Chicken Florentine Meatballs with Orzo
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If you love a cozy, creamy chicken dinner that feels a little fancy but is actually really easy to make, you’re going to love these One-Pan Chicken Florentine Meatballs & Orzo! The chicken meatballs are packed with spinach, Parmesan, and fresh herbs, then nestled into creamy, cheesy orzo that cooks right in the same skillet.
Trust me when I say this dinner feels like something you’d order at a restaurant, but is totally doable on a weeknight. Serve it with a little extra Parmesan and fresh herbs on top, and you have a comforting, flavorful meal the whole family will love!
And if you’re looking for more recipes to make weeknights simple, try some of my recent favorites, including this One-Pan Chicken & Buttered Noodles, One-Pan Cranberry Apricot Chicken, Chicken Parmesan Meatloaf, Cheesy Ground Beef Tortellini Bake, One-Pot Chicken Mac and Cheese, Slow Cooker Garlic Ranch Chicken & Potatoes, Ground Turkey Stuffed Sweet Potato Bowls, Creamy Tuscan Chicken and Rice, Chicken Piccata Meatballs, or Slow Cooker Salsa Verde Chicken.
And if you’re tired of always trying to figure out what’s for dinner, be sure to sign up for my free weekly meal plan, Dinner Decided, where I’ve already done the thinking for you. Every other week, you’ll get 5 easy dinners, a sweet treat, and a shopping list sent straight to your email! Plus, each meal plan prioritizes smart ingredient overlap to minimize food waste and strategic uses for leftovers.
Table Talk with Tawnie
If you know me…you know I not only love a good meatball recipe, but also a one pan meal situation! This checks all the boxes for a weeknight, has all the flavors you love in chicken Florentine, and is EASY to make. You’ll love it
- Ground chicken: I usually buy a 96% lean, 4% fat ground chicken. I have not tested this recipe with any other ground meats, but I am sure it would turn out delicious, especially with ground turkey.
- Orzo: Orzo is a small, rice-shaped pasta that cooks quickly and is great for soaking up all of the creamy sauce. However, feel free to use any short-cut pasta of your choice. If needed, you can find gluten-free orzo in most stores now.
- Parmesan cheese: I highly recommend using freshly grated Parmesan. It melts much more smoothly into the sauce than pre-shredded Parmesan and gives the orzo that creamy, cheesy finish.
- Heavy cream: Heavy cream adds rich creaminess. For a lighter version, use half and half.
- Chicken broth: Vegetable broth works just as well, and if you want a protein boost, swap in chicken bone broth. PS: I have a homemade chicken broth recipe that is amazing in this recipe!
- Spinach: You’ll need fresh baby spinach in both the meatballs and the orzo.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Make the meatballs
Mix all the meatball ingredients together and scoop into even-sized meatballs. Heat olive oil in a braiser over medium heat and add the meatballs. Cook until they’re golden brown, then transfer the meatballs to a plate and set aside.
Build the orzo
Add the butter and shallot and cook until softened. Stir in the garlic and cook until fragrant. Add the orzo and cook until lightly toasted.
Add liquids
Pour in the white wine and scrape up all of the browned bits from the bottom of the skillet. Simmer until the wine has reduced by about half. Then stir in the chicken broth, Dijon mustard, Italian seasoning, salt, and pepper.
Add meatballs
Bring to a gentle simmer, then nestle the meatballs back into the skillet. Cover and cook for about 10-12 minutes.
Finish & serve!
Stir in the heavy cream, Parmesan, and spinach. Cook until the spinach wilts and the sauce becomes creamy. Garnish with fresh basil and plenty of freshly grated Parmesan. Enjoy!!
Expert Tips
- Don’t over-mix the meatballs: Mix the meatball ingredients until just combined. Overmixing can make the meatballs dense instead of tender.
- Use a cookie scoop for even sizing: This helps the meatballs cook evenly and makes prep quicker.
- Give the meatballs room to brown: If your skillet feels crowded, work in batches. Getting a nice golden-brown sear adds so much flavor to both the meatballs and the orzo.
- Stir the orzo frequently: Orzo can stick to the bottom of the pan as it cooks, so give it an occasional stir for the best texture.
- Scrape up those browned bits! When you add the white wine, use a wooden spoon to scrape the bottom of the skillet. Those little browned bits are packed with flavor and make the orzo extra delicious.
- Adjust the consistency as needed: If the orzo absorbs too much liquid, add an extra splash of broth. If it seems too loose, let it simmer for a few extra minutes.
- Use freshly grated Parmesan: It melts much more smoothly into the sauce than pre-shredded Parmesan and gives the orzo that creamy, cheesy finish.
Sign up for Dinner, Decided ✔️
A free weekly meal plan where I’ve already done the thinking for you. 5 easy dinners, a sweet treat, a shopping list, smart ingredient overlap to minimize food waste and strategic uses for leftovers.
Variations / Substitutions
- Use ground turkey instead: Ground turkey works just as well for the chicken meatballs.
