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A skillet filled with orzo pasta, zucchini, meatballs, diced tomatoes, shredded cheese, a dollop of sour cream, and chopped parsley.
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Summer Squash Orzo Skillet with Chicken Meatballs

This hearty chicken meatball skillet is loaded with sautéed zucchini, tender orzo, and fresh cherry tomatoes. It’s an easy, flavor-packed one-pan dinner the whole family will love.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: skillet
Cuisine: American
Keyword: summer squash chicken skillet
Servings: 4
Author: Emily Richter

Ingredients

Meatballs

  • 1 lb. ground chicken
  • ½ cup panko breadcrumbs
  • 1.5 teaspoons Italian seasoning
  • 1 large egg
  • ½ teaspoon sea salt
  • 1 clove garlic minced
  • 2 tablespoons olive oil

Other Ingredients

  • 1 tablespoon olive oil
  • ½ large white onion diced
  • ¾ teaspoon sea salt separated
  • 2 medium zucchinis halved and sliced
  • 1 cup halved cherry tomatoes
  • 1 cup orzo
  • Zest from 2 large lemons
  • 1.25 cups chicken broth
  • ¼ cup fresh lemon juice
  • 2 tablespoons heavy cream
  • ¼ cup grated Parmesan cheese
  • 4 oz. burrata cheese for serving

Instructions

  • Mix all of the ingredients for the chicken meatballs in a large bowl until combined. Scoop about 1.5 tablespoons of the mixture into your hands and form a meatball. Repeat until all of the meatballs have been formed. Set aside.
    A glass bowl containing ground chicken, a cracked egg, breadcrumbs, minced garlic, salt, and dried herbs on a light textured surface.
  • Heat olive oil in a large nonstick skillet over medium/high heat. Add the meatballs to the skillet and partially cook the meatballs by browning two sides. Remove them from the skillet, they will be fully cooked later.
    A beige skillet contains partially cooked, lightly browned meatballs spread out on its surface.
  • In the same pan, cook the onion with ¼ teaspoon of salt for 2-3 minutes over medium heat. Add the zucchini and tomatoes and cook for an additional minute.
    A frying pan contains chopped onions, sliced zucchini, and halved cherry tomatoes on a light textured surface.
  • Add the orzo and toast for 1-2 minutes, and then add the lemon zest, broth, lemon juice, heavy cream, and remaining salt. Stir and bring the mixture to a boil, and then reduce the heat to low. Add the meatballs to the dish and cover. Simmer for 7-10 minutes or until the orzo is cooked and the liquid is mostly absorbed.*
    A skillet with browned meatballs, sliced zucchini, yellow squash, cherry tomatoes, and orzo in a light sauce on a gray surface.
  • Once the orzo is cooked through and the meatballs are fully cooked, remove from the heat. Top with parmesan cheese and serve immediately.
    A skillet filled with orzo pasta, zucchini, meatballs, diced tomatoes, shredded cheese, a dollop of sour cream, and chopped parsley.

Notes

  • In step 4, if the liquid is absorbed but the orzo is still crunchy, add ¼ cup more of broth, stir, and allow the mixture to simmer until the orzo is cooked through.
  • I used zucchini and cherry tomatoes, but feel free to use your favorite garden vegetables.

Nutrition

Calories: 602kcal | Carbohydrates: 42g | Protein: 36g | Fat: 34g | Fiber: 3g | Sugar: 6g