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Easy One-Pan Chicken Piccata Meatballs with Lemon Caper Sauce

Close-up of seared chicken piccata meatballs topped with capers and parsley in a lemon butter sauce.
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Make juicy, flavorful chicken piccata meatballs in a bright, zesty lemon caper sauce. This easy one-pan recipe is perfect for a quick weeknight dinner and tastes like a restaurant classic.

Ingredients

Scale
  • 1 pound ground chicken
  • 1/2 cup breadcrumbs (use gluten-free if needed)
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons capers, drained
  • 2 tablespoons butter
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. In a large bowl, combine the ground chicken, breadcrumbs, egg, Parmesan cheese, minced garlic, oregano, salt, and pepper. Mix gently with your hands until just combined; do not overmix.
  2. Roll the mixture into uniform meatballs, about 1.5 inches in diameter. You should have about 18 to 20 meatballs.
  3. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Brown the meatballs on all sides, working in batches if necessary, about 5 to 7 minutes total. Remove the browned meatballs and set them aside on a plate.
  4. Reduce the heat to medium. Pour the chicken broth and lemon juice into the skillet, scraping up any browned bits from the bottom of the pan. Bring the liquid to a simmer.
  5. Stir in the lemon zest and capers. Let the sauce simmer for 2 minutes until it reduces slightly.
  6. Return the meatballs to the skillet. Cover the skillet and let the meatballs simmer in the sauce for 8 to 10 minutes, or until they are cooked through (internal temperature reaches 165°F).
  7. Remove the skillet from the heat. Stir in the butter until it melts and thickens the sauce slightly.
  8. Garnish with fresh parsley before serving. Serve these quick ground chicken meatballs over pasta, rice, or orzo for a complete meal.

Notes

  • For a lighter meal, serve these zesty lemon dinner meatballs over a bed of fresh arugula instead of pasta.
  • If you want a creamier sauce, add 1/4 cup of heavy cream when you add the butter in the final step.
  • These meatballs freeze well. Cool them completely before storing them in an airtight container for up to three months.

Nutrition

Find it online: https://cookingbycarla.com/chicken-piccata-meatballs-easy-35-minute-dinner/