If you’re craving a meal that’s full of comforting flavors yet easy enough for a busy weeknight, this One Pan Chicken Meatballs with Marinara and Mozzarella Recipe is going to be your new best friend. Imagine tender, juicy chicken meatballs simmered gently in a rich marinara sauce, topped with bubbling mozzarella that creates the perfect gooey finish—without the hassle of juggling multiple pans. It’s the kind of dish that brings people together around the table with smiles and satisfied sighs.

One Pan Chicken Meatballs with Marinara and Mozzarella Recipe - Recipe Image

Ingredients You’ll Need

The magic behind this dish lies in the simplicity and harmony of its ingredients. Each one adds a unique layer, from savory depth to fresh brightness and melty goodness, combining to deliver a meatball experience that’s both hearty and bright.

1 pound ground chicken: The lean base for tender, flavorful meatballs.
1/2 cup breadcrumbs (preferably Italian seasoned): Helps bind the meatballs and adds Italian-inspired flavor.
1/4 cup grated Parmesan cheese: Adds a salty, nutty kick to the meat mixture.
1/4 cup fresh parsley, chopped: Brings a fresh, herbaceous note that lightens the dish.
1 large egg: Binds all the ingredients smoothly for perfect texture.
2 cloves garlic, minced: Infuses a fragrant punch that complements the chicken beautifully.
1 teaspoon onion powder: Builds savory undertones without overpowering the meatballs.
1 teaspoon dried oregano: Offers classic Italian aroma and flavor.
1/2 teaspoon salt: Enhances every ingredient’s natural taste.
1/4 teaspoon black pepper: Adds a subtle gentle heat to the mix.
1 tablespoon olive oil: For browning meatballs to golden perfection before baking.
1 jar (24 oz) marinara sauce: The rich, tangy base in which the meatballs swim and absorb flavor.
1 cup shredded mozzarella cheese: For that irresistible gooey topping that pulls at every bite.
Fresh basil leaves for garnish (optional): Adds freshness and a burst of color at the end.

How to Make One Pan Chicken Meatballs with Marinara and Mozzarella Recipe

Step 1: Mix the Meatball Ingredients

Start by combining the ground chicken, seasoned breadcrumbs, grated Parmesan, fresh parsley, egg, garlic, onion powder, oregano, salt, and pepper in a large bowl. Use your hands to gently mix until just combined—don’t overwork it, or the meatballs will get tough instead of tender. This initial step sets the foundation for beautifully textured meatballs packed with flavor.

Step 2: Test the Seasoning

To make sure the seasoning is just right, cook a small piece of the mixture in a skillet. Taste and adjust salt and pepper accordingly. This little taste test is a secret step to ensuring each meatball bursts with balanced flavors.

Step 3: Shape the Meatballs

Roll the mixture into approximately 1 to 1.5-inch meatballs; you should end up with about 20. Keeping the size consistent helps them cook evenly, giving you tender centers without drying out the outside.

Step 4: Brown the Meatballs

Heat olive oil in a large oven-safe skillet over medium heat. Add the meatballs carefully, avoiding overcrowding as it will steam rather than brown. Cook for 5 to 7 minutes, turning occasionally until all sides are rich golden brown. Browning creates beautiful caramelized edges and adds depth to the final dish.

Step 5: Simmer in Marinara Sauce

Remove meatballs and set aside briefly. Pour the marinara sauce into the same skillet, scraping up the browned bits from the bottom with a wooden spoon—flavor gold! Bring the sauce to a gentle simmer to blend those savory bits into the sauce before nestling the meatballs back in so they’re mostly covered. This is where those meatballs soak up flavor while finishing their cooking.

Step 6: Add Cheese and Bake

Preheat your oven to 375°F (190°C). Sprinkle shredded mozzarella evenly over the meatballs and marinara. Transfer the skillet to the oven and bake for 20 to 25 minutes until the meatballs reach an internal temperature of 165°F (74°C), and the cheese is golden and bubbly—pure comfort on a plate.

Step 7: Rest and Garnish

Allow the dish to rest for a few minutes after baking so the cheese can set slightly. This makes serving easier and ensures every bite has those beautiful, melty cheese strands. Finish with fresh basil leaves for a pop of color and added aromatic charm.

How to Serve One Pan Chicken Meatballs with Marinara and Mozzarella Recipe

Garnishes

Enhance presentation and flavor by sprinkling fresh basil leaves on top or even a dash of grated Parmesan. A little cracked black pepper over the cheese just before serving adds a lovely touch of spice that makes the dish feel special and thoughtful.

Side Dishes

This dish pairs wonderfully with simple sides like garlic bread for dipping, a fresh green salad for contrast, or even a bed of al dente pasta or creamy polenta to soak up every bit of that luscious marinara sauce and melted cheese.

Creative Ways to Present

Serve the meatballs directly from the skillet for a cozy, rustic look loved at casual family dinners. For a dinner party, carefully spoon them onto elegant plates, drizzle with extra sauce, sprinkle fresh herbs, and add a side of roasted vegetables for a finishing flourish.

Make Ahead and Storage

Storing Leftovers

Leftover meatballs and sauce can be stored in an airtight container in the refrigerator for up to 4 days. Keeping them together preserves the sauce’s moisture and keeps the meatballs tender and flavorful.

Freezing

You can freeze cooled meatballs with sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating to maintain their texture and deliciousness just like freshly made.

Reheating

Warm leftovers gently on the stovetop over medium-low heat, covered, to avoid drying out the meatballs. Adding a splash of water or extra marinara can help keep everything saucy and satisfying. Alternatively, reheat in the oven at 350°F (175°C) until heated through and cheese is bubbly again.

FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works well and lends a similarly tender texture. Just keep an eye on cooking times since turkey may dry out slightly faster.

Is it necessary to brown the meatballs first?

Browning isn’t mandatory, but it really boosts flavor through caramelization and adds a lovely texture contrast before simmering in sauce.

Can I make this recipe gluten-free?

Yes! Simply substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers, and verify your marinara sauce is gluten-free to keep the dish safe and just as tasty.

How do I know when the meatballs are fully cooked?

Using a meat thermometer is the best way—insert it into the center of a meatball and look for 165°F (74°C) to ensure safety and juiciness.

Can this recipe be made dairy-free?

For dairy-free, skip the Parmesan and mozzarella or use dairy-free cheese alternatives. The meatballs will still be flavorful thanks to the herbs and spices.

Final Thoughts

This One Pan Chicken Meatballs with Marinara and Mozzarella Recipe is one of those heartwarming dishes that feels like a big hug from your kitchen. It’s simple, speedy, and incredibly satisfying—perfect for when you want something homemade without hours of fuss. I hope you give it a try, and it becomes a family favorite in your home just like it is in mine!