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Easy One-Pan Chicken Piccata Meatballs with Lemon Caper Sauce over Orzo

Close-up of browned chicken piccata meatballs served over white rice and drizzled with a lemon-caper sauce.
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Make this easy weeknight dinner featuring juicy ground chicken meatballs simmered in a bright, zesty lemon caper sauce. This one-pan meal offers a modern twist on classic Chicken Piccata.

Ingredients

Scale
  • 1 pound ground chicken
  • 1/4 cup breadcrumbs (use gluten-free if needed)
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons capers, drained
  • 1 tablespoon fresh parsley, chopped
  • 1 cup orzo pasta
  • 2 cups water or chicken broth (for orzo)

Instructions

  1. In a medium bowl, combine the ground chicken, breadcrumbs, egg, salt, pepper, and Parmesan cheese. Mix gently until just combined; do not overmix.
  2. Roll the mixture into uniform meatballs, about 1.5 inches in diameter. You should have about 16-18 meatballs.
  3. Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Brown the meatballs on all sides, working in batches if necessary. Remove the browned meatballs and set them aside.
  4. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Pour in the chicken broth, lemon juice, and lemon zest. Bring the sauce to a simmer, scraping up any browned bits from the bottom of the pan.
  6. Stir in the capers. Return the meatballs to the skillet, nestling them into the sauce.
  7. Cover the skillet and reduce the heat to low. Simmer for 10-12 minutes, or until the meatballs are cooked through (internal temperature reaches 165°F).
  8. While the meatballs simmer, cook the orzo according to package directions using 2 cups of water or broth. Drain well.
  9. Stir the chopped parsley into the sauce. Taste and adjust seasoning if needed.
  10. Serve the chicken piccata meatballs and sauce immediately over the cooked orzo.

Notes

  • For a lighter dinner, serve these flavorful ground chicken meatballs over a bed of fresh arugula instead of pasta or rice.
  • If you prefer a creamier sauce, stir in 2 tablespoons of heavy cream during the last five minutes of simmering.
  • You can prepare the meatballs ahead of time and store them raw in the refrigerator for up to 24 hours before cooking.

Nutrition

Find it online: https://gourmetgaze.com/chicken-piccata-meatballs-easy-dinner/