Cowboy Caviar

This fresh and colorful Cowboy Caviar recipe combines two types of beans, delicious summer vegetables, and a sweet and tangy lime vinaigrette dressing to make a bold and versatile dish that I make all summer long. It’s a great chip dip, party appetizer, taco topper, salad add-on, or just a simple side dish. Plus, cowboy caviar holds up great in the fridge, so it has become my go-to healthy meal prep. I literally never get tired of it!

“This is delicious! I made it for dinner with grilled chicken and sweet potato fries. My college aged son, who is a pretty good eater but can sometimes have a thing about raw vegetable textures, took a small bite and then said “dang, mom, this is good!” and got a second helping. It’s going to be a regular for us this summer.”

Kayla

A Sturdy Salad with Fresh Crunch

Cowboy caviar, also called Texas caviar, started as more of a marinated bean salad than the chunky salsa-style dip we know today. Classic versions were built around black-eyed peas, onions, peppers, cilantro, and a simple vinaigrette, which made them inexpensive, filling, easy to transport, and sturdy enough for potlucks, cookouts, and Southern get-togethers. My version keeps the best parts of the original, like the budget-friendly beans and make-ahead convenience, but adds black beans, fresh tomatoes, jalapeño, red onion, and a tangy balsamic-lime dressing for more color, CRUNCH, and big fresh flavor.

What I like most about this cowboy caviar recipe is that it hits the sweet spot between classic and modern. It’s fresher and more colorful than the old-school version, but the base is still simple, affordable, and holds up well in the fridge. Modern versions often add corn, avocado, or other fun extras, and I’m all for customizing it based on what you have on hand! Just stir in softer or more perishable ingredients like avocado right before serving so the whole bowl stays bright and fresh.

Recipe Success Tips

1. Don’t skip the black-eyed peas! Black-eyed peas keep the recipe closer to a classic Texas caviar, while the black beans, tomatoes, jalapeño, cilantro, and lime dressing give it the fresher feel people expect today. Using both beans gives the salad more texture, more color, and a little more staying power.
2. Drain and rinse the beans well. This recipe is fairly low in sodium because it’s made with mostly whole, unprocessed plant foods like beans and fresh vegetables. The dressing also relies on fresh lime juice and heart-healthy oils rather than high-sodium, pre-made condiments. To lower the sodium even further, drain and rinse the canned beans well to wash away some of the salty canning liquid and reduce the amount of salt in the dressing.
3. Tomatoes and jalapeños add freshness. Tomatoes and jalapeños aren’t always part of very traditional cowboy caviar, but I add them for color, juiciness, freshness, and a more salsa-like texture. If your tomatoes are extra juicy, scoop out the seeds before dicing so the salad doesn’t get watery. For a milder flavor, remove the seeds and ribs from the jalapeño before chopping.
4. Switch up the peppers. I use yellow bell pepper because it adds a pop of color and mild sweetness, but any color works. Green peppers are slightly more bitter and firm (though cheaper!), red peppers are sweeter and juicier, and orange or yellow peppers fall somewhere in the middle. If you can, mixing different peppers creates a more balanced flavor and makes this bean salad look even more appealing!

The Scoop Test

A good cowboy caviar should pass what I call the ‘scoop test.’ Since I usually eat this with a bag of tortilla chips like a big chunky dip, I want a little bean, pepper, tomato, onion, cilantro, and dressing in every single chipful.

To make that happen, I dice the vegetables close in size to the beans so everything scoops evenly. I also drain and rinse the beans really well so the dressing stays bright instead of watery. Then I wait to add soft ingredients like avocado (if I’m using it) until right before serving, because the sturdy bean-and-veggie base is what makes this recipe so great for meal prep, potlucks, and snacking straight from the fridge. Not that I’ve ever eaten it with a spoon while standing in front of the refrigerator or anything. 😉

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Cowboy Caviar

Cowboy Caviar is a deliciously fresh bean salad with a colorful mix of beans and vegetables, plus a zesty lime dressing.

