Creamy Lemony One-Pan Chicken Meatball Orzo

Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add the chicken meatballs and sear on all sides until golden brown. Transfer to a plate and set aside.

Add an additional 1 tablespoon of olive oil to the pan. Add the diced shallot and minced garlic and cook for 2 minutes, stirring often. Stir in the orzo and cook for 2 minutes.

Stir in the chicken broth, heavy cream, pesto, salt, and pepper. Bring to a boil, then reduce the heat to low and cover the pan with a lid. Cook for 10 minutes, stirring once halfway through, until the orzo has absorbed almost all of the liquid.

Turn off the heat and stir in the lemon juice and parmesan cheese. Taste and season with more salt if desired. Nestle the meatballs into the orzo and let sit for 2 minutes to warm the meatballs.

Serve in shallow bowls with more parmesan, freshly ground black pepper, and basil on top.