Seared until brown then smothered with marinara sauce and mozzarella cheese, these chicken parmesan meatballs will have everyone dancing to the dinner table!

Chicken parmesan meatballs in skillet with serving spoon.

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Best Chicken Parm Meatballs

This recipe is a fun twist on classic baked chicken parmesan, using juicy chicken meatballs instead of breaded cutlets. You get all the same cozy flavors, but with way less work, and it all comes together in one skillet.

It pulls from comfort food favorites like spaghetti and meatballs, then turns them into something a little more creative, kind of like our baked ziti with meatballs.

XO - Jamielyn

Recipe Ingredients

Ground chicken, parmesan, mozzarella, salt, pepper, Italian seasoning, egg, marinara sauce and Panko on counter.

Find the full printable recipe with specific measurements below.

  • Ground chicken: Let it come to room temperature before mixing. You can also swap make ground turkey meatballs or use beef, pork or a combination.
  • For binding: You’ll need a large egg and Panko breadcrumbs.
  • Parmesan cheese: I always recommend freshly grating the cheese from a block.
  • Olive oil and seasoning: Italian seasoning, garlic powder, onion powder, salt, and pepper.
  • Marinara sauce: Your favorite jar of store-bought marinara sauce will do. I also have a wonderful homemade marinara sauce you can try.
  • Mozzarella: Shredded mozzarella is always best when grated from a fresh mozzarella ball.

How to Make Chicken Parmesan Meatballs

In a large mixing bowl, use your hands to mix the ground chicken, egg, breadcrumbs, half of the parmesan cheese, and seasoning. Do not overmix, but make sure everything is well combined. Form them into 1-inch meatballs.

Ground chicken, egg, breadcrumbs, Parmesan and seasoning in a bowl.

Heat the meatballs in an oven-safe skillet over medium-high heat until browned. Work in batches so you don’t overcrowd the pan. Turn them often while cooking so they’re evenly browned all over. Transfer them to a plate.

Cooked meatballs in the skillet.

Remove the skillet from the heat and loosen the brown bits from the bottom of the pan. Add marinara sauce and add the meatballs back in. Sprinkle remaining Parmesan and mozzarella on top.

Cheese covering meatballs in a skillet.

Bake in a preheated 375°F oven for 15 minutes until meatballs are cooked through. To brown the cheese, place the skillet under the broiler for a couple of minutes at the end.

Cooked chicken parmesan meatballs in a skillet.

Want to bake instead of fry? Skip the skillet step and place the meatballs on a foil-lined baking sheet. Bake at 400°F for 16 to 20 minutes, flipping halfway through if you’d like. After add them to a skillet to simmer with marinara and top with cheese!

Helpful Tips

  • Do not overmix the meat mixture. This could result in dry meatballs and ground chicken doesn’t contain a lot of moisture as is.
  • Keep your hands moist. Ground chicken can be a bit sticky, so adding a bit of olive oil to your hands can help when mixing.
  • Seasonings: Add some red pepper flakes for heat. Instead of Italian seasoning, try oregano or parsley. Italian breadcrumbs are an option, as well as adding fresh basil.
  • Make sure the skillet is hot. For a beautiful crust, make sure the pan is hot before adding the meatballs. Do not overcrowd the pan either!
  • Keep the brown bits for flavor. When scraping the bottom of the pan, do not remove those bits from the skillet. They add a lot of flavor.
  • Check for doneness. The easiest way to know your meatballs are done is with a meat thermometer. Inserted into the middle, it should read 165°F.

What to Serve With Chicken Parmesan Meatballs

My favorite way to serve these is over a plate of pasta with this Olive Garden salad on the side. A warm French baguette or garlic bread is always welcome at the table too. You can even pile the leftovers into a meatball sub the next day.

Chicken Parmesan meatballs served in a bowl with spaghetti noodles.

More easy meatball recipes we can’t get enough of include homemade meatballs, mozzarella stuffed meatballs and easy air fryer meatballs.

More Meatball Recipes

Chicken parmesan meatballs simmered in marinara and covered with cheese in a skillet.

Chicken Parmesan Meatballs

5 from 6 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Seared until brown then smothered with marinara sauce and mozzarella cheese, these chicken parmesan meatballs will have everyone dancing to the dinner table!
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Ingredients 

  • 1 pound ground chicken
  • 1 large egg
  • ⅓ cup panko crumbs
  • ⅔ cup freshly grated Parmesan , divided
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • pepper , to taste
  • 2 Tablespoons olive oil
  • 1 jar marinara sauce (24 ounces)
  • 2 cups mozzarella , shredded

Instructions

  • Preheat oven to 375°F. Make sure the oven rack is in the top section of the oven. Line a cookie sheet with parchment paper.
  • In a large mixing bowl, mix ground chicken, egg, panko, half the parmesan, Italian seasoning, garlic powder, onion powder, salt and pepper. Using your hands, mix everything together. Form 1 inch meatballs and place them on cookie sheet, The mixture can be quite sticky, so add a little olive oil on your hands, if needed.
  • Add olive oil to an oven-safe skillet and heat on medium high for a few minutes. Fry meatballs until browned (about 5 minutes), in two batches. There will be about 20 meatballs. Use tongs and turn them often while cooking, so they will be browned all over. Move to a plate once browned.
  • Remove skillet from heat and loosen the browned bits of meat from the pan. If there is an excessive amount of oil, you can pour it off, but leave the browned pieces in the pan. Add marinara sauce to the skillet, followed by meatballs. Sprinkle the remaining parmesan and the mozzarella over the top.
  • Place skillet in the oven and bake for 15 minutes or until meatballs are 165°F. Broil for a couple minutes to brown the cheese, if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Leftovers keep in an airtight container in the fridge for up to 3 days.
Freezing: For best results, freeze the meatballs before adding the sauce and cheese. Let them cool completely, then transfer to a freezer bag or freezer-safe container for up to 2 months. Thaw in the fridge overnight, or reheat straight from frozen by simmering in marinara sauce.

Nutrition

Calories: 472kcal, Carbohydrates: 15g, Protein: 36g, Fat: 31g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 183mg, Sodium: 1569mg, Potassium: 1178mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1183IU, Vitamin C: 12mg, Calcium: 338mg, Iron: 4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.