Chicken Parm Meatball Skillet

Craving the classic flavors of chicken Parmesan but don’t want the hassle of frying and layering? This Chicken Parm Meatball Skillet brings all that cheesy, saucy comfort into one easy pan. Juicy chicken meatballs simmer in rich tomato sauce and get blanketed in gooey melted mozzarella — the perfect weeknight dinner that feels like a cozy Italian feast. It’s hearty, simple, and ready in under 40 minutes, making it ideal for busy nights when you still want something homemade and satisfying.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy: Made in one skillet, from stovetop to oven, in less than 40 minutes.
• Family Favorite: Combines the best parts of chicken Parmesan and classic meatballs into one irresistible dish.
• Simple Ingredients: Pantry staples and a few fresh touches bring bold, comforting flavors.
• Crowd-Pleaser: Perfect for family dinners or casual get-togethers — it looks and tastes like restaurant-quality comfort food.
• Unbelievably Delicious: Tender, juicy meatballs, a garlicky tomato sauce, and that bubbly layer of melted mozzarella make every bite pure comfort.

Ingredients Needed

For the Meatballs

• 1 large egg
• 1 lb ground chicken
• ½ cup plain breadcrumbs
• ¼ cup finely grated Parmesan cheese
• 2 tablespoons finely chopped fresh parsley (plus more for garnish)
• 2 garlic cloves, finely chopped
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

For the Sauce

• 3 tablespoons extra-virgin olive oil, divided
• 2 garlic cloves, finely chopped
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon crushed red pepper flakes (adjust for spice preference)

For the Topping

• 1½ cups shredded mozzarella cheese
• Fresh parsley, for garnish

How to Make Chicken Parm Meatball Skillet

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C) and position a rack in the center. This ensures even cooking and browning later.
In a large mixing bowl, combine the egg, ground chicken, breadcrumbs, Parmesan, parsley, half of the chopped garlic, salt, and pepper. Mix gently until just combined — overmixing can make the meatballs tough. Form into tablespoon-sized meatballs.

Step 2: Brown the Meatballs

Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium heat. Add the meatballs in batches (don’t overcrowd the pan) and cook, turning occasionally, until golden on all sides — about 5 minutes total. Browning locks in flavor and adds a delicious crust. Transfer meatballs to a plate.

Step 3: Build the Sauce

In the same skillet, add the remaining 2 tablespoons of olive oil. Stir in the rest of the garlic and cook for about 1 minute, just until fragrant — don’t let it burn. Pour in the crushed tomatoes and red pepper flakes, stirring to combine. Simmer for 2–3 minutes so the flavors meld and the sauce thickens slightly.

Step 4: Combine and Bake

Return the browned meatballs to the skillet, nestling them gently into the sauce. Spoon a little sauce over the top of each one. Sprinkle the shredded mozzarella evenly over the dish.

Transfer the skillet to the preheated oven and bake for about 10 minutes, or until the cheese is melted and bubbly and a thermometer inserted in the center of a meatball reads 165°F (74°C).

Step 5: Garnish and Serve

Remove from the oven and sprinkle with fresh parsley for a pop of color and freshness. Let it rest for 5 minutes before serving — this helps the sauce thicken and flavors settle.

Serving and Storage Tips

• Serving: Pair your Chicken Parm Meatball Skillet with spaghetti, garlic bread, or a crisp green salad for a complete meal.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm gently on the stovetop or in the oven until heated through. For best texture, avoid microwaving directly on high — it can make the meatballs rubbery.
• Freezing: Freeze cooked meatballs (without the cheese) in sauce for up to 2 months. Thaw overnight in the fridge, top with mozzarella, and bake until bubbly.

Helpful Notes

• Breadcrumb Swap: Panko breadcrumbs will give a lighter, airier texture to the meatballs.
• Cheese Options: Try provolone or a mozzarella-Parmesan mix for extra flavor.
• Make It Spicy: Add more red pepper flakes or a pinch of cayenne for a bolder kick.
• No Ovenproof Skillet? Transfer the mixture to a baking dish before topping with cheese and baking.
• Meal Prep Tip: Form the meatballs ahead of time and refrigerate up to 24 hours before cooking.

Conclusion

This Chicken Parm Meatball Skillet delivers everything you love about the classic Italian comfort dish — in a simpler, one-pan version. It’s quick, comforting, and always a hit at the dinner table. Whether you’re feeding a hungry family or meal-prepping for the week, this recipe guarantees cheesy, saucy satisfaction every single time.

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Frequently Asked Questions (FAQ)

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works just as well. Opt for 93% lean turkey to keep the meatballs moist and flavorful.

How do I make this gluten-free?

Simply use gluten-free breadcrumbs or crushed gluten-free crackers in place of regular breadcrumbs.

Can I prepare this ahead of time?

Yes — you can form the meatballs and refrigerate them up to one day in advance, or freeze them raw (uncooked) for up to a month. Thaw overnight before cooking.

Is this recipe freezer-friendly?

Definitely. Once baked, let the meatballs cool completely, then freeze them (with sauce) in an airtight container. Reheat gently in the oven or on the stovetop.

Why are my meatballs tough?

Overmixing or overcooking can make meatballs dense. Mix the ingredients just until combined and cook only until the internal temperature reaches 165°F.