Skillet Chicken Meatballs with Summer Squash and Orzo

This hearty chicken meatball skillet combines tender orzo, sautéed zucchini, and bright cherry tomatoes for a satisfying one-pan summer dinner. Finish it with grated Parmesan and an optional ball of burrata for a creamy, indulgent touch. It’s simple to prepare, easy to clean up, and full of fresh summer flavor—perfect for busy weeknights.

Main Ingredients

• Ground chicken: Lean ground chicken or turkey both work well and keep the meatballs light.
• Panko breadcrumbs: These help bind the meatballs and keep them moist even with lean meat.
• Zucchini: The star vegetable. Two medium zucchinis—one green and one yellow if you like color—adds great texture and flavor.
• Chicken broth: The orzo cooks in broth so it becomes tender and flavorful; a little extra can be added if needed while simmering.
• Orzo: Small pasta that cooks right in the skillet and soaks up the delicious cooking liquid.
• Cheese: Grated Parmesan at the end adds savory depth, and burrata is an optional, luxurious finishing touch.

The full list of ingredients and exact quantities appear in the recipe ingredient section below.

How to Make Summer Squash Chicken Skillet

Below you’ll find clear step-by-step instructions to prepare this one-pan meal.

1. Make the meatballs: Combine the ground chicken, panko, egg, Italian seasoning, garlic, and salt. Form into uniform meatballs—about 1.5 tablespoons each—and set them aside.
2. Brown the meatballs: Heat olive oil in a large nonstick skillet over medium-high heat. Brown the meatballs on two sides until lightly golden; they will finish cooking later. Remove and set aside.
3. Sauté the aromatics and vegetables: In the same skillet, add a little more oil if needed and cook the diced onion with a pinch of salt for a few minutes. Add sliced zucchini and halved cherry tomatoes and cook briefly until they begin to soften.
4. Cook the orzo: Stir in the orzo and toast it for a minute. Add lemon zest, chicken broth, lemon juice, heavy cream, and remaining salt. Return the meatballs to the skillet, bring to a simmer, cover, and cook 7–10 minutes until the orzo is tender and most of the liquid has been absorbed. If the orzo is still firm but the liquid is gone, add an extra 1/4 cup broth and simmer until done.
5. Finish and serve: Remove from heat when the orzo and meatballs are fully cooked. Sprinkle with grated Parmesan and top with burrata if desired. Serve family-style straight from the skillet.

My Favorite Ways to Serve

This skillet is perfect served family-style in the center of the table with a crisp garden salad on the side. Soft bread or breadsticks are ideal for dipping into the sauce—kids especially love scooping up every last bit.

Storing and Reheating Leftovers

Refrigerate leftovers in an airtight container for up to 3 days. If your skillet has a lid, you can store and reheat directly in the skillet over low heat, adding a splash of broth or water to loosen the sauce as needed.

More Skillet Dinner Ideas

• One-pan orzo with chicken sausage
• Harvest orzo skillet with seasonal vegetables
• Summer squash pasta with light cream and herbs
• Tuscan-style chicken meatballs in a tomato cream sauce
• Classic Italian-style meatballs served with pasta or orzo

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Summer Squash Orzo Skillet with Chicken Meatballs

This one-pan recipe yields a flavorful, family-friendly meal that highlights summer vegetables and tender chicken meatballs. It cooks quickly and delivers big flavor with minimal effort.

Recipe Details

• Prep: 30 mins
• Cook: 20 mins
• Total: 50 mins
• Servings: 4

Ingredients

Meatballs

• 1 lb ground chicken
• 1/2 cup panko breadcrumbs
• 1.5 teaspoons Italian seasoning
• 1 large egg
• 1/2 teaspoon sea salt
• 1 clove garlic, minced
• 2 tablespoons olive oil (for cooking)

Other Ingredients

• 1 tablespoon olive oil
• 1/2 large white onion, diced
• 3/4 teaspoon sea salt, divided
• 2 medium zucchinis, halved and sliced
• 1 cup halved cherry tomatoes
• 1 cup orzo
• Zest from 2 large lemons
• 1 1/4 cups chicken broth (more if needed)
• 1/4 cup fresh lemon juice
• 2 tablespoons heavy cream
• 1/4 cup grated Parmesan cheese
• 4 oz burrata (optional, for serving)

Instructions

1. In a bowl, combine the ground chicken, panko, Italian seasoning, egg, 1/2 teaspoon salt, and minced garlic. Mix gently until combined, then form into meatballs about 1.5 tablespoons each. Set aside.
2. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Brown the meatballs on two sides until lightly golden, then transfer them to a plate; they will finish cooking in the sauce.
3. In the same skillet, add 1 tablespoon olive oil if needed and sauté the diced onion with 1/4 teaspoon salt for 2–3 minutes until softened. Add the sliced zucchini and halved cherry tomatoes and cook for 1–2 more minutes.
4. Add the orzo and toast for 1–2 minutes. Stir in lemon zest, chicken broth, lemon juice, heavy cream, and remaining salt. Return the meatballs to the skillet, bring to a gentle boil, then reduce heat to low. Cover and simmer 7–10 minutes until the orzo is tender and most of the liquid is absorbed. If the orzo is still firm when the liquid is nearly gone, add 1/4 cup more broth and simmer a few minutes longer.
5. When the orzo is cooked and meatballs are cooked through, remove from heat. Sprinkle with grated Parmesan and top with burrata if using. Serve immediately.

Tips & Notes

• If you prefer a lighter finish, omit the heavy cream or reduce it slightly; the lemon and broth will still provide a bright, creamy texture.
• Swap in your favorite summer vegetables—yellow squash, bell pepper, or spinach work well.
• Leftovers reheat nicely; loosen the dish with a splash of broth and warm gently on the stovetop.