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Easy One-Pan Chicken Piccata Meatballs with Creamy Lemon Caper Sauce

A white bowl filled with browned chicken piccata meatballs covered in a creamy lemon-caper sauce and fresh parsley.
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Make simple chicken piccata meatballs in one pan, coated in a bright, zesty lemon caper sauce. This is a quick, family-friendly weeknight dinner.

Ingredients

Scale
  • 1.5 lb ground chicken
  • 1/2 cup breadcrumbs (Panko or regular)
  • 1 large egg
  • 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 dry white wine or extra broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers, drained
  • 2 tablespoons butter
  • 2 tablespoons heavy cream
  • 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 until just combined; do not overmix.
  2. Roll the mixture into about 18 uniform 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 meatballs and set them aside.
  4. Pour the white wine (or extra broth) into the skillet and scrape up any browned bits from the bottom. Let it reduce slightly, about 1 minute.
  5. Add the chicken broth and lemon juice to the skillet. Bring the liquid to a simmer. Stir in the capers.
  6. Return the browned meatballs to the skillet. Reduce the heat to medium-low, cover the skillet, and let the meatballs simmer for 10 minutes, or until cooked through (internal temperature reaches 165°F).
  7. Remove the skillet from the heat. Stir in the butter until melted, then stir in the heavy cream until the sauce is smooth and slightly thickened.
  8. Garnish with fresh parsley before serving over pasta or orzo.

Notes

  • For gluten free meatballs, substitute regular breadcrumbs with gluten free breadcrumbs or almond flour.
  • You can prepare the meatballs ahead of time and store them uncooked in the refrigerator for up to 24 hours.
  • If you prefer a thicker sauce, simmer uncovered for a few extra minutes before adding the cream.

Nutrition

Find it online: https://savoryskies.com/chicken-piccata-meatballs-recipe/