One-Pan Greek Chicken Meatballs and Lemon Orzo Recipe

Bright, zesty, and packed with Mediterranean comfort, this One-Pan Greek Chicken Meatballs and Lemon Orzo Recipe is like a trip to the sun-drenched shores of Greece—without ever leaving your kitchen! Each juicy chicken meatball bursts with fresh herbs and citrus, while the creamy, lemony orzo gently hugs them in a single skillet. It’s a weeknight-friendly feast that delivers both serious flavor and minimal cleanup, making it a true gem for busy nights or special gatherings alike.

Ingredients You’ll Need

Ingredients You’ll Need

Gathering your ingredients for the One-Pan Greek Chicken Meatballs and Lemon Orzo Recipe is as simple as it is satisfying. Each item adds its own special touch, from the punchy lemon to the creamy feta, ensuring that every bite has layers of flavor and color that truly sing.

• Lemon zest: Brings an irresistible brightness that sets the tone for this Mediterranean-inspired meal.
• Shallot: Adds a subtle, slightly sweet onion flavor that melts beautifully into the meatballs.
• Egg: Binds the meatball mixture together for tender, never crumbly results.
• Garlic: Gives an aromatic backbone and depth to both the meatballs and the orzo.
• Panko breadcrumbs: Creates a lighter, juicier meatball texture compared to regular breadcrumbs.
• Fresh parsley: Infuses the meatballs with fresh, grassy flavor and gorgeous flecks of green.
• Fresh dill: Delivers an authentic Greek twist and bright zing—don’t skip it!
• Half-and-half or whole milk: Moistens the mixture for perfectly tender meatballs.
• Dried oregano: Lends a classic, earthy Mediterranean note that complements the chicken.
• Kosher salt: Enhances every ingredient, making each flavor pop.
• Black pepper: Provides a subtle, warming kick in both the meatballs and the orzo.
• Ground chicken (preferably dark meat): The star of the show—choose dark meat for juicier, more flavorful meatballs.
• Olive oil: For browning the meatballs and infusing extra richness.
• Low-sodium chicken broth: Simmered with the orzo for savory flavor in every grain.
• Dried orzo pasta: Absorbs all the juices and turns creamy as it cooks right in the pan.
• Feta cheese: Melts slightly into the orzo for a tangy, creamy finish.
• Lemon juice: Brightens the orzo and ties all the citrus notes together.
• Extra fresh dill (for garnish): Adds a final, fragrant burst of Greek flavor.

How to Make One-Pan Greek Chicken Meatballs and Lemon Orzo Recipe

Step 1: Make the Meatball Mixture

Start by stirring together the lemon zest, shallot, egg, garlic, panko, parsley, dill, half-and-half or milk, oregano, salt, and black pepper in a large bowl. This fragrant mix is the soul of your meatballs—don’t be shy when mixing, but stop once everything is just combined so they stay light and moist.

Step 2: Form & Roll the Meatballs

Add your ground chicken to the bowl and use clean hands or a spatula to gently incorporate all those aromatic ingredients. Scoop the mixture with a heaping two-tablespoon measure—damp hands work wonders here—and roll into smooth, plump balls for even cooking.

Step 3: Brown & Cook the Meatballs

Heat the olive oil in a wide, 12-inch skillet over medium heat until shimmering. Lay each meatball into the pan in a single layer, turning them occasionally so they brown on all sides. They’ll need about 12 to 15 minutes—make sure they reach 165°F inside—before you transfer them to a plate and get ready for the glorious orzo.

Step 4: Cook the Orzo

Don’t wash the skillet! Pour in your chicken broth and stir in the salt, using a wooden spoon to scrape up all the tasty, brown bits clinging to the pan. Bring to a gentle boil, add the orzo, and cook according to package directions (usually about 9 minutes), stirring now and then so nothing sticks. You want most of the broth absorbed, with orzo just shy of al dente.

Step 5: Finish with Feta, Lemon & Dill

Take the skillet off the heat and immediately stir in the crumbled feta, fresh lemon juice, and more dill. Watch as the orzo turns creamy and fragrant—then nestle the meatballs right back into the pan, cover, and let them warm through together for another minute or two. Garnish with fresh dill to finish your One-Pan Greek Chicken Meatballs and Lemon Orzo Recipe masterpiece.

How to Serve One-Pan Greek Chicken Meatballs and Lemon Orzo Recipe

Garnishes

Shower the finished dish with plenty of extra chopped dill and a sprinkle of feta for heavenly fragrance and a chef’s touch. If you want something punchier, throw on a handful of chopped parsley, a drizzle of good olive oil, or even some lemon zest for that photogenic, Greek taverna vibe.

Side Dishes

While this One-Pan Greek Chicken Meatballs and Lemon Orzo Recipe can truly stand alone, it’s pure magic alongside a crisp Greek salad with tomatoes, cucumbers, and olives. Warm pita bread or a tangy tzatziki sauce makes a fabulous addition for soaking up the last bites of lemony orzo.

Creative Ways to Present

Try serving the meatballs and orzo in shallow bowls, topped with a swirl of thick Greek yogurt and a handful of quick-pickled red onions. For casual parties, layer everything in a large platter, family style, so everyone can scoop their own. Skewer leftovers for a fun lunchbox twist!

Make Ahead and Storage

Storing Leftovers

Leftovers of the One-Pan Greek Chicken Meatballs and Lemon Orzo Recipe keep beautifully! Store them in an airtight container in the fridge for up to three days. The flavors deepen overnight, giving you an even more delicious bite the next day.

Freezing

If you’d like to freeze, pop the cooked meatballs in a freezer-safe bag or container for up to two months. The orzo can be frozen too, but it’s best kept separate for optimal texture upon reheating. Thaw overnight in the fridge before warming up.

Reheating

To reheat, gently warm the meatballs and orzo together in a covered saucepan over low heat, adding a splash of broth to keep things creamy. You can also microwave in short bursts, stirring occasionally, until piping hot and just as cozy as when you first made it.

FAQs

Can I substitute ground turkey for chicken?

Absolutely! Ground turkey can be swapped for chicken in this recipe, though try to use dark meat turkey for the juiciest, most flavorful result in your One-Pan Greek Chicken Meatballs and Lemon Orzo Recipe.

Is it necessary to use fresh herbs?

Fresh dill and parsley truly elevate the dish, but in a pinch, you can use dried—just use half the amount and taste as you go. The result will still be deliciously herby and aromatic.

What can I use instead of orzo?

If you don’t have orzo, try another small pasta shape like ditali or even pearl couscous. Adjust the liquid cooking time as needed, and you’ll have a similar creamy, comforting base.

How do I know when the meatballs are done?

An instant-read thermometer is your best friend: aim for 165°F inside the thickest part. The exteriors should be golden and a little crispy, while the insides stay juicy and flavorful.

Can I make this dairy-free?

Yes! Use a non-dairy milk in the meatballs and simply leave out the feta, or substitute with a dairy-free cheese you love. The One-Pan Greek Chicken Meatballs and Lemon Orzo Recipe still shines with all those herbs and citrus.

Final Thoughts

I genuinely hope you’ll give this One-Pan Greek Chicken Meatballs and Lemon Orzo Recipe a spot in your dinner routine. With bold Mediterranean flavors, easy cleanup, and leftovers that only get tastier, it’s a perfect choice for cozy nights and lively gatherings alike. Try it and let the sunshine in!

Print