Creamy orzo has become one of my go-to comfort meals — rich and satisfying without ever feeling heavy. This recipe is adapted from The Mixed Menu’s version, but expanded with custom grinding and personalized for the way we like to eat. It pairs tender homemade chicken meatballs with a buttery, herbed orzo finished with Parmesan and just enough cream to feel indulgent. There are freezable leftovers that make the next time’s super easy!
This is a great one-pan option that’s equally at home on a busy weeknight or the weekend. A bright green salad and a glass of crisp white wine (or even a splash of lemon water) make it a complete meal.
Ingredients
For the Chicken Meatballs
- 2 lbs chicken thighs, freshly ground using a KitchenAid with grinder attachment
- 5-inch piece of stale bread, soaked in warm water for 5 minutes and squeezed dry (replaces breadcrumbs)
- 2 eggs
- 2 tablespoons chopped shallot
- 1 tablespoon chopped garlic
- 1 tablespoon chopped sage
- 1/4 cup grated Parmesan
- 1 tablespoon chopped fresh parsley
- Salt and black pepper
For the Creamy Orzo
- 2 lbs chicken thighs, freshly ground using a KitchenAid with grinder attachment
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chopped sage
- 1 cup orzo pasta
- 2 1/4 cups chicken broth
- 1/3 cup heavy cream
- 1/3 cup grated Parmesan
- 1 tablespoon chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F.
- Make the Meatballs: In a small skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Sauté the shallot, garlic, and sage until lightly golden and fragrant. Let cool slightly.
- In a mixing bowl, combine ground chicken, soaked bread, eggs, the sautéed aromatics, Parmesan, parsley, salt, and pepper. Mix just until combined. Using a 2-tablespoon disher, scoop out meatballs and roll gently into shape.
- Arrange meatballs on a parchment-lined baking sheet. Bake for 20 minutes, rotating the pan halfway through. Remove and set aside while you prepare the orzo.
- Make the Orzo: In the same pan, melt butter with a bit of olive oil. Add shallot, garlic, and sage and sauté until garlic and sage are soft, about 2 minutes.
- Stir in the orzo and cook for 1 minute to toast slightly. Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer uncovered, stirring often, until the orzo is tender and most of the liquid is absorbed (10–12 minutes).
- Stir in heavy cream and Parmesan until creamy and smooth. Season with salt and pepper. Return the meatballs to the pan and let them warm through in the orzo.
- Garnish with chopped parsley and serve warm in shallow bowls.
Serving Suggestion
This dish is best served fresh out of the pan with a bright side salad — think arugula with lemon and olive oil — and some crusty bread to swipe the plate clean. A chilled glass of Pinot Grigio or Sauvignon Blanc works beautifully alongside the creaminess of the orzo.
Fair warning: the proportions of sage in this recipe are very sage-forward and only for true sage lovers. This is a favorite in the Esposito household — especially Elisa and Rachel — but everyone loves the meal, period. We serve it family style with a bowl of spinach on the side, because not everybody likes spinach… at least not yet, right Soph? 😉
Be prepared with extra chicken stock and heavy cream to make more sauce than the original recipe calls for as the pasta soaks up a fair amount. Remember to tell them to put the spinach in the bowl before dishing the meatballs and orzo onto the plate…the heat of the meal helps wilt the spinach!
