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These marry me chicken meatballs pair tender, Italian-seasoned chicken meatballs with a creamy parmesan and sun-dried tomato sauce. Everything finishes together in one skillet, so the meatballs soak up some of that garlicky sauce as they cook. I like serving these with gnocchi because the sauce clings to it so well, but mashed potatoes, pasta or rice work too. They’re rich and creamy with just a little heat from red pepper flakes.
Why You’ll Love It
Tender chicken meatballs simmer in a creamy parmesan sauce with sun-dried tomatoes, garlic and herbs in this one-skillet dinner.
Creamy sun-dried tomato sauce: Chicken broth, cream, parmesan and sun-dried tomatoes make a rich sauce that coats the meatballs and whatever you serve alongside them.
Tender chicken meatballs: Panko, eggs and parmesan help keep the ground chicken meatballs moist rather than dense.
Made in one skillet: Brown the meatballs, make the sauce and finish cooking everything in the same pan.
Plenty of serving options: I like these meatballs with gnocchi, but there’s enough sauce for pasta, rice or mashed potatoes too.
Also try marry me chicken pasta, this gnocchi recipe, marry me chickpeas, marry me surf and turf or Tuscan salmon.
Marry Me Chicken Meatballs Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Ground chicken: Ground chicken makes tender meatballs and works well with the rich, creamy sauce.
Panko breadcrumbs: Help bind the meatballs while keeping their texture lighter. Regular or gluten-free panko both work.
Eggs: Bind the chicken, breadcrumbs and seasonings together.
Parmesan cheese: Goes into both the meatballs and sauce, adding saltiness and helping the sauce thicken.
Garlic: Fresh garlic is used in the meatballs as well as the sauce.
Dried minced onion: I prefer this to onion powder here because it gives the meatballs a little more texture and onion flavor.
Italian seasoning: Seasons both the chicken mixture and creamy sauce.
Chicken broth: Deglazes the skillet and forms the base of the sauce.
Heavy whipping cream: Gives the sauce its rich, creamy consistency.
Sun-dried tomatoes: Use oil-packed sun-dried tomatoes, drained and chopped. They add concentrated tomato flavor without making the sauce watery.
Red pepper flakes: Add a small amount of heat and can be left out if you prefer.
Fresh basil: Adds freshness at the end and balances the rich sauce.
How to Make Marry Me Chicken Meatballs
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the meatball mixture: Gently combine the ground chicken, panko, eggs, parmesan, garlic, Italian seasoning, dried minced onion, salt and pepper.
Shape the meatballs: Use a 1½-Tablespoon cookie scoop to portion the mixture into evenly sized meatballs.
Brown them: Heat 1 Tablespoon olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides for 3 to 5 minutes. They don’t need to be cooked through yet. Transfer them to a clean plate.
Deglaze the skillet: Add the remaining olive oil and garlic and cook for about 30 seconds. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan.
Make the sauce: Reduce the heat to medium-low and whisk in the heavy cream, sun-dried tomatoes, parmesan, Italian seasoning, red pepper flakes, salt and pepper.
Finish the meatballs: Return the meatballs to the skillet and simmer for 10 to 15 minutes, until they’re cooked through. Garnish with fresh basil and parmesan.
Substitutions and Variations
Use ground turkey: Ground turkey is the closest substitute for ground chicken and works with the same seasonings and sauce.
Add spinach: Stir baby spinach into the finished sauce and let it wilt before serving.
Make it less spicy: Leave out the red pepper flakes for a completely mild sauce.
Make it gluten-free: Use gluten-free panko breadcrumbs. Check the chicken broth and other packaged ingredients as well.
Serving Suggestions
Appetizer: Start with these arancini, my chickpea flatbread, or this easy tomato and burrata salad with pesto.
Main: For the perfect cozy meal, serve your marry me meatballs over mashed potatoes or fluffy rice. They’re also great with zucchini noodles, green beans or steamed broccoli florets. A simple salad can lighten the richness of this great recipe or perhaps you’d prefer marry me meatballs with gnocchi!
Dessert: End with a lemony mascarpone cake or these little Italian doughnuts.
How to Store
Store: Keep leftover chicken meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
Freeze: For the best texture, freeze the cooked meatballs without the cream sauce for up to 3 months.
Thaw: Thaw frozen meatballs overnight in the refrigerator, then make the sauce fresh and warm the meatballs in it.
Reheat: Reheat leftovers gently on the stovetop, adding a splash of chicken broth or cream if the sauce has thickened.
Top Tips
Don’t overwork the chicken: I mix everything just until combined. Ground chicken can make dense meatballs if it’s worked too much.
