One Pan Mediterranean Chicken Meatballs with Orzo
This One Pan Mediterranean Chicken Meatballs with Orzo is a healthy, flavor-packed dinner made with juicy chicken meatballs, tender orzo, vegetables, and cannellini beans—all cooked in one skillet. Inspired by Mediterranean flavors like kalamata olives, oregano, and fresh herbs, this easy weeknight recipe is high in protein, rich in fiber, and perfect for meal prep with minimal cleanup.
Egg Free, Soy Free, Dairy Free
I love a weeknight meal that feels elevated, feeds the entire family, but is secretly simple to make. This dish completely fits the bill and you can make a super flavorful, multifaceted dish, but in less than 45 minutes (with some make-ahead prep tips below that will cut down your actual cooking time).
This One Pan Mediterranean Chicken Meatballs with Orzo is balanced and satisfying with lean protein, fiber-rich carbs, colorful veggies, and bold Mediterranean flavors all working together in one skillet. WINNING!
You’ll Love This One Pan Mediterranean Chicken Meatballs with Orzo because it’s…
- Balanced + satisfying with a combination of protein (chicken + beans), fiber (beans, veggies, orzo), and healthy fats (olive oil + olives) to keep you full and energized.
- Full of big Mediterranean flavor including kalamata olives, oregano, parsley, and optional feta bring brightness and depth without complicated ingredients.
- One pan = less cleanup!
- Flexible + customizable – you can easily tweak this recipe based on what you have or your dietary needs (more on that below).
- Great to meal prep! You can re-heat and enjoy all week long.
Ingredients You’ll Need to Prepare this One Pan Mediterranean Chicken Meatballs with Orzo
- Ground chicken breast is a lean protein that keeps the meatballs light but still satisfying. I find chicken to be juicier than turkey, so don’t swap it out!
- Kalamata olives add a briny, salty flavor that instantly elevates the dish and adds so much Mediterranean flavor.
- Parsley brightens up the dish with a Mediterranean pop of herbs. If you wanted, you could also add dill.
- Scallions or green onions are one of my favorite aromatics that brighten everything up. If you don’t have, you could swap in a red onion or shallots too.
- Panko breadcrumbs help keep the meatballs tender and cohesive. Be sure not to over-measure so you don’t dry out the meatballs.
- Bell pepper adds a subtle sweetness, plus color and fiber to the dish. Plus, who doesn’t love a serving of veggies right in with all your other nutrients?!
- Zucchini also adds color, fiber, and a subtle sweetness. Be sure to cut the pieces small enough to caramelize while you saute them.
- Orzo is a small pasta that cooks quickly and soaks up all the flavor from the broth.
- Cannellini beans add even more fiber and plant-based protein to make the dish extra satisfying.
- Olive oil is a staple of Mediterranean cooking, adding richness and heart-healthy fats. It’s my favorite oil to use while cooking at home.
- Feta (optional) is an optional garnish to add a salty and tangy finishing touch. If you want to keep the recipe dairy free, the recipe is designed without it. Instead, you could garnish with more fresh parsley and olives (as pictured).
Kitchen Tools You’ll Need to Make this One Pan Mediterranean Chicken Meatballs with Orzo
You only need a couple of basic kitchen tools to prepare this recipe, including:
- Cutting board
- Sharp chef’s knife
- Measuring cups and spoons
- Mixing bowl
- Large skillet
- Kitchen tongs (optional, but one of my favorite kitchen tools!)
- Spatula
How to Make One Pan Mediterranean Chicken Meatballs with Orzo
In just a few steps you’ll make such a delicious weeknight dinner!
First, make the meatballs
I’ve seen some recipes for meatballs made in the food processor, but I don’t have time for that (nor the will to clean it!). Instead, in a large bowl, combine ground chicken, chopped olives, parsley, scallions, panko, oregano, and ¼ teaspoon each of salt and pepper. Mix until just combined, then form into 16 meatballs.
Next, sear the meatballs
Heat a large skillet over medium heat and add ½ tablespoon olive oil. Sear the meatballs on all sides until browned and nearly cooked through. Remove and set aside.
Then, in the same pan, cook the vegetables
Add another ½ tablespoon olive oil along with the chopped bell pepper and zucchini. Season with remaining salt and pepper. Sauté until slightly softened, then remove and set aside.
Now you’ll toast and cook the orzo
Add the orzo directly to the skillet and toast for 1–2 minutes to enhance flavor. If you’re in a rush you could skip this step, but it’s a great way to layer additional flavor.
Pour in the broth and bring to a boil. Cook for about 5 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
Bring it all together… almost there!
When the orzo absorbs most of the liquid, add the vegetables and cannellini beans back into the skillet and toss together. Then nest the meatballs back into the orzo to warm up!
Top with crumbled feta and extra parsley if desired. I also added more olives to the dish for even more tangy flavor. Serve warm and enjoy!
Tips for Success
- Don’t overmix the meatballs: This keeps them tender.
- Toast the orzo: It adds a subtle nutty flavor that makes a difference.
- Watch the liquid: If your orzo needs a bit more time, add a splash of broth as needed.
- Use a large skillet: You want enough room to avoid overcrowding.
Other one-pan recipes you’ll love:
PrintOne Pan Mediterranean Chicken Meatballs with Orzo
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Category: Dinner
Ingredients
For the Mediterranean Chicken Meatballs:
- 1 pound ground chicken breast
- 1/2 cup chopped kalamata olives
- 1/4 cup chopped parsley
- 1/4 cup chopped scallions (green onions; If low fodmap, only use green part)
- ⅓ cup panko breadcrumbs
- 1 tablespoon dried oregano
- 1/2 teaspoon salt, divided
- 1/2 teaspoon ground pepper, divided
- 1 tablespoon olive oil, divided
For the One Pan Orzo skillet:
- 1 bell pepper, chopped
- 1 zucchini, quartered lengthwise and chopped
- 1 ½ cups orzo
- 3 cups vegetable stock, chicken stock or bone broth
- 1 15 oz can white cannellini beans, drained and rinsed
- Optional for garnish: feta cheese and parsley
Instructions
- In a large bowl combine ground chicken, olives, parsley, scallions, panko breadcrumbs, oregano, and ¼ teaspoon each salt and pepper. Form into 16 balls and set aside on a plate.
- Heat a large skillet over medium heat. Once hot, add 1/2 tablespoon olive oil. When the oil is hot, sear the meatballs on all sides until nearly cooked through and browned, about 10 minutes. Remove the meatballs from the pan and set aside on a clean plate.
- Add another ½ tablespoon of olive oil to the skillet with the peppers and zucchini, plus ¼ teaspoon each salt and pepper. Saute until the vegetables begin to soften, about 5 minutes.
- Transfer the vegetables into a bowl and add the orzo to toast. Add the broth and bring to a boil over medium-high heat. Once boiling, cook for 5 minutes, stirring occasionally, until all liquid is absorbed and orzo is cooked to al dente.
- Add the vegetables and meatballs back to the skillet along with the white beans. Toss together and garnish with feta cheese and additional parsley. Enjoy warm!
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xx