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kathyfrazer
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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.
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.