There’s just something irresistible about a skillet full of saucy, tender One Pan Chicken Meatballs bubbling away on the stove. This recipe brilliantly combines lean ground chicken with loads of fresh herbs, melty mozzarella, and plenty of savory marinara, giving you all the classic Italian comfort in a lighter, hassle-free package. With everything coming together in a single pan, clean-up is a breeze, which means you can spend more time at the table, mopping up that garlicky sauce with bread or twirling it into your favorite pasta. Whether you’re after a cozy weeknight dinner or an impressive dish to serve friends, these One Pan Chicken Meatballs will deliver warmth, flavor, and smiles every single time.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of these One Pan Chicken Meatballs is how everyday staples come together to create something special. Each ingredient plays a simple but vital role, building flavor, binding, or adding the perfect finish—so let’s take a closer look at what you need and why.
- Ground chicken: The lean base for tender, juicy meatballs that soak up all the flavors of the sauce.
- Large egg: Binds the mixture together, adding rich texture and moisture.
- Breadcrumbs: Essential for light, fluffy meatballs—they soak up moisture and keep everything tender.
- Grated Parmesan cheese: Brings depth, nuttiness, and a touch of saltiness that makes each bite pop.
- Minced garlic: Infuses the meatballs with aromatic goodness, balancing the sauce and cheese.
- Fresh parsley: Lively and vibrant, parsley brightens up the whole dish with fresh, herbal notes.
- Dried oregano: Lends a nostalgic, classic Italian flavor that ties everything together.
- Salt: Just the right amount to thoughtfully season every component.
- Black pepper: Adds a gentle kick and rounds out the flavors beautifully.
- Olive oil: For browning the meatballs to golden, caramelized perfection.
- Marinara sauce: Your favorite jarred or homemade sauce works here for convenience and pure tomato flavor.
- Shredded mozzarella cheese: Melts into the sauce and meatballs for those dreamy, stretchy cheese pockets.
- Red pepper flakes (optional): A pinch turns up the heat for anyone craving a little extra zing.
- Fresh basil leaves: The ultimate finishing touch, their fragrant, peppery character wakes up the whole skillet.
How to Make One Pan Chicken Meatballs
Step 1: Mix the Meatball Ingredients
Start by grabbing your largest mixing bowl and combine the ground chicken, egg, breadcrumbs, Parmesan, garlic, parsley, oregano, salt, and black pepper. Mix gently with your hands or a sturdy spoon just until everything is evenly incorporated—don’t overwork it or your meatballs could turn out dense instead of moist and light.
Step 2: Shape the Chicken Meatballs
With freshly washed hands, roll the mixture into 1-inch balls. Try to keep them the same size so that each One Pan Chicken Meatball cooks evenly and looks picture-perfect when serving. You’ll end up with about 16 to 20, depending on how generous you are with each scoop.
Step 3: Brown in the Skillet
Heat the olive oil in a large, oven-safe skillet over medium. When the oil shimmers, add the meatballs in a single layer—don’t crowd the pan or they won’t brown properly. Give them a few minutes per side, turning occasionally, until all surfaces are golden brown and lightly crisped. The smell at this stage is incredible!
Step 4: Simmer in Marinara Sauce
Once your meatballs are beautifully browned, pour the marinara sauce right over the top, scooping or swirling to make sure every meatball is well coated. Lower the heat, cover with a lid, and let the whole skillet simmer for around 10 minutes, allowing the meatballs to soak up the sauce and cook through to juicy tenderness.
Step 5: Melt the Cheese
Sprinkle the shredded mozzarella evenly over all the meatballs. Cover the skillet again and let the cheese melt for about 2 minutes. You’ll know they’re ready when the cheese is gooey and starts to bubble gently into the sauce, inviting you to grab a fork immediately.
Step 6: Garnish and Serve
Off the heat, scatter torn fresh basil and, if you like, a pinch of red pepper flakes for visual pop and a final burst of flavor. Your One Pan Chicken Meatballs are now ready to steal the show—right from skillet to table.
How to Serve One Pan Chicken Meatballs
Garnishes
Serve your One Pan Chicken Meatballs with a flourish of fresh basil leaves, a shower of extra Parmesan, and, for those who like it spicy, a sprinkle of red pepper flakes right before digging in. This finishing touch brings a pop of color and an herby aroma that brightens every serving.
