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One-Pan Creamy Garlic Butter Chicken Meatballs

Close-up of One-Pan Creamy Garlic Butter Chicken Meatballs served in a white bowl with spinach and sun-dried tomatoes.
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Cook tender chicken meatballs and a rich, creamy garlic butter sauce entirely in one skillet for a fast weeknight dinner.

Ingredients

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

Instructions

  1. In a bowl, combine the ground chicken, breadcrumbs, egg, Parmesan cheese, salt, and pepper. Mix gently until just combined. Form the mixture into small, uniform meatballs (about 1.5 inches each).
  2. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Brown the meatballs on all sides, working in batches if necessary, about 5-7 minutes total. Remove the browned meatballs and set them aside on a plate.
  3. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let the broth simmer for 1 minute.
  5. Stir in the heavy cream and chopped sun-dried tomatoes. Bring the sauce to a gentle simmer.
  6. Return the browned meatballs to the skillet, nestling them into the sauce. Cover the skillet and let the meatballs simmer in the sauce for 8-10 minutes, or until cooked through (internal temperature reaches 165°F).
  7. Stir in the fresh spinach until it wilts into the sauce, about 1-2 minutes.
  8. Taste the sauce and adjust seasoning if needed. Garnish with fresh parsley before serving immediately.

Notes

  • Serve this dish over cooked pasta, rice, or with crusty bread to soak up the extra sauce.
  • For a tangier flavor, add 1 tablespoon of lemon juice to the sauce when you add the heavy cream.
  • If you do not have heavy cream, you can substitute it with half-and-half mixed with 1 tablespoon of cornstarch to thicken the sauce slightly.

Nutrition

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