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Chicken Piccata Meatballs and Orzo Skillet
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Ingredients
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Step by step
Method
5 steps
- 1
Mix the ground chicken, panko, Parmesan, egg, garlic, parsley, lemon zest, minced onion, salt, and pepper until just combined. Roll it into 20–24 small meatballs, about 1 inch wide.
- 2
Heat the olive oil in a large skillet over medium heat. Brown the meatballs, turning often, for 5–6 minutes. They do not need to be cooked through yet; move them to a plate while you start the orzo.
- 3
Cook the chopped onion and garlic in the same skillet for 2–3 minutes, until soft and fragrant. Stir in the orzo and toast it for 1–2 minutes, stirring so it picks up the browned bits.
- 4
Pour in the broth, capers, and lemon juice. Return the meatballs, bring the skillet to a gentle simmer, cover, and cook 10–12 minutes, stirring once or twice, until the orzo is tender and the meatballs reach 165°F.
- 5
Stir in the butter and parsley. If the orzo looks dry before it is tender, add a splash of broth. Taste for salt and serve straight from the skillet.