Creamy Spinach and Artichoke Orzo with Chicken Meatballs | Easy One Pot Meal

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories

Add 1 pound of ground chicken breast to a mixing bowl.

Mix in 1/2 cup of Panko breadcrumbs and 1/2 cup of grated Parmesan cheese.

Add 1 teaspoon each of garlic powder and onion powder to the bowl.

Season with a few twists of ground black pepper and a few pinches of kosher salt.

Add 1 large egg to the mixture to help bind the meatballs.

Mix everything together using your hands until well combined.

Heat a cast iron skillet over medium heat and add about 1 tablespoon of olive oil.

Use a cookie scoop to form meatballs and place them in the skillet.

Cook the meatballs for about 3 to 4 minutes on each side until browned but not fully cooked.

Remove the meatballs from the skillet and set aside on a plate.

Add 1 cup of orzo pasta to the skillet and toast for a minute.

Pour in 2 cups of chicken broth and 1 cup of milk, stirring to combine and ensuring nothing is stuck to the bottom.

Season the liquid with a pinch of kosher salt and ground black pepper.

Allow the orzo to cook for about 5 minutes or until half of the liquid has absorbed.

Chop about 4 oz of marinated artichokes and add them to the skillet along with 2 cups of spinach.

Return the meatballs to the skillet, nestling them into the orzo.

Cook for another 5 to 7 minutes, stirring occasionally, until the liquid is mostly absorbed and the meatballs are cooked through.

Squeeze in some fresh lemon juice and sprinkle in more grated Parmesan cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens