If you’re craving something comforting but still weeknight-friendly, these One-Pan Rosemary Chicken Meatballs with Tomato Orzo are exactly what you need. Juicy chicken meatballs infused with fresh rosemary are nestled into a creamy, tomato-coated orzo—all made in a single skillet for maximum flavor and minimal cleanup.
This dish feels rustic and cozy, yet light enough to enjoy year-round. It’s the kind of meal that looks impressive but comes together easily.
Why You’ll Love This Recipe
- One pan from start to finish
- Tender, flavorful chicken meatballs
- Creamy tomato orzo with fresh herbs
- Perfect for weeknight dinners or meal prep
- Comfort food without feeling heavy
Ingredients
Rosemary Chicken Meatballs
- 1 lb ground chicken
- 1 egg
- ⅓ cup freshly grated parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp avocado oil
Tomato Orzo
- 1 cup uncooked orzo
- 1 large shallot, chopped
- 3 tbsp tomato paste
- 2 cups chicken broth
- ⅓ cup skim milk
- 1 tsp salt
- 1 tsp black pepper
For Serving
- Fresh rosemary
- Freshly grated parmesan cheese
Instructions
Step 1: Make the Meatballs
In a large bowl, combine the egg, parmesan, garlic, chopped rosemary, salt, and pepper. Add the ground chicken and gently mix until just combined.
Lightly spray or oil your hands and form the mixture into golf ball–sized meatballs.
Step 2: Brown the Meatballs
Heat avocado oil in a deep skillet over medium heat, making sure the bottom of the pan is fully coated. Add the meatballs and cook for about 4 minutes per side, until golden brown. Remove meatballs from the pan and set aside.
Step 3: Build the Orzo Base
In the same skillet, add the chopped shallot and sauté, scraping up the browned bits from the bottom of the pan. Add the tomato paste and stir until the shallots are fully coated.
Add the uncooked orzo and stir to combine.
Step 4: Cook the Orzo
Pour in the chicken broth and season with salt and pepper. Bring to a boil over medium-high heat, stirring frequently. Once boiling, cover, reduce heat to low, and simmer for 8 minutes, stirring every 2 minutes to prevent sticking.
Step 5: Finish the Dish
Stir in the skim milk until combined. Nestle the cooked meatballs back into the skillet on top of the orzo. Cover and cook on low for an additional 3 minutes, until everything is warmed through and creamy.
Step 6: Serve
Remove from heat and top with freshly grated parmesan and a sprinkle of fresh rosemary. Serve warm straight from the skillet.
Tips & Variations
- Extra creamy: Use half-and-half instead of skim milk
- Herb swap: Try thyme or sage if you don’t have rosemary
- Meal prep: Stores well for up to 4 days—add a splash of broth when reheating
- Protein swap: Ground turkey works just as well
These One-Pan Rosemary Chicken Meatballs with Tomato Orzo are cozy, flavorful, and incredibly satisfying—all without a sink full of dishes. It’s the kind of recipe you’ll keep coming back to when you want something comforting but still simple.
Make It Count Kitchen 
Leave a comment