Chicken Parm Meatball Skillet

Ingredients

For the Meatballs

• 1 lb ground chicken
• ½ cup breadcrumbs
• ¼ cup grated parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped parsley

For the Skillet

• 2 tbsp olive oil
• 3 cups marinara sauce
• 1 cup shredded mozzarella cheese
• ¼ cup grated parmesan cheese
• Fresh basil or parsley for garnish

Optional for Serving

• Cooked pasta
• Garlic bread
• Steamed vegetables

Instructions

1. Make the Meatballs

• In a large bowl, combine ground chicken, breadcrumbs, parmesan, egg, garlic, Italian seasoning, salt, pepper, and parsley.
• Mix gently until combined.
• Roll into medium-sized meatballs.

2. Brown the Meatballs

• Heat olive oil in a large oven-safe skillet over medium heat.
• Add meatballs and cook for 6–8 minutes, turning occasionally, until browned on all sides.

3. Add the Sauce

• Pour marinara sauce into the skillet around the meatballs.
• Cover and simmer for 10–12 minutes until meatballs are cooked through.

4. Add Cheese

• Sprinkle mozzarella and parmesan evenly over the top.

5. Broil

• Place skillet under the broiler for 2–3 minutes until cheese is melted and bubbly.

6. Garnish and Serve

• Top with fresh basil or parsley.
• Serve hot with pasta, bread, or vegetables.

Tips

• Avoid overmixing the meatball mixture to keep meatballs tender.
• Use freshly grated parmesan for better melting and flavor.
• If the sauce thickens too much, add a splash of chicken broth.
• A cast-iron skillet works especially well for even cooking.
• You can bake the meatballs instead of pan-frying for easier cleanup.

Variations

• Spicy Version: Add red pepper flakes to the sauce.
• Low-Carb Option: Serve over zucchini noodles or spaghetti squash.
• Extra Cheesy: Add provolone or burrata on top.
• Turkey Substitute: Use ground turkey instead of chicken.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently on the stovetop or in the oven.