Chicken Parm Meatball Skillet takes all the flavors of classic Chicken Parmesan—crispy chicken, rich tomato sauce, and melted mozzarella—and turns them into an easy, one-pan meal. Juicy, tender chicken meatballs simmer in marinara sauce and are topped with gooey cheese for a comforting, family-style dish that’s perfect for busy weeknights or cozy dinners.
Cooking Time: 35 minutes
Servings: 4
Ingredients:
1 pound ground chicken
1/4 cup grated Parmesan cheese
1/3 cup breadcrumbs
1 egg, lightly beaten
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 cups marinara sauce
1 cup shredded mozzarella cheese
Fresh basil leaves, chopped (for garnish)
Instructions:
-
Make the Meatball Mixture
In a large bowl, mix ground chicken, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper. Combine gently until the mixture just comes together—avoid overmixing to keep the meatballs tender. -
Form the Meatballs
Shape the mixture into small, even-sized balls, about 1 1/2 inches each. You should get around 12–14 meatballs. -
Sear the Meatballs
Heat olive oil in a large oven-safe skillet over medium heat. Add the meatballs and cook for about 5 minutes, turning to brown all sides. They don’t need to be fully cooked yet—just golden. -
Add Sauce and Simmer
Pour marinara sauce over the meatballs. Reduce heat to low, cover the skillet, and let them simmer for 10–12 minutes until fully cooked and the sauce thickens slightly. -
Add Cheese and Broil
Sprinkle mozzarella evenly over the top. Transfer the skillet to the oven and broil for 2–3 minutes, until the cheese melts and bubbles. Watch closely to prevent burning. -
Serve
Garnish with fresh basil and serve warm. These meatballs go perfectly with spaghetti, garlic bread, or over mashed potatoes.
Nutrition (per serving):
Calories: 385
Protein: 32g
Carbohydrates: 10g
Fat: 24g
Fiber: 2g
Sugar: 4g
Tips:
Mix the meatball ingredients gently—overworking makes them dense.
Add a pinch of crushed red pepper flakes to the sauce for a mild kick.
If you don’t have an oven-safe skillet, you can transfer everything to a baking dish before broiling.
Make extra meatballs and freeze them before cooking—they’ll keep for up to two months.
