Preheat your oven to 400°F (200°C).

In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, salt, and pepper.

Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.

Drizzle the meatballs with olive oil, then bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.

While the meatballs are baking, prepare the creamy sauce. In a saucepan over medium heat, combine the chicken broth and heavy cream, stirring occasionally.

Allow the sauce to come to a gentle simmer, and reduce heat to low.

Once the meatballs are done, remove them from the oven and transfer them to the saucepan with the sauce.

Gently stir to coat the meatballs with the sauce, and allow everything to simmer together for an additional 5-10 minutes.

Finally, stir in fresh parsley just before serving.