These creamy chicken florentine meatballs are a delicious mashup of classic chicken florentine and the viral “marry me chicken.” Juicy, veggie-packed chicken meatballs are baked until tender, then simmered in a rich white wine cream sauce with sun-dried tomatoes, parmesan, and fresh spinach. The result? A restaurant-worthy dinner that packs over 30 grams of protein per serving and feels fancy enough for date night — but easy enough for a weeknight.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
What Are Chicken Florentine & “Marry Me Chicken”?
Chicken Florentine traditionally refers to a protein served in a creamy spinach sauce, inspired by Florence, Italy. Classic versions often feature seared or breaded chicken breasts in a rich cream-and-cheese sauce with spinach.
Marry Me Chicken is a Tuscan-style creamy chicken dish that includes sun-dried tomatoes and herbs for a slightly sweet, tangy twist.
This recipe brings the best of both worlds together — but swaps chicken breasts for tender, flavor-packed meatballs loaded with zucchini for extra moisture and nutrition.
Ingredients You’ll Need
Despite its impressive flavor, this dish uses simple, everyday ingredients.
For the Meatballs
- Lean ground chicken (or ground turkey)
- Shredded zucchini (squeezed dry)
- Panko breadcrumbs
- Egg
- Grated parmesan cheese
- Garlic powder
- Italian seasoning
- Kosher salt & black pepper
For the Creamy Florentine Sauce
- Salted butter
- Shallot
- Garlic
- Sun-dried tomatoes (packed in oil, drained)
- Dry white wine
- Low-sodium chicken broth
- Heavy cream
- Grated parmesan cheese
- Fresh spinach
For Serving
- Lemon zest
- Fresh basil
- Cooked pasta, rice, or crusty bread
Simple Ingredient Swaps
- Make it gluten-free: Use gluten-free panko breadcrumbs.
- Skip the wine: Replace it with additional chicken broth.
Make Ahead Options
To save time:
- Shape the meatballs up to 1 day in advance and refrigerate before baking.
- Or bake the meatballs 1–2 days ahead and simply prepare the sauce when ready to serve.
What to Serve With Chicken Florentine Meatballs
These meatballs are incredibly versatile. Try serving them with:
- Long pasta like spaghetti or fettuccine
- Rice or pearl couscous
- Creamy mashed potatoes
- Crusty sourdough or garlic bread
- A fresh green salad
- Roasted vegetables
Finish with fresh lemon zest and torn basil for brightness.
Storage Tips
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in the microwave or on the stovetop until warmed through.
Freezing Instructions
Option 1: Freeze After Cooking
Let the meatballs and sauce cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
Option 2: Freeze Before Cooking
Shape the meatballs and freeze them on a baking sheet until solid (1–2 hours). Transfer to a freezer-safe bag and store for up to 3 months. Thaw in the fridge before baking as directed.
Chicken Florentine Meatballs Recipe
Ingredients
Meatballs
- 1 small zucchini
- 1 pound lean ground chicken (or turkey)
- ½ cup panko breadcrumbs
- 1 large egg
- ⅓ cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- Freshly ground black pepper
Sauce
- 2 tablespoons salted butter
- 1 shallot, minced
- 3 cloves garlic, minced
- ¾ cup sun-dried tomatoes, drained and chopped
- ½ cup dry white wine
- ½ cup low-sodium chicken broth (plus more if needed)
- ¾ cup heavy cream
- ½ cup grated parmesan cheese
- 1–2 cups fresh spinach, chopped
For Serving
- Lemon zest
- Fresh basil
- Cooked pasta
Instructions
- Preheat oven: Set oven to 400°F and line a large baking sheet with parchment paper.
- Prepare zucchini: Shred zucchini into a large bowl. Using a clean towel or paper towels, squeeze out all excess moisture. You should have about ½ cup after draining.
- Make meatballs: Add ground chicken, breadcrumbs, egg, parmesan, garlic powder, Italian seasoning, salt, and pepper to the bowl. Mix gently until combined. Form into 20 meatballs and place on the baking sheet.
- Bake: Bake for 15–18 minutes, or until internal temperature reaches 165°F.
- Make the sauce: In a large skillet over medium heat, melt butter. Add shallot, garlic, and sun-dried tomatoes. Cook 1–2 minutes until fragrant. Pour in white wine and simmer until reduced by half. Stir in chicken broth and heavy cream. Simmer for 2 minutes.
- Finish sauce: Stir in parmesan and spinach. Cook until spinach wilts.
- Combine: Add baked meatballs to the skillet and spoon sauce over them. Simmer 3–5 minutes until slightly thickened. Add extra broth if sauce becomes too thick.
- Serve: Garnish with lemon zest, fresh basil, and additional parmesan. Serve over pasta or with crusty bread.