These Chicken Parmesan Meatballs are everything you love about classic chicken parm— tender, juicy chicken, savory Italian herbs, rich marinara, and plenty of melty cheese, all rolled into one delicious bite. Serve them over pasta, tuck them into a toasted roll, or simply enjoy them straight from the skillet with a little extra sauce.
This is one of those recipes that feels familiar, satisfying, and completely crave-worthy, and you’ll want to make again and again.
Ingredients
- 1 cup panko breadcrumbs divided
- 1/3 cup plus 3 tablespoons grated parmesan cheese
- 1 pound ground chicken
- 1 egg lightly beaten
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon olive oil
- 2-2 1/2 cups your favorite marinara sauce
- 1 cup shredded mozzarella cheese
- fresh basil for garnish
Instructions
- Preheat the oven to 400 degrees. In a medium dish, mix together 3 tablespoons of panko and 3 tablespoons of parmesan. Set aside.
- In a large bowl combine the chicken, egg, salt, pepper, garlic powder, oregano, basil, remaining panko and remaining parmesan. Using clean hands or a fork, mix everything together until well combined.
- Divide the mixture into golf ball sized meatballs (should make about 14-16). If mixture is too sticky, lightly wet your hands so the meat doesn’t stick while you form the balls.
- Roll each meatball in the panko/parmesan mixture until well coated and set aside.
- Heat a large skillet (I used cast iron) over medium/high heat. Add the olive oil. Brown the meatballs on all sides, about 1 minute per side. Work in batches so you don’t over crowd the pan.
- Once all the meatballs are browned, add them all back to the pan and pour over the sauce. Cover with shredded mozzarella and bake for 10-15 minutes until cheese is melted and bubbly and the meatballs are cooked through.
- Remove from oven, garnish with torn basil and serve over grilled bread or pasta.
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