Name: One-Pan Greek Chicken Meatballs and Lemon Orzo Recipe
Prep time: 30 min
Cook time: PT-488970H33M36S
Total time: PT-488970H33M36S
Cuisine: Greek
Ingredients: Finely grated zest of 1 large lemon (about 1 tablespoon); 1 medium shallot, finely diced (about 1/3 cup); 1 large egg; 4 cloves garlic, minced; 1/3 cup panko breadcrumbs; 1/4 cup finely chopped fresh parsley leaves (about 1/4 medium bunch); 2 tablespoons finely chopped fresh dill (about 1/2 medium bunch); 2 tablespoons half-and-half or whole milk; 2 teaspoons dried oregano; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 pound ground chicken, preferably dark meat; 2 tablespoons olive oil; 3 3/4 cups low-sodium chicken broth; 1 1/2 teaspoons kosher salt; 1 1/2 cups dried orzo pasta; 3 ounces feta cheese, crumbled (about 1/2 cup); Juice of 1 large lemon (about 1/4 cup); 1 tablespoon finely chopped fresh dill, plus more for garnish

Jump to Recipe·5.3 from 15 reviews

If you’re searching for a vibrant, comforting meal that comes together in just one skillet, this One-Pan Greek Chicken Meatballs and Lemon Orzo Recipe will absolutely win you over. Imagine juicy, herb-packed chicken meatballs nestled into creamy, lemon-scented orzo, each bite bursting with feta and fresh dill. It’s quick enough for a weeknight dinner, impressive enough for guests, and it makes your kitchen smell like a Mediterranean getaway. You’ll only need simple ingredients, but each one shines, creating a beautifully balanced dish that’s fresh, tangy, and oh-so-satisfying.

One-Pan Greek Chicken Meatballs and Lemon Orzo Recipe - Recipe Image

Ingredients You’ll Need

Let’s take a closer look at what you’ll be using for this One-Pan Greek Chicken Meatballs and Lemon Orzo Recipe. While the ingredients list might look a tad long, each addition is completely essential—they work together to build layers of flavor, color, and the irresistible texture that make this dish such a standout.

Lemon zest: Freshly grated zest wakes up the entire dish, infusing both the meatballs and the orzo with bright citrus notes.
Shallot: Finely diced shallot adds a soft, subtle sweetness that balances the tang of the lemon.
Egg: The classic meatball binder—keeps everything tender and together.
Garlic: Four cloves for big, bold flavor that hits all the right savory notes.
Panko breadcrumbs: These give the meatballs their light, airy bite—you can sub regular breadcrumbs if you must, but panko is best.
Fresh parsley: Adds brightness, color, and a grassy freshness that makes the whole dish pop.
Fresh dill: Greek food without dill? Unthinkable. It’s here both in the meatballs and the orzo for herby magic.
Half-and-half or whole milk: A splash of richness ensures the meatballs stay super moist.
Dried oregano: Essential for that savory, earthy Greek flavor base.
Kosher salt: Don’t skimp—it seasons all the layers perfectly.
Black pepper: Just enough to bring a hint of warmth and a tiny kick.
Ground chicken (preferably dark meat): Provides a flavorful, juicy base for the meatballs—dark meat is richer and stays moister.
Olive oil: For pan-frying the meatballs, and adding that quintessential Mediterranean depth.
Low-sodium chicken broth: The liquid gold the orzo will soak up, ensuring every grain is loaded with flavor.
Orzo pasta: These rice-shaped noodles cook up ultra-creamy and cozy in the same pan.
Feta cheese: Salty, tangy crumbles that melt into the orzo—truly the best finishing touch.
Lemon juice: Squeezed in at the end, it’s zippy and bright and wakes everything up.
Extra dill for garnish: Scattering fresh herbs at the last minute adds fragrance and a burst of color.

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

Step 1: Mix Up the Meatball Ingredients

Begin by gathering your largest mixing bowl and stirring together the lemon zest, finely chopped shallot, egg, minced garlic, panko, fresh parsley, dill, half-and-half (or milk), oregano, salt, and pepper. This aromatic mixture is the backbone of our meatballs—don’t be afraid to really get in there and combine thoroughly so every bite is evenly seasoned.

Step 2: Form and Shape the Meatballs

Add in the ground chicken and gently mix it through the herb mixture. Here’s the trick: don’t overwork the meat, or you’ll end up with tough meatballs. Scoop out heaping tablespoonfuls—aim for about 20 in total—and roll them between damp hands into smooth little spheres. Arrange them on a plate so they’re ready for their crispy golden debut.

