Marry Me Chicken Meatballs (Easy One-Pan Recipe)
These marry me chicken meatballs come together in one pan with juicy chicken, a creamy sun-dried tomato sauce, and savory herbs. Perfect for a quick, high-protein weeknight dinner, meal prep, or cozy family dinner. Serve over rice, pasta, or your favorite veggies for a balanced, flavorful meal everyone will love.
Servings 3 - 4
Ingredients
For the Meatballs:
- 1 pound ground chicken
- 1 egg
- 1/3 cup almond flour
- 2 tablespoons finely grated Parmesan (or 2 tablespoons nutritional yeast for dairy-free)
- 1 tablespoon minced garlic or 3 cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
- ¼ teaspoon red chili flakes (optional)
For the Sauce + Skillet:
- 2 tablespoons avocado oil or extra virgin olive oil
- 1 tablespoon minced garlic or 3–4 cloves, minced
- 1.5 cups sliced mushrooms (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
- ¼ teaspoon red chili flakes
- ¾ cup chicken bone broth (I like Kettle & Fire)
- ¾ cup canned coconut cream unsweetened (thick part first, if separated)
- ½ cup packed sun-dried tomatoes chopped
- 2 tablespoons water
- ½ tablespoon arrowroot starch
- 1/3 cup finely grated Parmesan (or 3 tablespoons nutritional yeast to keep 100% dairy-free)
- 1/3 cup fresh basil finely chopped
Instructions
- Preheat the oven to 375°F.
- In a large bowl, mix ground chicken, egg, almond flour, Parmesan (or nutritional yeast), garlic, oregano, thyme, salt, pepper, and chili flakes until just combined. Do not overmix.
- Roll into 14–16 meatballs, about 1½ tablespoons each.
- Heat oil in a large oven-safe skillet over medium-high heat.
- Add meatballs in a single layer and sear for 2–3 minutes, flip, and sear another 2–3 minutes. Transfer meatballs to a plate.
- Lower heat to low. Add garlic and cook for 1 minute.
- Add mushrooms (if using) and cook for 3–4 minutes.
- Add oregano, thyme, salt, pepper, and chili flakes directly to the skillet and stir to bloom the spices.
- Pour in bone broth and coconut cream and stir, scraping up any browned bits.
- In a small bowl, whisk arrowroot starch with water until smooth. Pour into the skillet, raise heat to medium, and simmer for 2–3 minutes until the sauce begins to thicken.
- Stir in sun-dried tomatoes, then Parmesan (or nutritional yeast) until melted and creamy.
- Return meatballs to the skillet, spoon sauce over the top, and transfer to the oven. Bake for 15-18 minutes, until meatballs are cooked through and the sauce is thick and glossy.
- Remove from the oven, spoon extra sauce over the meatballs, finish with fresh basil, and serve with your favorite sides. Enjoy!
To Store & Reheat:
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat on the stovetop with a splash of broth to bring the sauce back to life.
Notes
Swaps & Substitutions:
- Ground chicken: Sub ground turkey (most similar) or ground beef (richer flavor).
- Parmesan: Use nutritional yeast for a dairy-free option.
- Almond flour: Swap with regular or gluten-free breadcrumbs (texture may vary slightly).
- Coconut cream: Greek yogurt works—start with less and adjust, as it’s not a 1:1 swap.
- Arrowroot starch: Cornstarch works as a 1:1 substitute.
- Bone broth: Regular chicken broth works just as well.
- Mushrooms (optional): Swap with broccolini, zucchini, asparagus, or stir in spinach at the end.
- Fresh basil: Use a pinch of dried or skip if needed.
- Serving: Serve with rice, pasta, mashed potatoes, or a veggie like crispy broccolini.
Nutrition
Protein: 46g