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Chicken Parmesan Meatball Skillet

This deconstructed version of a chicken Parmesan sandwich is bound to please everyone at the table. Save money on groceries and use three cups of thawed make-ahead roasted roma tomato sauce instead of jarred sauce.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 4


    •    1/4 cup milk
    •    1/2 tsp salt
    •    1/4 tsp pepper
    •    1 egg
    •    1 tbsp olive oil
    •    1 lb ground chicken
    •    2 tbsps sliced fresh basil leaves
    •    1 jar (24 oz) tomato-basil marinara sauce
    •    1 cup shredded mozzarella cheese (4 oz)
    •    1/2 cup Progresso™ Italian style bread crumbs
    •    1/3 cup plus 2 tablespoons grated Parmesan cheese


  1. In large bowl, mix chicken, bread crumbs, 1/3 cup of the Parmesan cheese, the milk, salt, pepper and egg. Shape mixture into 20 meatballs.
  2. In 10-inch nonstick skillet, heat oil over medium-high heat. Place meatballs in skillet, and brown meatballs on all sides, about 3 minutes on each side; drain.
  3. Add marinara sauce to skillet. Reduce heat to simmer; cover and cook 5 to 8 minutes or until meatballs are cooked through and no pink remains (at least 165°F). Remove from heat; top with mozzarella cheese, remaining 2 tablespoons Parmesan cheese and the basil.
  4. To serve, spoon meatballs and sauce into serving bowls.

This great family recipe is thanks to Betty Crocker Recipes at


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