- Use a different pasta: Small pasta shapes like ditalini or pearl couscous can be substituted for orzo, though cooking times may vary.
- Make it gluten-free: Use your favorite gluten-free orzo or small gluten-free pasta.
- Add more veggies: Feel free to throw in mushrooms, sun-dried tomatoes, or diced zucchini for an extra veggie boost!
- Try different greens: Swap the spinach for chopped kale or baby arugula. If using kale, give it a few extra minutes to soften.
- Skip the wine: You can substitute additional chicken broth for the white wine if you prefer not to cook with alcohol.
Storage / Freezing
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: The meatballs freeze well for up to 3 months. The orzo can become softer after freezing and thawing, so for the best results, freeze the meatballs separately from the pasta if possible.
- To reheat: Warm leftovers in the microwave or on the stovetop with a splash of chicken broth to loosen the sauce and bring back the creamy texture.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Chicken Florentine Meatballs with Orzo
Ingredients
Chicken Florentine Meatballs
- 1 lb. ground chicken
- 1 large egg
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup Italian breadcrumbs
- 1 packed cup fresh spinach (finely chopped)
- 1 Tbsp. olive oil
- 2 Tbsp. finely chopped fresh parsley
- 1 Tbsp. finely chopped fresh basil
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
Parmesan Orzo
- 1-2 Tbsp. olive oil (for cooking the meatballs)
- 1 Tbsp. unsalted butter
- 1 shallot (finely diced)
- 4 cloves garlic (minced)
- 1½ cups uncooked orzo
- 1/2 cup dry white wine
- 3 cups low-sodium chicken broth
- 1 tsp. Dijon mustard
- 1 tsp. Italian seasoning
- 1/2 tsp. kosher salt (plus more to taste)
- 1/4 tsp. black pepper
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese (plus more for serving)
- 2 packed cups baby spinach (roughly chopped or gently torn)
- 2 Tbsp. chopped fresh basil and/or parsley
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make the meatballs: In a large bowl, combine the ground chicken, egg, Parmesan, breadcrumbs, spinach, olive oil, parsley, basil, garlic powder, onion powder, salt, and pepper. Mix gently just until combined.1 lb. ground chicken, 1 large egg, 1/2 cup finely grated Parmesan cheese, 1/2 cup Italian breadcrumbs, 1 packed cup fresh spinach, 1 Tbsp. olive oil, 2 Tbsp. finely chopped fresh parsley, 1 Tbsp. finely chopped fresh basil, 1 tsp. garlic powder, 1 tsp. onion powder, 3/4 tsp. kosher salt, 1/2 tsp. black pepper
- Scoop: Scoop into about 1½-inch meatballs. You should get ~18 meatballs.
- Brown the meatballs: Heat 1-2 tablespoons olive oil in a large, deep skillet or braiser over medium heat. Add the meatballs and cook, turning occasionally, until golden brown on several sides, about 5-7 minutes Start Timer. They do not need to be fully cooked through yet. Transfer the meatballs to a plate and set aside.1-2 Tbsp. olive oil
- Build the orzo: Reduce the heat to medium. Add the butter and shallot to the same pan and cook for ~2 minutes Start Timer, until softened. Stir in the garlic and cook for about 30 seconds, just until fragrant. Add the orzo and cook for 1-2 minutes Start Timer, stirring frequently, until lightly toasted.1 Tbsp. unsalted butter, 1 shallot, 4 cloves garlic, 1½ cups uncooked orzo
- Add liquids: Pour in the white wine and scrape up all of the browned bits from the bottom of the skillet. Simmer for 1–2 minutes Start Timer, until the wine has reduced by about half. Stir in the chicken broth, Dijon mustard, Italian seasoning, salt, and pepper.1/2 cup dry white wine, 3 cups low-sodium chicken broth, 1 tsp. Dijon mustard, 1 tsp. Italian seasoning, 1/2 tsp. kosher salt, 1/4 tsp. black pepper
- Add meatballs back in: Bring to a gentle simmer, then nestle the meatballs back into the skillet. Reduce the heat to medium-low, cover, and cook for about 10-12 minutes Start Timer, stirring the orzo once or twice so it doesn't stick, until the orzo is nearly tender and the meatballs reach 165°F.
- Finish: Stir in the heavy cream, Parmesan, and spinach. Cook uncovered for another 2-3 minutes Start Timer, stirring gently, until the spinach wilts and the sauce becomes creamy. Add another splash of broth or cream if needed.1/2 cup heavy cream, 1/2 cup freshly grated Parmesan cheese, 2 packed cups baby spinach
- Serve: Finish with fresh basil and/or parsley and plenty of freshly grated Parmesan. Enjoy!!2 Tbsp. chopped fresh basil and/or parsley
Notes
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: The meatballs freeze well for up to 3 months. The orzo can become softer after freezing and thawing, so for the best results, freeze the meatballs separately from the pasta if possible.
- To reheat: Warm leftovers in the microwave or on the stovetop with a splash of chicken broth to loosen the sauce and bring back the creamy texture.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Amanda Chasten Photography