Course Dinner, Dip, Lunch, Salad

Cuisine Southwest

Total Cost $6.59 recipe / $0.66 serving

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 10 (½ cup each)

Calories 140kcal

Author Beth Moncel

Equipment

• Small Bowl
• Large Bowl
• Colander

Ingredients

Dressing*

• 2 Tbsp olive oil $0.35
• 1 fresh lime 2 Tbsp juice, $0.25
• ½ Tbsp balsamic vinegar $0.06**
• ½ tsp chili powder $0.01***
• 1 tsp ground cumin $0.07
• ½ tsp salt $0.02
• ½ tsp granulated sugar $0.01

Salad

• 15 oz. can black beans drained and rinsed, $0.86
• 15 oz. can black-eyed peas drained and rinsed, $1.67****
• 1 bell pepper any color & small diced, (250g, about 2 cups) $1.46
• 2 Roma tomatoes small diced, (160g, 1 cup) $0.45
• 1 jalapeño small diced, (50g, ¼ cup) $0.86
• ¼ red onion small diced, (100g, 1 cup) $0.29
• ¼ bunch fresh cilantro chopped, (25g, ¼ cup) $0.23

Optional Salad Add-Ons

• corn kernels fresh or frozen & thawed
• avocado diced

US Customary – Metric

Instructions

• Gather and prepare all ingredients.
• In a small bowl, whisk together the olive oil, 2 Tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt, and sugar. Set it aside.
• Rinse and drain both cans of beans in a colander. Once well drained, transfer them to a large bowl.
• Finely dice the bell pepper, tomatoes, jalapeño, and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For a less spicy salad, scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro.
• Add the chopped vegetables and cilantro to the bowl with the beans. If you're using corn (optional), add it here now.
• Pour the dressing over the salad, then stir until everything is well coated. You can serve it immediately, but the flavor gets even better if left to marinate in the fridge for 30 minutes to overnight. Add the avocado, if using (optional) before serving. Enjoy!

See how we calculate recipe costs here.

Video

Notes

*If you’re in a rush, bottled Italian dressing makes an easy and fun substitution for the homemade vinaigrette. 

**Using balsamic vinegar in cowboy caviar adds a rich, complex sweetness and deep color that perfectly balances the tangy lime and savory spices of the dressing. It provides a gourmet flavor that elevates the dish beyond standard recipes. You can also substitute with red wine vinegar for a classic, though different, flavor.

***Chili powder is a mix of spices used to season chili, not pure red pepper.

****Because black-eyed peas are technically a “pea” (vegetable), they’re sometimes found with the canned vegetables rather than the beans. You can also often find them in the freezer aisle, although you’ll want to boil those black-eyed peas first, according to the cooking instructions on the package. If you can’t find black-eyed peas, you can substitute pinto beans or navy beans in a pinch.

Make Ahead: You can serve this salad right away, but the flavors get even better as it marinates. Letting it rest for at least 30 minutes to overnight allows the beans and vegetables to absorb the tangy vinaigrette while mellowing sharper flavors like onion and lime juice. If using avocado, wait to add it until just before serving to prevent browning.

Nutrition

Serving: 0.5cup (without avocado or corn) | Calories: 140kcal | Carbohydrates: 21g | Protein: 7g | Fat: 3g | Sodium: 122mg | Fiber: 7g

How to Make Cowboy Caviar Step-by-Step Photos

Gather all of your salad ingredients: You’ll need one 15 oz. can black beans, one 15 oz. can black-eyed peas, 1 bell pepper (any color), 2 Roma tomatoes, 1 jalapeño, ¼ red onion, and ¼ bunch fresh cilantro.

Gather all of your dressing ingredients: If you’re making my homemade dressing, you’ll also need 2 Tbsp olive oil, 1 fresh lime (2 Tbsp juice), ½ Tbsp balsamic vinegar, ½ tsp chili powder, 1 tsp ground cumin, ½ tsp salt, and ½ tsp sugar.

Make the dressing: I always make the dressing first so the flavors have a few minutes to blend. Add 2 Tbsp olive oil, 2 Tbsp lime juice, ½ Tbsp balsamic vinegar, 1 tsp cumin, ½ tsp chili powder, ½ tsp sugar, and ½ tsp salt to a small bowl.

Whisk the dressing ingredients together gently until the sugar is dissolved and the oil and vinegar are well emulsified.

Prep the ingredients: Rinse and drain one 15 oz. can of black beans and one 15 oz. can of black-eyed peas in a colander. Add them to a large mixing bowl.

Finely dice 1 bell pepper, 2 Roma tomatoes, 1 jalapeño, and ¼ red onion. The idea is to get the pieces close in size to the beans so that you have a “caviar” type appearance in the end. Roughly chop ¼ bunch cilantro leaves.

Assemble the salad: Place the chopped vegetables and cilantro in the bowl with the rinsed beans. If you’re using corn, add it in here (optional). Pour the prepared dressing over the salad.

