Creamy Garlic Orzo with Lemon Chicken Meatballs

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Comfort food meets gourmet in this creamy garlic orzo with lemon chicken meatballs. It’s a cozy, one-pan dish packed with silky pasta, tender golden meatballs, and a sauce so rich and garlicky it might become your new weeknight obsession.

The orzo is perfectly al dente, absorbing the creamy garlic sauce like a sponge. The lemon zest in the chicken meatballs brings brightness, balancing the richness of the dish beautifully. Plus, the whole recipe comes together in under an hour, making it ideal for busy evenings or casual entertaining.

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What Kind of Orzo Should I Use?

Regular orzo made from durum wheat is perfect here. It holds up well to the creamy sauce and maintains a tender bite. If you’re avoiding gluten, a gluten-free orzo works too—just be cautious with cooking times, as they can vary.

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Ingredients for the Creamy Garlic Orzo with Lemon Chicken Meatballs

Ground chicken – Lean and light, it forms the base of our juicy, flavorful meatballs.

Lemon zest – Adds brightness and zing to balance the creamy sauce.

Garlic cloves – The star of the dish. Used generously in both the meatballs and the orzo sauce.

Fresh parsley – Brings a pop of color and herby freshness.

Breadcrumbs – Helps bind the meatballs and keeps them tender.

Egg – Ensures the meatballs hold together.

Orzo pasta – Soaks up the garlic cream sauce, making every bite luscious.

Chicken broth – Builds a flavorful base for the creamy sauce.

Heavy cream – Adds richness and a silky texture to the orzo.

Parmesan cheese – Brings nutty depth and thickens the sauce slightly.

Olive oil – For searing the meatballs and starting the sauce.

Salt and pepper – Essential seasoning for depth and balance.

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How To Make the Creamy Garlic Orzo with Lemon Chicken Meatballs

Step 1: Prepare the Lemon Chicken Meatballs

In a large mixing bowl, combine ground chicken, lemon zest, finely minced garlic, chopped parsley, breadcrumbs, egg, salt, and pepper. Mix until just combined, being careful not to overwork the meat. Shape the mixture into small, even-sized meatballs using a scoop or damp hands.

Step 2: Sear the Meatballs

Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer, being careful not to overcrowd the pan. Cook until browned on all sides and cooked through, about 6–8 minutes total. Remove and set aside.

Step 3: Sauté the Garlic and Orzo

In the same skillet, add a bit more olive oil if needed. Add minced garlic and sauté for 1 minute until fragrant. Stir in the orzo and toast lightly for 2–3 minutes to develop flavor.

Step 4: Simmer the Creamy Garlic Sauce

Pour in the chicken broth and bring to a simmer. Cook the orzo, stirring occasionally, until most of the liquid is absorbed, about 8–10 minutes. Stir in the heavy cream and parmesan cheese. Cook for another 2–3 minutes until the sauce thickens.

Step 5: Combine and Finish

Return the cooked meatballs to the skillet, nestling them into the creamy orzo. Let everything warm together for 3–4 minutes, then garnish with more parsley and serve warm.

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Serving and Storing Your Creamy Garlic Orzo with Lemon Chicken Meatballs

This dish is best enjoyed hot, straight from the skillet, when the orzo is at its creamiest and the meatballs are juicy and tender. Serve it with a simple green salad or garlic bread for a satisfying meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or cream to bring back the creaminess.

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Frequently Asked Questions

How do I prevent the meatballs from drying out?

Avoid overcooking and make sure not to overmix the meat mixture. Keeping the meatballs small also ensures even cooking.

Can I use a different meat for the meatballs?

Absolutely! Ground turkey or even pork can work well. Just keep an eye on cook time.

Is it okay to make this ahead?

Yes, you can prep the meatballs and refrigerate them raw or cooked. The orzo can be cooked in advance too, though it may absorb the sauce over time.

Can I freeze this dish?

You can freeze the cooked meatballs and orzo separately. When ready to eat, thaw and reheat gently, stirring in fresh cream.

What can I use instead of heavy cream?

Half-and-half or whole milk with a bit of extra parmesan can work. The sauce may be thinner, but still tasty.

Does this recipe double well?

Yes! Use a large enough pan and scale up the ingredients. It’s great for meal prep or serving a crowd.

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