PrintOne-Pan Creamy Lemon Caper Chicken Piccata Meatballs
I am happy you found this recipe. These juicy chicken piccata meatballs cook in a bright, tangy lemon caper sauce, making this an easy, one-pan weeknight dinner ready in under 35 minutes. This recipe is a flavorful twist on the Italian classic.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian Inspired
- Diet: Low Fat
Ingredients
Scale
- 1 pound ground chicken
- 1/4 cup panko breadcrumbs (use gluten free if needed)
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 1/4 cup dry white wine (or substitute with more broth)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons capers, drained
- 1/4 cup heavy cream (optional, for a creamy sauce)
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- In a large bowl, combine the ground chicken, panko breadcrumbs, egg, minced garlic, oregano, salt, and pepper. Mix gently with your hands until just combined; do not overmix.
- Roll the mixture into uniform meatballs, about 1.5 inches in diameter. You should have about 16 to 18 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, about 4 to 5 minutes total. Remove the browned meatballs and set them aside on a plate.
- Pour the chicken broth and white wine (if using) into the skillet. Scrape up any browned bits from the bottom of the pan. Let the liquid simmer for 1 minute.
- Stir in the fresh lemon juice, lemon zest, and capers. Let the sauce reduce slightly for 2 minutes.
- Return the meatballs to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and let the meatballs simmer for 10 to 12 minutes, or until cooked through (internal temperature reaches 165°F).
- If you want a creamy sauce, stir in the heavy cream during the last 2 minutes of cooking.
- Remove the skillet from the heat. Garnish with fresh parsley before serving. Serve these flavorful chicken meatballs over pasta, orzo, or rice.
Notes
- For a lighter sauce, skip the heavy cream and use only chicken broth.
- You can prepare the meatballs ahead of time and store them uncooked in the refrigerator for up to 24 hours.
- This recipe works well as a budget friendly chicken dinner when served over simple rice or pasta.
Nutrition
- Serving Size: 4 meatballs
- Calories: 320
- Sugar: 2
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 30
- Cholesterol: 110