Preheat your oven to 375°F. Grease a standard 12-cup muffin tin thoroughly.

In a large mixing bowl, combine the ground chicken, diced onion, minced garlic, breadcrumbs, egg, parsley, parmesan, salt, and pepper. Mix gently until just combined.

Use a large cookie scoop or measuring cup to portion the mixture into the muffin cups, pressing down lightly without packing too tight.

Optionally, sprinkle extra parmesan on top of each meatloaf before baking.

Bake in the preheated oven for 22 to 25 minutes until golden brown and juices run clear. The internal temperature should reach 165°F.

Let the meatloaves rest for about 5 minutes in the pan before removing.

In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 30 seconds.

Whisk in the flour and stir for about a minute. Gradually pour in the heavy cream while whisking continuously until smooth and starting to steam.

Once hot, whisk in the parmesan cheese and salt until melted and the sauce thickens. Stir in the fresh parsley before serving.