Combine the ground chicken, panko, egg, ranch seasoning, parsley, dried onion, garlic powder, salt, and pepper in a large bowl, mixing lightly with a wooden spoon or clean hands. Stop when the seasonings are distributed and the mixture still feels soft rather than tightly packed.

Portion the mixture with a medium scoop, then round each portion between palms lightly coated with olive oil or moistened with water. Aim for meatballs about 1 to 1 1/2 inches across and close to the same size; the batch should yield about 18 to 20.

Add the olive oil and meatballs to a large skillet and cook over medium heat for about 10 minutes total, turning them after about 5 minutes and rotating them as needed. The surfaces should become golden while the centers reach 165°F on a thermometer.

Serve the cooked meatballs with bottled ranch dressing, or prepare another packet of ranch seasoning mix as directed for dipping. The browned outsides should give way to tender, herby centers.