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Easy Chicken Piccata Meatballs for a Weeknight Dinner

Close-up of several golden-brown chicken piccata meatballs served in a bright lemon butter sauce and garnished with parsley.
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Make juicy chicken meatballs coated in a bright, zesty lemon caper sauce. This easy one-pan recipe delivers the classic Chicken Piccata flavor profile for a quick weeknight chicken dinner.

Ingredients

Scale
  • 1.5 lbs 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, divided
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers, drained
  • 1 tablespoon lemon zest
  • 2 tablespoons cold butter, cut into pieces
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. 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.
  3. Roll the mixture into uniform meatballs, about 1.5 inches in diameter. You should get about 18-20 meatballs.
  4. Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Brown the meatballs in batches on all sides, about 3-4 minutes total. Transfer the browned meatballs to the prepared baking sheet.
  5. Bake the meatballs for 12-15 minutes, or until cooked through.
  6. While the meatballs bake, prepare the sauce. In the same skillet used for browning, add the remaining 1 tablespoon of olive oil over medium heat. Add the capers and cook for 1 minute until fragrant.
  7. Pour in the chicken broth and lemon juice. Bring the mixture to a simmer and cook for 3 minutes, scraping up any browned bits from the bottom of the pan.
  8. Reduce the heat to low. Whisk in the lemon zest. Remove the skillet from the heat and whisk in the cold butter pieces, one piece at a time, until the sauce is smooth and slightly thickened.
  9. Return the cooked meatballs to the skillet and gently toss them in the lemon caper sauce to coat.
  10. Garnish with fresh parsley before serving over orzo or spaghetti.

Notes

  • For a lighter meal, serve these meatballs over a bed of fresh arugula tossed with a light vinaigrette.
  • You can prep the meatball mixture a day ahead and keep it covered in the refrigerator. Form and cook when ready.
  • If you prefer a creamier sauce, substitute 1/4 cup of the chicken broth with heavy cream when making the sauce.

Nutrition

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