Chicken Meatball Parm Skillet

Name: Chicken Meatball Parm Skillet
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 lbs ground chicken; 2 large eggs; 1/2 cup grated pecorino romano cheese; 1/2 cup seasoned breadcrumbs; 1 tsp kosher salt; 1/4 tsp freshly ground black pepper; 1 tsp dried parsley; 1/2 tsp dried basil; 1/4 tsp dried oregano; 1/2 tsp garlic powder; 1/2 tsp onion powder; 4 cups prepared tomato sauce; 8 slices provolone cheese

by Caper and Olive

4 servings

50 min

Move over Chicken Parm, this chicken meatball parm skillet is quick to throw together and full of Italian flavors. It's also on the healthier side because the meatballs are baked, not fried.

I love that this dish can be made ahead and then the cheese can get put on and melted right before you are ready to eat dinner. If you are a really week meal prepper, you can make these meatballs ahead and store them in a container until you are ready to cook them in the sauce and add the cheese.

I love to use a mild provolone, because it has great flavor and it super melty and stretchy (which the kids seems to LOVE)!!

I hope this one is a hit in your home, just like it is here!

Chicken Meatball Parm Skillet

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Recipe details

Yield 4 servings
Time spent: Prep time: 15 Minutes Cook time: 35 Minutes Total time: 50 min

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Instructions

Preheat oven to 400 degrees and line a baking sheet with parchment paper.
In a large mixing bowl combine the ground chicken with all the herbs and spices, eggs, grated cheese and breadcrumbs. With your hand, incorporate all the ingredients until well combined throughout the ground chicken. Then, using a 1” scoop with an ejector, shape meatballs and place on baking sheet about 1 inch apart.
Bake for 18 minutes and then transfer to a lightly oiled cast iron skillet. Top with the prepared tomato sauce and gently bring to a simmer. Cover and let simmer for 15 minutes. Turn off the heat, remove the cover and place the slices of provolone slightly overlapping and one in the center, covering all the meatballs. Put the cover back on and melt the cheese, about 2-3 minutes.
Serve with bread and a side salad.