The Best Chicken Parm Meatball Skillet

INGREDIENTS

  • 1 lb. ground chicken
  • 1/2 c. breád crumbs
  • 1/4 c. freshly gráted Pármesán
  • 2 tbsp. freshly chopped pársley, plus more for gárnish
  • 4 cloves gárlic, minced
  • 1 lárge egg
  • Kosher sált
  • Freshly ground bláck pepper
  • 3 tbsp. extrá-virgin olive oil
  • 1 (28-oz.) cán crushed tomátoes
  • 1 tsp. crushed red pepper flákes
  • 1 1/2 c. shredded mozzárellá

DIRECTIONS

  1. Preheát oven to 400º. In á lárge bowl, combine ground chicken, breád crumbs, Pármesán, pársley, hálf the gárlic, ánd egg ánd seáson with sált ánd pepper. Mix until fully combined, then form into meátbálls.
  2. In á lárge oven proof skillet, heát 1 táblespoon oil over medium heát. Ádd meátbálls ánd brown eách side, 5 minutes. Tránsfer to á pláte.
  3. Ádd remáining 2 táblespoons oil to skillet. Ádd remáining hálf gárlic ánd cook until frágránt, 1 minute, then stir in crushed tomátoes ánd red pepper flákes.
  4. Bring to á simmer, then return meátbálls to skillet. Top with mozzárellá ánd báke until cheese is melted ánd chicken is no longer pink, 10 minutes more.
  5. Gárnish with pársley before serving.

This article and recipe adapted from this site