Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

In a mixing bowl, combine the panko breadcrumbs and grated Parmigiano-Reggiano cheese. Mix well and set aside.

In another larger mixing bowl, add the ground chicken, beaten egg, chopped parsley, minced garlic, salt, and pepper.

Gently fold the breadcrumb and cheese mixture into the bowl with the chicken mixture. Combine everything thoroughly, but avoid overmixing as it can make the meatballs tough.

Using your hands, shape the chicken mixture into evenly sized meatballs. Aim for about 1 to 1.5 inches in diameter. Place them on the prepared baking sheet, leaving some space between each meatball.

Put the baking sheet with the formed meatballs into the preheated oven.

Bake for approximately 20-25 minutes or until the meatballs are cooked through and have a golden brown color on the outside. Ensure they reach an internal temperature of 165°F (74°C).

Once cooked, remove the meatballs from the oven and let them rest for a few minutes.

Serve these delicious chicken meatballs as an appetizer with your favorite dipping sauce or as part of a meal with pasta, salad, or in a sandwich.