A rich, creamy skillet dish that feels indulgent but comes together in under 40 minutes—Marry Me Chicken Meatballs are savory, slightly tangy from sundried tomatoes, and threaded with fresh basil for brightness. This version swaps the traditional chicken breasts for ground chicken formed into juicy meatballs, making it a weeknight-friendly, forkable comfort meal. If you want a hands-off variant for busy evenings, try the crockpot Marry Me Chicken which keeps the same flavor profile with less stove time.
What makes this recipe special
Why this dish stands out is simple: tender, well-seasoned chicken meatballs meet a velvety cream sauce studded with sun-dried tomatoes and Parmesan. The result is homey but restaurant-worthy. It’s also flexible—serve it over pasta to soak up the sauce, spoon it over mashed potatoes for comfort, or offer crusty bread for sopping.
“We served this for guests and everyone asked for seconds—rich sauce, tender meatballs, and basil that brightened every bite.”
This recipe is great for weeknight dinners, date nights at home, or when you want a fuss-free meal that still impresses.
The cooking process explained
Before you start, here’s what happens in broad strokes so you know what to expect: mix and shape the meatballs, brown them in a skillet to build flavor, then make the creamy sundried tomato sauce in the same pan to pick up fond. Finish by simmering the meatballs in the sauce until they reach a safe internal temperature and are fully flavored. Total active time: about 30–35 minutes.
Key technique points to watch: don’t overcrowd the pan when browning, simmer the sauce gently so cream doesn’t separate, and check doneness with an instant-read thermometer (165°F for ground chicken).
What you’ll need
- 1 lb ground chicken
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup sundried tomatoes, chopped (if packed in oil, drain slightly)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- Fresh basil for garnish
Notes and substitutions:
- For gluten-free, use gluten-free breadcrumbs or crushed gluten-free crackers.
- Swap ground turkey if you prefer a milder flavor.
- If you want a lighter sauce, use half-and-half instead of heavy cream, but keep the simmer low.
- Use freshly grated Parmesan for better melt and flavor.
Step-by-step instructions
- In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, minced garlic, and a generous pinch of salt and pepper. Mix gently—overworking makes meatballs dense.
- Form the mixture into evenly sized meatballs (about 1 to 1 1/4 inches). Aim for 18–20 meatballs depending on size.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. When shimmering, add meatballs in a single layer without crowding. Brown them on all sides, turning carefully; this takes about 6–8 minutes. Work in batches if necessary.
- Remove browned meatballs to a plate and tent with foil. Don’t worry if they’re not fully cooked yet.
- In the same skillet, add the chopped sundried tomatoes, heavy cream, chicken broth, and Italian seasoning. Stir to deglaze the pan, scraping up any browned bits, then bring the sauce to a gentle simmer.
- Return the meatballs to the skillet, nestling them into the sauce. Simmer uncovered for about 8–12 minutes, or until meatballs reach 165°F internally and the sauce has slightly thickened. Adjust seasoning with salt and pepper.
- Finish with torn fresh basil and an extra sprinkle of Parmesan. Serve hot.
Quick safety tip: Because this uses ground poultry, always verify internal temperature with a thermometer rather than color alone.
Best ways to enjoy it
This dish is versatile—here are pairing ideas that elevate it:
- Over spaghetti, fettuccine, or your favorite pasta for a classic plate.
- Spooned over creamy mashed potatoes for a cozy, fork-and-knife dinner.
- With crusty bread or garlic bread to mop up the sauce.
- On zucchini noodles or cauliflower rice for a lower-carb approach.
- For a baked, creamy casserole spin, see the Marry Me Chicken pasta bake recipe which adapts these flavors into a bubbly, family-style dish.
Garnish with lots of fresh basil and an extra dusting of Parmesan to brighten and finish the plate.
Storage and reheating tips
- Refrigeration: Store cooled meatballs and sauce in an airtight container for 3–4 days.
- Freezing: Freeze portions in freezer-safe containers or bags for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheating on stovetop: Gently rewarm in a skillet over low heat, adding a splash of broth or cream if the sauce has thickened. Heat until hot throughout (165°F).
- Reheating in microwave: Cover and heat in 30–45 second bursts, stirring between intervals to ensure even heating.
