Irresistible Marry Me Chicken Meatballs

Irresistible Marry Me Chicken Meatballs are creamy, cozy, and just downright irresistible — the kind of meal that makes everyone fall a little bit in love at first bite. Tender chicken meatballs simmer in a velvety sauce made with sun-dried tomatoes, garlic, and Parmesan, creating the ultimate balance of savory richness and comforting warmth.

What makes this dish special is how effortlessly it transforms a simple skillet dinner into something romantic and restaurant-worthy. The golden sear on the meatballs deepens the flavor, while the creamy sauce clings beautifully to every bite — perfect for spooning over pasta, rice, or soft bread.

Fun fact: the original Marry Me Chicken became famous for being “so good, it could inspire a proposal.” These meatballs take that same iconic flavor and give it a fresh, modern twist that’s even easier to love — weeknight simple, date-night worthy, and truly unforgettable.

Recipe Yield: 4 servings

INGREDIENTS

1 lb ground chicken
½ cup grated Parmesan cheese
⅓ cup breadcrumbs
2 tbsp chopped sun-dried tomatoes (oil-packed, drained)
2 cloves garlic, minced
1 egg
1 tsp salt
½ tsp black pepper
1 tbsp olive oil

For the Creamy Sauce:
1 tbsp butter
2 cloves garlic, minced
½ cup chopped sun-dried tomatoes
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
½ tsp red pepper flakes (optional)
1 tsp Italian seasoning
Salt and pepper to taste
Fresh basil, chopped, for garnish

INSTRUCTIONS

1. Mix and shape:
In a large bowl, combine ground chicken, Parmesan, breadcrumbs, sun-dried tomatoes, garlic, egg, salt, and pepper. Mix gently until just combined, then roll into 1½-inch meatballs.

2. Sear to golden perfection:
Heat olive oil in a large skillet over medium heat. Add meatballs and sear on all sides until golden brown, about 2–3 minutes per side. Remove and set aside.

3. Make the creamy sauce:
In the same skillet, melt butter, then sauté garlic for 30 seconds until fragrant. Add sun-dried tomatoes, heavy cream, chicken broth, Parmesan, red pepper flakes, Italian seasoning, salt, and pepper. Stir until smooth and gently simmer.

4. Combine and cook:
Return meatballs to the skillet. Simmer uncovered for 8–10 minutes, turning occasionally, until meatballs are cooked through (165°F internal temperature) and sauce thickens beautifully.

5. Finish and serve:
Top with fresh basil and a light sprinkle of Parmesan. Serve warm with pasta, rice, or crusty bread to soak up the creamy sauce.

Helpful Tips to Perfect This Recipe

• Don’t overmix your meatballs: Overworking the mixture makes them tough. Gently combine until everything is just incorporated for a tender, juicy bite.
• Sear for flavor: Browning the meatballs before simmering locks in juices and adds depth to the creamy sauce. It’s worth the extra step!
• Thicken the sauce naturally: If the sauce feels thin, let it simmer uncovered for a few extra minutes — it’ll reduce and coat each meatball perfectly.