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.
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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.
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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.
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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.
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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.*
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Once the orzo is cooked through and the meatballs are fully cooked, remove from the heat. Top with parmesan cheese and serve immediately.
- 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.
Calories: 401 kcal, Carbohydrates: 28 g, Protein: 24 g, Fat: 23 g, Fiber: 2 g, Sugar: 4 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
