In a large mixing bowl, combine the ground chicken, dried Italian bread crumbs, egg, Italian seasoning, minced garlic, onion powder, salt, and ½ cup of grated Parmesan cheese. Use your hands to mix everything together until just combined—be careful not to overmix!
Using your hands, form the mixture into small meatballs, about 1 inch in diameter. Place each meatball on a plate as you go.
In a large skillet, heat the olive oil and butter over medium heat. Once hot, add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 5-7 minutes, turning occasionally, until they are golden brown and cooked through. Remove them from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Stir in the flour, cooking for another minute. Gradually whisk in the chicken broth, ensuring no lumps remain. Let the mixture simmer for a few minutes until it thickens slightly.
Lower the heat and stir in the heavy cream, remaining grated Parmesan cheese, sun-dried tomatoes, and dried Italian seasoning. Allow the sauce to simmer for a couple of minutes until everything is well combined and heated through.
Return the cooked meatballs to the skillet, gently tossing them in the sauce to coat. Simmer for an additional 5 minutes to allow the flavors to meld.
Transfer the meatballs to a serving platter, drizzle with extra sauce, and garnish with fresh basil. Serve warm, and watch as everyone falls in love with your Marry Me Chicken Meatballs!
