Creamy Marry Me Chicken

Creamy Marry Me Chicken Meatballs bring together tender homemade chicken meatballs simmered in a luscious cream sauce with sun-dried tomatoes and fresh herbs. This all-in-one skillet meal is perfect for busy weeknights when you want something that feels special but comes together quickly. The combination of savory meatballs and the rich, flavorful sauce makes this dish both comforting and elegant without any complicated steps.

I made this recipe on a busy evening and was impressed by how satisfying it was while still feeling fresh and homemade. Now it’s a regular request in my house when we need something cozy but quick.

Ingredients

• Ground chicken: lean and tender, easy to form into juicy meatballs substitute with ground turkey if preferred
• Italian seasoned breadcrumbs: add flavor and help hold the meatballs together panko can be used for a lighter texture
• Egg: binds the meat mixture so the meatballs don’t fall apart during cooking
• Dried parsley, dried basil, garlic powder: layers of Italian inspired herb flavor use fresh if you want an even brighter taste
• Grated Italian cheese mix or parmesan: melt into the meatballs for richness freshly grated cheese offers best flavor but pre grated works well too
• Olive oil: used for browning the meatballs to get a golden crust without sticking
• Sun-dried tomatoes: the signature ingredient that brings acidity and sweetness to balance the creamy sauce choose those packed in oil for extra flavor
• Chicken broth: adds savory depth to the sauce low or no sodium versions allow you to control saltiness
• Heavy cream: creates the velvety texture of the sauce can be lightened with evaporated milk or made dairy free with coconut cream
• Tomato paste: enhances the sauce’s richness and tomato flavor
• Baby spinach: adds color, nutrition, and a fresh leafy element can be left out if you prefer
• Fresh basil: sprinkled on top for a pop of herbal brightness and fragrance
• Salt and pepper: essential to season the sauce and meatballs perfectly

Instructions

Sauté the Meatball Mixture:

Combine the ground chicken, Italian seasoned breadcrumbs, egg, dried parsley, dried basil, garlic powder, salt, pepper, and grated cheese in a large bowl. Mix gently until everything is evenly combined without overworking the meat which keeps the meatballs tender.

Form the Meatballs:

Wet your hands slightly to prevent sticking then roll the mixture into small meatballs about the size of a golf ball. Place them on a plate ready to cook.

Brown the Meatballs:

Heat olive oil in a wide skillet over medium to medium high heat. Once hot add the meatballs making sure not to crowd the pan so they brown instead of steam. Cook each side until golden all around turning carefully. You might need to do this in batches. Remove browned meatballs and set aside.

Build the Sauce:

Pour the chicken broth into the same skillet then add the sun dried tomatoes and tomato paste. Stir and scrape the browned bits off the pan bottom to incorporate those deep flavors into the sauce.

Simmer the Meatballs:

Return the browned meatballs to the skillet. Stir in the heavy cream and baby spinach then reduce heat to a gentle simmer. Let everything cook together until the meatballs reach an internal temperature of 165 degrees Fahrenheit and the sauce thickens slightly.

Finish and Serve:

Sprinkle fresh chopped basil over the dish and taste to adjust salt and pepper. Serve as is or over your choice of pasta, rice, or even mashed potatoes.

Sun dried tomatoes are my favorite ingredient here because they bring a concentrated burst of flavor that balances the richness of the cream. I remember making this for a family dinner and everyone kept picking out the tomatoes first to savor their tanginess.

Storage Tips

Keep leftovers covered in an airtight container in the refrigerator and try to consume within four days. Reheat gently on the stove over low heat to prevent the cream sauce from breaking. If the sauce is too thick after chilling add a little chicken broth or cream to restore the perfect consistency.

Ingredient Substitutions

Ground turkey is a perfect swap for ground chicken if that’s what you have on hand. You can use panko instead of Italian seasoned breadcrumbs but you may want to add some extra Italian spices to keep the flavor profile up. To lighten the sauce swap half the heavy cream with evaporated milk or whole milk. Add a teaspoon of cornstarch to the broth first to maintain thickness. For a dairy free option use coconut cream and dairy free parmesan alternatives.

Serving Suggestions

This recipe pairs beautifully with orzo linguine or rotini pasta to soak up the sauce. Mashed potatoes or creamy polenta also make comforting beds for the meatballs. Round out the meal with roasted broccoli sautéed zucchini or a fresh green salad and warm garlic bread.

This creamy chicken meatball skillet makes a cozy weeknight dinner that feels special. Leftovers reheat well with a splash of broth or cream.

Common Recipe Questions

→ Can I use ground turkey instead of chicken?

Yes, ground turkey is a great substitute and works similarly in texture and flavor, maintaining the dish's tenderness.

→ How do I prevent the meatballs from steaming instead of browning?

Cook meatballs in batches without overcrowding the skillet to allow even browning and avoid steaming.

→ What can I use to thicken the sauce if it’s too thin?

A small amount of cornstarch mixed with broth can be added and simmered to thicken the sauce to your desired consistency.

→ How should leftover meatballs be stored?

Store leftovers in the refrigerator for up to 4 days. Reheat gently, adding broth if the sauce thickens.

→ Can I omit the spinach if I don’t like it?

Yes, spinach is optional and can be left out without affecting the overall flavor much.