Marry Me Chicken Meatballs (Easy One-Pan Recipe)

Marry me chicken meatballs are one of those recipes that feel a little elevated but are actually so simple to pull together. This is the perfect weeknight meal for the family or anyone you’re trying to impress.

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375°F.

Step 2

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.

Step 3

Roll into 14–16 meatballs, about 1½ tablespoons each.

Step 4

Heat oil in a large oven-safe skillet over medium-high heat.

Step 5

Add meatballs in a single layer and sear for 2–3 minutes, flip, and sear another 2–3 minutes. Transfer meatballs to a plate.

Step 6

Lower heat to low. Add garlic and cook for 1 minute.

Step 7

Add mushrooms (if using) and cook for 3–4 minutes.

Step 8

Add oregano, thyme, salt, pepper, and chili flakes directly to the skillet and stir to bloom the spices.

Step 9

Pour in bone broth and coconut cream and stir, scraping up any browned bits.

Step 10

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.

Step 11

Stir in sun-dried tomatoes, then Parmesan (or nutritional yeast) until melted and creamy.

Step 12

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.

Step 13

Remove from the oven, spoon extra sauce over the meatballs, finish with fresh basil, and serve with your favorite sides. Enjoy!

Step 14

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.