One-Skillet Marry Me Chicken Meatballs

Juicy chicken meatballs simmer in a creamy sun-dried tomato Parmesan sauce with wilted spinach for an easy 30-minute skillet dinner.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.25 pounds ground chicken
• 0.5 cup panko breadcrumbs
• 1 large egg
• 3 cloves garlic
• 1 teaspoon italian seasoning
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 0.5 cup sun-dried tomatoes packed in oil
• 1 cup chicken broth
• 0.75 cup heavy cream
• 0.5 cup parmesan cheese
• 3 cups baby spinach

Cooking instructions

1. In a large bowl, combine the ground chicken, panko, egg, 1 minced garlic clove, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix gently until just combined, then shape into 16 meatballs. (about 5 min)
2. Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on several sides and nearly cooked through, 7 to 8 minutes. Transfer to a plate. (about 8 min) — Medium heat
3. Drain the sun-dried tomatoes if needed and finely chop them. Add them and the remaining minced garlic to the skillet; cook until fragrant, about 30 seconds. (about 1 min) — Medium heat
4. Stir in the chicken broth, scraping up any browned bits. Add the heavy cream, Parmesan, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Bring to a gentle simmer. (about 3 min) — Medium heat
5. Return the meatballs to the skillet. Cover and simmer until the sauce thickens and the meatballs reach 165°F in the center, 4 to 5 minutes. (about 5 min) — Gentle simmer
6. Uncover and stir in the spinach. Cook until wilted, 1 to 2 minutes. Taste and adjust the seasoning, then serve hot. (about 2 min) — Medium-low heat