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One Pan Baked Pesto Orzo with Chicken Meatballs Recipe

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★★★★★

4.9 from 51 reviews

This one pan baked pesto orzo with chicken meatballs is a flavorful and nutritious meal combining tender, juicy pesto chicken meatballs made with shredded zucchini and a creamy, cheesy orzo cooked with mushrooms, fresh lemon, and basil pesto. It’s a comforting, well-rounded dish perfect for a wholesome dinner, bursting with herbs, veggies, and protein, all cooked in a single skillet for easy preparation and cleanup.

Ingredients

Scale

For the meatballs:

  • 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
  • Optional: ½ teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 to 2 tablespoons extra-virgin olive oil

For the mushrooms:

  • 1 tablespoon extra virgin olive oil
  • 1 pound baby bella mushrooms (or mixed mushrooms), coarsely chopped
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 3 garlic cloves, minced

For the creamy pesto orzo:

  • 2 ½ cups low sodium chicken broth⁣
  • 1 cup milk of choice (whole milk or 2%)
  • ⅓ cup your favorite basil pesto⁣
  • 1 pound uncooked orzo⁣*
  • Zest from 1 lemon
  • ½ lemon, juiced
  • 1 teaspoon kosher salt⁣
  • ½ teaspoon Italian seasoning⁣
  • 1 cup shredded mozzarella cheese

To garnish:

  • ¼ cup fresh julienned basil
  • Freshly grated Parmesan cheese
  • Red pepper flakes

Instructions

  1. Preheat the oven: Set your oven to 400 degrees F to prepare for baking the orzo and meatballs later.
  2. Shred the zucchini: Using a cheese grater, shred the zucchini and measure out one heaping cup. Place the shredded zucchini in a paper towel or cheesecloth and squeeze out all moisture thoroughly to prevent soggy meatballs. Transfer to a large bowl and discard excess water.
  3. Form the meatballs: To the bowl with shredded zucchini, add ground chicken, panko breadcrumbs, egg, basil pesto, lemon zest, Italian seasoning, garlic powder, red pepper flakes (if using), kosher salt, and black pepper. Mix well with clean hands until fully combined. Shape the mixture into 16 golf ball-sized meatballs. You may refrigerate them covered for up to 1 day before cooking.
  4. Brown the meatballs: Heat 1 to 2 tablespoons of olive oil in a large, deep, oven-safe skillet over medium-high heat. Add meatballs in batches, being careful not to overcrowd, and brown on all sides for about 6 minutes total. The meatballs do not need to be fully cooked at this stage. Once browned, transfer to a plate and set aside.
  5. Cook the mushrooms: In the same skillet, add 1 tablespoon more olive oil. Add the chopped mushrooms, kosher salt, and black pepper. Cook, stirring occasionally, until mushrooms release their liquid and it evaporates, and they start to brown and caramelize on the edges, about 5 to 8 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
  6. Cook the orzo: Slowly pour the low sodium chicken broth into the skillet, scraping up the browned bits from the bottom. Stir in the milk, ⅓ cup basil pesto, lemon zest, lemon juice, kosher salt, and Italian seasoning. Add the uncooked orzo and stir to combine. Bring the mixture to a gentle simmer.
  7. Bake with the meatballs: Nestle the browned meatballs on top of the orzo in the skillet. Immediately transfer the skillet to the preheated oven and bake uncovered for 10 to 12 minutes, or until the orzo is tender and the meatballs are cooked through.
  8. Add cheese and finish baking: Remove the skillet from the oven and sprinkle the shredded mozzarella cheese evenly over the top. Return to the oven and bake for another 5 minutes until the cheese is melted and slightly golden in spots.
  9. Garnish and serve: Remove from oven and garnish with fresh julienned basil, freshly grated Parmesan cheese, and a sprinkle of red pepper flakes if desired. Serve hot and enjoy.

Notes

  • For gluten free, use gluten free orzo or other gluten free small pasta and gluten free panko breadcrumbs.
  • You can prepare the meatballs up to one day ahead and refrigerate them before cooking.
  • Customize by adding extra veggies such as sliced zucchini, spinach, or bell pepper in with the mushrooms.
  • For a vegetarian version, omit meatballs and add a can of chickpeas for protein starting at the orzo cooking step.
  • Substitute meatballs with cubed, seared chicken breast, cooked chicken sausage, cooked Italian sausage, or canned tuna for variation.
  • Use your favorite store-bought pesto or try a flavorful cilantro pistachio pesto for a unique twist.
  • Make sure to squeeze out all moisture from shredded zucchini to prevent soggy meatballs.
  • Store leftovers in an airtight container in the refrigerator for up to 4-5 days and reheat in the microwave.

Keywords: pesto orzo, chicken meatballs, baked orzo, one pan meal, healthy dinner, zucchini meatballs, creamy orzo, mushroom orzo, easy dinner recipe

Find it online: https://cookwithlea.com/one-pan-baked-pesto-orzo-with-chicken-meatballs-recipe/