Name: Delicious One Pan Baked Pesto Orzo with Chicken Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 medium Zucchini (Shredded and excess moisture removed); 1 pound Ground chicken (Or turkey for a lighter option); 1 cup Panko breadcrumbs (Use gluten-free if desired); 1 large Egg (Acts as a binder); 1/2 cup Basil pesto (Use homemade or store-bought); 1 teaspoon Lemon zest (Brightens flavors); 1 teaspoon Italian seasoning; 1 teaspoon Garlic powder; 1/4 teaspoon Red pepper flakes; 1 teaspoon Kosher salt; 1/2 teaspoon Black pepper; 8 ounces Baby bella mushrooms (Feel free to swap for other kinds); 3 cups Low sodium chicken broth; 1 cup Milk of choice (Whole or 2% recommended); 1 cup Uncooked orzo (Consider gluten-free if needed); 1 cup Shredded mozzarella cheese (Optional topping)

Jump to Recipe Print Recipe

As the rich aroma of basil and garlic fills the kitchen, I can’t help but feel excited about an easy weeknight dinner that truly hits the spot. Introducing my One Pan Baked Pesto Orzo with Chicken Meatballs—a family-friendly meal that marries convenience with mouthwatering flavors! With just one pan to clean up, this recipe not only saves you precious time but also makes room for endless customization, including gluten-free options that everyone will love. Imagine melt-in-your-mouth chicken meatballs infused with delicious basil pesto, paired with creamy orzo and tender sautéed mushrooms. It’s a comforting dish that strikes the perfect balance between nutrition and satisfaction. Are you ready to bring a taste of Italy to your table? Let’s dive into this culinary adventure!

Why Is This One Pan Recipe a Must-Try?

Simplicity: With everything baked in one pan, you’ll enjoy a hassle-free cooking experience without the fuss of multiple dishes.

Customization: This dish is versatile—swap in gluten-free options or your favorite pasta for a tailored meal that fits any dietary need.

Flavor Explosion: The combination of chicken meatballs and rich basil pesto creates a delightful symphony of flavors, while tender sautéed mushrooms add a satisfying depth.

Time-Saving: Perfect for busy weeknights, this recipe delivers a hearty meal in just about 30 minutes.

Family-Friendly: Kids and adults alike will love the creamy orzo and juicy meatballs—making dinner time a breeze!

Elevate your meal planning with this comforting dish, and if you need more ideas, check out my Baked Mac Cheese or Baked Beef Chiles.

One Pan Baked Pesto Orzo Ingredients

For the Chicken Meatballs
• Zucchini – Adds moisture and nutrition to the meatballs; shred and remove excess moisture for the best texture.
• Ground chicken (or turkey) – A lean protein base; you can substitute turkey for a lighter option.
• Panko breadcrumbs – Binds the meatballs for structure; choose gluten-free if desired.
• Large egg – Acts as a binder for keeping meatballs together.
• Basil pesto – Infuses flavor into both the meatballs and orzo; feel free to use homemade or store-bought for convenience.
• Lemon zest – Brightens flavors in the meatballs and orzo.
• Italian seasoning, garlic powder, red pepper flakes – Enhance the flavor profiles of the meatballs.
• Kosher salt and black pepper – Basic seasonings for an overall flavor boost.

For the Orzo
• Baby bella mushrooms – Adds rich umami flavor; swap for other kinds if preferred.
• Low sodium chicken broth – The cooking liquid for orzo; gives it depth and flavor.
• Milk of choice – Adds creaminess to the orzo; whole or 2% is recommended.
• Uncooked orzo – Base of the dish; consider gluten-free orzo if needed.
• Shredded mozzarella cheese – Optional topping for added creaminess and flavor; can skip for a lighter dish.

Dive into the rustic and flavorful world of this One Pan Baked Pesto Orzo with Chicken Meatballs and enjoy a delightful family meal that everyone can appreciate!

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

Step 1: Prep Zucchini
Begin by shredding the zucchini using a grater, then place it in a clean kitchen towel to squeeze out excess moisture. This step is crucial to prevent soggy meatballs. Once well-drained, set the zucchini aside to incorporate into your meatball mixture later.

