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Preheat the oven to 350°F.
In a large mixing bowl, combine the ground chicken, parmesan, panko, egg, salt, pepper, oregano, parsley, and red pepper flakes. Mix with your hands until evenly combined.
Form the mixture into golf ball–sized meatballs. Insert a bocconcini ball in the center of each, sealing the chicken mixture around the cheese so it is fully enclosed.
Dredge each meatball lightly in flour, shaking off any excess.
Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. Add half the meatballs and cook for 3–4 minutes, turning occasionally, until browned on all sides. Remove and repeat with the remaining meatballs.
Pour the marinara sauce into the skillet, then nestle the browned meatballs on top.
Transfer the skillet to the oven and bake for 15–20 minutes, until the meatballs are cooked through.
Remove from the oven, top with fresh basil, and serve immediately.