Serve: Stir the salad until everything is coated in the dressing. You can serve it right away, but for the best flavor, chill for at least 30 minutes. Overnight is even better. Add avocado (optional, if using) before serving to keep it fresh and green. Enjoy!

Variations & Ingredient Swaps

One of the best things about cowboy caviar is how flexible it is. You can use what you already have, adjust the heat level, or make it feel a little more like a dip, salad, or taco topping! Here are some other variations to try:

• Add avocado: Avocado is a modern addition for lots of cowboy caviar recipes and gives it a creamy finish. I like to dice it and fold it in right before serving.
• Make it spicier: Add a dash or two of hot sauce, leave the jalapeño seeds in, or swap in a serrano pepper for more heat. Start small, then taste and adjust so the spice doesn’t take over the lime dressing.
• Make it mild: Skip the jalapeño or remove the seeds and white ribs before dicing. You’ll still get the fresh pepper flavor without as much heat.
• Swap the vinegar: Red wine vinegar can be used in place of the balsamic vinegar for a brighter, sharper lime-red wine vinaigrette (use the same amount). I like balsamic because it adds a tiny bit of sweetness and depth, but red wine vinegar makes the dressing lighter and tangier, and closer to the classic version!
• Use green onion: Green onion is a great swap for red onion if you want a milder onion flavor. You can also use it in place of cilantro if cilantro isn’t your thing.
• Add sweet corn: Corn adds sweetness, crunch, and more color, and it’s a great low-cost way to stretch the recipe. Fresh, frozen-thawed, or canned corn all work here.
• Add hominy: Drained canned hominy adds a chewy texture, mild corn flavor, and more visual contrast. It’s especially good if you want the salad to feel a little heartier.
• Make it garlicky: Fresh garlic adds a savory-spicy kick. Finely mince 1-2 cloves and whisk them into the dressing first so the flavor spreads evenly. It’ll taste bold at first, then mellow a bit as it sits.
• Swap the beans: Garbanzo beans, pinto beans, or navy beans can be used in place of the black beans. Black-eyed peas keep it closer to the classic versions, but this recipe is forgiving if you need to use what’s in your pantry!

Cowboy caviar being used as a chunky dip for tortilla chips, served on a grilled chicken salad, as a filling for a baked sweet potato, and as a topping for nachos.

Serving Suggestions

There are SO many ways to eat cowboy caviar. For a smaller batch, halve everything, or make the full batch and use it through the week as a dip, taco topper, bowl add-in, or breakfast burrito filling. Because honestly, you’ll probably find yourself adding it to everything you eat. Here are a few ideas anyway:

• Use it as a topping for tacos or ground beef fajitas
• Use it as a quesadilla filling
• Stuff it into a burrito or as part of a burrito bowl
• Sprinkle a spoonful or two over a taco salad
• Add it on top of scrambled eggs

…and SO much more. If you have a favorite way to eat this recipe, feel free to share it with me in the comments below!

Storage Instructions

Well, if you don’t eat it all in one sitting (it can happen!), this cowboy caviar recipe holds up extremely well in the refrigerator and will stay good in the refrigerator for about 3-4 days. While the vegetables will let off a little water, most of the ingredients are very sturdy. Just be sure to stir the salad before serving to redistribute the dressing. Avocado can turn brown in storage, so I recommend you add it just before serving.

Room Temperature

This recipe should be kept refrigerated until it’s ready to serve. For parties or potlucks, keep it chilled and don’t leave it at room temperature for more than 2 hours, or 1 hour if it’s over 90°F as per the USDA.

Freezer

This salad will not freeze well. The fresh herbs and veggies will soften and release a lot of moisture once defrosted. Store it in the fridge for the best results.

Try These Bean Salad Recipes Next!

• A little apple cider vinegar, sugar, and Dijon make this Classic Three Bean Salad bright, punchy, and just sweet enough.
• My Lemony White Bean Salad comes together in 15 minutes with cannellini beans, red onion, parsley, and a lemon-Dijon vinaigrette.
• I’ll happily scoop my Cucumber and Black Bean Salad with chips and call it lunch, especially when it’s hot outside!

More Fresh Dip Recipes

Pico de Gallo

$4.18 recipe / $0.35 serving

Sweet Corn Salsa

$3.69 recipe / $0.61 serving

Chipotle Peach Salsa

$3.67 recipe / $0.30 serving

Easy Pineapple Salsa

$1.55 recipe / $0.26 serving

Our Cowboy Caviar recipe was originally published on 7/9/16. We have updated the blog post to be the best it can be and republished 6/17/26.

