In a large bowl, combine the ground chicken, breadcrumbs, egg, Parmesan cheese, garlic, onion powder, oregano, salt, and pepper. Use your hands to gently mix everything until just combined. Be careful not to overwork the mixture—nobody wants tough meatballs!

Roll the mixture into meatballs, about 1-2 inches in diameter. Heat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer and cook until they’re browned on all sides, about 6-8 minutes. You don’t need to cook them through at this stage; they’ll finish cooking in the sauce. Remove the meatballs and set them aside.

Using the same skillet, add the olive oil and sauté the chopped onion until it’s soft and translucent. Add the garlic and cook for another minute—your kitchen will smell amazing at this point!

Stir in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the heavy cream, Parmesan cheese, red pepper flakes, thyme, oregano, and sun-dried tomatoes. Let the sauce simmer gently for about 5 minutes until it thickens slightly.

Return the meatballs to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and let everything simmer for another 10 minutes. This gives the meatballs time to soak up all that delicious flavor.

Sprinkle the meatballs with fresh parsley or basil before serving. They’re fantastic over pasta, rice, or with a side of crusty bread to soak up every drop of that creamy sauce.