For the Meatballs

• 1 pound ground chicken (or ground turkey for a leaner option)
• 1 egg
• ½ cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil (optional – adds moisture and richness to meatballs)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• 1 tablespoon fresh basil (minced)
• ½ teaspoon salt
• Black pepper (to taste)

For the Marry Me Sauce

• 1 tablespoon butter
• 2 to 3 cloves garlic (minced)
• ⅓ cup chicken broth (use low-sodium to control salt levels)
• ½ cup heavy cream (at room temperature for best results)
• ⅓ cup grated fresh Parmesan cheese (at room temperature, fresh grated melts much better than pre-shredded)
• ¾ cup sun-dried tomatoes (sliced, oil-packed variety works best; you can reserve some oil for extra flavor)
• ½ teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (adjust to your preferred spice level, start with less if sensitive to heat)
• Fresh basil (chiffonaded, for garnish)

Prepare the Meatballs

1. In a large mixing bowl, combine 1 pound ground chicken, 1 egg, ½ cup panko breadcrumbs, ½ cup grated Parmesan cheese, 2 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano, 1 tablespoon minced fresh basil, ½ teaspoon salt, and black pepper to taste. Mix gently until just combined, being careful not to overmix.
2. Roll the mixture into approximately 30 small, uniform meatballs. You can use a cookie scoop for even sizing. Place them on a clean baking sheet.
3. Heat a layer of avocado oil (or other high-heat cooking oil) in a large skillet over medium heat. Add the rolled meatballs to the skillet in batches if necessary to avoid overcrowding. Cook until browned on all sides, which should take about 5 minutes total. Transfer the browned meatballs to a clean plate and set aside.

Make the Sauce

1. Move the skillet to a cool stovetop burner and let it cool slightly. Carefully wipe out any excess oil and any burned bits from the pan, leaving the flavorful browned fond. Return the skillet to the stove and add 1 tablespoon butter. Let the butter melt over medium-low heat, then add 2 to 3 minced garlic cloves. Stir constantly for about 30 seconds until fragrant, being careful not to burn the garlic.
2. Add ⅓ cup chicken broth to the skillet. Use a wooden spoon to vigorously scrape up all the browned bits (fond) from the bottom of the pan – this is the deglazing process that adds immense flavor. Bring the broth to a gentle simmer and reduce the heat, allowing it to simmer for 1 to 2 minutes or until the broth is slightly reduced.
3. Remove the skillet from the heat. Carefully add ½ cup heavy cream. Whisk gently to thoroughly incorporate the heavy cream into the chicken broth mixture. Once the liquids are blended and smooth, sprinkle in ⅓ cup grated Parmesan cheese and stir gently until the cheese has completely melted into the sauce, creating a smooth consistency.

Finish the Dish

1. Return the skillet to a hot burner over medium-low heat and continue stirring the sauce mixture for about 1 minute, allowing it to return to a gentle temperature. Add ¾ cup sliced sun-dried tomatoes, ½ teaspoon dried oregano, and ½ teaspoon crushed red pepper flakes to the cream sauce. Stir gently to incorporate all ingredients evenly. Taste the sauce and adjust salt, pepper, oregano, and red pepper flakes as desired to achieve your perfect flavor balance.
2. Bring the sauce to a constant, slow simmer over medium-low heat, stirring occasionally to prevent sticking. Once the sauce is simmering beautifully, carefully return the browned meatballs to the skillet. Gently turn the meatballs to coat all sides evenly in the luscious sauce. Continue to simmer for 3 to 4 minutes until the sauce has slightly thickened to your liking and the meatballs are thoroughly cooked through and heated.
3. Transfer the warm Marry Me Chicken Meatballs to individual serving plates. Spoon any remaining rich sauce from the skillet generously over the meatballs. Garnish with freshly chiffonaded basil for a pop of color and fresh flavor. Serve immediately with your desired side dishes, such as pasta, mashed potatoes, or rice, and enjoy this incredibly flavorful meal!

Chicken Broth: To better control the sodium levels in your final dish, especially if you’re mindful of salt intake, opt for low-sodium chicken broth. This allows you to season the sauce to your exact preference without it becoming overly salty.

Parmesan Cheese: For the smoothest and creamiest sauce, always use freshly grated Parmesan cheese. Pre-shredded varieties often contain anti-caking agents that can prevent them from melting seamlessly into the sauce, potentially leading to a grainy texture. Bringing your grated Parmesan to room temperature before adding it also aids in effortless incorporation.

Sun-Dried Tomatoes: For the best flavor and texture, we highly recommend using oil-packed sun-dried tomatoes. These are typically more tender and flavorful. You can even reserve a tablespoon or two of the oil from the jar to use in place of, or in addition to, the butter or olive oil when sautéing the garlic, adding another layer of rich, tomatoey goodness to your sauce.

Red Pepper Flakes: Spice levels are a personal preference! If you or your dining companions are sensitive to heat, start with a smaller amount of crushed red pepper flakes (e.g., ¼ teaspoon) and then taste and adjust. You can always add more to gradually build the heat, but it’s very difficult to reduce it once added.

For a Lighter Version: If you’re looking to lighten up this dish, consider using ground chicken breast instead of ground chicken thigh for the meatballs. For the sauce, replace heavy cream with half-and-half, and if needed, whisk in a tablespoon of flour or cornstarch slurry (mixed with a little cold water) to help thicken it to your desired consistency. You can also reduce the amount of Parmesan cheese by half.

Make it Dairy-Free: This recipe can be made wonderfully dairy-free! Swap the heavy cream for full-fat canned coconut milk (scoop out the thick cream that separates on top for maximum richness). In place of Parmesan, use 2-3 tablespoons of nutritional yeast, which provides a savory, umami, and cheesy flavor without dairy. Use vegan butter or simply extra olive oil instead of regular butter. The resulting coconut cream sauce is surprisingly silky and incredibly flavorful!

Make it Gluten-Free: Achieving a gluten-free version is simple. Ensure you use certified gluten-free panko breadcrumbs for the meatballs. Always double-check labels on other ingredients like chicken broth to confirm they are also gluten-free, as formulations can vary by brand.

Make it Whole30 Compliant: For a Whole30-friendly adaptation, substitute the panko breadcrumbs with almond flour (¼ to ½ cup, adjust for consistency). Replace heavy cream with full-fat coconut milk and omit the Parmesan cheese. For cooking fats, use ghee or extra olive oil instead of butter. While these changes alter the taste slightly, the dish remains incredibly flavorful and satisfying within Whole30 guidelines.

Storage & Reheating: Any leftover Marry Me Chicken Meatballs can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over medium-low heat on the stovetop, adding a splash of chicken broth or water to help reconstitute and loosen the sauce, preventing it from becoming too thick or breaking.

Batch Cooking & Freezing: This recipe is fantastic for batch cooking! Consider doubling the recipe. Cook the meatballs as instructed, but freeze half of the *cooked* meatballs (without sauce) in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. When you’re ready for a quick meal, simply defrost the meatballs and prepare a fresh batch of the Marry Me sauce – you’ll have dinner on the table in about 15 minutes!

Nutrition Disclaimers

The number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. The result will be the approximate weight of one serving.