Brown Butter Sage Parmesan Orzo and Chicken Meatballs
Toasty brown butter and crispy sage melt into the parmesan-swirled orzo, while tender chicken meatballs make it a complete, comforting dinner in one pan. Simple ingredients, bold flavor, and ready in under an hour—this one is an instant weeknight favorite.
Ingredients
For the Chicken Meatballs
- 3 oz fresh Italian bread diced
- 1/2 cup warm water
- 1 lb ground chicken
- 1/2 shallot finely diced
- 4 cloves garlic minced
- 1 tsp red pepper flakes adjusted for heat
- 6-8 sage leaves chopped
- 2 tbsp fresh thyme chopped
- 1/3 cup grated parmesan
For the Orzo
- 2 tbsp butter
- 8-10 sage leaves
- 1 shallot finely sliced
- 1.5 cups orzo
- 1 cup dry white wine i used sauv blanc
- 1 ½ cups chicken broth
- ½ cup heavy cream
- 2 cup fresh spinach
- 1 cup parmesan freshly grated
- black pepper to taste
Instructions
- Make the chicken meatballs:In a large bowl, add the torn Italian bread and pour a splash of warm water over the top. Let it soak for a minute. In a pan over medium heat, add 1 tbsp olive oil and diced shallot, saute until fragrant, 2-3 minutes. Add minced garlic and turn off heat. Add the ground chicken to the bowl of bread, add shallot and garlic, red pepper flakes, chopped sage, thyme, and parmesan. Season with salt and pepper. Mix gently until just combined, then roll into meatballs. Place them on a lined baking sheet and bake at 400°F for 18–20 minutes, or until cooked through and lightly golden.
- Make the brown butter sage: In a large skillet, melt the butter over medium heat until it foams and turns golden brown. Add the fresh sage leaves and let them crisp for 30–60 seconds. Remove from pan with a slotted spoon and set aside.
- Start the orzo: To the skillet add the diced shallot and cook until soft and fragrant.
- Toast the orzo:Add the dry orzo and let it toast in the pan for 1–2 minutes, stirring often. Pour in the white wine and let it reduce for 3-4 minutes.
- Build the sauce: Pour in the chicken broth. Bring to a simmer and cook, stirring occasionally, until the orzo is al dente and most of the liquid has absorbed.
- Finish the orzo: Reduce heat, stir in the heavy cream, spinach, and parmesan. Mix until creamy and the spinach has wilted. Taste and adjust salt and pepper.
- Bring it all together: Plate the orzo topped with the meatballs and garnish with the crispy brown butter sage and a sprinkle of fresh parmesan.
Notes
- Don’t skip the bread soak: This is what keeps the chicken meatballs extra tender. Any soft Italian or French bread works.
- Wine substitute: If you don’t cook with wine, just use extra chicken broth.
- Consistency check: If the orzo thickens too much as it sits, splash in a little extra broth or cream to loosen it.
- Greens swap: Spinach can be swapped for kale (just cook it a little longer) or arugula for a peppery bite.
- Make it ahead: The meatballs reheat beautifully—just warm them in the sauce or in the oven at 350°F for about 10 minutes.