One-Pan Creamy Orzo with Chicken Ricotta Meatballs | Comfort Food Dinner

Hi everyone! Today I’m sharing my Creamy One-Pan Orzo with Lemon Chicken Ricotta Meatballs — tender chicken meatballs simmered in a rich, creamy lemon sauce with spinach and bell pepper, all cooked in one skillet. This recipe is the perfect blend of healthy comfort food and flavor-packed weeknight dinner. It’s cozy, satisfying, and family-approved! ☕ If you’d like to support my channel, you can buy me a coffee here: https://buymeacoffee.com/justjana 💛 🌿 Blood-Sugar Friendly Tip: To make this recipe even more prediabetic-friendly or low glycemic, try swapping the orzo for chickpea pasta, lentil pasta, quinoa, or zucchini noodles. Use part-skim ricotta for lighter creaminess, and toss in extra non-starchy vegetables like mushrooms or cherry tomatoes for added fiber. These easy swaps help balance carbs, protein, and fiber — keeping the dish just as delicious while supporting balanced blood sugar. Creamy One-Pan Orzo & Lemon Chicken Ricotta Meatballs (Serves 4) Ingredients - For the Meatballs: 1 lb ground chicken ½ cup ricotta cheese (swap for part-skim ricotta or Greek yogurt for lower fat) ¼ cup grated Parmesan cheese ½ cup breadcrumbs (swap for almond flour or ground oats for lower carbs) (note - I used about 3/4 cup breadcrumbs/panko) 1 egg 2 cloves garlic, minced 1 tablespoon lemon juice 1 teaspoon dried oregano ½ teaspoon salt ½ teaspoon black pepper 1 tablespoon olive oil (for cooking) Ingredients - For the Sauce & Orzo: 1 cup orzo pasta (swap for chickpea or lentil pasta, quinoa, brown rice, or zucchini noodles for lower glycemic impact) 2 cups fresh spinach, chopped 1 medium bell pepper, diced (red, yellow, or orange) 3 cloves garlic, minced 1 cup heavy cream (swap for half & half or a Greek yogurt + milk blend for lighter creaminess) ½ cup chicken broth (note - I needed more to make it creamier - about 1 1/2 cups total) 2 tablespoons lemon juice ½ to 1 teaspoon dried dill ½ cup grated Parmesan cheese 1 tablespoon olive oil Instructions Make the Meatballs: In a large mixing bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, lemon juice, oregano, salt, and black pepper. Mix until just combined, then roll into 1-inch meatballs. Cook the Meatballs: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs and cook for 6–8 minutes, turning occasionally, until golden brown and fully cooked. Remove and set aside. Cook the Garlic, Bell Pepper & Orzo: In the same skillet, add 1 tablespoon olive oil and sauté garlic for 1 minute. Add the diced bell pepper and cook for 2–3 minutes until slightly softened. Stir in the orzo (or your chosen swap) and cook for 1–2 minutes, just until it starts to warm and absorb the flavors. Create the Sauce: Pour in chicken broth and lemon juice, stirring to deglaze the pan. Add heavy cream (or your lighter swap), dried dill, and spinach. Simmer for about 15 minutes until orzo is tender. Combine Everything: Stir in Parmesan cheese and return meatballs to the skillet. Let them warm through for 2–3 minutes. Serve & Enjoy: Spoon onto plates, garnish with extra Parmesan and a squeeze of fresh lemon if desired, and serve hot. Enjoy this easy, comforting meal, and don’t forget to like, subscribe, and hit the bell for more healthy, delicious recipes! #OnePanMeals #ChickenMeatballs #RicottaMeatballs #CreamyOrzo #OrzoRecipe #LemonChicken #ComfortFood #HealthyDinner #PrediabeticFriendly #LowGlycemic #BloodSugarFriendly #SpinachRecipes #WeeknightDinner #BalancedMeals #HomeCooking