- Safety: Never leave cooked poultry at room temperature for more than 2 hours; discard if left longer.
Pro chef tips
- Chill the meatball mixture for 10–15 minutes before shaping to make rolling easier and improve texture.
- Use a small ice cream scoop or spoon to portion uniform meatballs—this ensures even cooking.
- For deeper flavor, sauté a small diced onion in the skillet before adding sundried tomatoes and liquids.
- If your cream sauce starts to look oily or slightly separated, whisk in a tablespoon of cold butter off heat to emulsify.
- Don’t rush the browning step—those browned bits (fond) are flavor gold for the sauce.
Creative twists
- Spicy: Add red pepper flakes to the meatball mixture or the sauce for heat.
- Cheesy-stuffed: Press a small cube of mozzarella into the center of each meatball for melty cheese pockets.
- Lighter: Use Greek yogurt thinned with a little milk instead of heavy cream—stir in off heat to reduce curdling risk.
- Herb-forward: Swap some basil for fresh oregano or thyme for a different aromatic profile.
- Mediterranean: Fold in chopped kalamata olives and a squeeze of lemon for brightness.
Common questions
Q: How long will this take from start to finish?
A: Plan on about 30–40 minutes total—10–15 to prep and shape the meatballs, 6–8 to brown, and another 8–12 minutes simmering in the sauce.
Q: Can I bake the meatballs instead of pan-frying?
A: Yes. Bake at 400°F for 12–15 minutes until they’re browned and reach 165°F. Then finish them in the sauce for a few minutes to absorb flavor.
Q: Are sundried tomatoes necessary? What can I substitute?
A: Sundried tomatoes add concentrated sweetness and chew. If you don’t have them, use cherry tomatoes sautéed until softened, or 2–3 tablespoons tomato paste for umami and color.
Q: Can I make this gluten-free or dairy-free?
A: For gluten-free, use gluten-free breadcrumbs. For dairy-free, replace heavy cream with a coconut cream or unsweetened cashew cream and use a dairy-free Parmesan alternative—note the flavor will shift.
Q: How can I tell when the meatballs are done?
A: The safest and most reliable method is an instant-read thermometer: they should read 165°F in the center. Cut one open if you don’t have a thermometer; juices should run clear and there should be no pink.
If you have other questions about timing, swaps, or serving suggestions, ask and I’ll help adapt this recipe to your needs.
Marry Me Chicken Meatballs
Ingredients
For the meatballs
- 1 lb ground chicken
- 1/2 cup breadcrumbs (panko or regular) For gluten-free, use gluten-free breadcrumbs.
- 1/4 cup grated Parmesan cheese Use freshly grated for better melt and flavor.
- 1 pc egg
- 2 cloves garlic, minced
- to taste Salt and pepper
For the sauce
- 1 tbsp olive oil
- 1 cup sundried tomatoes, chopped If packed in oil, drain slightly.
- 1 cup heavy cream For a lighter sauce, use half-and-half.
- 1/2 cup chicken broth
- 1 tsp Italian seasoning
- to garnish Fresh basil
Instructions
Preparation
- In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, minced garlic, and a generous pinch of salt and pepper. Mix gently—overworking makes meatballs dense.
- Form the mixture into evenly sized meatballs (about 1 to 1 1/4 inches). Aim for 18–20 meatballs depending on size.
Cooking
- Heat 1 tablespoon olive oil in a large skillet over medium heat. When shimmering, add meatballs in a single layer without crowding. Brown them on all sides, turning carefully; this takes about 6–8 minutes. Work in batches if necessary.
- Remove browned meatballs to a plate and tent with foil. Don’t worry if they’re not fully cooked yet.
- In the same skillet, add the chopped sundried tomatoes, heavy cream, chicken broth, and Italian seasoning. Stir to deglaze the pan, scraping up any browned bits, then bring the sauce to a gentle simmer.
- Return the meatballs to the skillet, nestling them into the sauce. Simmer uncovered for about 8–12 minutes, or until meatballs reach 165°F internally and the sauce has slightly thickened. Adjust seasoning with salt and pepper.
- Finish with torn fresh basil and an extra sprinkle of Parmesan. Serve hot.