Pin It I discovered these meatballs on a Tuesday night when I was determined to cook something that felt both impressive and effortless. There's something about the way sun-dried tomatoes and cream transform simple chicken into something that tastes like you've been cooking all day—when really, you've barely broken a sweat. My partner took one bite and said, "You made this?" in that tone that made me understand why they're called Marry Me Chicken. The name isn't just marketing; it's a promise the dish actually keeps.
I made this for friends on a Saturday when I wanted to serve something that didn't require me to spend the evening in the kitchen. What struck me was watching their faces when they tasted it—that moment of genuine surprise when something is both simple and utterly delicious. One friend asked for the recipe before dessert even arrived, which told me everything I needed to know.
Ingredients
- Ground chicken (500 g): Use freshly ground if possible; it stays more tender than pre-packaged, and you'll feel the difference in every bite.
- Large egg: This binds everything without making the meatballs heavy—one egg is all you need.
- Panko breadcrumbs (40 g): Panko is lighter than regular breadcrumbs, which keeps your meatballs fluffy rather than dense.
- Garlic (5 cloves total): Split between the meatballs and sauce so you get that garlicky warmth throughout.
- Parmesan cheese (70 g total): The first portion goes in the meatballs for seasoning; the second portion in the sauce creates that silky richness.
- Fresh parsley (2 tbsp): Fresh herbs in the meatball mixture make them taste vibrant, not like they came from a box.
- Dried oregano (1 tsp): This is your seasoning backbone—don't skip it or substitute with dried basil.
- Olive oil (2 tbsp): Good quality matters here because you're not cooking it long; the oil's flavor comes through.
- Chicken broth (120 ml): Use low-sodium so you can control the salt level and taste the other flavors.
- Heavy cream (120 ml): This is what makes the sauce cling to the meatballs; it's non-negotiable for that Marry Me effect.
- Sun-dried tomatoes (60 g): Buy them packed in oil and drain them well—this adds depth that fresh tomatoes can't match in this context.
- Italian herbs (1 tsp): A convenient shortcut that keeps the sauce tasting balanced and herbaceous.
- Chili flakes (½ tsp): Optional, but a whisper of heat lifts the whole dish into something memorable.
- Fresh basil: Added at the very end so it stays bright and doesn't fade into the background.
Instructions
- Heat your oven and prepare:
- Preheat to 200°C (400°F) and line a baking sheet with parchment paper. This setup takes one minute and saves you from scrubbing later.
- Build the meatball mixture:
- Combine the ground chicken, egg, breadcrumbs, two minced garlic cloves, 30 g parmesan, parsley, oregano, salt, and pepper in a large bowl. Mix gently with your hands until just combined—overworking makes them tough and dense, which defeats the purpose.
- Shape and bake:
- Form 16 meatballs about the size of walnuts and arrange them on the prepared sheet. Bake for 15 minutes until the outsides are lightly golden and they're cooked through—they'll be pale inside but not pink.
- Start the sauce while meatballs bake:
- Heat olive oil in a large skillet over medium heat. Add three minced garlic cloves and let them sizzle for exactly one minute—any longer and they'll turn bitter.
- Build flavor layers:
- Add the drained sun-dried tomatoes and cook for another minute, letting their oil and flavor diffuse into the base. Pour in the chicken broth and bring to a gentle simmer.
- Create the cream sauce:
- Stir in the heavy cream, 40 g parmesan, Italian herbs, and chili flakes if using. Let it simmer gently for 3–4 minutes, stirring often, until the sauce thickens just enough to coat the back of a spoon.
- Marry the elements:
- Transfer your baked meatballs into the skillet and spoon the sauce over them. Simmer for 5–7 minutes, letting the meatballs absorb the sauce and all the flavors meld together.
- Taste and finish:
- Season with salt and pepper to taste, then scatter fresh basil on top. Serve immediately while everything's still warm and the sauce clings beautifully to the meatballs.
Pin It There was a moment when I was plating these for that dinner party where I realized this dish had become a quiet favorite in my rotation—not because it's hard to mess up, but because it tastes genuinely good and feels like you care. That's the real magic of Marry Me Chicken.
What Makes This Dish Work
The alchemy here is simple: you're baking lean chicken meatballs gently so they stay moist, then finishing them in a sauce that's both creamy and bright. Sun-dried tomatoes do the heavy lifting flavor-wise, giving you concentrated tomato depth without any of the wateriness fresh tomatoes would bring. Parmesan appears twice—once in the meatballs for seasoning and again in the sauce for body—which is a small trick that makes the whole thing taste more intentional than it is.
Serving and Pairing Ideas
These meatballs are flexible enough to work with almost anything starchy. Pasta is the obvious choice—use something sturdy like pappardelle that can hold the sauce—but I've also served them over creamy mashed potatoes, which feels almost luxurious. A crusty bread is perfect for soaking up every last bit of sauce, and honestly, that might be my favorite way. The dish pairs beautifully with crisp white wines like Pinot Grigio or Sauvignon Blanc, where the acidity cuts through the richness and lets you taste everything more clearly.
Ways to Make It Your Own
This recipe is a foundation, not a prison. I've made lighter versions swapping half the heavy cream for half-and-half, which still works beautifully if you're watching your fat intake. Fresh spinach stirred into the sauce at the end adds color and a subtle earthiness that no one will call out but everyone will notice. If you have fresh herbs on hand—thyme, basil, or oregano from your garden—use them instead of dried; the sauce will taste fresher and more alive.
- Substitute half-and-half for heavy cream to lighten the dish without losing that creamy texture.
- Stir in a handful of fresh spinach during the last minute of simmering for added greens and subtle flavor.
- Finish with a squeeze of fresh lemon juice if the sauce tastes too rich or one-note.
Pin It Marry Me Chicken has become the dish I make when I want to feel like I'm doing something special without the stress. It's the kind of food that makes people linger at the table, and that feels like the highest compliment a recipe can receive.
Recipe Questions & Answers
- → What type of breadcrumbs work best for the meatballs?
Panko breadcrumbs provide a light, airy texture that keeps the meatballs tender without making them dense.
- → Can I prepare the meatballs in advance?
Yes, you can shape the meatballs ahead of time and refrigerate them before baking to save prep time.
- → How do sun-dried tomatoes enhance the sauce?
Sun-dried tomatoes add a concentrated, sweet-tart flavor that deepens the richness of the creamy sauce.
- → Is it possible to make this dish spicy?
Adding chili flakes to the sauce introduces a gentle heat that complements the creamy and savory elements.
- → What sides pair well with this meatball dish?
Serving it over pasta, mashed potatoes, or crusty bread allows the sauce to shine and completes the meal.
- → How to store leftovers properly?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve texture.