Chicken piccata is already hard to resist with its bright lemony sauce and briny capers, but turning it into this Chicken Piccata Meatballs and Orzo Skillet makes it feel like a full cozy dinner. Instead of serving chicken cutlets with a side of pasta, I tuck juicy ground chicken meatballs, tender orzo, garlic, lemon, Parmesan, and capers all into one skillet. The orzo cooks in the sauce, so it soaks up all those tangy, savory flavors while the meatballs finish cooking until tender. This easy dinner recipe is fresh, fancy enough to feel fun, and still totally weeknight-friendly at about 45 minutes and just under $2 per serving!
Pin this recipe for later!
All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.
One-Pan Chicken Piccata Meatballs
I wanted this recipe to taste unmistakably like chicken piccata, so the sauce is doing a LOT here. Lemon juice, capers, garlic, parsley, and butter give it the bright, tangy, briny flavor piccata is known for, while the browned chicken meatballs make it cozy and filling. Capers may not be an everyday ingredient in every kitchen, but they’re worth grabbing for this recipe if you get a good deal. They keep in the fridge for ages (as long as they stay covered in their brine) and add a salty pop that makes piccata taste like piccata!
The orzo is my favorite shortcut because it cooks right in the skillet instead of in a separate pot. As it simmers, it releases starch into the broth, creating a lightly silky sauce that coats the meatballs and tender pasta. I also add a small pat of butter at the end to soften the sharp lemon and give the whole skillet a glossy finish. Fewer dishes + more flavor = always a win for me! 😋
Recipe Success Tips
- Mix the meat gently. Ground chicken is lean and soft, so it doesn’t need much handling. I mix just until the breadcrumbs, Parmesan, egg, herbs, and seasonings are evenly worked through. Overmixing can make the meatballs firm instead of tender. We want these chicken piccata meatballs to hold up in the sauce, but still be juicy without feeling tough!
- Use damp hands to shape the meatballs. Ground chicken can be a little sticky, especially compared to ground beef when making classic meatballs, so don’t fight it! I like to lightly dampen my hands with water before rolling. You can also use a small scoop to make it easier to keep the meatballs close to the same size. Evenly sized meatballs cook more evenly and tuck into the orzo better (mine are 1-inch in size).
- Use a large skillet with a lid. You’ll need enough room to brown the meatballs in a single layer and later stir the orzo without it spilling over the sides. If your skillet is smaller, brown the meatballs in batches so they brown evenly.
- Don’t cook the piccata meatballs all the way through at first. The first skillet step is really about browning the outside and building flavor, not fully cooking the centers. They’ll finish simmering in the lemony broth with the orzo. This keeps them tender and creates stuck-on bits in the pan, which add even more flavor to the sauce. Ground chicken should reach an internal temperature of 165°F before serving.
- Stir the orzo as it cooks. Orzo may look like rice, but it’s actually a small pasta, and it likes to settle on the bottom of the skillet as it simmers. I stir it every few minutes to keep it from sticking. If the skillet starts looking dry before the orzo is tender, add another splash of broth and keep going.
- Taste before serving. Lemons, capers, broth, and Parmesan can all vary in saltiness and acidity. I always taste at the end, then adjust with a little more lemon juice, salt, or pepper as needed. That final check is what makes the skillet taste fresh and finished instead of flat!
Chicken Piccata Meatballs and Orzo Skillet
Cost $7.89 recipe / $1.97 serving
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
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Chicken Piccata Meatballs and Orzo Skillet step-by-step photos
Gather all of your ingredients. Finely mince the onion and garlic, zest and juice the lemon, and chop the fresh parsley so everything is ready to go once the skillet is hot.
Make the piccata meatballs: In a large bowl, combine 1 lb. ground chicken, ½ cup panko breadcrumbs, ¼ cup grated Parmesan cheese, 1 large egg, 2 minced garlic cloves, 2 Tbsp chopped fresh parsley, 1 tsp lemon zest, ¼ cup minced onion, ½ tsp salt, and ¼ tsp freshly cracked black pepper. Mix gently until just combined. Try not to overmix, as ground chicken can become dense if it’s worked too much. The mixture will be soft and slightly sticky.
Shape the chicken mixture into 20-24 small meatballs, about 1 inch each. If the mixture sticks to your hands, lightly dampen your palms with water to make rolling easier.
