One Skillet Chicken Piccata Meatball with Orzo
Every year, as the temperatures start to warm from winter to spring, I start to crave lighter flavors but that slight chill lingering in the air still begs for cozy, comfort food. It was the perfect time to play with the flavors of our chicken piccata with lemon sauce, but reimagine them to be a warm pasta that can be made on a weeknight. After a few test runs (with and without orzo), we created the most perfect creamy pasta dish that is going to feel like Spring in all the best ways!
Key Ingredients + Substitutions
Be sure to see the recipe card below for the full listing of ingredients, instructions, & estimated nutritional information.
- ground chicken – option to swap out this lean meat for ground turkey.
- shallots – love the mild flavor, but a little yellow onion would work too.
- orzo – a rice-like pasta shape that is perfect for quickly cooking right in the skillet.
- creamer – I love swapping out heavy cream for a dairy-free creamer in recipes to lighten things up (brands like Silk or Califia Farms both work well) but feel free to sub with half-and-half or heavy cream.
How To Make Chicken Piccata Meatballs with Orzo
Step 1 – Begin by mixing all the meatball ingredients in a large bowl.
Step 2 – Form into uniform-sized meatballs and set on a plate.
Can I Bake The Meatballs?
Yes, simply preheat the oven to 375 degrees F. Place all the formed meatballs in a single layer (not touching) on a baking sheet lined with parchment paper. Bake for 18-22 minutes or until their internal temperature reaches 165 degrees F (use a meat thermometer).
Step 3 – Sear the meatballs until fully cooked.
Step 4 – Remove the meatballs and cook up the piccata sauce and orzo in the same skillet.
Step 5 – Add splashes of broth as the orzo cooks to keep it from sticking to the bottom of the pan.
What To Serve With Chicken Piccata Meatballs Pasta?
Some simple oven roasted green beans, steamed broccoli, or air fryer asparagus would pair really well with this one skillet meal! Plus, a slice of sourdough bread to soak up all that saucy goodness.
Meal Prep & Freezer
If you like to meal prep ahead of time, the chicken meatballs could easily be cooked and frozen. Thaw in the fridge and then resume making the rest of the dinner when ready.
Testing: What We Learned
The biggest thing we learned through the testing process of this recipe was really lean into that lemon flavor! We didn’t quite add enough the first time and we doubled the lemon juice after that! Don’t forget to taste after mixing it all together – everyone has different preferences so feel free to add even more lemon juice or zest if you feel like it needs it (just add it slowly and keep tasting).
Chicken Piccata Meatballs FAQs
Yes, once the chicken piccata meatballs are fully cooked they can be placed in a freezer-safe container to freeze for up to 3 months. Thaw in the fridge overnight and then continue with making the sauce and orzo when ready.
Simply enjoy with a sprinkling of freshly grated parmesan and a lemon wedge for a squeeze of fresh lemon juice.
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Chicken Piccata Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner/Entree
- Method: Stove Top
- Cuisine: American
Description
Our delicious Chicken Piccata Meatballs with Orzo is a light and flavorful one skillet dinner that is perfect for your next weeknight dinner!
Ingredients
Chicken Meatballs:
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup yellow onion, shredded & excess water squeezed out
- 2 tablespoons butter, shredded (regular or plant-based)
- 2 teaspoons lemon zest
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil (for cooking only, do not add to meatball mixture)
Piccata Sauce & Orzo:
- 2 tablespoons butter (regular or plant-based)
- 2 tablespoons shallots, minced
- 1 tablespoon garlic, minced
- 1 1/2 cups orzo
- 2 3/4 cups chicken broth
- 1/4 cup white wine
- 1 lemon, sliced & quartered
- 2 tablespoons lemon juice
- 2 tablespoons capers
- 1 teaspoon Italian seasoning
- 1/4 cup NutPods dairy-free creamer (or half-and-half)
- 1/2 tablespoon lemon zest
- pinch of kosher salt
- garnish: freshly grated parmesan cheese
Instructions
- Make Meatballs: Put all of the meatball ingredients (except the olive oil) in a large bowl; mix to combine. Use a 1 tablespoon cookie dough scoop to make meatballs, roll between your hands, and set on a plate. Continue until all the mixture is formed into meatballs. Set aside.
- Cook Meatballs: Bring a large cast iron skillet to a medium-high heat and add the olive oil – move around so it coats the pan. Sear the chicken meatballs on the outside and then drop the heat a bit to finish cooking for about 10 minutes or until their internal temperature reaches 162 degrees F (use a meat thermometer), they will finish cooking as they rest and when added back to the pan. Remove from skillet and set aside.
- Make Sauce + Orzo: Return the skillet to a medium high heat, add 2 tablespoons butter and let melt. Add shallots and garlic and sauté for 1-2 minutes. Add the 1 1/2 cups orzo, 2 cups chicken broth, 1/4 cup white wine, quartered lemon slices, 2 tablespoons lemon juice, 2 tablespoons capers, & 1 teaspoon Italian seasoning. Mix, cover, and let it simmer for 12-15 minutes. Stir occasionally, scraping the bottom of the pan, and add splashes of the broth, plus the 1/4 cup creamer, as it finishes cooking. Taste to make sure the orzo is fully cooked. (If you need to wait a few minutes before serving, the orzo will continually soak up the broth, so just add additional splashes and stir to thin it back out).
- Add Zest & Meatballs: Put the meatballs back in the skillet, along with a 1/2 tablespoon lemon zest, and mix until warmed throughout. Taste and add additional lemon zest or lemon juice to really amp those flavors up, if needed.
- Serve: Enjoy with a sprinkling of freshly grated parmesan cheese!
Notes
- Gluten-Free: simply use gluten-free breadcrumbs and a gluten-free orzo.
- Creamer: highly recommend using a dairy-alternative creamer to lighten things up, but you could also use half-and-half or heavy cream.
- Storage: leftovers can be kept in an airtight container in the fridge for 4-5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 2.4 g
- Sodium: 838.9 mg
- Fat: 17.2 g
- Carbohydrates: 25.3 g
- Fiber: 2 g
- Protein: 18.1 g
- Cholesterol: 86.8 mg
Bridget says
Love this one skillet meal! The whole family loved it!