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

Close-up of seared chicken piccata meatballs served in a creamy lemon-caper sauce and garnished with fresh parsley.
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Make zesty chicken piccata meatballs in one pan with a bright lemon caper sauce. This recipe is simple for a quick weeknight dinner.

Ingredients

Scale
  • 1.5 lb ground chicken
  • 1/2 cup breadcrumbs (use gluten-free if needed)
  • 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 (optional)
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers, drained
  • 2 tablespoons butter
  • 1/4 cup heavy cream
  • 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 until just combined; do not overmix.
  3. Roll the mixture into 1.5-inch meatballs. Place the meatballs on the prepared baking sheet.
  4. Bake the meatballs for 15 minutes until lightly browned and cooked through.
  5. While the meatballs bake, prepare the sauce. In a small saucepan over medium heat, combine the chicken broth, white wine (if using), lemon juice, and capers. Bring to a simmer and cook for 3 minutes, allowing the liquid to reduce slightly.
  6. Reduce the heat to low. Whisk in the butter until melted, then stir in the heavy cream. Continue to stir until the sauce thickens slightly, about 2 minutes.
  7. Remove the meatballs from the oven. Carefully transfer the cooked meatballs into the saucepan with the sauce. Gently toss to coat them completely.
  8. Simmer the coated meatballs in the sauce for 2 minutes to warm them through.
  9. Garnish with fresh parsley before serving. Serve over pasta, orzo, or rice.

Notes

  • For a gluten-free version, substitute regular breadcrumbs with certified gluten-free breadcrumbs or almond flour.
  • If you do not want a creamy sauce, omit the heavy cream and butter, and simply simmer the meatballs in the broth/lemon/caper mixture for 5 minutes.
  • These meatballs are excellent served as appetizers with toothpicks.

Nutrition

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