Chicken Meatball Skillet Supper

Chicken Meatball Skillet Supper

Bright, fresh flavors shine in this easy dish. For a decadent look that’s delicious to the last bite, this Chicken Meatball Skillet Supper is a main that will have your guests coming back for more.

Chicken Meatball Skillet Supper
 
Makes 4 to 6 servings
Ingredients
  • 1 (16-ounce) package ground chicken
  • ¼ cup finely chopped yellow onion
  • 2 tablespoons minced garlic, divided
  • ⅓ cup plain dried bread crumbs
  • 3 tablespoons whole milk
  • ¼ cup chopped fresh parsley
  • 1 teaspoon chopped fresh oregano
  • 1 large egg, lightly beaten
  • ½ teaspoon kosher salt
  • 1 lemon, thinly sliced
  • 2 tablespoons unsalted butter
  • 2 teaspoons fresh oregano
  • 1 cup uncooked orzo pasta
  • 3 cups low-sodium chicken broth
  • ½ (5-ounce) container baby spinach
  • 3 ounces crumbled feta cheese
  • Garnish: fresh oregano
Instructions
  1. Preheat oven to 400°.
  2. In a medium bowl, combine chicken, onion, 1 tablespoon garlic, bread crumbs, milk, parsley, oregano, egg, and salt. Using your hands, gently combine mixture. Be careful not to overmix. Using a 1-tablespoon scoop, scoop mixture and shape into 2-tablespoon balls (about 36 balls).
  3. In a 12-inch enameled cast-iron skillet, cook chicken meatballs over medium-high heat until browned. Remove from skillet.
  4. In same skillet, cook sliced lemon, spreading slices out, over medium-high heat until browned on each side. Remove from skillet.
  5. In same skillet, melt butter over medium-high heat. Add remaining 1 tablespoon garlic, oregano, and pasta; cook until aromatic, about 1 minute. Add broth, scraping bottom of pan to loosen any browned bits. Add chicken and lemon slices.
  6. Bake until pasta is al dente, 25 to 30 minutes. There still will be liquid in the skillet. Remove from oven. Stir in spinach; cover and let stand for 10 minutes. Sprinkle with feta cheese. Garnish with oregano, if desired.
Notes
*Serve with Luzianne Iced Sweet Tea.