These baked skillet meatballs are a favorite of mine to whip up for meal prep and easy weeknight dinners. Baked chicken parmesan meatballs cook in the cast iron skillet for just 25 minutes. They’re simple but packed with flavor and perfect for meatball subs, appetizers, pasta, or even hearty Chicken Parmesan Sandwiches.
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These ground chicken meatballs are not only incredibly easy to make, but they’re also packed with flavor and wholesome ingredients. Parmesan cheese adds a rich, savory depth, while breadcrumbs and egg ensure they stay perfectly tender. A quick sear in the skillet before baking locks in all that golden, caramelized goodness. Once smothered in marinara sauce and topped with melty mozzarella, they become irresistible. Whether served over pasta, stuffed into a sub, or enjoyed on their own, this recipe never fails to impress.
Ingredients
- Ground chicken. I used ground chicken for these meatballs, but you can make them with ground pork, ground beef, or a mix.
- Seasoning mix. A mix of onion powder, garlic powder, and Italian seasoning gives the meatballs depth and enhances the overall flavor.
- Breadcrumbs. Helps to bind the ingredients together and keep the meatballs tender and juicy.
- Egg. The egg acts as a binding ingredient to hold the meatballs together while also adding moisture.
- Marinara sauce. I use Rao's sauce or my homemade marinara, but use your favorite kind as this will contribute to the overall flavor of the dish.
- Mozzarella & parmesan cheese. Gives these meatballs the perfect balance of gooey meltiness and rich, savory flavor.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1
Preheat the oven to 400°F. In a large bowl, combine the ground chicken, onion powder, garlic powder, Italian seasoning, salt, pepper, fresh parsley, breadcrumbs, egg, and Parmesan cheese. Mix the ingredients using your hands or a spoon until evenly incorporated.
Step 2
Form the mixture into meatballs about 1 ½ inches in diameter. You should get approximately 16-18 meatballs. (I recommend greasing your hands with some oil to prevent sticking) Heat oil in an oven-safe skillet over medium heat. Once hot, add the meatballs and brown them for 2 minutes per side until they become golden.
Step 3
Turn off the heat. Pour the marinara sauce over the meatballs and top with shredded mozzarella. Transfer the skillet to the oven and bake for 15 minutes, or until the meatballs are cooked through (internal temperature should reach 165°F). Serve and enjoy!
Sarah's Top Tips
- Make sure not to overmix the meatball mixture— it can lead to dense, tough meatballs. Mix just until everything is combined for the best texture.
- If you don't have a cast iron skillet, use another oven and stovetop-safe pan.
- If the mixture feels too soft or sticky when rolling, pop it in the fridge for 15-20 minutes. This little trick helps the meatballs hold their shape better and makes them easier to work with.
- For the best flavor, always sear the meatballs in the skillet before baking. That golden crust isn’t just for looks—it adds an extra layer of rich, caramelized flavor that makes all the difference.
- I also rely on a meat thermometer to make sure the meatballs are cooked through without drying out. Ground chicken needs to hit 165°F, so checking the temperature ensures they’re perfectly juicy every time.
- Once they’re out of the oven, resist the urge to dig in right away! Letting the meatballs rest for a few minutes helps the juices redistribute, keeping them moist and flavorful with every bite.
Serving
When it’s time to serve, I love turning these meatballs into a full meal by adding zucchini noodles, cooked pasta, or roasted veggies right into the skillet. The meatballs soak up all that delicious marinara sauce, making every bite extra flavorful. For a classic pasta dinner, they’re perfect with Pasta Al Forno or No-Boil Pasta Bake.
Storage & Reheating
- I like to store leftover meatballs in an airtight container in the fridge for up to 4 days.
- For longer storage, I freeze them—either on a baking sheet first (to prevent sticking) before transferring them to a freezer-safe bag or in a sealed container with some sauce. They last up to 3 months frozen.
- To reheat, warm them in a skillet over medium-low heat with a little extra marinara until heated through.
Related Recipes
- Crispy Chicken Parmesan Sandwiches (Easy and Quick!)40 Minutes
- Easy Ground Chicken Bolognese50 Minutes
- Simple Creamy Tomato and Spinach Pasta20 Minutes
- Garlic Parmesan Chicken Pasta30 Minutes
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Baked Chicken Parmesan Meatballs
Save this Recipe!
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Ingredients
- 1 ½ pounds ground chicken
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh parsley, chopped
- ½ cup breadcrumbs
- 1 egg
- ⅓ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 20 ounces of marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 400°F.
- In a large bowl, mix the meatball ingredients using your hands or a spoon until evenly incorporated. (1 ½ pounds ground chicken, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon Italian seasoning, 1 teaspoon salt, ½ teaspoon black pepper, ¼ cup fresh parsley, ½ cup breadcrumbs, 1 egg, ⅓ cup grated Parmesan cheese)
- Form the mixture into meatballs about 1 ½ inches in diameter. You should get approximately 16-18 meatballs. (I recommend greasing your hands with some oil to prevent sticking)
- Heat 1 tablespoon olive oil in an oven-safe skillet over medium heat. Once hot, add the meatballs and brown them for 2 minutes per side until golden.
- Turn off the heat. Pour 20 ounces of marinara sauce over the meatballs and top with 1 cup shredded mozzarella cheese.
- Transfer the skillet to the oven and bake for 15 minutes, or until the meatballs are cooked through (internal temperature should reach 165°F).
- Optional: broil for 2-3 minutes to give the cheese a golden, bubbly finish.
- Remove from the oven, let cool for a minute, then serve with extra marinara sauce and fresh parsley if desired.
Sarah's Tips
- Mix gently to keep the meatballs tender—overmixing makes them dense.
- Chill for 15-20 minutes if the mixture is too soft; it helps with shaping.
- Sear before baking for a golden crust and extra flavor.
- Use a meat thermometer to ensure they reach 165°F without drying out.
- Let them rest after baking so the juices redistribute, keeping them moist.
- Store in the refrigerator for up to 4 days or in the freezer for 3-4 months.
- Reheat in a skillet over medium-low heat with a little extra marinara until heated through.
trish says
I made these last night for some friends. I cooked one skillet with ground chicken and another with ground turkey. Both turned out delicious, and it was tough to tell which was which!
Nancy says
These were so easy and delicious.. great weeknight meal to pull together quickly... I used two pounds of ground chicken, and upped the spices to 1.5 T instead of the 1. Always good to have leftovers.