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Creamy mushroom chicken meatballs in a skillet with garlic mushroom cream sauce and fresh parsley

Creamy Mushroom Chicken Meatballs

Juicy ground chicken meatballs seared golden and simmered in a rich garlic mushroom cream sauce. An easy one-pan weeknight dinner ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken avoid extra-lean for juicier meatballs
  • 0.5 cup breadcrumbs panko or regular
  • 1 egg
  • 0.25 cup Parmesan cheese grated, 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 or baby bella recommended
  • 2 garlic cloves minced, for sauce
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.25 cup Parmesan cheese grated, for sauce
  • 0.5 tsp salt for sauce
  • 0.25 tsp black pepper for sauce
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large skillet or sauté pan
  • Large mixing bowl
  • Cookie scoop or tablespoon
  • Instant-read thermometer
  • Wooden spoon

Method
 

  1. Combine ground chicken, breadcrumbs, egg, Parmesan, minced garlic, salt, pepper, and thyme in a large bowl. Mix gently until just combined. Stop as soon as no dry spots remain. Overmixing makes tough meatballs.
  2. Shape into balls about 1.5 inches in diameter using a cookie scoop or your hands. You should get 16 to 18 meatballs.
  3. Heat olive oil in a large skillet over medium heat. Add meatballs in a single layer without crowding. Sear for 6 to 8 minutes, turning to brown all sides. Remove and set aside. They do not need to be cooked through yet.
  4. In the same skillet, melt butter over medium heat. Add sliced mushrooms and spread out. Let sit without stirring 2 to 3 minutes to brown. Stir and cook another 3 to 4 minutes until golden and tender. Add minced garlic and stir for one minute until fragrant.
  5. Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Stir in heavy cream and Parmesan. Season with salt and pepper. Bring to a gentle simmer.
  6. Return meatballs to the skillet. Reduce heat to low, cover loosely, and simmer for 10 minutes until meatballs reach an internal temperature of 165 degrees F and the sauce has thickened.
  7. Garnish with fresh chopped parsley and serve immediately over pasta, mashed potatoes, rice, or with crusty bread.

Notes

Do not overmix the meatball mixture. Work in batches when searing to avoid crowding the pan. Meatballs can be seared a day ahead and stored in the fridge. Make the sauce fresh and finish cooking together for about 15 minutes. Leftovers keep in the fridge for up to 3 days. Add a splash of broth or cream when reheating to loosen the sauce. Freeze cooked meatballs for up to 2 months.