My Chicken Parmesan Meatball Skillet is a reliable weeknight favorite at my house—cheesy, comforting, and made in just one pan. It’s equally at home served over pasta, tucked into hoagie rolls for meatball subs, or passed around as an appetizer with crostini or toothpicks. The meatballs stay super moist thanks to a mix of grated Parmesan and shredded mozzarella folded into the ground chicken, and the skillet method means the sauce and meatballs finish together so you can broil the cheese until golden right before serving. This recipe is straightforward, family-friendly, and perfect for busy evenings.
Recipe highlights ⤵️
Super moist, flavorful meatballs. Ground chicken is blended with grated Parmesan and shredded mozzarella and just enough panko for structure, resulting in tender meatballs that stay juicy after simmering in sauce.
Versatile one-pan meal. This skillet recipe works as a main with pasta, a hearty sandwich filling, or an easy party appetizer. Everything cooks in the same pan, which keeps cleanup minimal.
Broiled cheesy topping. After simmering, a mixture of mozzarella and panko is sprinkled over the meatballs and broiled to a golden, bubbly finish—perfect texture and color right before serving.
Ingredients You’ll Need
For the Meatballs
- 1 lb. ground chicken
- 1 large egg
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ¼ cup panko bread crumbs
- 2 teaspoons Italian seasoning
- 1 teaspoon sea salt
- 1–1.5 tablespoons olive oil (for mixing and searing)
For the Sauce
- ¼ cup dry red wine (optional; can substitute an equal amount of chicken broth)
- ½ large yellow onion, diced
- 2 cloves garlic, minced
- 1.5 teaspoons Italian seasoning
- 15 oz. tomato sauce
- 15 oz. diced tomatoes
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt (plus more to taste)
For the Cheesy Topping
- ½ cup shredded mozzarella
- ½ cup panko bread crumbs
- ½ teaspoon Italian seasoning
Easy Swaps
- Ground chicken can be swapped for ground turkey, lean ground beef, or a plant-based ground for a vegetarian alternative.
- If you don’t have homemade Italian seasoning, a store-bought blend will work fine.
- Omit the red wine if you prefer and use low-sodium chicken or vegetable broth instead.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to preserve texture and flavor. The microwave works for a quick reheat but may soften the crust.
You can also freeze fully cooked meatballs for up to 3 months. Thaw in the refrigerator overnight and reheat in a covered skillet or in the oven until warmed through. If frozen with sauce, allow extra time to reheat thoroughly.
Serving Ideas
Serve the meatballs over a bed of spaghetti or your preferred pasta and garnish with fresh basil or parsley for brightness. Add a drizzle of olive oil or a sprinkle of extra grated Parmesan for a finishing touch.
Want to skip the pasta? Serve with roasted or steamed vegetables—broccoli, green beans, or a simple sautéed spinach make great low-carb pairings.
For sandwiches: Spoon meatballs and sauce onto hoagie rolls or slider buns and top with extra melted cheese for classic meatball subs.
As an appetizer: Cut crostini or small toasted bread slices make ideal dippers; serve the skillet at the table for guests to help themselves or plate individual portions with toothpicks.
More Meatball Recipes to Try
- Kung Pao Chicken Meatballs
- Red Coconut Curry Meatballs with Cauliflower Rice
- Ground Turkey Meatballs
- Classic Italian Meatballs
Chicken Parmesan Meatball Skillet Recipe
Make this Chicken Parmesan Meatball Skillet for a quick, one-pan weeknight meal. Cheesy, comforting, and perfect served with pasta or as an appetizer with crostini for dipping.
By: Linley Hanson
Prep: 30 mins · Cook: 35 mins · Total: 1 hr 5 mins · Servings: 4
Ingredients
Meatballs
- 1 lb ground chicken
- 1 tablespoon olive oil (reserved: 1 tbsp for the meat mixture and the rest for searing)
- 1 large egg
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ¼ cup panko bread crumbs
- 2 teaspoons Italian seasoning
- 1 teaspoon sea salt
Sauce
- ¼ cup dry red wine (optional)
- ½ large yellow onion, diced
- 2 cloves garlic, minced
- 1.5 teaspoons Italian seasoning
- 15 oz tomato sauce
- 15 oz diced tomatoes
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt
Topping
- ½ cup shredded mozzarella
- ½ cup panko bread crumbs
- ½ teaspoon Italian seasoning
Instructions
- In a mixing bowl, combine the ground chicken, 1 tablespoon olive oil, egg, grated Parmesan, shredded mozzarella, panko, Italian seasoning, and salt. Mix gently with a wooden spoon until just combined—avoid overworking the meat.
- Scoop roughly 1.5 tablespoons of the mixture and roll into small meatballs. Place them on a plate and repeat until you have about 18 meatballs.
- Heat the remaining olive oil in a large skillet over medium-high heat. When the oil is hot, add meatballs and brown them on all sides. You are searing for color and flavor—do not cook them through. Remove the browned meatballs and set aside.
- Add the diced onion to the same skillet, season with a pinch of salt, and sauté 2–3 minutes until softened. Add the minced garlic and sauté another 1–2 minutes until fragrant.
- Deglaze the pan with the red wine (or a splash of broth), scraping up the browned bits from the bottom. Allow the liquid to reduce slightly.
- Stir in Italian seasoning, tomato sauce, diced tomatoes, balsamic vinegar, and the remaining salt. Bring the sauce to a gentle simmer.
- Return the browned meatballs to the skillet, nestling them into the simmering sauce so they’re coated. Simmer over low heat for 5–10 minutes, or until the internal temperature of the meatballs reaches 165°F (74°C).
- Preheat your oven to broil. In a small bowl, combine the shredded mozzarella, panko breadcrumbs, and Italian seasoning for the topping.
- Remove the skillet from heat, sprinkle the cheese-and-panko mixture evenly over the meatballs, and place the skillet under the broiler for 2–4 minutes—watch carefully—until the topping is golden and bubbly.
- Remove from the oven and serve immediately: alone, with crostini, over pasta, or in rolls for sandwiches.
Tips & Notes
- If you prefer ground turkey, it swaps in one-to-one with ground chicken.
- Don’t overmix the meatball mixture—mixing too much can make meatballs tough.
- Watch the broiler closely; cheese can go from golden to burnt quickly.
Nutrition
Calories: 509 kcal · Carbohydrates: 25 g · Protein: 35 g · Fat: 30 g · Fiber: 4 g · Sugar: 9 g
Nutrition information is automatically calculated and should be used as an estimate only.
Photography by: The Wooden Skillet