If you're a fan of classic chicken marsala, you're sure to enjoy this simple one-pan version featuring chicken meatballs! Juicy chicken meatballs are cooked in a rich, creamy mushroom marsala sauce and served over a bed of zucchini noodles.
Ingredients
Chicken Meatballs
- 1 lb ground chicken
- 3/4 cup panko breadcrumbs or crushed crackers
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried basil
- 2 medium cloves garlic or garlic powder
- 1 large egg, lightly beaten
Marsala Sauce
- 1 tablespoon unsalted butter
- 1 tablespoon of olive oil
- 1 small onion diced
- 8 oz mushrooms, thinly sliced
- 2 medium cloves garlic, minced or garlic powder
- 3/4 cup marsala cooking wine
- 1 tablespoon all-purpose flour
- 3/4 cup chicken broth
- 1/2 cup heavy whipping cream or oat milk if you need dairy free.
- 2 tablespoons fresh or dried basil
- Salt and pepper to taste
- Fettuccine pasta for serving or zucchini noodles
Instructions
Chicken Meatballs
- In a large bowl, mix together the ground chicken, breadcrumbs, salt, pepper, basil, garlic, and egg. Form the mixture into 1-inch meatballs and arrange them on a baking sheet.
- Cook them in the oven at 375 degrees for 18 minutes.
Marsala Sauce
- In a large skillet, add butter and heat over medium-high. Sauté the onion and mushrooms for 2-3 minutes until tender. Incorporate garlic and cook for an additional minute until fragrant.
- Pour marsala wine into the pan and bring to a simmer over medium heat. Allow it to simmer for 3-5 minutes until it slightly reduces.
- Whisk the flour into the chicken broth until smooth. Add the chicken broth and heavy cream to the sauce. Season with salt and pepper to taste. Simmer for 5 minutes until it thickens.
- Stir in the basil and add the cooked meatballs to the sauce. Serve the chicken marsala meatballs warm over fettuccine. Enjoy!
*** If you are using zucchini noodles, add them to the sauce and let them simmer for 5 minutes. They don't need much time to cook. It's a great, healthy alternative!