Skillet Chicken Parmesan Meatballs are everything you love about chicken Parm but in meatball form. Loaded with flavor and simmered in marinara for an easy skillet dinner any night of the week. Plate with pasta and/or a green salad and a loaf of crusty bread. Serves 4 to 6 in about 45 minutes.
In a large bowl combine the ground chicken, breadcrumbs, Parmesan,Italian seasoning, egg, shallot, garlic, parsley, salt and pepper. Use a fork to mix evenly, then use your hands to blend thoroughly.
Then use a 2-tablespoon scoop to measure out 20 meatballs, roll into balls and place onto a clean platter.
Meanwhile, preheat 1/4 cup olive oil a large 12-inch cast iron skillet over medium-high heat.
Once hot, add in the meatballs in an even layer. Brown on all sides, then transfer them to a clean plate.
Drain off all the excess fat and allow the pan to cool down a little before pouring in the marinara.
Nestle the meatballs into the sauce and sprinkle with the remaining 1/4 cup of Parmesan and all of the mozzarella cheese.
Slide the skillet into your preheated oven and bake for 15 to 20 minutes or until the meatballs are fully cooked, the sauce is bubbly and the cheese is melted and a little golden.
Serve with a sprinkle of fresh parsley with crusty bread, pasta and/or a salad.