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Chicken Piccata Meatballs and Orzo Skillet

Chicken piccata is already hard to resist with its bright lemony sauce and briny capers, but turning it into this Chicken Piccata Meatballs and Orzo Skillet makes it feel like a full cozy dinner. Instead of serving chicken cutlets with a side of pasta, I tuck juicy ground chicken meatballs, tender orzo, garlic, lemon, Parmesan, and capers all into one skillet. The orzo cooks in the sauce, so it soaks up all those tangy, savory flavors while the meatballs finish cooking until tender. This easy dinner recipe is fresh, fancy enough to feel fun, and still totally weeknight-friendly at about 45 minutes and just under $2 per serving!

One-Pan Chicken Piccata Meatballs

I wanted this recipe to taste unmistakably like chicken piccata, so the sauce is doing a LOT here. Lemon juice, capers, garlic, parsley, and butter give it the bright, tangy, briny flavor piccata is known for, while the browned chicken meatballs make it cozy and filling. Capers may not be an everyday ingredient in every kitchen, but they’re worth grabbing for this recipe if you get a good deal. They keep in the fridge for ages (as long as they stay covered in their brine) and add a salty pop that makes piccata taste like piccata!

The orzo is my favorite shortcut because it cooks right in the skillet instead of in a separate pot. As it simmers, it releases starch into the broth, creating a lightly silky sauce that coats the meatballs and tender pasta. I also add a small pat of butter at the end to soften the sharp lemon and give the whole skillet a glossy finish. Fewer dishes + more flavor = always a win for me! 😋

Recipe Success Tips

1. Mix the meat gently. Ground chicken is lean and soft, so it doesn’t need much handling. I mix just until the breadcrumbs, Parmesan, egg, herbs, and seasonings are evenly worked through. Overmixing can make the meatballs firm instead of tender. We want these chicken piccata meatballs to hold up in the sauce, but still be juicy without feeling tough!
2. Use damp hands to shape the meatballs. Ground chicken can be a little sticky, especially compared to ground beef when making classic meatballs, so don’t fight it! I like to lightly dampen my hands with water before rolling. You can also use a small scoop to make it easier to keep the meatballs close to the same size. Evenly sized meatballs cook more evenly and tuck into the orzo better (mine are 1-inch in size).
3. Use a large skillet with a lid. You’ll need enough room to brown the meatballs in a single layer and later stir the orzo without it spilling over the sides. If your skillet is smaller, brown the meatballs in batches so they brown evenly.
4. Don’t cook the piccata meatballs all the way through at first. The first skillet step is really about browning the outside and building flavor, not fully cooking the centers. They’ll finish simmering in the lemony broth with the orzo. This keeps them tender and creates stuck-on bits in the pan, which add even more flavor to the sauce. Ground chicken should reach an internal temperature of 165°F before serving.
5. Stir the orzo as it cooks. Orzo may look like rice, but it’s actually a small pasta, and it likes to settle on the bottom of the skillet as it simmers. I stir it every few minutes to keep it from sticking. If the skillet starts looking dry before the orzo is tender, add another splash of broth and keep going.
6. Taste before serving. Lemons, capers, broth, and Parmesan can all vary in saltiness and acidity. I always taste at the end, then adjust with a little more lemon juice, salt, or pepper as needed. That final check is what makes the skillet taste fresh and finished instead of flat!

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Chicken Piccata Meatballs and Orzo Skillet

This Chicken Piccata Meatballs and Orzo Skillet is an easy one-pan dinner with juicy chicken meatballs, tender orzo, lemon, capers, Parmesan, and garlic!

Course Main Course

Cuisine American, Italian

Total Cost ($7.89 recipe / $1.97 serving)

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings (5-6 meatballs with orzo each)

Calories 460kcal

Author Jennie Alley

Equipment

• Mixing bowl
• Plate
• Large Skillet with a Lid

Ingredients

For the Chicken Piccata Meatballs

• 1 lb. ground chicken 454g, $3.72
• ½ cup panko breadcrumbs 25g, $0.21
• ¼ cup Parmesan cheese grated, (25g) $0.58
• 1 large egg $0.16
• 2 garlic cloves minced, (2 tsp) $0.12
• 2 Tbsp fresh parsley chopped, $0.14
• 1 tsp lemon zest $0.00*
• ¼ cup onion minced, (30g) $0.18
• ½ tsp salt $0.04
• ¼ tsp black pepper freshly cracked, $0.04

