Healthy Marry Me Chicken Meatballs (One Pan)
This healthier version of Marry Me Chicken Meatballs takes all of that creamy, garlicky, sun-dried tomato flavor, and turns it into juicy chicken meatballs, made in one pan from start to finish. As a dietitian, I love that this version is lightened up, made without heavy cream. Serve it over orzo, rice, or mashed potatoes — you’ll want something to soak up every last bit of that sauce.
Make a double batch for a big meal prep that will feel extra indulgent all week! If you need more quick, weeknight dinners, I recently whipped up this One Pan Gnocchi and Chicken Sausage Skillet, too.
Ingredient Notes
For the Meatballs
- Ground chicken – I love using ground chicken as leaner protein option
- Parmesan – A simple parmesan or peccorino romano adds so much flavor and keeps the meatballs moist
- Italian breadcrumbs – Panko style breadcrumbs work here too but I like the added flavor of the Italian herbs
- Sun-dried tomatoes – Use the oil-packed kind, and save a tablespoon of that oil to cook the garlic in for extra flavor.
- Whole milk + cornstarch – This combo replaces the heavy cream in most marry me chicken recipes. The cornstarch thickens the milk so it mimics a cream sauce without adding saturated fat.
- Parmesan – Melts into the sauce for richness and a creamy, flavorful finish
If you’re looking for more ways to cook with ground chicken, these Mediterranean Chicken and Feta Meatballs are so flavorful.
How to Make Marry Me Chicken Meatballs (Step by Step)
In a large bowl, combine the ground chicken, egg, olive oil, Parmesan, breadcrumbs, garlic powder, salt, and pepper.
Roll the mixture into 16–20 evenly sized meatballs (about 1½ tablespoons each). I like to use a cookie scoop here for even cooking.
Heat a large skillet over medium heat and add oil to the pan. Cook the meatballs for 8–10 minutes, turning every couple of minutes, until browned on all sides and cooked through to an internal temperature of 165°F.
Transfer the meatballs to a plate while you make the sauce.
In a small bowl or measuring cup, whisk together the whole milk and cornstarch until the cornstarch is fully dissolved. Swapping heavy cream for a milk and cornstarch slurry is one of my favorite tricks for lightening up a creamy sauce without losing the texture that makes it feel indulgent. You still get that glossy, clingy consistency, but with a fraction of the saturated fat.
In the same skillet, stir in the garlic and cook for about 30 seconds, until fragrant. Add the sun-dried tomatoes, Italian seasoning, and crushed red pepper flakes (if using) and cook for another minute.
Pour in the chicken broth and simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan — that’s where a lot of the flavor lives.
Reduce the heat to medium-low and slowly whisk in the milk mixture. Cook for 3–5 minutes, stirring frequently, until the sauce begins to thicken.
Stir in the Parmesan cheese until melted and smooth. Season with salt and black pepper to taste, then stir in the chopped basil.
Return the cooked meatballs to the skillet and spoon the sauce over them. Simmer for 2–3 minutes until the meatballs are warmed through and coated in sauce.
Recipe Tips for Success
- Use a cookie scoop for equal-sized meatballs that cook evenly.
- If the sauce seems thin, keep stirring over medium-low heat — it thickens as the cornstarch activates, and can take a couple extra minutes.
- Want to bake instead of pan-sear? Follow the baking directions in my Chicken Parmesan Meatballs recipe, then make the sauce while they bake and toss the baked meatballs in at the end to coat.
Storage and Reheating
- Freezer: Freeze cooked meatballs (with or without sauce) in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Warm gently in the microwave, or in a skillet over medium-low heat with a splash of broth or milk to loosen the sauce back up.
FAQs
Can you freeze marry me chicken meatballs? Yes! Freeze the cooked meatballs, either on their own or with the sauce, in an airtight container for up to 3 months. Thaw in the fridge overnight, then reheat gently on the stovetop so the sauce comes back together smoothly.
Can I make this dairy-free? Yes — swap the whole milk for full-fat coconut milk and use a dairy-free Parmesan alternative. I haven’t tested this version myself, but if you try it, let me know how it turns out in the comments!
What makes this version of marry me chicken meatballs healthier? The biggest swap is skipping the heavy cream. This sauce gets its creamy texture from whole milk thickened with a little cornstarch instead, which cuts down on saturated fat while keeping the same rich, silky consistency.
More 30 Minute Meals
- Hamburger Bowls with Special Sauce
- Taco Tater Tot Casserole
- Dump and Bake Meatball Casserole
- Lemon Chicken Boursin Orzo
Healthy Marry Me Chicken Meatballs (One Pan)
Ingredients
For the meatballs
- 1 lb Ground chicken
- 1/3 cup Breadcrumbs
- 1/3 cup Grated parmesan cheese
- 1 small Egg
- 1 tsp Garlic powder
- Salt and pepper to taste
For the sauce
- 1 tablespoon olive oil or use 1 tablespoon of the oil from the sun-dried tomatoes
- 3 cloves garlic minced
- ⅓ cup sun-dried tomatoes drained and chopped
- 1 teaspoon Italian seasoning
- ½ cup low-sodium chicken broth
- 1 cup whole milk
- 1 teaspoon cornstarch
- ½ cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- ¼ teaspoon crushed red pepper flakes optional
- 2 tbsp chopped fresh basil optoinal for garnish
Instructions
- In a large bowl, combine the ground chicken, egg, olive oil, Parmesan, breadcrumbs, garlic powder, salt, and pepper.
- Roll the mixture into 16–20 evenly sized meatballs (about 1½ tablespoons each). I like to use a cookie scoop here for even cooking.
- Heat a large skillet over medium heat and add oil to the pan. Cook the meatballs for 8–10 minutes, turning every couple of minutes, until browned on all sides and cooked through to an internal temperature of 165°F.
- Transfer the meatballs to a plate while you make the sauce.
- In a small bowl or measuring cup, whisk together the whole milk and cornstarch until the cornstarch is fully dissolved. Swapping heavy cream for a milk and cornstarch slurry is one of my favorite tricks for lightening up a creamy sauce without losing the texture that makes it feel indulgent. You still get that glossy, clingy consistency, but with a fraction of the saturated fat.
- In the same skillet, stir in the garlic and cook for about 30 seconds, until fragrant. Add the sun-dried tomatoes, Italian seasoning, and crushed red pepper flakes (if using) and cook for another minute.
- Pour in the chicken broth and simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan — that’s where a lot of the flavor lives.
- Reduce the heat to medium-low and slowly whisk in the milk mixture. Cook for 3–5 minutes, stirring frequently, until the sauce begins to thicken.
- Stir in the Parmesan cheese until melted and smooth. Season with salt and black pepper to taste, then stir in the chopped basil.
- Return the cooked meatballs to the skillet and spoon the sauce over them. Simmer for 2–3 minutes until the meatballs are warmed through and coated in sauce.
