Preheat oven to 400 degrees.

Line a baking pan with parchment paper.

Add ground chicken, Parmesan cheese, breadcrumbs, parsley, egg, galic, salt and pepper in a large bowl.

With your hands, mix.

Use an ice cream scoop to measure the meatballs. Evenly space the meatballs when placing them on the baking sheet.

Bake at 4000 degrees for 15-20 minutes.

Add broth, thyme, onion powder, salt and pepper in a bowl. Set aside.

Add the olive oil and butter to a skillet on medium heat.

After the butter has melted, add the minced garlic.

Stir to mix. Cook for one more minute.

Pour in the broth mixture. Stir to combine.

Bring to a boil. Reduce the heat to a simmer.

Let this simmer until thickened. (About 5 minutes.) Put the meatballs into the skillet.

Spoon the sauce over the meatballs. Cook for 5 minutes.

Sprinkle cheese over the meatballs. Cover the skillet with a lid and continue to cook for 3-5 minutes or until the cheese has melted.

Serve warm.