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Overhead view of a chicken piccata meatball and orzo skillet.
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Chicken Piccata Meatballs and Orzo Skillet

This Chicken Piccata Meatballs and Orzo Skillet is an easy one-pan dinner with juicy chicken meatballs, tender orzo, lemon, capers, Parmesan, and garlic!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, Italian
Total Cost: ($7.89 recipe / $1.97 serving)
Servings: 4 servings (5-6 meatballs with orzo each)
Calories: 460kcal
Author: Jennie Alley

Equipment

  • Mixing bowl
  • Plate
  • Large Skillet with a Lid

Ingredients

For the Chicken Piccata Meatballs

  • 1 lb. ground chicken 454g, $3.72
  • ½ cup panko breadcrumbs 25g, $0.21
  • ¼ cup Parmesan cheese grated, (25g) $0.58
  • 1 large egg $0.16
  • 2 garlic cloves minced, (2 tsp) $0.12
  • 2 Tbsp fresh parsley chopped, $0.14
  • 1 tsp lemon zest $0.00*
  • ¼ cup onion minced, (30g) $0.18
  • ½ tsp salt $0.04
  • ¼ tsp black pepper freshly cracked, $0.04

For the Skillet

  • 1 Tbsp olive oil $0.17
  • ⅓ cup onion finely chopped, (50g) $0.23
  • 2 garlic cloves minced, $0.12
  • 1 cup orzo uncooked, (7 oz., 200g) $0.42
  • 3 cups chicken broth 24 oz., $0.38**
  • 2 Tbsp capers drained, (18g) $0.49
  • 1 large lemon juiced, (about 3 Tbsp) $0.58
  • 1 Tbsp salted butter 14g, $0.11
  • 2 Tbsp fresh parsley chopped, $0.14
  • ¼ tsp salt $0.02
  • ¼ tsp black pepper freshly cracked, $0.04

Instructions

  • Gather and prep all ingredients.
  • In a bowl, combine ground chicken, panko, Parmesan, egg, garlic, parsley, lemon zest, minced onion, salt, and pepper. Mix gently until just combined.
  • Shape mixture into 20-24 small meatballs, about 1 inch each.
  • Heat olive oil in the skillet. Add meatballs and cook, turning occasionally, until golden brown on all sides, about 5-6 minutes. Remove meatballs from the skillet and set aside (they will finish cooking in the sauce).
  • In the same skillet, add chopped onion and garlic. Sauté for 2-3 minutes until translucent and fragrant.
  • Stir in orzo and cook for 1-2 minutes to lightly toast.
  • Pour in chicken broth, capers, and lemon juice. Stir and bring to a simmer.
  • Return meatballs to the skillet. Cover and simmer until orzo is tender and meatballs are cooked through, about 10-12 minutes making sure to stir occasionally to prevent sticking. Add extra broth if the orzo absorbs too much liquid.***
  • Stir in butter and fresh parsley for richness and freshness. Taste and adjust seasoning as needed. Garnish with lemon slices and serve hot, straight from the skillet.

See how we calculate recipe costs here.

Notes

*The price for the lemon zest is rolled into the cost of the lemon for juicing, since you'll use the same lemon.
**This recipe is tested and cost out using Better Than Bouillon to make my chicken broth. If using a different broth or stock, seasoning levels may vary. Taste before serving and adjust salt as needed.
***Stir occasionally to prevent sticking. If you like a slightly looser texture, add 1-2 Tbsp extra broth at the end.
Note: Chicken piccata sauces are often made with white wine, but I skipped it here to keep this recipe simple and budget-friendly. If you'd like to use wine, add ¼ cup dry white wine after sautéing the onion and garlic, scraping up any browned bits from the skillet. Let it simmer for 1-2 minutes, then reduce the chicken broth to 2¾ cups and continue with the recipe as directed.

Nutrition

Serving: 1serving (¼ skillet, about 5-6 meatballs) | Calories: 460kcal | Carbohydrates: 39g | Protein: 31g | Fat: 20g | Sodium: 1479mg | Fiber: 2g