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Chicken florentine meatballs and orzo cooked in a large skillet with a large wooden spoon on the side.
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Chicken Florentine Meatballs with Orzo

This One-Pan Chicken Florentine Meatballs & Orzo recipe is a cozy, creamy meal that's packed with flavor! Tender spinach and Parmesan chicken meatballs simmer right in creamy, cheesy orzo for an easy, comforting weeknight dinner that comes together in one skillet.
Course Main Course
Cuisine Italian
Keyword chicken florentine meatballs and orzo
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 -6 servings
Calories 543kcal
Author Tawnie Graham of Kroll's Korner

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

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
    Side-by-side image of mixing all the ingredients in a mixing bowl for chicken florentine meatballs.
  • Scoop: Scoop into about 1½-inch meatballs. You should get ~18 meatballs.
    Side-by-side of scooping chicken meatballs on baking sheet.
  • 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
    Side-by-side of cooking meatballs in large skillet.
  • 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
    Side-by-side of cooking shallot, garlic and 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
    Three images of adding liquid to orzo and letting it simmer.
  • 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.
    Side-by-side image of adding meatballs back to orzo.
  • 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
    Side-by-side of adding parmesan, spinach, and heavy cream to meatballs and mixing to combine.
  • Serve: Finish with fresh basil and/or parsley and plenty of freshly grated Parmesan. Enjoy!!
    2 Tbsp. chopped fresh basil and/or parsley
    Side-by-side of cooking meatballs and orzo in large skillet hen serving on a plate with a fork on the side.

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

Serving: 1.5cups | Calories: 543kcal | Carbohydrates: 42g | Protein: 30g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 131mg | Sodium: 913mg | Potassium: 759mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1152IU | Vitamin C: 9mg | Calcium: 290mg | Iron: 3mg