Creamy Mushroom Chicken Meatballs (30-Minutes) Recipe
This Creamy Mushroom Chicken Meatballs recipe provides a delightful blend of tender ground chicken meatballs simmered in a rich and velvety mushroom cream sauce. Ready in just 30 minutes, it’s a comforting and elegant dish perfect for weeknight dinners or casual entertaining. The juicy meatballs are seared to golden perfection and meld beautifully with the savory mushroom sauce, enhanced by garlic, Parmesan cheese, and fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the Meatballs:
- 1 lb ground chicken
- ½ cup breadcrumbs (panko or regular)
- 1 egg
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp dried thyme
- 2 tbsp olive oil (for searing)
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 salt
- ¼ tsp black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground chicken, breadcrumbs, egg, Parmesan, minced garlic, salt, pepper, and thyme. Mix gently with your hands until just combined. Avoid overmixing to keep the meatballs tender.
- Shape the Meatballs: Using your hands or a cookie scoop, form the mixture into evenly sized balls, about 1.5 inches in diameter.
- Sear the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until golden brown on all sides, about 6-8 minutes. They don’t need to be fully cooked as they will finish cooking in the sauce. Remove the meatballs from the skillet and set aside.
- Sauté the Mushrooms: In the same skillet, melt butter over medium heat. Add the sliced mushrooms and sauté until golden and tender, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Prepare the Sauce: Pour in the chicken broth and bring to a simmer, scraping any browned bits from the bottom of the skillet for extra flavor. Stir in heavy cream and Parmesan cheese. Season with salt and pepper.
- Simmer the Meatballs: Return the seared meatballs to the skillet. Reduce the heat to low and simmer for 10 minutes, allowing the meatballs to cook through and absorb the flavors of the sauce.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish before serving. Pair with your favorite side dish and enjoy!
Notes
- Use panko breadcrumbs for a lighter texture or regular breadcrumbs if preferred.
- Do not overmix the meatball mixture to keep the meatballs tender and juicy.
- For a lower-fat option, substitute heavy cream with half-and-half or a light cream alternative.
- Serve over pasta, rice, or with a side of steamed vegetables for a complete meal.
- Fresh parsley adds a nice color contrast and fresh flavor; substitute with fresh thyme or basil if desired.
Keywords: chicken meatballs, creamy mushroom sauce, quick dinner, easy meatballs, stovetop meatballs, comfort food, chicken recipe
