Marry me chicken meatballs are the ultimate comfort food, blending tender chicken with a creamy sun-dried tomato sauce that feels both indulgent and easy to make. From the first time I tried them, I knew this recipe was a keeper. It has that cozy, heartwarming quality you want in a weeknight dinner but looks impressive enough to serve at a gathering. If you’ve enjoyed my Marry Me Chicken Pasta or one-pot Marry Me Chicken Orzo, you’ll love this meatball version even more. In this article, I’ll guide you step by step through the ingredients, cooking process, serving ideas, and variations so you can make it perfectly every time.
Table of Contents
The Story & Why Everyone Loves Marry Me Chicken Meatballs
The Viral Journey of Marry Me Chicken Meatballs
The story of marry me chicken meatballs begins with the original “marry me chicken,” a dish so flavorful it earned its name because people joked it was proposal-worthy.
- The classic version featured chicken cutlets simmered in a creamy, garlicky sauce with sun-dried tomatoes.
- Food bloggers like Half Baked Harvest and The Kitchn helped make the meatball version popular by showing how easy and versatile it can be.
- Juicy chicken meatballs, paired with Parmesan and basil, quickly became a crowd favorite.
Comfort Food Meets Convenience
These meatballs bring together the best of both worlds: restaurant-style flavor and weeknight convenience.
- It is a one-pan recipe, which means fewer dishes to wash.
- The creamy tomato-Parmesan sauce is rich but easy to prepare.
- You can serve it over pasta, rice, or cook it directly with orzo for a full meal.
- For a lighter twist, I sometimes prepare soupy versions like my Marry Me Chicken Soup, but this meatball recipe remains a staple in my kitchen because everyone loves it.
Ingredients & Variations for Marry Me Chicken Meatballs
Classic Ingredients You’ll Need
For the meatballs:
- Ground chicken – lean, tender base for the meatballs
- Eggs – help bind the mixture together
- Garlic – adds aromatic flavor
- Olive oil – keeps the meatballs moist and flavorful
- Seasoned panko crumbs – provide texture and light crunch
- Parmesan cheese – gives a rich, savory taste
- Onion powder – adds subtle depth without chopping onions
- Kosher salt and black pepper – balance the flavors
- Paprika – adds mild warmth and color
For the creamy sauce:
- Butter – creates a rich, silky base
- Garlic – builds flavor in the sauce
- Italian seasoning – classic herb blend for depth
- Red pepper flakes – a touch of heat to balance the creaminess
- Sundried tomatoes – bring sweetness and tang
- Chicken broth – creates the body of the sauce
- Heavy cream – adds a velvety texture
- Parmesan cheese – thickens and enriches the sauce
- Fresh basil – garnish that adds freshness and color
- Lemon juice – brightens the sauce
Creative Variations & Substitutions
This recipe is versatile and simple to modify.
- Try ground turkey instead of chicken for a leaner option.
- Use light cream or whole-wheat breadcrumbs for a healthier twist.
- Make it dairy-free with coconut milk and dairy-free Parmesan.
- Cook orzo or risoni directly in the sauce for a one-pot meal.
- If orzo isn’t available, substitute with rice or another small pasta shape.
- For a seafood-inspired option, my Marry Me Salmon uses the same creamy sun-dried tomato base with a lighter protein.
Marry Me Chicken Meatballs
Equipment
- Large sheet pan
- Oven-safe deep skillet
- 1 1/2-inch scoop
Ingredients
- 2 lbs ground chicken
- 2 large eggs, slightly beaten
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1 cup seasoned panko crumbs
- 3/4 cup grated Parmesan cheese
- 1 tsp onion powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp paprika
- 5 tbsp butter
- 4 cloves garlic, minced
- 2 tsp Italian seasoning
- 1/4–1/2 tsp red pepper flakes, to taste
- 1 cup sun-dried tomatoes in oil, drained and chopped
- 1 teaspoon fresh lemon juice
- 1 ¾ cups low-sodium chicken broth
- 1 cup heavy cream
- 2/3 cup grated Parmesan cheese
- 8–10 fresh basil leaves, julienned, for garnish
Instructions
- Preheat oven to 400°F and line baking sheets with parchment.
- In a large bowl, combine all meatball ingredients and mix gently until just combined. Do not overmix.
- Shape into 1 1/2-inch meatballs and place on prepared trays.
- Bake for about 18 minutes, until lightly browned and cooked through. Remove from oven and set aside.
- In a large ovenproof skillet, melt butter over medium heat. Add garlic, Italian seasoning, red pepper flakes, and sun-dried tomatoes. Cook for 2 minutes, stirring often.
- add 1 ¾ cups chicken broth and 1 teaspoon fresh lemon juice. Stir well, then slowly whisk in the heavy cream and Parmesan until smooth and slightly thickened.
- Add baked meatballs to the skillet, stirring to coat them in the sauce.
- Transfer the skillet to the oven and bake about 10 minutes, until the sauce is bubbly and the meatballs are heated through.
- Garnish with fresh basil and serve hot with pasta, rice, or orzo.
Notes
- You can roll the meatballs ahead of time and refrigerate them for up to 24 hours before baking.
- Store cooked meatballs with sauce in an airtight container in the fridge for up to 3 days.
