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Chicken Piccata Meatballs

Chicken Piccata Meatballs

These Chicken Piccata Meatballs transform the classic Italian favorite into tender, lemony chicken bites simmered in a silky, buttery sauce. Bright, savory, and incredibly comforting, this weeknight-friendly recipe delivers all the zesty piccata flavors in an easy, family-loved format.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 3/4 cup panko breadcrumbs helps keep the meatballs soft and tender
  • 1/2 cup whole milk hydrates the breadcrumbs
  • 1 large egg
  • 1/4 cup finely grated Parmesan cheese
  • 2 tbsp chopped capers
  • 1 garlic clove minced
  • 1/4 tsp dried oregano
  • Kosher salt and black pepper to taste
  • 1 lb ground chicken preferably dark meat
For Cooking
  • 1 tbsp extra-virgin olive oil
For the Sauce
  • 1 cup low-sodium chicken broth
  • 3 tbsp unsalted butter
  • 1 tsp lemon juice
  • 2 tbsp chopped parsley
  • Lemon wedges optional, for serving
For Serving
  • Egg noodles, pasta, or rice any base works

Method
 

  1. Heat the oven to 425°F (220°C). Stir together the panko and milk until fully soaked, then let sit for 3 minutes. Add the egg, Parmesan, capers, garlic, oregano, salt, and pepper, mixing until combined.
  2. Add the ground chicken and gently fold it into the mixture without over-mixing. Form 12 equal meatballs with damp hands.
  3. Heat olive oil in a heavy skillet over medium heat. Add the meatballs and brown on all sides for about 5 minutes; they do not need to be fully cooked yet.
  4. Transfer the skillet to the oven and roast for 10 minutes, turning halfway, until cooked through and lightly browned.
  5. Remove meatballs from the skillet. Add chicken broth, scraping up browned bits, and simmer for 3 minutes. Add butter, lemon juice, and parsley, stirring until smooth.
  6. Spoon the warm piccata sauce over the meatballs and serve with noodles, pasta, or rice. Add lemon wedges if desired.

Notes

For stronger lemon flavor, add more lemon juice to taste. Use dark-meat chicken for extra tenderness. To thicken the sauce, reduce for 1–2 additional minutes. Capers can be swapped for chopped green olives.