As the oven hums softly, the aroma of basil and garlic weaves a comforting tapestry throughout my kitchen. Today, I’m thrilled to share my One Pan Baked Pesto Orzo with Chicken Meatballs—a dish that effortlessly combines melt-in-your-mouth meatballs and creamy orzo in one simple skillet. Not only is this recipe a lifesaver for those chaotic weeknight dinners, but it also allows you to sneak in a healthy dose of veggies thanks to the shredded zucchini mingled in the meatballs. With a quick prep time that clocks in at just an hour, you’ll have dinner on the table in no time, perfect for the entire family. Curious about how to create this whirlwind of flavors? Let’s dive in!

Why Is One Pan Cooking Perfect?

Simplicity: With everything cooked in one pan, cleanup is a breeze, saving you precious time after a busy day.

Flavor Explosion: The combination of tender chicken meatballs and creamy pesto orzo creates a mouthwatering dish that will impress even the pickiest eaters.

Healthy Twist: You can easily sneak in extra veggies, like zucchini or spinach, making it a nutritious meal for the whole family!

Crowd-Pleaser: This dish is bound to be a hit at any dinner table, perfect for family gatherings or casual weeknight meals.

Customizable: Feel free to swap in your favorite ingredients, like using gluten-free breadcrumbs or different kinds of cheese to suit your dietary needs.

Quick Prep: Ready in just one hour, this recipe is a lifesaver for busy weeknights, allowing you to serve up a delicious homemade meal without the fuss.

One Pan Baked Pesto Orzo Ingredients

For the Chicken Meatballs

• Zucchini – Adds moisture and nutrition to meatballs; you can substitute with carrots for a different flavor.
• Ground Chicken – Provides lean protein; ground turkey or beef can also be used as a substitute.
• Panko Breadcrumbs – Helps bind the meatballs; opt for gluten-free breadcrumbs for a GF option.
• Large Egg – Binds the meatballs together; for a vegan alternative, use a flax egg.
• Basil Pesto – Enhances flavor and moisture in the meatballs; feel free to use store-bought or homemade pesto.
• Lemon – Adds brightness; lime can serve as an interesting twist if needed.
• Italian Seasoning – Provides a delightful mix of herbs; substitute with dried oregano and basil if unavailable.
• Garlic Powder – Adds aromatic flavor; you can use fresh minced garlic instead.

For the Creamy Orzo

• Baby Bella Mushrooms – Contributes umami flavor and texture; swap with bell peppers or spinach for variety.
• Chicken Broth – Serves as the flavorful cooking liquid; for a plant-based version, use vegetable broth.
• Milk – Creates creaminess in the orzo; non-dairy milk like almond or coconut can work for lactose intolerance.
• Orzo – The main carbohydrate source; gluten-free or traditional pasta shapes can be substituted here.
• Mozzarella Cheese – Melts on top, adding creaminess; cheddar cheese can be used as a substitute or omit for dairy-free.
• Fresh Basil and Parmesan Cheese – Adds a fresh garnish; if unavailable, feel free to skip.

Dive into this One Pan Baked Pesto Orzo with Chicken Meatballs and discover a delicious, family-friendly meal that will make your time in the kitchen both enjoyable and rewarding!

Step‑by‑Step Instructions for One Pan Baked Pesto Orzo with Chicken Meatballs

Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (204°C) to ensure proper cooking while you prepare the ingredients. This is essential for achieving that perfect golden crust on top of your One Pan Baked Pesto Orzo with Chicken Meatballs. Prepare a deep oven-safe skillet to use later; the one you typically use for sautéing works beautifully.

Step 2: Prepare the Zucchini
Next, shred the zucchini finely and place it in a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible; this step is crucial to avoid any sogginess in your meatballs. Once ready, set the zucchini aside to add to your chicken mixture, where it will contribute moisture and nutrition.

Step 3: Make the Chicken Meatballs
In a large mixing bowl, combine the squeezed zucchini with ground chicken, panko breadcrumbs, the large egg, basil pesto, lemon zest, Italian seasoning, and black pepper. Mix the ingredients until just blended to form a moist, cohesive mixture. Shape the mixture into approximately 16 meatballs, rolling them gently to ensure they hold their form during cooking.

Step 4: Brown the Meatballs
Heat a drizzle of olive oil in your preheated deep oven-safe skillet over medium-high heat. Once hot, carefully add the meatballs, making sure not to overcrowd the pan. Cook for about 6 minutes, turning occasionally until they are nicely browned on all sides. Once browned, remove the meatballs and set them aside on a plate while you prepare the vegetables.

