Name: Chicken Piccata Meatballs and Orzo Skillet
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 pound ground chicken; 1/2 cup panko breadcrumbs; 1/4 cup Parmesan cheese; 1 large egg; 2 garlic cloves; 2 tablespoons fresh parsley; 1 teaspoon lemon zest; 1/4 cup onion; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil; 1/3 cup onion; 2 garlic cloves; 1 cup orzo; 3 cups chicken broth; 2 tablespoons capers; 1 large lemon; 1 tablespoon salted butter; 2 tablespoons fresh parsley; 1/4 teaspoon salt; 1/4 teaspoon black pepper

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.