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Easy One-Pan Gluten-Free Chicken Piccata Meatballs with Zesty Lemon Caper Sauce

Close-up of browned chicken piccata meatballs covered in a bright lemon-butter sauce with capers and parsley.
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Make weeknight dinners better with these juicy, gluten-free chicken piccata meatballs. They simmer in a bright, zesty lemon caper sauce and deliver restaurant-quality flavor without the fuss.

Ingredients

Scale
  • 1 pound ground chicken
  • 1/2 cup gluten-free breadcrumbs
  • 1 large egg, lightly beaten
  • 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 dry white wine or chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers, drained
  • 1 tablespoon lemon zest
  • 2 tablespoons cold unsalted butter, cut into pieces
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1 pound orzo pasta (for serving)

Instructions

  1. Combine ground chicken, gluten-free breadcrumbs, egg, Parmesan cheese, minced garlic, oregano, salt, and pepper in a bowl. Mix gently with your hands until just combined; do not overmix.
  2. Roll the mixture into 1-inch meatballs. You should have about 18 to 20 meatballs.
  3. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Brown the meatballs in batches on all sides, about 4 to 5 minutes total. Remove the browned meatballs and set them aside on a plate.
  4. Pour the white wine or broth into the skillet, scraping up any browned bits from the bottom. Let it simmer for 1 minute.
  5. Stir in the lemon juice, capers, and lemon zest. Bring the sauce to a gentle simmer.
  6. Return the meatballs to the skillet. Reduce the heat to low, cover the skillet, and cook for 10 to 12 minutes, or until the meatballs are cooked through.
  7. While the meatballs finish cooking, prepare the orzo pasta according to package directions. Drain well.
  8. Remove the skillet from the heat. Whisk in the cold butter pieces, one piece at a time, until the sauce thickens slightly and becomes glossy. Do not let the sauce boil after adding the butter.
  9. Serve the chicken piccata meatballs and sauce immediately over the cooked orzo. Garnish with fresh parsley.

Notes

  • For a lighter meal, serve these zesty meatballs over a bed of fresh arugula instead of pasta.
  • If you need a gluten-free binder instead of breadcrumbs, use 1/4 cup of almond flour.
  • You can make these meatballs ahead of time and store them uncooked in the refrigerator for up to 24 hours before browning and simmering.

Nutrition

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