Description

Chicken Piccata Meatballs with Orzo is a flavorful one-pan meal combining juicy chicken meatballs, lemony butter-caper sauce, and tender orzo pasta. Bright, comforting, and elegant, it’s perfect for both weeknight dinners and entertaining.

Ingredients

1 lb ground chicken
2 cloves garlic, minced
1/2 cup breadcrumbs
1 large egg
1/4 cup Parmesan cheese, grated
1 tbsp lemon zest
2 tbsp fresh parsley, chopped
Salt and black pepper, to taste
2 tbsp olive oil
2 cloves garlic, minced (for sauce)
1 1/2 cups orzo pasta
3 cups chicken broth
1/2 cup dry white wine (optional)
1/4 cup fresh lemon juice
2 tbsp capers
2 tbsp butter
Fresh parsley or basil, for garnish
Grated Parmesan, for serving (optional)

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Instructions

In a bowl, mix ground chicken, garlic, breadcrumbs, egg, Parmesan, lemon zest, parsley, salt, and pepper until combined.
Roll into small meatballs (1–1.5 inches wide).
Heat olive oil in a large skillet over medium heat. Brown meatballs on all sides until cooked through. Remove and set aside.
In the same skillet, add garlic and sauté until fragrant.
Stir in orzo and toast for 1–2 minutes.
Add chicken broth, lemon juice, white wine (if using), and capers. Stir and bring to a simmer.
Cover and cook 10–12 minutes, until orzo is tender and liquid is mostly absorbed.
Return meatballs to skillet and simmer 2–3 minutes to warm through.
Stir in butter, adjust seasoning to taste, and garnish with parsley.
Serve hot with extra Parmesan if desired.

Notes

Substitute ground turkey if preferred.Bake meatballs at 400°F (200°C) for 15–18 minutes instead of pan-searing.Add spinach or peas near the end for extra vegetables.For a creamy variation, stir in a splash of cream or crème fraîche.For best freezing, store meatballs separately from orzo and sauce.

Nutrition

Serving Size: 1 portion
Calories: 420
Sugar: 2g
Sodium: 580mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 28g
Cholesterol: 120mg