Brown the meatballs: Heat 1 Tbsp olive oil in a large skillet over medium heat. Once the oil is shimmering, add the meatballs in a single layer. Cook, turning occasionally, until the outside is golden brown on all sides, about 5-6 minutes. The meatballs don’t need to be fully cooked yet, since they’ll finish simmering with the orzo. Transfer the browned meatballs to a plate and set aside.
Sauté the onion and garlic: In the same skillet, add ⅓ cup finely chopped onion and 2 minced garlic cloves. Sauté for 2-3 minutes, scraping up any browned bits from the bottom of the skillet, until the onion looks soft and translucent and the garlic smells fragrant.
Toast the orzo: Stir in 1 cup uncooked dry orzo and cook for 1-2 minutes, stirring often, until the orzo is lightly coated in the oil and just starting to smell a little toasty. This adds extra flavor and helps the orzo hold its texture as it simmers.
Simmer the orzo: Pour in 3 cups chicken broth, 2 Tbsp drained capers, and the juice from 1 large lemon (about 3 Tbsp). Stir well, making sure no orzo is stuck to the bottom of the skillet, then bring the mixture to a gentle simmer.
Cook: Return the browned meatballs to the skillet, nestling them into the orzo and broth. Cover and simmer for 10-12 minutes, stirring occasionally so the orzo doesn’t stick to the bottom. The orzo should be tender and creamy, most of the broth should be absorbed, and the meatballs should be cooked through to 165°F. If the orzo absorbs the liquid too quickly before it’s tender, add an extra splash of broth and keep simmering.
Add butter and parsley: Remove the skillet from the heat and stir in 1 Tbsp salted butter and 2 Tbsp chopped fresh parsley. The butter gives the orzo a glossy, silky finish, while the parsley adds fresh color and flavor.
Season and serve: Taste and season with ¼ tsp salt and ¼ tsp freshly cracked black pepper, or adjust as needed. Garnish with lemon slices, if desired, and serve hot straight from the skillet. Enjoy!
What Else Can I Add?
Want to sneak a little more into this easy chicken piccata meatballs skillet? Here are a few easy add-ins that work well with the lemony, buttery sauce:
- Frozen peas: This is my easiest pick! Stir them in when you add the meatballs back to the skillet. They cook quickly, add a little sweetness, and look so pretty against the lemony orzo.
- Fresh or frozen spinach (thawed): Stir in a handful or two near the end of cooking until just wilted.
- Asparagus: Cut it into small 1-inch pieces so it cooks quickly. Add it when the meatballs go back in, and it’ll turn tender-crisp while the orzo finishes simmering.
- Artichoke hearts: Drained canned or jarred artichoke hearts are SO good with lemon and capers. Chop them into smaller pieces and stir them in near the end so they warm through without falling apart.
Serving Suggestions
I like serving these chicken piccata meatballs with orzo hot, straight from the skillet, with the meatballs nestled over the lemony orzo and a little extra parsley and a few lemon slices on top. For sides, I usually keep things simple since the skillet already has pasta, protein, and sauce all in one. A crisp Greek salad adds freshness and a tangy bite that tastes delicious with the lemon and capers. Sautéed green beans are another easy option because I can cook them during the final simmer, or you can start our oven roasted broccoli before searing the meatballs, so it’s ready right on time. And if you want something cozy for soaking up any extra sauce, garlic bread or a warm baguette is never a bad idea.
Meal-Prep It!
Aside from reheating individual portions of this chicken piccata meatballs and orzo skillet, you can also prep part of it ahead! Form the meatballs up to 1 day in advance, then cover and refrigerate them until you’re ready to cook. If you’re using them straight from the fridge, give them an extra minute or two in the skillet so they have time to brown nicely before simmering in the sauce.
Storage Instructions
Any leftovers will store well in the fridge, though the orzo will continue soaking up the sauce and become much softer. Before storing, let everything cool and then portion into individual servings and store in airtight containers in the fridge for up to 3-4 days.
Reheating
Reheat individual portions in the microwave, loosely covered, until hot throughout. You can also reheat this skillet meal on the stovetop with a splash of broth or water to loosen the orzo and keep it from drying out. Make sure the chicken piccata meatballs reach 165°F once reheated.
