Introduction

This one pan baked pesto orzo with chicken meatballs is a comforting, flavorful meal that’s easy to prepare. Packed with nutritious zucchini, mushrooms, and a creamy pesto orzo, it’s a satisfying dinner perfect for busy weeknights.

A white scalloped plate holds a creamy orzo pasta dish mixed with bright green spinach leaves and small pieces of reddish sun-dried tomatoes. On top, six browned meatballs are placed evenly around the plate; one meatball is cut in half to show a textured grayish interior. A metal fork rests on the plate, holding one meatball with orzo on it. The plate is set on a white marbled surface with a green cloth napkin partially visible under it. Nearby, small wooden bowls contain mixed peppercorns and dried herbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small to medium zucchini
1 pound 93% lean ground chicken (or turkey)
½ cup panko breadcrumbs, gluten free if desired
1 large egg
2 tablespoons your favorite basil pesto
Zest from 1 lemon
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon red pepper flakes (optional)
1 teaspoon kosher salt
Freshly ground black pepper
1 to 2 tablespoons extra-virgin olive oil
1 tablespoon extra virgin olive oil (for mushrooms)
1 pound baby bella mushrooms, coarsely chopped
½ teaspoon kosher salt (for mushrooms)
Freshly ground black pepper (for mushrooms)
3 garlic cloves, minced
2 ½ cups low sodium chicken broth⁣
1 cup milk of choice (whole or 2% recommended)
⅓ cup your favorite basil pesto⁣
1 pound uncooked orzo⁣
Zest from 1 lemon (for orzo)
½ lemon, juiced
1 teaspoon kosher salt⁣ (for orzo)
½ teaspoon Italian seasoning⁣ (for orzo)
1 cup shredded mozzarella cheese
¼ cup fresh julienned basil (for garnish)
Freshly grated Parmesan cheese (for garnish)
Red pepper flakes (for garnish, optional)

Instructions

Step 1: Preheat oven to 400 degrees F. Shred the zucchini using a cheese grater. Measure 1 heaping cup, then place in a paper towel or cheesecloth and squeeze out all excess moisture. Transfer shredded zucchini to a large bowl.
Step 2: Add ground chicken, panko breadcrumbs, egg, basil pesto, lemon zest, Italian seasoning, garlic powder, red pepper flakes (if using), kosher salt, and black pepper to the bowl with zucchini. Mix with clean hands until combined. Form into 16 golf ball-sized meatballs. You can prepare meatballs up to 1 day ahead and refrigerate.
Step 3: Heat olive oil in a large deep oven-safe skillet over medium-high heat. Brown meatballs on all sides, about 6 minutes total. Transfer browned meatballs to a plate. Keep the pan heat on medium-high.
Step 4: Add another tablespoon of olive oil to the skillet. Add mushrooms, salt, and pepper. Cook, stirring occasionally, until mushrooms release their liquid and start to caramelize, 5 to 8 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
Step 5: Slowly pour in chicken broth, scraping the bottom of the pan to release browned bits. Stir in milk, basil pesto, lemon zest, lemon juice, salt, and Italian seasoning. Add the uncooked orzo and stir to combine. Bring to a gentle simmer.
Step 6: Nestle the meatballs into the orzo mixture in the skillet. Immediately transfer skillet to the preheated oven and bake for 10 to 12 minutes, until orzo is tender and cooked through.
Step 7: Remove skillet from oven, sprinkle shredded mozzarella evenly over the top, and return to oven. Bake for an additional 5 minutes until cheese is melted and golden in spots.
Step 8: Remove from oven and garnish with fresh julienned basil, grated Parmesan cheese, and extra red pepper flakes if desired. Serve warm and enjoy!

Tips & Variations

For a vegetarian option, omit the meatballs and start at step 5 with extra mushrooms or add a can of chickpeas for protein.
Swap ground chicken for cooked cubed chicken breast, chicken sausage, or Italian sausage for different flavors.
Add more veggies like spinach, sliced zucchini, or bell peppers with the mushrooms for extra nutrition.
To make gluten-free, use gluten-free orzo and gluten-free breadcrumbs.
Try different pesto varieties, such as cilantro pistachio, but check labels if you need nut-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat gently in the microwave until warmed through. This dish reheats well and maintains its creamy texture.

How to Serve

A white scalloped plate holds a dish with two main visual layers: at the bottom, a bed of creamy orzo pasta mixed with green spinach leaves and red sun-dried tomatoes, creating a colorful base with yellow, green, and red hues; on top, six evenly spaced browned meatballs rest, one cut open on a fork showing a tender, light brown inside. The plate sits on a green cloth over a white marbled surface, and a fork is placed diagonally across the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and shape the meatballs up to one day in advance. Keep them covered in the refrigerator until you’re ready to brown and bake them.

What can I use if I don’t have orzo?

You can substitute orzo with other small pasta shapes or gluten-free short pasta if needed. Just adjust cooking time as required for the different pasta.