- Freeze baked meatballs without sauce for up to 2 months. They reheat beautifully in marinara or creamy sauce.
- If freezing with sauce, be aware that cream-based sauces may separate slightly. Add a splash of cream or broth when reheating to bring the sauce back together.
- When reheating on the stovetop, use medium-low heat and stir in a little broth or water to keep the sauce silky.
Nutrition Information (Per Serving)
- Calories: 740
- Carbohydrates: 20 g
- Protein: 41 g
- Fat: 56 g
- Saturated Fat: 25 g
- Trans Fat: 1 g
- Cholesterol: 284 mg
- Sodium: 1082 mg
- Potassium: 1330 mg
- Fiber: 3 g
- Sugar: 2 g
- Vitamin A: 1745 IU
- Vitamin C: 20 mg
- Calcium: 329 mg
- Iron: 4 mg
How to Cook Marry Me Chicken Meatballs Perfectly
Follow these steps for tender meatballs and a creamy sauce:
- Preheat your oven and line baking sheets with parchment for easy cleanup.
- Mix the ground chicken, eggs, garlic, panko, Parmesan, and spices in a large bowl. Combine gently so the meatballs stay tender.
- Shape the mixture into evenly sized balls using a small scoop or your hands.
- Bake until they are lightly browned and no longer pink in the center. Set them aside while you prepare the sauce.
- In a large ovenproof skillet, melt butter and sauté garlic, Italian seasoning, red pepper flakes, and sundried tomatoes until fragrant.
- Add the chicken broth and lemon juice, then stir to combine. Slowly whisk in the heavy cream and Parmesan until the sauce is smooth and slightly thickened.
- Return the meatballs to the skillet and coat them in the sauce.
- Finish cooking in the oven until the sauce is bubbly and the meatballs are fully heated through.
Pro Tips and Troubleshooting
To make sure your marry me chicken meatballs come out perfectly every time, keep these tips in mind:
- Do not overmix the meatball mixture, or the texture will be tough.
- If the mixture feels too soft, add more breadcrumbs until it holds its shape.
- Stir orzo frequently if you cook it in the sauce so it doesn’t stick.
- If the sauce is too thick, splash in extra broth or cream. If it’s too thin, let it simmer a few minutes longer.
- When reheating leftovers, add a small amount of broth or water to keep the sauce creamy.
- For variety, try cooking the meatballs in an air fryer or pan-searing them before adding to the sauce for extra flavor.
What to Serve With Marry Me Chicken Meatballs
These meatballs are rich and creamy, so they pair well with simple sides that balance the flavors. Try serving them with:
- Orzo or risoni cooked directly in the sauce for a complete one-pot meal
- Classic pasta such as spaghetti, penne, or fettuccine to soak up the sauce
- Steamed white or brown rice for a lighter option
- Garlic bread or crusty baguette to scoop up every drop of sauce
- A fresh green salad with a lemon vinaigrette for contrast
- Roasted vegetables such as broccoli, asparagus, or zucchini to add texture and color
Make-Ahead, Storage, and Freezer Tips for Marry Me Chicken Meatballs
One of the best things about marry me chicken meatballs is how well they can be prepped ahead or saved for later. Here’s how to handle them:
- Roll the meatballs in advance and keep them covered in the refrigerator for up to 24 hours before baking.
- Store cooked meatballs with sauce in an airtight container in the fridge for up to 3 days.
- Freeze extra baked meatballs separately (without sauce) in a freezer-safe bag for up to 2 months. Reheat in marinara or creamy sauce when ready.
- If you want to freeze with sauce, be aware that cream-based sauces can separate slightly. Add a splash of cream or broth when reheating to restore smoothness.
- To reheat, warm gently on the stovetop over medium-low heat. Stir in a bit of broth or water to keep the sauce silky.
FAQs About Marry Me Chicken Meatballs
What ingredients do I need to make marry me chicken meatballs?
To prepare this dish, you will need ground chicken, breadcrumbs, Parmesan cheese, eggs, garlic, and olive oil for the meatballs. The sauce is made with butter, sundried tomatoes, cream, broth, and Italian herbs, which together create the rich and creamy flavor the recipe is known for.
How do I make marry me chicken meatballs step by step?
Start by mixing ground chicken with breadcrumbs, cheese, eggs, and spices, then shaping the mixture into even-sized balls. Bake them until cooked through and lightly browned. In a skillet, prepare the creamy sundried tomato sauce, then add the meatballs and finish cooking in the oven until the sauce is bubbly and the meatballs are fully coated.
Can I make marry me chicken meatballs ahead of time or freeze them?
Yes, this recipe is make-ahead friendly. You can roll the meatballs in advance and refrigerate them for up to 24 hours before baking. Cooked meatballs freeze well without sauce for up to two months. If freezing with sauce, store them in a freezer-safe container and add a splash of cream or broth when reheating to maintain the silky texture.
What should I serve with marry me chicken meatballs to make a complete meal?
These meatballs pair perfectly with pasta, orzo, or rice as a hearty base. Garlic bread or a crusty baguette works well for soaking up the creamy sauce, while a crisp green salad or roasted vegetables add freshness and balance to the plate.