Description
Tender chicken meatballs in a creamy sun-dried tomato and Parmesan sauce, perfect for a comforting meal.
Ingredients
- 1 lb ground chicken
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup grated Parmesan cheese (plus extra for finishing)
- 1 large egg
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- Fresh basil leaves for garnish
Instructions
- Mix the ground chicken, breadcrumbs, grated Parmesan, egg, minced garlic, and a pinch of salt and pepper in a bowl until just combined.
- Shape into meatballs, about 1 to 1 1/4 inches in diameter.
- Heat olive oil in a skillet over medium heat and brown the meatballs, about 6–8 minutes, then transfer to a plate.
- Add chopped sun-dried tomatoes, heavy cream, and chicken broth into the same skillet and stir to deglaze.
- Simmer with Italian seasoning, return meatballs to the skillet, and let simmer uncovered for 8–12 minutes until cooked through.
- Garnish with fresh basil and extra Parmesan before serving.
Notes
Use gluten-free breadcrumbs for a gluten-free option. Adjust seasoning according to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian