • Bake: Arrange meatballs on the prepared sheet pan, drizzle lightly with olive oil, and bake on the top rack for 25–30 minutes, or until golden brown and cooked through.

Orzo:

  • Wipe out the skillet and set over medium heat. Melt butter.
  • Sauté + Toast: Add onion to the butter with a pinch of salt. Cook until softened. Stir in orzo and cook for another minute.
  • Deglaze: Pour in white wine and add the thyme bundle. Simmer for 2 minutes to cook off the alcohol.
  • Cook Orzo: Stir in chicken stock. Bring to a simmer, then reduce heat to medium-low. Cook about 6 minutes, stirring often, until most of the liquid is absorbed and orzo is tender.
  • Finish Creamy Sauce: Add heavy cream, spinach, and parmesan. Stir continuously until spinach wilts and the sauce is thick and creamy. Remove thyme sprigs and season with salt + pepper.
  • Serve: Spoon orzo into bowls, top with baked chicken meatballs, and garnish with crispy sage, extra parmesan, and fresh parsley or thyme.
Servings: 4