Step 2: Make Meatballs
In a large mixing bowl, combine the shredded zucchini, ground chicken, panko breadcrumbs, large egg, basil pesto, lemon zest, and your choice of Italian seasoning, garlic powder, red pepper flakes, salt, and pepper. Mix well until all ingredients are fully incorporated. Then, form the mixture into 16 evenly-sized meatballs, setting them aside on a plate for browning.

Step 3: Brown Meatballs
In an oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Once hot, carefully add the meatballs to the skillet and brown them for about 6 minutes, turning occasionally for even coloring. They should develop a golden-brown crust on all sides. Once browned, transfer the meatballs to a separate plate.

Step 4: Sauté Mushrooms
In the same skillet, add the baby bella mushrooms along with a pinch of salt and pepper. Sauté for about 5-8 minutes, stirring occasionally, until the mushrooms are golden brown. This adds depth to your One Pan Baked Pesto Orzo. After they’re browned, stir in minced garlic and cook for an additional minute until fragrant.

Step 5: Cook Orzo
Now, add low sodium chicken broth, milk, additional basil pesto, lemon zest, and uncooked orzo to the skillet with sautéed mushrooms. Stir gently to combine all ingredients, ensuring the orzo is evenly distributed. Return the browned meatballs to the skillet, then bring the mixture to a simmer.

Step 6: Bake the Dish
Preheat your oven to 400°F (200°C). Once simmering, transfer the skillet to the preheated oven and bake for 10-12 minutes. Keep an eye on it; the orzo should be tender and have absorbed most of the liquid, while the meatballs remain juicy and fully cooked.

Step 7: Add Cheese and Finish
After baking, carefully remove the skillet from the oven and sprinkle shredded mozzarella cheese evenly over the top. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbling. Once done, the One Pan Baked Pesto Orzo with Chicken Meatballs is ready for serving—garnish with fresh basil and enjoy!

How to Store and Freeze One Pan Baked Pesto Orzo

Fridge: Store leftovers in an airtight container in the fridge for up to 4-5 days. Reheat in the microwave or on the stovetop gently to preserve the orzo’s creaminess.

Freezer: For longer storage, freeze servings in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: To reheat, warm the orzo and meatballs in a skillet with a splash of broth or milk to restore moisture, ensuring a delightful creamy texture upon serving.

Make-Ahead: Consider preparing the meatballs a day in advance and storing them in the fridge. This will save time when making your One Pan Baked Pesto Orzo!

One Pan Baked Pesto Orzo Variations

Feel free to personalize this delightful dish and make it your own masterpiece!

Gluten-Free: Substitute regular orzo with gluten-free orzo for a deliciously inclusive meal. This way, everyone can enjoy the flavors without worry.
Ground Turkey: Swap out ground chicken for ground turkey for a leaner meat option. This variation maintains the same comforting texture while reducing fat content.
Veggie Boost: Add fresh spinach or kale to the orzo as it cooks. These greens not only lend a vibrant color but also boost the nutritional content significantly.
Extra Creamy: Use cream or half-and-half instead of milk for an ultra-creamy orzo. This will create an indulgent texture that the whole family will adore!
Herb Infusion: Replace basil pesto with sun-dried tomato pesto for a zesty twist. The sun-dried tomato flavor adds a unique depth, transforming your dish effortlessly.
Cheese Choices: Try a mix of shredded mozzarella and feta cheese. This combination adds a lovely tanginess that complements the Earthy flavors.
Spicy Kick: Mix in some chopped jalapeños or crushed red pepper flakes for an extra kick. The heat pairs beautifully with the creamy orzo and cheesy meatballs.
Mediterranean Flair: Incorporate kalamata olives and artichoke hearts to give your dish a Mediterranean twist. This variation will take your taste buds on a little getaway!

With these variations, you can create endless adaptations of my One Pan Baked Pesto Orzo with Chicken Meatballs. And if you’re on the hunt for more delicious recipes, why not try my creamy Baked Mac Cheese or flavorful Salmon with Pesto Butter? Happy cooking!

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

Creating a full meal can elevate your dining experience, enhancing the comforting flavors of this delightful dish.

