One Skillet Greek Chicken Meatballs with Lemon Butter Orzo
By Liam Carter
Prep
25 min
Cook
20 min
Total
45 min
Servings
6
Level
Medium
Pan-searing the chicken meatballs builds a crisp exterior before they finish cooking through, while toasted orzo absorbs lemony butter in the same skillet. This Greek-inspired dinner pairs salty olives and dill with creamy whipped feta and tangy sun-dried tomato vinaigrette.
Ground chicken is mixed only until combined with shallot, garlic, oregano, smoked paprika, and red pepper, which helps keep the meatballs from becoming dense. After the meatballs leave the skillet, butter and lemon slices brown in the rendered pan flavor. Dry orzo toasts with garlic before water and lemon juice turn it into a bright, tender base.
Watch for shimmering oil before adding the meatballs, then turn them only two or three times so their surfaces can crisp. The orzo is ready when it is al dente and the water has cooked into the pasta rather than sitting thinly in the skillet. Rushing the sear or neglecting frequent stirring while the orzo boils can prevent the intended texture.
Pulse feta, Greek yogurt, and olive oil until smooth, then spread it on plates so the warm orzo softens it into a creamy layer. Finish with seared lemon, arugula, herbs, and vinaigrette. Pita, garlic naan, or store-bought bread helps scoop up the feta and sauces.
Why you'll love this recipe
- Searing the meatballs in shimmering oil creates crisp browned surfaces while the chicken cooks through, giving the finished skillet contrasting textures.
- Toasting dry orzo with garlic before adding water gives the pasta a lightly golden, fragrant base that carries the lemon butter.
- Caramelized lemon slices add concentrated citrus character because they brown briefly in butter before the orzo cooks in the same skillet.
- Whipped feta softens when warm orzo touches it, forming a creamy salty layer without requiring a separate cooked sauce.
- Frequent stirring during the short boil helps the orzo cook evenly to al dente while it absorbs the lemony cooking liquid.
- The sun-dried tomato vinaigrette uses reserved jar oil, balsamic vinegar, and lemon juice to cut through the rich butter and feta.
Ingredients
- •1 lb ground chicken
- •1 small shallot (finely chopped)
- •2 cloves garlic (minced or grated)
- •1 tbsp fresh oregano (chopped, or 2 teaspoons dried oregano)
- •1 tsp smoked paprika
- •kosher salt (to taste)
- •black pepper (to taste)
- •1 pinch crushed red pepper flakes
- •2 tbsp extra-virgin olive oil
- •1 lemon (sliced, plus 3-4 tablespoons lemon juice)
- •2 tbsp salted butter
- •1 cup dry orzo pasta
- •2.5 cups water
- •0.5 cup pitted green olives
- •2 tbsp fresh dill (chopped, plus more for serving)
- •0.5 cup oil-packed sun-dried tomatoes (chopped; reserve the oil)
- •2 tbsp balsamic vinegar
- •arugula (for serving)
- •fresh herbs (for serving)
- •8 oz feta cheese
- •0.25 cup plain Greek yogurt
- •2 tbsp extra-virgin olive oil (for whipped feta)
Instructions
- 1
Add the chicken, shallot, 1 clove garlic, oregano, paprika, red pepper flakes, salt, and pepper to a bowl.
- 2
Mix until just combined.
- 3
Coat your hands with a bit of oil and roll the meat into tablespoon-size balls, making 14-15 meatballs.
- 4
Heat a large skillet or Dutch oven over medium-high heat and add 2 tablespoons olive oil.
- 5
When the oil shimmers, add the meatballs and sear until crisp and cooked through, about 8-10 minutes, turning them 2-3 times.
- 6
Transfer the meatballs to a plate.
- 7
Add the butter and lemon slices to the same skillet.
- 8
Sear the lemon until golden on each side, about 1 minute.
- 9
Remove the lemon from the pan and add it to the plate with the meatballs.
- 10
Add the remaining 1 clove garlic and the orzo to the same skillet.
- 11
Cook until the garlic is fragrant and the orzo is toasted, about 2-3 minutes.
- 12
Add the water and 1-2 tablespoons lemon juice.
- 13
Bring to a boil over high heat and cook, stirring often, until al dente, about 7-8 minutes.
- 14
Stir in the olives and dill.
- 15
Slide the meatballs back into the skillet and cook until warmed through.
- 16
Whisk 1/4 cup reserved sun-dried tomato oil, 2 tablespoons lemon juice, and the balsamic vinegar in a bowl until combined.
- 17
Stir the sun-dried tomatoes and 1 tablespoon dill into the vinaigrette, then season with salt, pepper, and red pepper flakes.
- 18
Combine the feta, Greek yogurt, and olive oil in a food processor and pulse until smooth and creamy.
- 19
Spread the whipped feta onto plates and drizzle with the vinaigrette.
- 20
Add the orzo, seared lemons, and meatballs.
- 21
Sprinkle with greens and fresh herbs.
FAQ
Nutrition (per serving)
Calories
563
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