This is one of those dinners that feels like a restaurant meal but takes only about 40 minutes to make, and can easily be done on a weeknight. The lemon artichoke meatballs are juicy & herby – made with artichoke hearts, pesto, and lemon zest – then served over creamy, risotto-style parmesan rice. All the best flavors.
Everything cooks at the same time, the kitchen smells incredible, and the whole thing is finished with toasted pine nuts, Castelvetrano olives, fresh herbs, and a drizzle of good olive oil. Light, bright & cozy. I’m very into this one; I hope you guys give it a try!
The Lemon + Artichoke Combo Is So Good
The chicken meatballs are where all the flavor starts. Artichoke hearts, basil pesto, fresh parsley, garlic, parmesan, and lemon zest get mixed right into the ground chicken, so every bite has that savory, herby flavor with a little brightness from the lemon.
I especially love using finely chopped artichoke hearts here rather than leaving them in big pieces. They blend right into the meatballs and add moisture and flavor without making them feel chunky. Just make sure they’re well-drained and patted dry first.
And if you’re cooking for toddlers or little ones, you can easily make these lemon artichoke meatballs toddler-friendly – I cover how to do that in the recipe tips below. We love a family-friendly meal around here.
Creamy Parmesan Rice to Bring It All Together
Ok, and now, a moment for the rice. This one is made with arborio rice and warm chicken bone broth, which gives it that creamy, risotto-style texture without the constant stirring. Then parmesan, peas, lemon, and fresh herbs get folded in at the end, so it stays bright rather than feeling too heavy. It’s creamy, cozy, and just so delish.
And pro tip: warm broth really does matter here. Adding it to the toasted arborio rice keeps the cooking process moving and helps the rice become creamy. I also wouldn’t rinse the rice — the surface starch is another element that helps to create that creamy risotto-like consistency.
The best part? The rice and baked chicken meatballs cook simultaneously, so you end up with a complete high-protein dinner in about 40 minutes without needing a bunch of pots and pans.
Ingredients You’ll Need:
Lemon Artichoke Chicken Meatballs:
- Ground chicken (93% lean)
- Large egg
- Almond flour
- Plain artichoke hearts (canned in water or brine)
- Basil pesto (store-bought – Rao’s recommended, or try my Homemade Pesto recipe)
- Freshly grated parmesan (optional – omit for dairy-free; see more on this below)
- Garlic clove
- Lemon zest
- Fresh flat-leaf parsley
- Garlic powder
- Onion powder
- Fine sea salt
- Black pepper
- Avocado oil spray
Creamy Parmesan Rice:
- Ghee or olive oil
- Small shallot
- Garlic cloves
- Arborio rice
- Low-sodium chicken bone broth (I like Kettle & Fire)
- Frozen peas
- Freshly grated parmesan
- Lemon zest
- Fresh lemon juice
- Fine sea salt
- Black pepper
- Fresh parsley or basil
To Garnish:
(All optional, but they really bring the whole dish together & are highly recommended!)
- Good green olives (Castelvetrano if you can find them)
- Toasted pine nuts (see below for how to easily make at home)
- Red pepper flakes
- Extra lemon zest
- Drizzle of good olive oil
- Flaky sea salt
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How To Make Lemon Artichoke Chicken Meatballs with Creamy Parmesan Rice
Looking for the full recipe?
Scroll down to the Recipe Card below for complete instructions & measurements.
Juicy lemon artichoke chicken meatballs and creamy parmesan rice come together at the same time for a light, bright, high-protein dinner that feels a little special but is totally weeknight-friendly. Let me know what you think!
- Get the meatballs going. Start by mixing the meatball ingredients together. Keep the mixing light — overworking lean ground chicken is a quick way to end up with dense meatballs. Scoop into about 20–22 small meatballs, arrange on a parchment-lined sheet pan, and give the tops a light spray of avocado oil.
- Start the creamy parmesan rice. With the prepped meatballs set aside, sauté the shallot and garlic in ghee or olive oil, then add the arborio rice and toast it for a minute or two. This little step helps build flavor before the broth goes in. Add the warm bone broth (more on why it needs to be warm below!), bring everything to a gentle simmer, then cover and cook until the rice is tender and creamy.
- Bake the meatballs while the rice cooks. As soon as you cover the rice, transfer the meatballs to your 400°F oven. This is the key to getting everything on the table warm at the same time. And start checking the meatballs around 11 minutes — because they’re small and made with lean ground chicken, they can go from juicy to dry pretty quickly. Pull them as soon as they reach 165°F internally.
- Finish the rice with lots of bright flavor. Once the rice is tender, stir in the frozen peas, parmesan, lemon zest, and lemon juice. Fresh herbs go in at the end, too. Taste and adjust the lemon and salt until the rice tastes bright, savory, and super creamy.
