Description
Make these bright, flavorful chicken piccata meatballs in one pan for a quick weeknight dinner. The zesty lemon-caper sauce delivers classic piccata taste with minimal cleanup.
Ingredients
Scale
- 1.5 lb ground chicken
- 1/2 cup breadcrumbs (Panko recommended)
- 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
- 2 tablespoons capers, drained
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- 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.
- Roll the mixture into uniform, 1.5-inch meatballs. You should have about 18-20 meatballs.
- 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 to avoid crowding the pan. This takes about 5-7 minutes.
- Remove the browned meatballs from the skillet and set them aside on a plate. Drain off any excess fat from the skillet, leaving about 1 teaspoon.
- Reduce the heat to medium. Pour the chicken broth and lemon juice into the skillet. Scrape up any browned bits from the bottom of the pan.
- Bring the liquid to a simmer. Stir in the capers.
- Return the meatballs to the skillet. Cover the skillet and let the meatballs simmer in the sauce for 8-10 minutes, or until cooked through (internal temperature reaches 165°F).
- Remove the skillet from the heat. Stir in the butter until it melts and thickens the sauce slightly.
- Garnish with fresh chopped parsley before serving over pasta or rice.
Notes
- For gluten-free meatballs, substitute regular breadcrumbs with gluten-free breadcrumbs or almond flour.
- If you prefer a richer sauce, add 1/4 cup of heavy cream after the butter melts.
- These meatballs reheat well in the microwave or on the stovetop.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 5 meatballs with sauce
- Calories: 380
- Sugar: 3
- Sodium: 550
- Fat: 22
- Saturated Fat: 7
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 30
- Cholesterol: 110