Step 5: Sauté the Mushrooms
In the same skillet, add the baby Bella mushrooms and sauté for 4-5 minutes or until they are golden brown, stirring frequently to prevent sticking. Add minced garlic to the skillet and cook for another 1 minute, allowing the fragrant aroma to fill the air. This skillet will be the base for your creamy orzo.

Step 6: Combine the Orzo Ingredients
Pour the chicken broth into the skillet with the sautéed mushrooms. Whisk in the milk, basil pesto, lemon juice, and orzo pasta, mixing well to ensure everything is combined. Sprinkle in additional Italian seasonings if desired and bring the mixture to a gentle simmer. You’ll notice a delightful blend of flavors beginning to come together for your One Pan Baked Pesto Orzo.

Step 7: Nestle the Meatballs
Gently nestle the browned chicken meatballs into the orzo mixture, ensuring they’re evenly spaced and partially submerged in the liquid. Cover the skillet with a lid or aluminum foil and transfer it to your preheated oven. Bake for 10-12 minutes, checking for doneness of the orzo; it should be tender and creamy.

Step 8: Add the Cheese Topping
After baking, remove the skillet lid and sprinkle mozzarella cheese evenly on top of the dish. Return the skillet to the oven, baking uncovered for an additional 5 minutes or until the cheese is melted, bubbly, and golden. This step adds a luscious layer of cheesy goodness to your One Pan Baked Pesto Orzo.

Step 9: Garnish and Serve
Once the cheese is bubbly and the dish is beautifully golden, carefully take the skillet out of the oven. Garnish your delicious meal with freshly chopped basil, a sprinkle of Parmesan cheese, and red pepper flakes for a little kick. Serve hot and enjoy the delightful blend of flavors packed into this comforting family-friendly dish!

Make Ahead Options

These One Pan Baked Pesto Orzo with Chicken Meatballs are perfect for meal prep enthusiasts! You can prepare the chicken meatballs up to 24 hours in advance by mixing the ingredients and shaping them beforehand; just be sure to refrigerate them tightly covered to maintain freshness. The orzo mixture can also be prepped, but it’s best to wait until you’re ready to bake to combine everything to prevent the orzo from soaking too much of the liquid. When it’s time to serve, simply brown the meatballs, combine with the prepared orzo, and then bake as directed. This approach not only saves you time during the week but also ensures a comforting, homemade meal is in your hands with minimal effort!

One Pan Baked Pesto Orzo Variations

Feel free to let your culinary creativity shine as you explore these delightful twists on my One Pan Baked Pesto Orzo with Chicken Meatballs!

Vegetable Boost: Toss in some chopped spinach or bell peppers during the cooking process for extra veggies and vibrant colors. You’d be amazed at how these bright greens enhance flavor and nutrition in every bite!
Quinoa Swap: Replace orzo with cooked quinoa for a protein-packed, gluten-free option that adds a delightful nuttiness to the dish. This swaps traditional pasta while still keeping the meal hearty and satisfying.
Cheesy Alternatives: Try crumbling feta or gouda on top instead of mozzarella for a new flavor profile. Each cheese brings its unique character that can completely transform the dish into something exciting.
Spicy Kick: Add a pinch of red pepper flakes or a drizzle of sriracha to the broth for an exciting heat that’ll tantalize your taste buds. It’s a simple way to make this comforting meal a little more adventurous!
Herb Medley: Experiment with fresh herbs like parsley or thyme in place of basil for a refreshing twist. This not only alters the flavor but also brightens the dish visually, making it a feast for the eyes as well as the palate.
Mixed Seafood: Consider swapping in shrimp or scallops for a taste of the ocean, adding a different layer of flavor to the orzo. Just be careful not to overcook seafood, as they’ll need less time than the meatballs!
Nutty Crunch: Top with toasted pine nuts or slivered almonds for an added crunch that elevates the overall texture of the dish. The contrast between crunchy nuts and creamy orzo provides an irresistible mouthfeel.
Plant-Based Love: Create a wholly plant-based meal by substituting chicken with lentils or chickpeas. Incorporate extra veggie broth and perhaps nutritional yeast for a cheesy flavor without the dairy, enriching the nourishing aspects of your dinner.

Enjoy these variations to make this dish entirely your own! And if you’re in the mood for experimenting with other flavors, why not check out some of my other family favorites like Baked Pesto Chicken or Rolled Chicken Feta?

What to Serve with One Pan Baked Pesto Orzo with Chicken Meatballs

Elevate your One Pan Baked Pesto Orzo experience with delightful sides and beverages that perfectly complement this flavorful dish.

