Effortless Marry Me Chicken (Print Version)

# Ingredients:

→ Meatballs

01 - 1/3 cup panko or regular bread crumbs
02 - 1/2 teaspoon onion powder
03 - 1/4 cup Parmesan cheese, freshly grated
04 - 1 pound ground chicken
05 - 1/2 teaspoon Italian seasoning
06 - 1 egg, beaten lightly
07 - 2 whole garlic cloves, grated or finely minced
08 - 1 tablespoon parsley, fresh and chopped (or 1 teaspoon dried)
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 2 tablespoons butter, unsalted

→ Sauce

12 - 1 teaspoon Italian seasoning
13 - 3 garlic cloves, finely chopped
14 - 1 cup chicken broth
15 - Salt and black pepper to your taste
16 - 1 tablespoon tomato paste
17 - 1 cup drained and chopped sun-dried tomatoes (keep 1 tablespoon of the oil)
18 - Pinch of red pepper flakes, optional
19 - 1/2 cup Parmesan cheese, freshly grated
20 - 1 cup thick cream
21 - 1/4 cup basil, sliced thin

# Instructions:

01 - Get a large bowl and toss in the ground chicken, breadcrumbs, beaten egg, Parmesan, garlic, parsley, seasoning, onion powder, salt, and pepper. Use your hands to gently bring it all together—don't overdo it, or the meatballs might get tough.
02 - Form little balls, about a tablespoon each—you should end up with 30 of them. In a big pan, melt some butter over medium-high heat till it starts foaming. Add the meatballs (you may need to cook in batches) and brown all over, turning them every now and then. They don’t need to cook all the way yet. Once browned, take them out and keep them warm on a plate.
03 - Dump out extra grease and wipe the pan quickly with a paper towel. Don’t scrub off the browned bits left behind—they’ll make your sauce extra tasty.
04 - Heat the reserved oil from the sun-dried tomatoes in the same pan over medium heat until it's shimmering. Stir in the garlic and let it cook for about 30 seconds, just long enough to get fragrant (don’t let it burn). Then add the tomato paste, stirring for another minute while its flavor deepens.
05 - Pour the chicken broth in and scrape up all those delicious bits stuck to the bottom with a wooden spoon. Let it come to a low simmer, then reduce the heat. Mix in the cream, Parmesan cheese, Italian seasoning, and red pepper flakes if you like (totally optional). Keep it bubbling gently until it thickens a little.
06 - Carefully slide the browned meatballs back into the bubbling sauce, throwing in the chopped sun-dried tomatoes too. Cover the skillet and let it all cook together for 10-15 minutes. The meatballs need to be fully cooked (aim for an internal temp of 165°F), and the sauce should be nice and thick.
07 - Sprinkle the fresh basil over everything right before you serve. Taste and tweak with extra salt and pepper if you think it needs it. Pair with some crusty bread, creamy polenta, or pasta—it’s great for soaking up that flavorful sauce.

# Notes:

01 - These meatballs pair best with wide noodles like fettuccine or pappardelle, but they’re just as tasty on polenta or next to roasted veggies.
02 - Want it a little lighter? Swap out the cream for half-and-half—it won’t be as rich, but it’ll still be delicious.
03 - You can form the meatballs the day before and keep them in the fridge—just cook them when you’re ready!

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