- Build your bowls. Spoon the creamy parmesan rice into bowls and pile 4–5 chicken meatballs on top. Finish with toasted pine nuts, fresh herbs, extra lemon zest, a drizzle of good olive oil, red pepper flakes, and those Castelvetrano olives if you’re using them. The olives + lemon + olive oil combo is perfection.
A Few Things to Know Before You Make This Recipe
A few things to keep in mind before you start, from getting the timing right to keeping the chicken meatballs nice and juicy.
- Prep ahead: To make sure your meal more seamlessly comes together all at once, have all your ingredients prepped and ready before you start! Have your meatballs mixed, broth warmed, and shallot diced, so the rice and meatballs can cook simultaneously without interruption.
- Don’t overwork the meat: Mix until just combined and roll with a light touch. Overworking lean ground chicken makes for dense, tough meatballs.
- Don’t overcook the meatballs(!!): Lean ground chicken has very little margin between perfectly juicy and dry. Use an instant read thermometer and pull them the moment they hit 165°F (don’t rely on the clock alone). At this smaller size (20-22 meatballs from 1 lb.), 11-13 minutes is often enough.
- Artichoke hearts: Use plain artichoke hearts in water or brine, not marinated. Drain very well and pat dry before chopping as excess moisture can make the meatball mixture wet and loose. Remove any tougher outer leaves and chop finely so they blend into the meatball rather than creating chunks.
- Pesto: Store-bought Rao’s Basil Pesto is widely available, GF-friendly, and uses clean ingredients. For homemade, try my Homemade Pesto recipe!
- Warm your broth: Adding warm broth to the toasted rice keeps the cooking process consistent and produces a creamier result. Cold broth slows things down.
- Don’t rinse the arborio: The surface starch on arborio rice is what creates the creamy texture, rinsing removes it.
- Rice texture: The rice should look loose and saucy when you pull it off the heat. It will thicken as it sits. If it’s too thick when serving, stir in a splash of warm broth to loosen.
- To make toasted pine nuts: Toast in a dry skillet over medium-low heat for 2-3 minutes, stirring constantly, until golden and fragrant. Watch them closely – they go from golden to burnt very quickly. Add them right before serving so they stay crisp.
- Dairy-free: Option to omit the parmesan from the meatballs since the pesto and artichoke carry plenty of flavor without it. For the rice, substitute 2-3 tablespoons of nutritional yeast for the parmesan and finish with a generous drizzle of good olive oil for richness.
- Gluten-free: This recipe is naturally GF as written. If needed, confirm your pesto and bone broth labels are also GF.
- Ground turkey: 93% lean ground turkey works well in place of chicken. Same ratios, same cook time (still check at 11 minutes).
- Toddler-friendly: These meatballs are a great toddler food. They’re soft, herb-forward, and easy to cut into small pieces. If making for little ones, skip the green olives and extra lemon. The rice is toddler-friendly too – just hold back the salt in their portion.
What to Serve with Lemon Artichoke Chicken Meatballs
Option to add a simple vegetable alongside this to round out the meal. Roasted asparagus is a natural pairing and can cook in the oven at the same time. Just make sure to use a second pan rather than sharing with the meatballs (the chicken releases liquid as it bakes and asparagus on the same pan will steam rather than roast).
Here’s a quick how-to:
- Toss a trimmed bunch (of asparagus) with avocado oil, salt and pepper, and roast on a second sheet pan at 400°F for 12-15 minutes, going in 5-7 minutes after the meatballs so everything finishes at the same time.
Or, my Crispy Buttery Broccolini is another great option and one of my favorite easy veggie sides.
More High-Protein Chicken Dinners
You guys know I love a good high-protein chicken dinner. Here are a few more favorites to add to the rotation, from cozy bowls and meatballs to chili, soup, and pasta.
- Marry Me Chicken Meatballs (Easy One-Pan Recipe)
- Cozy Chicken Thigh Rice Bowls
- Lemon Herb Chicken Quinoa Pilaf
- Instant Pot Buffalo Chicken Chili (option to make in a Slow Cooker too!)
