Creamy Sun-Dried Tomato Chicken Meatballs in One Skillet Tips, FAQ & printable recipe

Tips for success

To achieve the ultimate tender texture, avoid overworking the ground chicken mixture when combining the ingredients. Over-mixing develops the proteins too much, which can result in dense, rubbery meatballs.

Use a light hand or a fork to gently fold the garlic into the meat just until combined. Wetting your hands slightly with cold water before shaping will also prevent the sticky mixture from clinging to your fingers.

If you find your cream sauce is too thick after simmering, you can easily adjust the consistency by stirring in a splash of water or even a little extra heavy cream. Conversely, if the sauce is too thin, let it simmer uncovered for an extra minute or two so the moisture can evaporate, which naturally thickens the sauce while keeping the focus on the rich garlic and sun-dried tomato flavors.

Variations

• Spicy Tomato Cream: Add a pinch of crushed red pepper flakes along with the garlic to give the creamy sauce a warm, spicy kick.
• Spinach and Parmesan: Stir in a handful of fresh baby spinach and a half-cup of grated Parmesan cheese during the final minutes of simmering.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw completely in the refrigerator overnight before reheating.

Reheat

Reheat gently in a skillet over low heat, adding a splash of chicken broth or water to loosen the cream sauce if needed.

Store any leftover meatballs and sauce in an airtight container in the refrigerator within two hours of cooking. Properly stored, they will keep well for up to three to four days.

As the dish sits, the meatballs will continue to absorb the flavors of the sun-dried tomato sauce, making the leftovers taste even more rich and flavorful the next day. Always ensure the container is tightly sealed to prevent the sauce from drying out.

You can easily prepare this dish ahead of time to save precious minutes on busy nights. Shape the raw meatballs up to 24 hours in advance, arrange them on a tray, cover tightly, and store them in the refrigerator until ready to cook.

Alternatively, cook the entire recipe completely, let it cool at room temperature for no more than two hours, and then store it in the refrigerator. When ready to serve, simply reheat the dish gently on the stovetop over low heat.

Serving ideas

These creamy chicken meatballs are incredibly versatile and pair beautifully with a wide variety of side dishes. Serve them hot over a bed of al dente pasta, such as fettuccine, penne, or spaghetti, allowing the rich, orange-hued sun-dried tomato sauce to cling to the noodles.

For a lighter, lower-carb option, they are equally delicious served over zucchini noodles, spaghetti squash, or a bed of warm riced cauliflower.

To round out the meal, serve the meatballs alongside a crisp, green side salad dressed with a simple lemon vinaigrette to cut through the richness of the cream sauce. A basket of warm, crusty garlic bread or a sliced baguette is also highly recommended for wiping up every last drop of the savory sauce from your plate. Garnish with an extra sprinkle of fresh basil leaves right before serving.

Frequently asked questions

Recipe card

Creamy Sun-Dried Tomato Chicken Meatballs in One Skillet

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 1 lb ground chicken
• 3 cloves garlic, minced
• 1/2 cup chopped sun-dried tomatoes
• 1 cup heavy cream
• 1/4 cup fresh basil, torn

Instructions

1. In a large mixing bowl, combine the ground chicken and half of the minced garlic. Mix gently until just combined. Shape the mixture into 16 uniform, bite-sized meatballs and place them on a clean plate. Keep the raw poultry meatballs chilled in the refrigerator until you are ready to sear them.
2. Heat a large heavy-bottomed skillet over medium-high heat. Carefully add the meatballs in a single layer, ensuring they do not crowd the pan. Cook for 6 to 8 minutes, turning them occasionally, until they develop a deep golden-brown crust on all sides. Transfer the seared meatballs back to a clean plate.
3. Reduce the skillet heat to medium. Add the remaining minced garlic and chopped sun-dried tomatoes, stirring for 1 minute. Pour in the heavy cream, scraping up any browned bits from the pan. Bring the sauce to a rapid simmer, then return the meatballs to the skillet. Simmer uncovered for 5 to 7 minutes until the sauce is thick and glossy, and the meatballs are fully cooked to an internal temperature of 165°F (74°C). Garnish with fresh basil.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

26 g

Carbohydrates

12 g

Fat

36 g

Fiber

1.5 g

Sugar

4 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.