Description
A rich, creamy one-pan meal featuring tender chicken meatballs in a luxurious sun-dried tomato and parmesan sauce. Perfect for cozy dinners and easy to adapt for meal prep.
Ingredients
1/2 cup oil-packed sun-dried tomatoes, drained
1 1/2 pounds ground chicken
2 tablespoons basil pesto
2 tablespoons Italian seasoning
Chili flakes to taste
Salt and black pepper to taste
1 cup grated parmesan cheese
3 ounces prosciutto, torn
2 tablespoons salted butter
1 shallot, chopped
2 cloves garlic, chopped
1 tablespoon tomato paste
1 cup dry white wine or chicken broth
1 cup heavy cream or full-fat coconut milk
Fresh basil for garnish
Instructions
1. Add 3 tablespoons of oil from sun-dried tomatoes to a skillet. Chop the tomatoes and set aside.
2. In a bowl, combine ground chicken, pesto, 1 tablespoon seasoning, chili flakes, salt, pepper, and 1/2 cup parmesan. Roll into meatballs.
3. Heat oil in skillet. Add prosciutto and cook until crispy. Remove and set aside.
4. Add meatballs to skillet. Cook for about 5 minutes, turning to brown all sides. Remove.
5. Add butter, shallots, and garlic. Cook 2–3 minutes. Stir in remaining seasoning and tomato paste.
6. Deglaze with wine or broth. Simmer 3–5 minutes.
7. Add cream and chopped sun-dried tomatoes. Simmer 10 minutes.
8. Return meatballs to sauce. Cook 5 more minutes. Top with remaining parmesan, prosciutto, and fresh basil.
Notes
Swap coconut milk for cream for a dairy-free version.
Use ground turkey or beef instead of chicken.
Adjust chili flakes to control spice level.
Pairs well with pasta, mashed potatoes, or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 496
- Sugar: 4
- Fat: 35
- Carbohydrates: 12
- Protein: 28