Crispy Garlic Bread: A crunchy, buttery side that perfectly complements the creamy orzo, making every bite more satisfying.
Mixed Green Salad: Light and fresh with a zesty vinaigrette, it adds a refreshing contrast to the rich flavors of the orzo and chicken meatballs.
Roasted Vegetables: Caramelized veggies like bell peppers and carrots pair beautifully, enhancing the dish’s nutritional balance with their sweetness.
Herbed Quinoa: This protein-rich grain complements the one-pan meal, offering a hearty yet nutty flavor that enhances the overall experience.
Creamy Mashed Potatoes: Silky and smooth, these mashed potatoes create a comforting layer next to the baked orzo, inviting all the flavors to mingle delightfully.
Chilled White Wine: A glass of crisp Sauvignon Blanc elevates the dish, highlighting the basil notes without overpowering them.
Lemon Sorbet: A light, citrusy dessert provides a refreshing finish, cleansing the palate after the hearty main course.
Grilled Asparagus: Tender yet slightly charred, asparagus adds a lovely texture and a pop of color to your table, making it a crowd-pleaser.
Parmesan Garlic Knots: Soft and cheesy, dipping these knots in the orzo adds an indulgent layer of flavor to your meal.
Sparkling Water with Lemon: The effervescence of sparkling water, slightly flavored with lemon, perfectly complements the richness of the dish while keeping things light and refreshing.

Expert Tips for One Pan Baked Pesto Orzo

Zucchini Drainage: Ensure zucchini is well-drained after shredding to prevent soggy meatballs, enhancing their texture.

Meatball Size: Keep your meatballs uniform in size for even cooking; aim for about 1.5 inches in diameter.

Broth Adjustments: If using gluten-free orzo, monitor cooking time and add extra broth if needed to ensure the pasta cooks perfectly.

Vegetable Options: Feel free to experiment with additional veggies like spinach or sundried tomatoes for extra nutrition and flavor in your One Pan Baked Pesto Orzo.

Cheese Choices: If you want a lighter dish, consider omitting the mozzarella cheese or using a lower-fat option to keep it nutritious.

Make Ahead Options

These One Pan Baked Pesto Orzo with Chicken Meatballs are perfect for meal prep enthusiasts! You can prepare the meatballs up to 24 hours in advance by mixing the ingredients and shaping them, then storing them in an airtight container in the refrigerator. To keep them fresh and delicious, ensure the zucchini is well-drained to prevent excess moisture. You can also chop the mushrooms and mesure out the orzo ahead of time. When you’re ready to cook, simply brown the meatballs and proceed with the remaining steps. This way, you can enjoy a hearty, restaurant-quality meal with minimal effort on busy weeknights!

One Pan Baked Pesto Orzo with Chicken Meatballs Recipe FAQs

What should I look for when selecting zucchini?
Absolutely! When choosing zucchini, look for firm, bright-colored ones without significant dark spots, which indicate overripeness. A good zucchini should feel heavy for its size, and if you press lightly, it should spring back, indicating freshness.

How long can I store leftovers?
You can store leftovers in an airtight container in the fridge for up to 4-5 days. When reheating, it’s best to do it gently on the stovetop or in the microwave, adding a splash of broth or milk to keep the orzo creamy and prevent drying out.

Can I freeze the One Pan Baked Pesto Orzo?
Yes! For freezing, I recommend portioning leftovers into airtight containers or freezer bags, ensuring all air is removed. This way, they can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw overnight in the fridge and reheat on the stovetop, adding a little liquid for moisture.

What if my meatballs are falling apart while cooking?
Very! If your meatballs are falling apart, it may be due to excess moisture in the zucchini. Ensuring that the zucchini is thoroughly drained before mixing is key. You can also add a bit more panko breadcrumbs to help bind the mixture. Forming the meatballs tightly and uniformly will also help them hold their shape during cooking.

Are there any dietary considerations for this recipe?
Yes, this recipe is adaptable! For gluten-free options, you can use gluten-free breadcrumbs and orzo. If allergies are a concern, be sure to check pesto labels for any nuts and opt for nut-free versions if necessary. Also, feel free to replace ground chicken with ground turkey or a mix of plant-based meat for a lighter and vegetarian meal!

Can I make the meatballs ahead of time?
Definitely! To save time, prepare the meatballs a day in advance. Just form them and store them in the refrigerator until you’re ready to use them. This not only speeds up the cooking process but also allows the flavors to meld beautifully!