These One Pan Chicken Parm Meatballs take everything you love about chicken parmesan (the saucy marinara, the melty mozzarella, that garlicky parm flavor in every bite) and turn it into meatball form, all baked in one dish. There’s no breading station, no standing over a skillet, and definitely not five pans to scrub when you’re done eating. You can serve it over pasta, scoop it up with crusty bread, or enjoy it just as it is. However you land on it, this is the kind of dinner that solves the “what’s for dinner” problem deliciously.
Friends, tonight’s dinner dilemma is officially solved. I get asked constantly for recipes that are high protein but don’t taste like a diet plan, and this dinner is exactly that. Ground chicken, a handful of pantry seasonings, jarred marinara, and two cheeses turn into a dinner that tastes pretty dang good if you ask me.
I make a version of chicken parmesan fairly often, but between breading the chicken, frying it, then baking it in sauce, it’s a multi-step process that I don’t always have the patience for on a weeknight. Turning it into meatballs cuts out almost all of that. You mix, you scoop, and you bake. The parmesan in the meatball mixture keeps things savory all the way through, and the crushed red pepper gives it a little kick without turning it spicy. It’s cozy, it’s saucy, and it comes together faster than it takes to make pasta.
The other thing I love about this one is that it’s a one-dish recipe. The meatballs bake directly in the marinara, so the sauce picks up flavor from the chicken as it cooks, and you’re not dirtying a separate pot for sauce. Less to wash means I actually want to make this again next week.
What You Need to Make These One Pan Chicken Parm Meatballs
- Ground Chicken: I use 93/7 ground chicken here, since it’s lean enough to keep things light but still has enough fat to stay juicy in the oven.
- Egg: The egg binds the meatball mixture together so it holds its shape once it hits the sauce.
- Italian Panko Breadcrumbs: Panko keeps these meatballs light instead of dense, and the Italian-seasoned version adds an extra layer of herby flavor. Plain panko works fine too if that’s what you have.
- Parmesan Cheese: This gets divided between the meatball mixture and the topping, so you get that salty, nutty parm flavor baked in and melted on top. Freshly grated melts better than the shelf-stable kind, so I’d grate your own if you have the time.
- Garlic: Fresh garlic gives the meatballs way more depth than garlic powder alone.
- Onion Powder: This adds savory depth without the texture of fresh onion, which keeps the meatball mixture smooth.
- Oregano: Oregano is the herb that makes this taste like chicken parm instead of a plain meatball.
- Kosher Salt: Salt is what brings out all the other flavors.
- Black Pepper: A straightforward, essential layer of flavor.
- Crushed Red Pepper Flakes: This gives the meatballs a gentle background heat, not anything overwhelming. If you’re feeding picky eaters, you can cut this back or leave it out entirely.
- Marinara Sauce: Use your favorite jarred marinara here, since the meatballs bake directly in it and pick up its flavor as they cook.
- Mozzarella Cheese: Freshly grated mozzarella melts smoother and stretchier than the pre-shredded bags, which are coated in anti-caking starch.
- Fresh Basil: A handful of basil on top right before serving adds a fresh, slightly peppery finish.
How to Make One Pan Chicken Parm Meatballs
To make this recipe, start by preheating your oven to 400°F. In a large bowl, combine the ground chicken, egg, panko, half of the parmesan, minced garlic, onion powder, oregano, salt, pepper, and crushed red pepper flakes. Mix until everything is just combined. Overmixing will make the meatballs tough, so stop as soon as it’s evenly incorporated.
Pour the marinara sauce into your baking dish. Using a cookie scoop, portion the chicken mixture into 12 to 16 meatballs and place them directly on top of the sauce, spacing them evenly.
Top the meatballs with the remaining mozzarella and parmesan. Transfer the dish to the oven and bake for 25 to 28 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and starting to brown in spots.
Pull the dish out, scatter fresh basil on top, and serve over pasta or on its own with bread for dipping.
Frequently Asked Questions
Yes. You can mix the meatball mixture up to a day in advance and keep it covered in the fridge, then scoop and bake it whenever you’re ready. This is a great one to prep before guests arrive, since the only thing left to do is assemble and bake.
You can freeze the raw, shaped meatballs on a baking sheet, then transfer them to a freezer bag once solid. Bake from frozen in the marinara, adding a few extra minutes to the bake time.
Yes, 93/7 ground turkey works as a direct swap here with the same texture and cook time.
Pasta is the obvious choice, but this is just as good over rice, alongside a simple green salad, or with crusty bread for scooping up the sauce.
Keep leftovers in an airtight container in the fridge for up to 3 days, or freeze the fully cooked meatballs for up to 3 months.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!
** Photography by Tanya Pilgrim
Equipment
- 9×9 Baking Dish
Ingredients
- 1 Pound Ground Chicken, 93/7
- 1 Egg
- ½ Cup Italian Panko Breadcrumbs, or plain or gf panko for GF
- ¾ Cup Grated Parmesan Cheese, divided
- 4 Cloves Garlic, minced
- 1 Teaspoon Onion Powder
- 1 Teaspoon Oregano
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
- 1 Teaspoon Crushed Red Pepper Flakes
- 24 Ounce Jar Marinara Sauce, of choice
- 1 Cup Grated Mozzarella Cheese
For Garnish:
- Fresh Basil
Instructions
- Start by preheating your oven to 400°F.
- In a large bowl, combine the ground chicken, egg, panko, half of the parmesan, minced garlic, onion powder, oregano, salt, pepper, and crushed red pepper flakes.
- Mix until everything is just combined. Overmixing will make the meatballs tough, so stop as soon as it's evenly incorporated.
- Pour the marinara sauce into your baking dish. Using a cookie scoop, portion the chicken mixture into 12 to 16 meatballs and place them directly on top of the sauce, spacing them evenly.
- Top the meatballs with the remaining mozzarella and parmesan. Transfer the dish to the oven and bake for 25 to 28 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and starting to brown in spots.
- Pull the dish out, scatter fresh basil on top, and serve over pasta or on its own with bread for dipping.
Rate & review
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