In a large mixing bowl, combine the ground chicken, grated Parmesan cheese, breadcrumbs, minced garlic, chopped parsley, beaten egg, salt, black pepper, and Italian seasoning. Mix gently until fully incorporated without overmixing.
Form the mixture into evenly sized meatballs about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper or foil.
Heat a large skillet over medium heat with a drizzle of olive oil. Brown the meatballs in batches for 2-3 minutes on each side until golden but not cooked through.
Pour 2 cups of marinara sauce into the skillet with the browned meatballs. Reduce heat to low, cover, and simmer gently for 15-20 minutes until meatballs are cooked through and flavors meld.
Serve the Garlic Parmesan Chicken Meatballs hot over pasta, rice, or with garlic bread. Garnish with extra Parmesan and fresh parsley if desired.
