In a large bowl, combine ground chicken, Italian seasoned breadcrumbs, grated Parmesan cheese, a large egg, minced garlic, minced parsley, onion powder, salt, and freshly ground black pepper. Mix gently until just combined.

With moistened hands, scoop out portions of the mixture and shape into meatballs about 1.5 inches in diameter.

Heat a skillet over medium-high heat with olive oil. Add the meatballs in a single layer and cook for 6-8 minutes until golden brown and cooked through. Remove and keep warm.

In the same skillet, add more olive oil and unsalted butter, letting the butter melt while scraping up browned bits. Sauté minced garlic for about 1 minute until fragrant.

Pour in the chicken broth, white wine, lemon juice, and drained capers. Season with additional salt and pepper. Bring to a gentle simmer for 3-4 minutes.

Return the cooked meatballs to the skillet and let them simmer in the sauce for 2-3 minutes to heat through.

Taste the sauce and adjust seasoning if necessary. Garnish with freshly chopped parsley before serving.