For the Skillet

• 1 Tbsp olive oil $0.17
• ⅓ cup onion finely chopped, (50g) $0.23
• 2 garlic cloves minced, $0.12
• 1 cup orzo uncooked, (7 oz., 200g) $0.42
• 3 cups chicken broth 24 oz., $0.38**
• 2 Tbsp capers drained, (18g) $0.49
• 1 large lemon juiced, (about 3 Tbsp) $0.58
• 1 Tbsp salted butter 14g, $0.11
• 2 Tbsp fresh parsley chopped, $0.14
• ¼ tsp salt $0.02
• ¼ tsp black pepper freshly cracked, $0.04

Instructions

• Gather and prep all ingredients.
• In a bowl, combine ground chicken, panko, Parmesan, egg, garlic, parsley, lemon zest, minced onion, salt, and pepper. Mix gently until just combined.
• Shape mixture into 20-24 small meatballs, about 1 inch each.
• Heat olive oil in the skillet. Add meatballs and cook, turning occasionally, until golden brown on all sides, about 5-6 minutes. Remove meatballs from the skillet and set aside (they will finish cooking in the sauce).
• In the same skillet, add chopped onion and garlic. Sauté for 2-3 minutes until translucent and fragrant.
• Stir in orzo and cook for 1-2 minutes to lightly toast.
• Pour in chicken broth, capers, and lemon juice. Stir and bring to a simmer.
• Return meatballs to the skillet. Cover and simmer until orzo is tender and meatballs are cooked through, about 10-12 minutes making sure to stir occasionally to prevent sticking. Add extra broth if the orzo absorbs too much liquid.***
• Stir in butter and fresh parsley for richness and freshness. Taste and adjust seasoning as needed. Garnish with lemon slices and serve hot, straight from the skillet.

See how we calculate recipe costs here.

Notes

*The price for the lemon zest is rolled into the cost of the lemon for juicing, since you’ll use the same lemon.

**This recipe is tested and cost out using Better Than Bouillon to make my chicken broth. If using a different broth or stock, seasoning levels may vary. Taste before serving and adjust salt as needed.

***Stir occasionally to prevent sticking. If you like a slightly looser texture, add 1-2 Tbsp extra broth at the end.

Note: Chicken piccata sauces are often made with white wine, but I skipped it here to keep this recipe simple and budget-friendly. If you’d like to use wine, add ¼ cup dry white wine after sautéing the onion and garlic, scraping up any browned bits from the skillet. Let it simmer for 1-2 minutes, then reduce the chicken broth to 2¾ cups and continue with the recipe as directed.

Nutrition

Serving: 1serving (¼ skillet, about 5-6 meatballs) | Calories: 460kcal | Carbohydrates: 39g | Protein: 31g | Fat: 20g | Sodium: 1479mg | Fiber: 2g

how to make Chicken Piccata Meatballs and Orzo Skillet step-by-step photos

Gather all of your ingredients. Finely mince the onion and garlic, zest and juice the lemon, and chop the fresh parsley so everything is ready to go once the skillet is hot.

Make the piccata meatballs: In a large bowl, combine 1 lb. ground chicken, ½ cup panko breadcrumbs, ¼ cup grated Parmesan cheese, 1 large egg, 2 minced garlic cloves, 2 Tbsp chopped fresh parsley, 1 tsp lemon zest, ¼ cup minced onion, ½ tsp salt, and ¼ tsp freshly cracked black pepper. Mix gently until just combined. Try not to overmix, as ground chicken can become dense if it’s worked too much. The mixture will be soft and slightly sticky.

Shape the chicken mixture into 20-24 small meatballs, about 1 inch each. If the mixture sticks to your hands, lightly dampen your palms with water to make rolling easier.

Brown the meatballs: Heat 1 Tbsp olive oil in a large skillet over medium heat. Once the oil is shimmering, add the meatballs in a single layer. Cook, turning occasionally, until the outside is golden brown on all sides, about 5-6 minutes. The meatballs don’t need to be fully cooked yet, since they’ll finish simmering with the orzo. Transfer the browned meatballs to a plate and set aside.

Sauté the onion and garlic: In the same skillet, add ⅓ cup finely chopped onion and 2 minced garlic cloves. Sauté for 2-3 minutes, scraping up any browned bits from the bottom of the skillet, until the onion looks soft and translucent and the garlic smells fragrant.

