Creamy Marry Me Chicken (Printer-Friendly)
Tender chicken meatballs cooked in a velvety cream sauce with sun-dried tomatoes and fresh herbs.
# What You’ll Need:
→ Meatballs
01 -
1 ½ pounds ground chicken
02 -
½ cup Italian seasoned breadcrumbs
03 -
1 large egg
04 -
1 tablespoon dried parsley
05 -
1 teaspoon dried basil
06 -
1 teaspoon garlic powder
07 -
Pinch of salt and black pepper
08 -
½ cup grated or shredded Italian cheese blend or Parmesan
09 -
1 tablespoon olive oil
→ Sauce
10 -
1 cup chicken broth (low or no sodium preferred)
11 -
½ cup sun-dried tomatoes, drained and sliced
12 -
1 tablespoon tomato paste
13 -
1 cup heavy cream
14 -
1 cup fresh baby spinach
15 -
Fresh basil, chopped, for garnish
16 -
Salt and black pepper, to taste
# Steps to Follow:
01 -
In a large bowl, combine ground chicken, Italian seasoned breadcrumbs, egg, dried parsley, dried basil, garlic powder, salt, pepper, and grated Italian cheese. Mix gently until evenly incorporated.
02 -
Shape the mixture into small meatballs and arrange them on a plate.
03 -
Heat olive oil in a wide skillet over medium to medium-high heat. Add meatballs without overcrowding the pan and cook until golden brown on all sides, turning as needed. Work in batches if necessary.
04 -
Remove browned meatballs and set aside. Pour chicken broth into the skillet, add sun-dried tomatoes and tomato paste, and stir to dissolve browned bits from the pan.
05 -
Return meatballs to the skillet, stir in heavy cream and baby spinach. Reduce heat and simmer gently until meatballs reach an internal temperature of 165°F and are fully cooked.
06 -
Sprinkle chopped fresh basil over the meatballs. Adjust seasoning with salt and pepper to taste. Serve immediately.
# Helpful Hints:
01 -
Keep hands damp while shaping to prevent sticking and ensure smooth meatballs. Avoid overmixing the meat mixture to prevent dense, rubbery texture.
02 -
Do not overcrowd the pan when browning meatballs to prevent steaming instead of browning.
03 -
If sauce thickens too much, thin gradually with additional chicken broth.
04 -
Store leftovers up to 4 days in the refrigerator and reheat gently with a splash of broth or cream; not recommended for freezing due to cream sauce separation.