Marry Me Chicken Meatballs
A rich and creamy skillet dish featuring savory chicken meatballs in a velvety sun-dried tomato sauce, perfect for weeknight dinners.
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.
Notes
For a baked, creamy casserole spin, see the Marry Me Chicken pasta bake recipe which adapts these flavors into a bubbly, family-style dish. Store cooled meatballs and sauce in an airtight container for 3–4 days. Freeze portions in freezer-safe containers or bags for up to 2–3 months.