Garlic Bread: The crunchy, buttery texture of warm garlic bread pairs perfectly with the creamy orzo, perfect for soaking up every last bit of sauce.
Side Salad: A fresh garden salad adds a crisp contrast to the richness of the pesto orzo, featuring vibrant greens and a tangy vinaigrette to brighten the meal.
Steamed Broccoli: Tender, steamed broccoli not only enhances the nutrition of your dinner but also provides a satisfying crunch and earthy flavor that balances out the creamy orzo.
Roasted Vegetables: Oven-roasted seasonal veggies bring caramelization and depth to your plate, allowing for a mix of sweet and savory notes that complement the meatballs nicely.
Sparkling Water with Lemon: Refreshing sparkling water with a hint of lemon adds fizz and lightness to your meal, perfect for cleansing the palate between bites.
Dessert Option – Tiramisu: Indulge in a classic Italian tiramisu for dessert; its coffee-soaked layers and creamy mascarpone provide a sweet finale to the savory main course.

Consider these companions to create an inviting dining experience that your family will rave about long after the last bite!

Storage Tips for One Pan Baked Pesto Orzo

Fridge: Store leftovers in an airtight container for up to 4-5 days. This will keep your One Pan Baked Pesto Orzo fresh and delicious for those quick meals later in the week.

Freezer: For longer storage, freeze the meatballs separately from the orzo in freezer-safe bags or containers. They can be stored for up to 3 months.

Reheating: To reheat, simply thaw the meatballs overnight in the fridge and then warm them alongside the orzo in the microwave or stovetop with a splash of chicken broth to retain creaminess.

Serving Suggestion: Consider serving the reheated meal with fresh herbs sprinkled on top to enhance flavor and presentation.

Expert Tips for One Pan Baked Pesto Orzo

Moisture Control: Ensure to squeeze out all moisture from the zucchini while preparing the meatballs. This prevents sogginess and maintains the perfect texture in your One Pan Baked Pesto Orzo.

Meatball Spacing: When browning the meatballs, don’t overcrowd the skillet. Sufficient space allows for even cooking and browning, enhancing their flavor and texture.

Pasta Liquid Check: If you opt for gluten-free pasta, remember to monitor the liquid levels during baking. Gluten-free pasta may absorb more broth, so stir halfway through to prevent sticking.

Make-Ahead Option: Prepare the meatballs a day in advance and store them in the fridge. This speeds up your dinner prep, giving you more time to relax after a long day.

Customization: Feel free to swap ingredients—like using different veggies or cheese—to tailor the recipe to your family’s tastes while keeping the heart of the dish intact.

Cooking Times: Keep an eye on your orzo—cooking times may vary based on brands and sizes. Always taste for doneness to ensure your dish turns out perfectly creamy and flavorful.

One Pan Baked Pesto Orzo with Chicken Meatballs Recipe FAQs

What type of zucchini should I use for the meatballs?
I recommend choosing firm, dark green zucchinis without any blemishes or soft spots. This ensures your meatballs remain moist without being too watery. If you can’t find zucchini, shredded carrots can add a different flavor while keeping the moisture content.

How should I store any leftovers?
Store any leftover One Pan Baked Pesto Orzo in an airtight container in the refrigerator for up to 4-5 days. When reheating, add a splash of broth to keep the pasta creamy and prevent it from drying out.

Can I freeze the meatballs and orzo?
Absolutely! For best results, freeze the meatballs and creamy orzo separately in freezer-safe containers or bags. They can be successfully frozen for up to 3 months. When you’re ready to enjoy them, thaw in the refrigerator overnight and reheat together in a skillet, adding a little broth to restore creaminess.

What if my meatballs are falling apart during cooking?
If your meatballs are falling apart, you may need to adjust the amount of breadcrumbs or eggs. If they appear too wet, add a bit more panko breadcrumbs to the mixture until it holds together well. Also, make sure to squeeze out excess moisture from the zucchini before adding it to the mix.

Is this recipe suitable for those with gluten allergies?
Yes! This One Pan Baked Pesto Orzo can be made gluten-free. Just use gluten-free breadcrumbs for the meatballs and substitute traditional orzo with gluten-free pasta shapes. Also, ensure your pesto is gluten-free, as some store-bought brands may contain gluten ingredients.

How can I make the dish dairy-free?
To make this dish dairy-free, use almond milk or coconut milk instead of regular milk in the orzo, and omit the mozzarella cheese or replace it with a dairy-free cheese alternative. This way, you can enjoy the same great flavors without the dairy!