Marry Me Chicken Meatballs

These creamy Marry Me Chicken Meatballs are a one pan wonder perfect for busy weeknights or special dinners. Tender chicken meatballs simmer in a luscious sauce enriched with sun dried tomatoes, fresh basil, and spinach, making every bite a comforting yet elegant experience. The recipe balances simplicity with rich flavors, and cooking it all in one skillet means fewer dishes and more time enjoying your meal.

I stumbled on this recipe during a hectic week and it quickly became my go to for impressing guests without stress. Now it’s a family favorite that gets requested often.

Ingredients

• Ground chicken: tender and mild, swap with turkey if preferred for a leaner option
• Italian seasoned breadcrumbs: bind the meatballs and add herbaceous flavor, panko breadcrumbs work as well for a lighter texture
• Egg: the binding agent that keeps meatballs intact without toughness
• Dried parsley, dried basil, garlic powder: essential herbs to build that classic Italian inspired flavor
• Grated Italian cheese mix or parmesan: fresh shredded cheese melts beautifully into the meatballs offering depth and savoriness
• Sun dried tomatoes: the star ingredient providing intense sweet and tangy notes, choose the oil packed kind drained to avoid excess oil in the sauce
• Chicken broth: opt for low or no sodium to control seasoning and keep the sauce balanced
• Heavy cream: creates a velvety sauce, for a lighter version combine with evaporated milk or use dairy free alternatives like coconut cream
• Tomato paste: enriches the sauce with umami and color
• Baby spinach: adds freshness and vibrant color without overpowering the dish
• Fresh basil: finish with this bright herb for an aromatic flourish
• Olive oil: for browning the meatballs and building flavor from the pan fond

Instructions

Sauté the Meatball Mixture:

Combine ground chicken, Italian seasoned breadcrumbs, egg, dried parsley, dried basil, garlic powder, salt, pepper, and grated Italian cheese in a large bowl. Stir gently until everything is evenly blended but avoid overmixing to keep the meatballs tender and moist.

Form and Brown the Meatballs:

Roll the mixture into small meatballs using damp hands to prevent sticking. Heat olive oil in a wide skillet over medium to medium high heat. Add meatballs in batches so they have space to brown evenly. Cook until they develop a golden crust on all sides. Remove the browned meatballs and set them aside. Remember this step is to brown the exterior only, not to fully cook them through.

Deglaze and Build the Sauce:

Pour chicken broth into the skillet and add sun dried tomatoes and tomato paste. Stir gently and scrape the browned bits from the pan bottom with a wooden spoon. This step infuses the sauce with concentrated flavor from the meat residue.

Simmer Meatballs in Creamy Sauce:

Return the browned meatballs to the skillet. Stir in heavy cream and baby spinach. Reduce heat to low and cover loosely to simmer gently. Let the meatballs cook through fully the internal temperature should reach 165 degrees Fahrenheit. Stir occasionally to prevent sticking and allow the spinach to wilt evenly.

Finish with Fresh Basil and Season:

Turn off the heat and sprinkle chopped fresh basil over the dish. Taste and adjust salt and pepper as needed to your liking. Serve hot over pasta, rice, or your favorite side to soak up the sauce.

I adore the sun dried tomatoes in this recipe. Their sweet tanginess transforms a straightforward cream sauce into something uniquely memorable. I recall a family dinner when the kids were hesitant to try meatballs with tomatoes but ended up loving the surprising flavor burst. It’s a dish that invites everyone to the table with excitement.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove with a splash of broth or cream to revive the sauce texture. Avoid microwaving in high heat to prevent sauce separation.

Ingredient Substitutions

Ground turkey can replace chicken for a leaner option. Swap Italian seasoned breadcrumbs for plain panko combined with Italian herbs. Use coconut cream and dairy free parmesan to make the sauce dairy free. Milk can substitute heavy cream but the sauce will be thinner and may require a teaspoon of cornstarch slurry to thicken.

Serving Suggestions

Serve over orzo, linguine, or rotini pasta to make a heartier meal. Try it alongside creamy mashed potatoes or with roasted vegetables like broccoli or zucchini. It also works wonderfully spooned over rice or quinoa for a gluten free option with extra fiber.

Serve hot and enjoy with pasta, rice, or crusty bread to soak up every bit of the creamy sauce. It’s an impressive weeknight dinner that’s simple enough for busy nights and tasty enough for guests.

Common Recipe Questions

→ Can these meatballs be made in a slow cooker?

Slow cooking is possible but requires browning the meatballs first. Add cream near the end to prevent curdling and ensure they reach 165°F internally.

→ How can I fix a sauce that's too thick?

Gradually add small amounts of broth to loosen the sauce to your preferred consistency.

→ What are good serving options with these meatballs?

Serve alone or alongside pasta like orzo, rotini, or linguine. They also pair well with mashed potatoes, rice, quinoa, or a fresh salad.

→ Why do my meatballs sometimes turn rubbery?

Overmixing the ground chicken creates dense texture. Handle the mixture gently and roll lightly for tender meatballs.

→ Any tips for shaping meatballs without sticking?

Keep your hands damp with water during shaping to help the mixture not cling and form smoother meatballs.

→ Why do meatballs steam instead of brown?

Ensure enough space between meatballs when cooking. Crowding the pan traps moisture, causing steaming instead of browning.

→ How should leftovers be stored and reheated?

Store up to 4 days refrigerated. Reheat gently on the stove with a splash of broth or cream to maintain sauce consistency.