Go Back

Creamy Mushroom Chicken Meatballs

Tender ground chicken meatballs seared golden and simmered in a rich mushroom cream sauce with Parmesan and garlic. A one-pan weeknight dinner ready in 30 minutes that pairs beautifully with pasta, mashed potatoes, or rice.
Print Recipe Save to My Pins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken avoid ultra-lean for best texture
  • 0.5 cup breadcrumbs panko or regular
  • 1 large egg
  • 0.25 cup grated Parmesan cheese for meatballs
  • 2 garlic cloves minced, for meatballs
  • 0.5 tsp salt for meatballs
  • 0.25 tsp black pepper for meatballs
  • 0.25 tsp dried thyme
  • 2 tbsp olive oil for searing
  • 2 tbsp butter for sauce
  • 8 oz mushrooms sliced, cremini recommended
  • 2 garlic cloves minced, for sauce
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 0.25 cup grated Parmesan cheese for sauce, freshly grated preferred
  • 0.5 tsp salt for sauce
  • 0.25 tsp black pepper for sauce
  • fresh parsley chopped, for garnish

Equipment

  • Large skillet
  • Large mixing bowl
  • Cookie scoop or tablespoon
  • Tongs or spatula
  • Measuring cups and spoons

Method
 

  1. In a large mixing bowl, combine ground chicken, breadcrumbs, egg, Parmesan, minced garlic, salt, pepper, and thyme. Mix gently with your hands until just combined. Do not overmix or the meatballs will be dense and tough.
  2. With lightly damp hands or a cookie scoop, form the mixture into evenly sized balls about 1.5 inches in diameter. You should get about 16 to 18 meatballs.
  3. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the meatballs in a single layer without crowding. Cook for 6 to 8 minutes, turning occasionally, until golden brown on all sides. The meatballs do not need to be fully cooked through. Remove and set aside on a plate.
  4. In the same skillet, melt the butter over medium heat. Add the sliced mushrooms in a single layer and cook undisturbed for 2 to 3 minutes before stirring. Continue cooking for 5 to 7 minutes total until golden and tender. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the chicken broth and bring to a simmer, scraping up all browned bits from the bottom of the pan. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper and stir until the sauce is smooth.
  6. Return the seared meatballs to the skillet. Reduce heat to low and simmer for 10 minutes until the meatballs are cooked through to an internal temperature of 165 degrees F and the sauce has thickened slightly. Garnish with fresh parsley and serve immediately.

Notes

Do not overmix the meatball mixture. Avoid ultra-lean ground chicken for juicier meatballs. Scrape up all browned bits when adding broth for deeper sauce flavor. To freeze: freeze cooked meatballs on a baking sheet until solid, then store in a freezer-safe bag for up to 3 months. Reheat gently in a skillet over low heat with a splash of broth or cream.