Step 3: Sear the Meatballs to Perfect Golden Brown

Warm the olive oil in a large skillet over medium heat, then nestle the meatballs in a single layer. Let them cook, turning gently so all sides get beautifully browned. They’ll need around 12 to 15 minutes to cook through completely—remember, an instant-read thermometer should register at least 165°F. Transfer those sizzling beauties to a clean plate, and let them rest while you move on.

Step 4: Cook the Orzo in High-Flavor Broth

No need to wash the skillet—embrace those delicious browned bits left behind! Pour in the chicken broth and sprinkle in the salt, bringing the liquid to a simmer. Then stir in the orzo and let it cook, giving it a stir now and then to keep it from sticking. Cook for about 9 minutes, until the orzo is just about al dente and most of the broth disappears.

Step 5: Finish with Lemon, Dill, Feta—Then Bring Everything Together

Turn off the heat and stir in the crumbled feta, lemon juice, and that last hit of dill. Once the orzo turns creamy and herby, nestle the chicken meatballs back into the pan. Cover and let everything steam together for a minute or two—just long enough for the flavors to mingle and for the meatballs to warm through. Finish with a final sprinkle of dill, and you’re ready to serve up the One-Pan Greek Chicken Meatballs and Lemon Orzo Recipe!

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

Garnishes

A generous shower of finely chopped dill is non-negotiable—it adds a fresh, almost anise-like flavor that sings against the richness of the orzo and meatballs. For a bright finish, top with a few lemon slices or extra crumbled feta. If you’re feeling extra festive, a handful of halved cherry tomatoes or sliced cucumber tossed on top will make the whole dish sparkle.

Side Dishes

The One-Pan Greek Chicken Meatballs and Lemon Orzo Recipe is already a complete meal, but pairing it with a crisp Greek salad or some warm pita bread can make dinner feel extra special. A platter of roasted vegetables—maybe zucchini, eggplant, or bell peppers—would feel right at home alongside, inviting everyone at the table to tuck in family-style.

Creative Ways to Present

Serve it straight from the skillet for maximum wow-factor—a generous scatter of fresh dill and bright lemon wedges right on top. For a more elegant presentation, spoon the orzo onto plates and top each mound with a few golden meatballs and a drizzle of olive oil. Or, for the ultimate party appetizer, pile the meatballs on toothpicks alongside little cups of lemony orzo for dipping.

Make Ahead and Storage

Storing Leftovers

Allow any leftover One-Pan Greek Chicken Meatballs and Lemon Orzo Recipe to cool completely before transferring to an airtight container. Refrigerate for up to 3 days—the flavors really meld overnight, making for a delicious next-day lunch!

Freezing

For longer storage, freeze the cooked meatballs and orzo together or separately. Place portions in freezer-safe containers or bags. The orzo may be a bit softer when thawed, but a squeeze of extra lemon juice will bring everything back to life.

Reheating

For best results, reheat gently on the stovetop with a splash of chicken broth or water to keep things creamy. Alternatively, microwave covered in short bursts, stirring in between. If you’re reheating from frozen, thaw overnight in the fridge before warming.

FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey (especially dark meat) works beautifully in place of chicken—just be sure to avoid overmixing to keep your meatballs tender and juicy.

What can I use if I don’t have fresh dill?

If you’re out of fresh dill, a smaller amount of dried dill or even some chopped fresh mint or basil will add a different but equally lovely herbal note. The key is to keep things fresh and bright!

Is this dish gluten free?

Not as written, since the recipe calls for orzo and panko. However, you can swap in gluten-free orzo or rice, and use gluten-free breadcrumbs in the meatballs—you’ll still get all those wonderful flavors.

Can I make this meatball and orzo dish ahead?

Yes! You can prep the meatballs and store them in the fridge, covered, for up to a day before cooking. You can also prepare the entire dish ahead and simply reheat it gently when you’re ready to serve. Just add a bit of broth to loosen the orzo as needed.

What kind of skillet is best for this recipe?

A large, heavy-bottomed skillet (like cast iron or stainless steel) works best. It retains heat beautifully, helping you get great browning on the meatballs while making sure the orzo cooks evenly in the broth.

Final Thoughts

There you have it—a truly special dinner that’s as easy as it is delicious. If you’re craving a meal that delivers on flavor, color, and all-around feel-good vibes, the One-Pan Greek Chicken Meatballs and Lemon Orzo Recipe belongs in your rotation. Give it a try and let your kitchen be filled with the aroma of bright lemon, herbs, and savory chicken meatballs. Trust me, you won’t be disappointed!