These Chicken Parmesan Meatballs are a quick and comforting Italian dinner. Seasoned ground chicken shaped into meatballs and coated in Panko for a crispy exterior—perfect served over pasta with garlic bread and a simple salad.
CHICKEN PARMESAN MEATBALLS
I recently had a frightening experience at the airport when a sudden tornado passed right over the tarmac. Debris flew across the terminal, sirens wailed, and people rushed for cover. I squeezed into a small alcove with other travelers until the storm passed. Fortunately there was no major damage beyond scattered cargo and a soaked suitcase, but the moment left me rattled.
Before that trip I made these Chicken Parmesan Meatballs, a recipe I’ve refined a few times. They’re one of those easy family favorites that come together quickly and always satisfy.
My family rotates a few go-to chicken dishes—One-Pan Broccoli Chicken and Rice, Baked Chicken Chimichangas, and Kimi’s Parmesan Chicken—and these meatballs are a fun variation on classic chicken parmesan that’s ideal for weeknights or a casual dinner with friends.
What sets chicken parmesan apart is the contrast between tender meat and a crunchy coating. Panko breadcrumbs give the meatballs a light, crisp exterior and help them hold together. I usually skip topping them with a lot of cheese so the golden crust stays visible, but a sprinkle of mozzarella during the last minutes of baking adds just the right touch.
WHERE TO FIND PANKO BREADCRUMBS
Panko are Japanese-style breadcrumbs made from crustless bread, giving them a light, airy texture that crisps beautifully. You’ll find Panko near regular breadcrumbs in most grocery stores.
If you have an oven-safe skillet you can brown the meatballs and finish them in the same pan; otherwise brown in a skillet and transfer the meatballs to a baking dish before finishing in the oven.
HOW TO MAKE CHICKEN PARMESAN MEATBALLS
- In a large bowl, combine 1 lb ground chicken, 1 egg, 1/2 cup grated Parmesan, 1/2 cup Panko breadcrumbs (plus about 3/4 cup extra for rolling), 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon crushed red pepper. Mix gently and form 1 1/2-inch meatballs.
- Heat 2 tablespoons olive oil in a large oven-safe skillet over medium heat. Roll half of the meatballs in Panko and brown on all sides in the oil. Remove and set aside. Wipe out any excess crumbs, add the remaining 2 tablespoons oil, roll the rest of the meatballs in Panko, and brown. Remove from the pan.
- Preheat oven to 350°F. Pour a 26-ounce jar of marinara sauce into the skillet (or an oven-safe baking dish) and arrange the meatballs on top. Bake for 20 minutes. Sprinkle 1/2 cup shredded mozzarella over the meatballs for the last 5 minutes of baking until melted. Garnish with torn basil, if desired, and serve over pasta.
INGREDIENTS
- 1 lb ground chicken
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/2 cup Panko breadcrumbs (plus about 3/4 cup more for rolling)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper
- 1/4 cup olive oil, divided
- 1 (26-ounce) jar marinara sauce
- 1/2 cup shredded mozzarella
- 2 tablespoons torn basil (optional)
NOTES
- If you don’t have an oven-safe skillet, brown the meatballs in a skillet and transfer to an oven-safe baking dish before adding sauce and finishing in the oven.
- Panko bits can burn while browning, so brown the meatballs in batches and wipe out the pan between batches if needed.
NUTRITION (per meatball, approx.)
Calories: 82 kcal; Carbohydrates: 2 g; Protein: 6 g; Fat: 6 g; Sodium: 203 mg.
OTHER RECIPES
- Marry Me Chicken Meatballs
- Lasagna Soup
- Garlic Bread Recipe
- Greek Meatballs
- Chicken Salad
- Italian Meatball Recipe
- Chicken Pot Pie
- Chicken Parmesan Casserole
- Manicotti
- Easy Baked Ziti
- Chicken Parmesan Roll Ups
- Chicken Parmesan Stuffed Shells
