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One-Pan Creamy Garlic Butter Chicken Meatballs

Close-up of One-Pan Creamy Garlic Butter Chicken Meatballs served in a rich yellow sauce with spinach and sun-dried tomatoes.
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Make tender chicken meatballs in a rich, creamy garlic butter sauce all in one skillet for easy cleanup.

Ingredients

Scale
  • 1.5 lbs ground chicken
  • 1/2 cup breadcrumbs (Panko recommended)
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup sun-dried tomatoes, chopped
  • 2 cups fresh spinach
  • 1/4 cup grated Parmesan cheese, for finishing

Instructions

  1. In a large bowl, combine the ground chicken, breadcrumbs, egg, 2 minced garlic cloves, 1/4 cup Parmesan cheese, Italian seasoning, salt, and pepper. Mix gently until just combined; do not overmix.
  2. Roll the mixture into small, uniform meatballs (about 1.5 inches in diameter). You should have about 20-24 meatballs.
  3. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the meatballs in a single layer, working in batches if necessary, and brown them on all sides, about 5-7 minutes total. Remove the browned meatballs and set them aside.
  4. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the remaining 4 minced garlic cloves and cook for 30 seconds until fragrant.
  5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the liquid to a simmer.
  6. Stir in the heavy cream and chopped sun-dried tomatoes. Let the sauce simmer gently for 3 minutes until it thickens slightly.
  7. Return the browned meatballs to the skillet. Nestle them into the sauce. Cover the skillet and cook on low heat for 8-10 minutes, or until the meatballs are cooked through (internal temperature reaches 165°F).
  8. Stir in the fresh spinach until it wilts into the sauce.
  9. Remove from heat. Sprinkle the remaining 1/4 cup Parmesan cheese over the top before serving immediately over noodles or rice.

Notes

  • For a lower-carb option, serve these meatballs over zucchini noodles or cauliflower rice instead of pasta.
  • If you prefer a thicker sauce, remove the meatballs after step 6, reduce the sauce uncovered for 3-5 minutes, then return the meatballs.
  • You can prepare the meatballs up to 24 hours ahead and store them, covered, in the refrigerator.

Nutrition

Find it online: https://tastytipster.com/one-pan-creamy-garlic-butter-chicken-meatballs/