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

Close-up of golden-brown chicken piccata meatballs served in a bright lemon-butter sauce on a white plate.
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Make juicy, flavorful chicken piccata meatballs in a bright, zesty lemon caper sauce. This easy one-pan dinner is ready quickly and perfect for a weeknight meal.

Ingredients

Scale
  • 1 pound ground chicken
  • 1/2 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 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 dry white wine (optional, substitute with more broth)
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons capers, drained
  • 2 tablespoons cold unsalted 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, panko breadcrumbs, egg, minced garlic, Parmesan cheese, oregano, salt, and pepper. Mix gently with your hands until just combined; do not overmix.
  3. Roll the mixture into 1-inch meatballs. You should have 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 10-12 minutes, or until cooked through (internal temperature reaches 165°F).
  6. While the meatballs bake, prepare the sauce in the same skillet used for browning. Add the remaining 1 tablespoon of olive oil to the skillet over medium heat.
  7. Pour in the chicken broth, white wine (if using), lemon juice, and lemon zest. Bring the mixture to a simmer and cook for 3 minutes, scraping up any browned bits from the bottom of the pan.
  8. Stir in the drained capers. Reduce the heat to low.
  9. Remove the skillet from the heat. Whisk in the cold butter pieces, one at a time, until the sauce is smooth and slightly thickened. Do not allow the sauce to boil after adding the butter.
  10. Return the cooked meatballs to the skillet and gently toss them in the lemon caper sauce to coat.
  11. Garnish with fresh parsley before serving. Serve these flavorful chicken meatballs over pasta or orzo.

Notes

  • For gluten free chicken meatballs, substitute the panko breadcrumbs with an equal amount of gluten-free breadcrumbs or almond flour.
  • This recipe works well for meal prep chicken meatballs; store the sauce and meatballs separately and reheat gently.
  • If you want a richer sauce, add 1/4 cup of heavy cream along with the butter at the end.

Nutrition

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