Side Dishes
These meatballs are famously versatile—pile them onto al dente spaghetti, spoon them over a bed of fluffy rice or polenta, or keep things lighter with zucchini noodles or a crisp green salad. For serious comfort, serve warm crusty bread on the side to scoop up those last drops of marinara.
Creative Ways to Present
For a fun twist, nestle your meatballs into toasted hoagie rolls, top with extra sauce and cheese, and broil until bubbly for a meatball sub that’ll put the deli to shame. Or, stick toothpicks into smaller meatballs for a party appetizer platter—your guests will be swooning over these One Pan Chicken Meatballs from the very first bite.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover meatballs and sauce to an airtight container once they’ve cooled. They’ll keep happily in the fridge for up to 3 days, ready to be revived for quick lunches or a second round of dinner.
Freezing
For longer storage, freeze the cooked and cooled One Pan Chicken Meatballs with sauce in a sealed container or zip-top freezer bag. They’ll maintain their flavor and texture for up to 3 months—just be sure to label and date the package so you don’t forget about them!
Reheating
To warm up, gently simmer leftovers in a covered skillet over low heat until steaming hot, or use the microwave in short bursts to avoid drying out the meatballs. If frozen, let them thaw overnight in the fridge before reheating for best results.
FAQs
Can I use ground turkey instead of ground chicken?
Absolutely! Ground turkey makes a great substitute and will work beautifully in this recipe. Just be aware that turkey tends to be a bit leaner, so keep an eye out for dryness—add an extra splash of olive oil if your mixture seems a touch dry.
Do I have to use fresh herbs, or will dried herbs work?
While fresh parsley brings extra brightness to these One Pan Chicken Meatballs, dried parsley can step in during a pinch. If you swap, use about half the amount, since dried herbs are more concentrated in flavor.
Can I make the meatballs ahead of time?
Yes! Shape the meatballs and refrigerate them raw, covered, for up to 24 hours. You can even freeze them uncooked—simply thaw overnight and continue with the browning and simmering steps when ready to cook.
Is there a gluten-free option for the breadcrumbs?
Definitely. Swap in your favorite gluten-free breadcrumbs or even ground oats for a similar texture and flavor. Double-check your marinara sauce, too, just to ensure it’s gluten-free.
What’s the best way to prevent dry meatballs?
Be careful not to overmix the meatball ingredients and avoid overcooking them in the skillet. Both can lead to toughness. The marinara and cheese help lock in moisture, but using just enough breadcrumbs and not crowding the pan when browning makes all the difference.
Final Thoughts
Nothing brings people together quite like a warming skillet of One Pan Chicken Meatballs, and this easy method means they can be part of your weeknight rotation—with minimal fuss and maximum flavor. Give them a try, trust your taste buds, and don’t forget to share some with a friend or two. It’s one of those dishes you’ll find yourself craving again and again!
Print
One Pan Chicken Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
These one-pan chicken meatballs are a flavorful and easy-to-make dish perfect for a quick weeknight meal. Tender ground chicken combined with herbs and Parmesan, simmered in marinara sauce, and topped with gooey mozzarella cheese – a comforting and satisfying dinner option.
Ingredients
Chicken Meatballs:
- 1 pound ground chicken
- 1 large egg
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Other Ingredients:
- 2 tablespoons olive oil
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil leaves for garnish
Instructions
- Prepare the Meatballs: In a large bowl, mix ground chicken, egg, breadcrumbs, Parmesan, garlic, parsley, oregano, salt, and pepper. Shape into 1-inch meatballs.
- Cook the Meatballs: Brown the meatballs in olive oil in a skillet. Pour marinara sauce over them, cover, and simmer for 10 minutes.
- Top with Cheese: Sprinkle mozzarella over the meatballs and melt the cheese. Garnish with basil and red pepper flakes before serving.
Notes
- These meatballs can be served with pasta, bread, or zucchini noodles.
- To make ahead, prepare meatballs and sauce separately and assemble when ready to serve.
Nutrition
- Serving Size: 4 to 5 meatballs with sauce
- Calories: 325
- Sugar: 5g
- Sodium: 720mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
