In a large mixing bowl, combine the ground chicken, panko breadcrumbs, egg, ranch seasoning mix, fresh parsley, dried onion, garlic powder, salt, and black pepper. Mix gently until just combined, taking care not to overwork the mixture.

Form the mixture into evenly-sized meatballs, about 1 to 1.5 inches in diameter.

In a large skillet, heat olive oil over medium heat until shimmering, then add the meatballs, ensuring they do not overcrowd.

Cook the meatballs for about 10 minutes, gently flipping halfway through to ensure they brown evenly.

Use a meat thermometer to check the internal temperature. They are ready when they reach 165°F.

Remove the meatballs from the skillet and serve warm with your favorite dipping sauce.