Hetti Misenti
May 13, 2026
Difficulty Level: easy
20 min Prep
25 min Cook
45 min Total
4 Servings
In this recipe, you have a few moving parts to deal with, but nothing takes more than a mix and a stir, so it’s not complicated. Once cooked, you get a creamy orzo that’s packed with flavor from the broth and Parmesan. You also end up with lemon-garlic meatballs that are tender and succulent. It’s a perfect combination for when friends are popping around or if you’re looking to impress someone visiting.
The best thing about this dish is that most of the ingredients are pantry staples. Not only can you pick up the whole ingredient list at any store, but you’ll probably already have most of them right now. If lemon butter chicken meatballs and creamy orzo sounds good, check out the ingredients and cooking steps below.
Lemon Butter Chicken Meatballs and Orzo Ingredients
- 1 pound of ground chicken
- 1 large egg
- 1/2 cup of panko breadcrumbs
- 1/3 cup of grated Parmesan cheese
- 2 tablespoons of chopped fresh parsley
- 1 teaspoon of lemon zest
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of Italian seasoning
- 3/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 8 tablespoons of salted butter, divided
- 5 garlic cloves, minced, divided
- 1 lemon, thinly sliced
- 2 tablespoons of lemon juice, divided
- 1/4 teaspoon of red pepper flakes, optional
- 1 1/2 cups of dry orzo
- 2 cups of chicken broth
- 1 cup of whole milk
- 1/2 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 1 teaspoon of lemon zest
- 2 cups of baby spinach, optional
- Salt and black pepper, to taste
- Chopped parsley, for serving
- Extra Parmesan, for serving
Lemon Butter Chicken Meatballs and Orzo Instructions
- Preheat the oven to 400°F.
- Add the butter, minced garlic, lemon slices, lemon juice, and red pepper flakes to a 9×13-inch baking dish. Place it in the oven for 4 minutes, just until the butter melts.
- In a large bowl, mix the ground chicken, egg, panko, Parmesan, parsley, lemon zest, garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Roll the mixture into 18 small meatballs. Wet your hands first if the mixture feels sticky.
- Place the meatballs into the melted lemon butter. Spoon a little butter over the tops.
- Bake for 22 minutes, or until the meatballs are golden and cooked through. Ground chicken should reach 165°F in the center.
- While the meatballs bake, make the orzo. Melt 2 tablespoons butter in a large skillet over medium heat. Add the garlic and cook for 30 seconds.
- Stir in the dry orzo and toast it for 1 minute.
- Add the chicken broth, milk, and heavy cream. Bring to a gentle simmer.
- Cook for 12 minutes, stirring often, until the orzo is tender and creamy. Add a splash of broth or milk if it gets too thick.
- Stir in the Parmesan, lemon juice, lemon zest, and spinach if using. Cook for 2 minutes, until the cheese melts and the spinach wilts.
- Spoon the creamy orzo into bowls. Top with the baked chicken meatballs, roasted lemon slices, and extra lemon butter from the baking dish.
- Finish with parsley and more Parmesan before serving.
Nutrition
Calories: 890cal
Carbohydrate: 61g
Protein: 45g
Fat: 53g
Cholesterol: 255mg
Sodium: 1550mg