Use a cookie scoop: A 1½-Tablespoon scoop makes it much easier to get evenly sized meatballs that finish cooking at roughly the same time.
Brown, don’t cook through: You’re only looking for color during the first skillet step. The meatballs finish cooking gently in the sauce.
Keep the sauce at a simmer: Once the cream goes in, keep the heat fairly gentle rather than letting the sauce boil hard.
Adjust the consistency at the end: If the sauce is thinner than you want, let it simmer uncovered for another couple of minutes. If it’s too thick, add a splash of chicken broth.
Creamy Tuscan Chicken Meatballs FAQs
Yes. You can shape the meatballs ahead of time and keep them covered in the refrigerator until you’re ready to cook. You can also cook the meatballs ahead and reheat them gently in the freshly made sauce.
Gnocchi is one of my favorites because it picks up plenty of the creamy parmesan sauce. Pasta, mashed potatoes and rice also work well, or serve the meatballs with vegetables and crusty bread.
Marry Me Chicken Meatballs Recipe
Marry Me Chicken Meatballs
Equipment
- Skillet Large
- Cookie Scoop 1½-Tablespoon
Ingredients
For the Meatballs:
- 1½ Pounds ground chicken
- ⅔ Cup panko breadcrumbs
- 2 eggs, lightly beaten
- ½ Cup parmesan cheese, grated
- 3 Cloves garlic, minced
- 1 Tablespoon Italian seasoning
- 2 Teaspoons dried minced onion
- ½ Teaspoon salt
- ¼ Teaspoon black pepper, freshly cracked
- 2 Tablespoons olive oil
For the Sauce:
- 1 Clove garlic, minced
- 1 Cup chicken broth
- 1 Cup heavy whipping cream
- 1 Cup sun-dried tomatoes, in oil, drained and chopped
- ¼ Cup parmesan cheese, grated
- 1 Teaspoon Italian seasoning
- Pinch red pepper flakes, optional
- ½ Teaspoon salt
- ¼ Teaspoon black pepper
- ¼ Cup fresh basil leaves, julienne-cut
- parmesan cheese, shredded, for optional garnish
Instructions
- Combine chicken, panko, eggs, grated parmesan, garlic, Italian seasoning, dried minced onion, salt, and pepper in a large mixing bowl.
- Using a 1½-tablespoon cookie scoop, shape the mixture into balls and place on a plate.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add meatballs and brown on all sides for 3 to 5 minutes; do not cook them fully.
- Transfer meatballs to a clean plate, and set aside. Drain fat from the skillet.
- Add remaining tablespoon of olive oil to the skillet. Add garlic and cook until fragrant, about 30 seconds.
- Pour in chicken broth, and use a wooden spoon to deglaze the pan, scraping any bits stuck to the bottom.
- Turn the heat to medium-low, and add heavy cream, sun-dried tomatoes, grated parmesan, Italian seasoning, red pepper flakes, salt, and pepper. Whisk for 1 or 2 minutes.
- Add the meatballs back to the skillet and simmer for 10 to 15 minutes, or until cooked through to an internal temperature of 165°F.
- Garnish with fresh basil and shredded parmesan cheese. Serve immediately.
Notes
Use a cookie scoop: A 1½-Tablespoon scoop makes it much easier to get evenly sized meatballs that finish cooking at roughly the same time.
Brown, don’t cook through: You’re only looking for color during the first skillet step. The meatballs finish cooking gently in the sauce.
Keep the sauce at a simmer: Once the cream goes in, keep the heat fairly gentle rather than letting the sauce boil hard.
Adjust the consistency at the end: If the sauce is thinner than you want, let it simmer uncovered for another couple of minutes. If it’s too thick, add a splash of chicken broth.
Nutrition
These marry me chicken meatballs have plenty of sauce, which is one reason I like serving them with gnocchi or something else that can soak it up. Keep the sauce at a gentle simmer once you add the cream and let the meatballs finish cooking right in the skillet. A little fresh basil at the end helps balance all that cream, parmesan and sun-dried tomato.
Other Recipes to Try
- You’ve got to try Cajun spiced chicken pasta if you’re a Cheesecake Factory fan.
- Italian chicken orzo with pops of spinach and basil is a plate of sunshine.
- This recipe for fall-apart honey ginger chicken is perfect!
- The whole family will love this tater-tot chicken casserole recipe.
- I love handing out these chicken Philly sandwiches for a casual lunch!
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
These meatballs are seriously next-level comfort food! That creamy sauce with the sun-dried tomatoes? I was practically licking the plate.
The creamy Tuscan chicken meatballs were a hit at dinner! Juicy, flavorful, and that sauce is just drool-worthy. Highly recommend this recipe!