Toast the orzo: Stir in 1 cup uncooked dry orzo and cook for 1-2 minutes, stirring often, until the orzo is lightly coated in the oil and just starting to smell a little toasty. This adds extra flavor and helps the orzo hold its texture as it simmers.

Simmer the orzo: Pour in 3 cups chicken broth, 2 Tbsp drained capers, and the juice from 1 large lemon (about 3 Tbsp). Stir well, making sure no orzo is stuck to the bottom of the skillet, then bring the mixture to a gentle simmer.

Cook: Return the browned meatballs to the skillet, nestling them into the orzo and broth. Cover and simmer for 10-12 minutes, stirring occasionally so the orzo doesn’t stick to the bottom. The orzo should be tender and creamy, most of the broth should be absorbed, and the meatballs should be cooked through to 165°F. If the orzo absorbs the liquid too quickly before it’s tender, add an extra splash of broth and keep simmering.

Add butter and parsley: Remove the skillet from the heat and stir in 1 Tbsp salted butter and 2 Tbsp chopped fresh parsley. The butter gives the orzo a glossy, silky finish, while the parsley adds fresh color and flavor.

Season and serve: Taste and season with ¼ tsp salt and ¼ tsp freshly cracked black pepper, or adjust as needed. Garnish with lemon slices, if desired, and serve hot straight from the skillet. Enjoy!

What Else Can I Add?

Want to sneak a little more into this easy chicken piccata meatballs skillet? Here are a few easy add-ins that work well with the lemony, buttery sauce:

• Frozen peas: This is my easiest pick! Stir them in when you add the meatballs back to the skillet. They cook quickly, add a little sweetness, and look so pretty against the lemony orzo.
• Fresh or frozen spinach (thawed): Stir in a handful or two near the end of cooking until just wilted.
• Asparagus: Cut it into small 1-inch pieces so it cooks quickly. Add it when the meatballs go back in, and it’ll turn tender-crisp while the orzo finishes simmering.
• Artichoke hearts: Drained canned or jarred artichoke hearts are SO good with lemon and capers. Chop them into smaller pieces and stir them in near the end so they warm through without falling apart.

Serving Suggestions

I like serving these chicken piccata meatballs with orzo hot, straight from the skillet, with the meatballs nestled over the lemony orzo and a little extra parsley and a few lemon slices on top. For sides, I usually keep things simple since the skillet already has pasta, protein, and sauce all in one. A crisp Greek salad adds freshness and a tangy bite that tastes delicious with the lemon and capers. Sautéed green beans are another easy option because I can cook them during the final simmer, or you can start our oven roasted broccoli before searing the meatballs, so it’s ready right on time. And if you want something cozy for soaking up any extra sauce, garlic bread or a warm baguette is never a bad idea.

Meal-Prep It!

Aside from reheating individual portions of this chicken piccata meatballs and orzo skillet, you can also prep part of it ahead! Form the meatballs up to 1 day in advance, then cover and refrigerate them until you’re ready to cook. If you’re using them straight from the fridge, give them an extra minute or two in the skillet so they have time to brown nicely before simmering in the sauce.

Storage Instructions

Any leftovers will store well in the fridge, though the orzo will continue soaking up the sauce and become much softer. Before storing, let everything cool and then portion into individual servings and store in airtight containers in the fridge for up to 3-4 days.

Reheating

Reheat individual portions in the microwave, loosely covered, until hot throughout. You can also reheat this skillet meal on the stovetop with a splash of broth or water to loosen the orzo and keep it from drying out. Make sure the chicken piccata meatballs reach 165°F once reheated.

Freezer

Cooked orzo doesn’t freeze well and can become mushy. For the best texture, freeze only the cooked meatballs and make the orzo fresh when you’re ready to serve. Freeze fully cooked meatballs in a single layer on a parchment-lined tray, then transfer to a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator and simmer them with the orzo before serving.

Try These Orzo Skillet Recipes Next:

• Our Broccoli Cheddar Orzo uses fresh broccoli for the best texture, so every spoonful feels creamy, cheesy, and still a little crisp-tender.
• I’d make this Creamy Chicken and Orzo Skillet when I want comfort food without pulling out a casserole dish!
• Toasting the orzo gives this Garlic Shrimp and Orzo Skillet a little extra depth before the broth, garlic, and lemon go in.

See all our favorite orzo recipes for even more ideas!

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