Prepare the meatball mixture: In a large mixing bowl, add ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and black pepper. Mix everything gently using your hands or a spoon until just combined. Be careful not to overmix so the meatballs stay tender and juicy when cooked.
Shape the meatballs: Scoop and roll the mixture into small, even-sized meatballs (about 1 to 1.5 inches each). Try to keep them uniform so they cook evenly. Place them on a plate or tray and let them rest for a few minutes while you heat the pan.
Cook the meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 10–12 minutes, turning them gently every few minutes until all sides are golden brown and the inside is fully cooked. Once done, transfer them to a plate and keep warm.
Cook the lemon orzo: In a separate pot, bring chicken broth to a boil. Add the orzo pasta and reduce heat to medium. Stir occasionally so it doesn’t stick, and cook until the orzo is tender and most of the liquid is absorbed, about 8–10 minutes.
Finish the orzo: Once cooked, stir in olive oil or butter, lemon juice, lemon zest, Parmesan cheese, salt, pepper, and fresh parsley. Mix well until creamy, glossy, and evenly coated. Adjust seasoning if needed for brightness and salt balance.
Combine and serve: Add the cooked chicken meatballs on top of the lemon orzo or gently mix them together in the pan for extra flavor. Serve warm, optionally garnished with extra Parmesan, parsley, and a light drizzle of olive oil for a fresh Mediterranean finish.