- Homemade One Pot Chicken Pot Pie
- Creamy Cajun Chicken Soup
- Lemon Garlic Chicken Carbonara Pasta
Lemon Artichoke Chicken Meatballs with Creamy Parmesan Rice
Ingredients
Lemon Artichoke Chicken Meatballs:
- 1 lb. ground chicken (93% lean)
- 1 large egg
- ¼ cup almond flour
- ¼ cup plain artichoke hearts (canned in water or brine), well-drained and patted dry, finely chopped — remove any tougher outer leaves first
- 2 tablespoons basil pesto, (store-bought – Rao's recommended, or try my Homemade Pesto recipe)
- 2 tablespoons freshly grated parmesan, (optional – omit for dairy-free; see Tips below)
- 1 garlic clove, minced
- Zest of 1 large lemon, (about 1 tablespoon)
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- Avocado oil spray
Creamy Parmesan Rice:
- 1 tablespoon ghee or olive oil
- 1 small shallot, finely diced
- 2 garlic cloves, minced
- 1 cup arborio rice
- 3 cups warm low-sodium chicken bone broth, (I like Kettle & Fire)
- ½ cup frozen peas
- ½ cup freshly grated parmesan
- Zest of ½ lemon, (about 1½ teaspoons)
- 1-2 tablespoons fresh lemon juice, to taste
- Fine sea salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh parsley or basil, chopped, to finish
To Garnish (optional but highly recommended!):
- Good green olives (Castelvetrano if you can find them), pitted and torn
- ¼ cup pine nuts, toasted (see Tips below for how to easily make at home)
- Red pepper flakes
- Extra lemon zest
- Drizzle of good olive oil
- Flaky sea salt
Instructions
- Preheat the oven to 400°F. Line a large-rimmed sheet pan with parchment paper.
Prepare the meatballs:
- In a large bowl, combine the ground chicken, egg, almond flour, artichoke hearts, pesto, parmesan (if using), minced garlic, lemon zest, parsley, garlic powder, onion powder, salt, and pepper. Mix gently with your hands until just combined – don't overwork it!
- Using a 1.5 tablespoon cookie scoop (or just eyeball it), form into about 20-22 meatballs and arrange evenly on the prepared sheet pan.
- Lightly spray the tops with avocado oil.
- Set meatballs aside (you’ll pop them in the oven when the rice starts to simmer so the meal can come together warm).
Start the rice:
- Heat ghee or olive oil in a medium saucepan or deep skillet over medium heat.
- Add the shallot and cook for 2-3 minutes until softened.
- Add the garlic and cook another 30 seconds.
- Add the arborio rice and stir to coat, toasting for 1-2 minutes until the edges of the grains look slightly translucent.
- Add the broth: pour in all 3 cups of warm bone broth and stir well.
- Bring to a gentle simmer, then reduce heat to low.
- Cover and cook for 18-20 minutes, stirring every 5 minutes or so, until the rice is tender and creamy and has absorbed most of the liquid. (If it looks too thick before the rice is fully cooked, add a splash more broth and stir.)
Bake the meatballs:
- When you cover and cook the rice, you now want to transfer the meatballs to the oven and bake for 11-15 minutes. Start checking at 11 minutes – lean ground chicken at this size dries out quickly past 165°F. Pull them the moment an instant read thermometer reads 165°F.
- Broil for 1 minute at the end for extra color if desired, but keep a close eye.
Finish the rice:
- Remove from heat.
- Stir in the frozen peas (they’ll warm through instantly), parmesan, lemon zest, and lemon juice.
- Season generously with salt and pepper, then stir in the fresh herbs. Taste and adjust lemon and salt (the rice should be bright and savory, not flat).
To Serve:
- Spoon a generous bed of creamy parmesan rice into shallow bowls or onto plates. Top with 4-5 meatballs per serving.
- Finish with a scatter of toasted pine nuts, a drizzle of olive oil, extra fresh herbs, lemon zest, a pinch of red pepper flakes, and torn green olives if using. Enjoy!
To Store & Reheat:
- Store the meatballs and rice separately in airtight containers in the fridge for up to 4 days.Reheat the meatballs in a 375°F oven or air fryer until warmed through (or microwave until hot). Reheat the rice on the stovetop over low heat with a splash of broth, stirring occasionally until creamy and warmed through.
- To freeze the meatballs: Let baked meatballs cool completely, then freeze in a single layer until solid, about 1–2 hours. Transfer to a freezer-safe bag or container and freeze for up to 3 months.Reheat directly from frozen in a 375°F oven or air fryer until heated through.
Notes
- Dairy-free: Omit parmesan from the meatballs. For the rice, use 2–3 tablespoons nutritional yeast in place of parmesan and finish with a drizzle of olive oil.
- Gluten-free: This recipe is naturally gluten-free; just confirm your pesto and bone broth are GF if needed.
- Ground turkey: Use 93% lean ground turkey in place of chicken with the same ratios and cook time. Check for 165°F internally.
- Artichokes: Use plain artichoke hearts in water or brine, not marinated. Drain and pat dry well, remove tough outer leaves, and chop finely.
- Pesto: Use store-bought or homemade basil pesto. I like Rao’s Basil Pesto.
- Rice: Don’t rinse the arborio rice. If the rice thickens too much, stir in a splash of warm broth before serving.
- To make toasted pine nuts: Toast in a dry skillet over medium-low heat for 2-3 minutes, stirring constantly, until golden and fragrant. Watch them closely – they go from golden to burnt very quickly. Add them right before serving so they stay crisp.
- Toddler-friendly: Skip the green olives and extra lemon, and hold back the salt in their portion.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
