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Creamy Mushroom Chicken Meatballs (30-Minutes)

🍄 Creamy Mushroom Chicken Meatballs (30-Minute Recipe)

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Prep Time 17 minutes
Cook Time 20 minutes
Servings: 4
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Chicken Meatballs:
  • 1 lb ground chicken
  • ½ cup breadcrumbs
  • 1 large egg
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil for cooking
For the Creamy Mushroom Sauce:
  • 2 tbsp butter
  • 8 oz mushrooms sliced
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ¼ cup grated Parmesan cheese
  • ½ tsp dried thyme
  • Salt and pepper to taste

Method
 

Make the Meatballs:
  1. In a large bowl, combine ground chicken, breadcrumbs, egg, Parmesan, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined. Form into 1½-inch meatballs.
Brown the Meatballs:
  1. Heat olive oil in a large skillet over medium heat. Add meatballs and cook for 6–8 minutes, turning to brown all sides. Remove meatballs and set aside.
Cook the Mushrooms:
  1. In the same skillet, melt butter. Add mushrooms and cook 5–6 minutes until browned and moisture has evaporated. Add garlic and cook 30 seconds until fragrant.
Make the Cream Sauce:
  1. Pour in chicken broth, scraping up browned bits. Add heavy cream, Parmesan, thyme, salt, and pepper. Simmer 3–4 minutes until slightly thickened.
Finish the Dish:
  1. Return meatballs to skillet. Simmer 5–7 minutes, spooning sauce over meatballs, until cooked through and sauce is creamy.
Serve:
  1. Garnish with fresh parsley or extra Parmesan if desired. Serve hot.

Notes

Don’t Overmix: Overworking ground chicken makes meatballs dense.
Lighter Option: Swap half the cream for milk or use half-and-half.
Extra Flavor: Add a splash of white wine before the broth.
Serving Ideas: Great over pasta, mashed potatoes, rice, or zucchini noodles.
Storage: Refrigerate leftovers up to 3 days; reheat gently.