Marry Me Chicken Meatballs Recipe

Marry Me Chicken Meatballs in a skillet with a wooden spoon.

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Inspired by the viral marry me chicken, these ground chicken meatballs cook in a creamy Tuscan-style sun-dried tomato sauce for the most delicious one pan dinner!

Prep Time20

Cook Time30

Total Time50

Course: Dinner, Main Course

Cuisine: American

Servings: servings

Calories: 447kcal

Author: Becky Hardin

Equipment

Large Skillet OR
Dutch Oven

Ingredients

For the Meatballs:

1 pound ground chicken *
½ cup panko breadcrumbs
1 egg
½ teaspoon garlic powder
½ teaspoon Italian seasoning **
1 teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon olive oil

For the Sauce:

1 tablespoon olive oil
½ onion chopped
2 cloves garlic minced
½ cup sun-dried tomatoes chopped
1 cup chicken broth
½ cup heavy cream room temperature***
¼ cup grated parmesan cheese
3 cups fresh spinach

Optional Garnishes:

chopped fresh parsley
grated parmesan cheese

Instructions

In a large bowl, combine all of the meatball ingredients except the olive oil.
1 pound ground chicken, ½ cup panko breadcrumbs, 1 egg, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
Use a cookie scoop to portion out the mixture into meatballs about 1½ to 2 tablespoons each. Roll into balls.
Heat the olive oil in a skillet over medium heat. Once heated, add in the meatballs in a single layer, spaced at least 1 inch apart. Work in batches if needed. Cook the meatballs for 2-3 minutes per side; until browned, but not cooked through. Remove the meatballs from the skillet.
1 tablespoon olive oil
Add in another tablespoon of olive oil. Add in the onions, sprinkle with salt, and cook for a couple minutes until softened. Add in the garlic and sun-dried tomatoes. Cook for another minute.
1 tablespoon olive oil, ½ onion, 2 cloves garlic, ½ cup sun-dried tomatoes
Add in the chicken broth. Then, add the meatballs back to the mixture. Simmer the mixture for 4-5 minutes until the meatballs are cooked through.
1 cup chicken broth
Stir in the heavy cream and parmesan cheese.
½ cup heavy cream, ¼ cup grated parmesan cheese
Stir in the spinach until wilted.
3 cups fresh spinach
Finish with a sprinkle of chopped parsley and grated parmesan.
chopped fresh parsley, grated parmesan cheese
Serve with orzo, rice, or pasta.

Notes

*These meatballs can be made with other ground meats.

**You can use your preferred mix of herbs and spices, instead of Italian Seasoning blend.

***Heavy cream is key for the creamy consistency of this sauce. Half n half can be used, but it won't be as silky.

Becky's Top Tips:

For a quicker version, you can use pre cooked frozen meatballs instead of making them from scratch. Just skip Steps 1 & 2, and start with browning the pre-made meatballs.
Take care not to overcook the meatballs when you brown them. They will continue to cook in the sauce and if they are overcooked they can become chewy.
If you prefer a thinner sauce consistency, add more broth.

Storage: Leftovers will keep well for 3 days in the fridge and can be reheated on the stovetop. The meatballs can be frozen for up to 3 months without the sauce.

Nutrition