Freezer
Cooked orzo doesn’t freeze well and can become mushy. For the best texture, freeze only the cooked meatballs and make the orzo fresh when you’re ready to serve. Freeze fully cooked meatballs in a single layer on a parchment-lined tray, then transfer to a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator and simmer them with the orzo before serving.
Try These Orzo Skillet Recipes Next:
- Our Broccoli Cheddar Orzo uses fresh broccoli for the best texture, so every spoonful feels creamy, cheesy, and still a little crisp-tender.
- I’d make this Creamy Chicken and Orzo Skillet when I want comfort food without pulling out a casserole dish!
- Toasting the orzo gives this Garlic Shrimp and Orzo Skillet a little extra depth before the broth, garlic, and lemon go in.
See all our favorite orzo recipes for even more ideas!
It tastes sooo good. I was too lazy to make the meatballs so I just got it store bought and it worked wonderfully. The final touch of butter is perfection. One of the best piccata recipies I’ve tried
Hi Sam- Thank you so much! I’m thrilled you enjoyed it. And no judgment here, store bought meatballs are a great shortcut and exactly the kind of swap I love when you need dinner on the table faster. I’m especially happy to hear you loved the finishing butter, it really brings the whole sauce together. Thanks so much for taking the time to leave a review and giving it a try!
Made several substitutions based on ingredient availability: regular breadcrumbs instead of panko, mozzarella instead of parmesan, dried parsley instead of fresh (half of what the recipe called for) + a sprinkling of italian seasoning and rosemary, lime zest/juice instead of lemon, 1 tsp garlic powder in the meatballs and three cloves of garlic in the skillet, 1/4 tsp salt instead of 1/2, and half the amount of butter. Also baked the meatballs at 400°F for 20 minutes in a casserole dish before adding to the skillet to simmer with the orzo.
Turned out amazing, definitely wish I added some fibrous vegetables to bulk it up though.
Absolutely delicious
I always come back to this website for great recipes and this is another one. We aren’t fans of capers so we omitted. Everything was delicious. Meatballs very flavorful. Will be making again!
Hi there! Thanks for making and so happy it turned out well for you! I’m so happy we can continue to be a great resource for you and yours!
Made this for an early dinner tonight and was very happy with it. Lemon flavor really comes through in the meatballs thanks to the zest. We added frozen peas like you suggested. Thank you for sharing this recipe and helping us bring some variety to our dinner menu.
Hi Jenny- Thank you so much for giving it a try! I’m so glad you enjoyed it, and I love that you added the peas. The lemon zest really does make a big difference in bringing that fresh flavor to the meatballs. Thanks for taking the time to leave a review, and I’m happy this recipe helped add something new to your dinner rotation!
I love chicken piccata but it’s so much work when I want something quick. THIS IS AMAZING! Will definitely make again. And that’s pretty rare for me!
We made this for dinner last night. It was great. I love Chicken Piccata, and this is a great variation. It makes quite a bit and would definitely feed a family of four with a side salad. I made it just as written and didn’t find any problems with the flavors. I want to try making it again, but add cream of chicken soup and see how it comes out. Thanks for creating such a good budget friendly recipe.
We made this recipe last night and it was incredible! I modified a bit to fit some items we already had in our house, ground turkey instead of chicken, olive tapenade instead of capers, and small curly pasta instead of orzo. We cooked the pasta al dente separately and then used a little less broth when it was time to add everything together. This will absolutely become a staple in our house!
Hi Mel! Thank you so much for sharing this! I love recipes that work using what’s on hand! The ground turkey, olive tapenade, and curly pasta all sound like delicious swaps, and your adjustment to cook the pasta separately is really helpful information for others. I’m thrilled to hear it was such a hit and that it’ll be joining your regular dinner rotation!
Any ideas for a capers substitute? Hubby watching sodium levels & I don’t like their taste.
Use some chopped dill pickles–similar briny taste and probably less sodium
Marinated artichoke hearts. While haven’t made this dish yet,
I use them in another family favorite chicken & rice dish ( my own creation, btw).
Any ideas for substitute for capers? Hubby watching sodium levels.
You could just leave them out. If you want to use them but concerned about the sodium, rinse them under cold water in a fine-mesh sieve. That will get rid of most of the sodium.