Chicken Lemon Orzo (Printable Version)
# What You'll Need:
→ Chicken Meatballs
01 -
1 lb ground chicken
02 -
1/2 cup panko or regular old breadcrumbs
03 -
1/4 cup Parmesan, grated
04 -
1 big egg
05 -
2 garlic cloves, chopped up
06 -
Zest from one lemon
07 -
1 tbsp lemon juice
08 -
1/4 tsp red pepper flakes if you want it spicy
09 -
Salt and pepper, toss in what feels right
10 -
2 tbsp fresh parsley, chopped (totally optional)
11 -
1 tbsp olive oil, for cooking
→ Creamy Orzo
12 -
1 cup orzo (the little pasta)
13 -
1 tbsp butter or olive oil
14 -
2 garlic cloves, minced up
15 -
1 cup chicken broth
16 -
1/2 cup cream (use heavy if you like it extra rich)
17 -
1/2 cup Parmesan, shredded
18 -
Salt and pepper to taste
19 -
Fresh parsley for tossing on top (if you're feeling fancy)
20 -
Lemon wedges for a squeeze at the end (if you’re into that)
# How to Make It:
01 -
Grab a big bowl, throw in ground chicken, your breadcrumbs, Parmesan, egg, garlic, lemon zest and juice, crushed red pepper, and some salt and pepper. Stir it together till just mixed—easy on the hands, no need to make it super smooth.
02 -
Scooping out the mix, form little balls with your hands, roughly the size of a golf ball or a tiny scoop of ice cream.
03 -
Heat olive oil in a big skillet. Drop in your meatballs. Turn them around now and then so they brown on all sides. They’ll cook through in about 7–9 minutes. Move them out of the skillet and set aside for now.
04 -
Toss in more oil or butter if your pan is looking dry. Add the chopped garlic and stir for about a minute. Pour in your orzo, letting it toast up and get a little color while stirring for 2–3 minutes.
05 -
Pour in the chicken broth. Lower the heat and simmer. Stir off and on for about 8–10 minutes, or till most of the broth is slurped up and the orzo’s tender.
06 -
Add the cream and sprinkle in the Parmesan. Shake in a little more salt and pepper if you want. Give it around 2 minutes to bubble, then stir so it gets thick and creamy.
07 -
Carefully set the meatballs back in the pan with the orzo. Stir gently till it’s all mixed. Let it sit over the heat for another 3 or 4 minutes to get everything warm and tasty. Top off with parsley or fresh lemon if you’re feeling it, then dive in!
# Additional Tips:
01 -
Toss in wilted spinach or kale at the end if you’re craving more greens
02 -
Half-and-half works instead of cream if you want to lighten it up
03 -
Have extra broth handy and splash some in if the orzo gets super thick