Creamy mushroom chicken meatballs are one of those weeknight dinners that taste like you put in way more effort than you actually did. I started making this on nights when my kids were starving and I needed something on the table fast. The smell of garlic and mushrooms hitting a hot buttery pan still gets everyone to the kitchen without being called twice.
Table of Contents
Ingredients for Creamy Mushroom Chicken Meatballs
I always use ground chicken that has some fat in it, not the extra-lean kind, because leaner chicken can make the meatballs dry and crumbly. Cremini or baby bella mushrooms are my go-to here since they hold their texture in the sauce better than white button mushrooms.
For the Meatballs
- 1 lb ground chicken (I recommend avoiding extra-lean for the juiciest results)
- 1/2 cup breadcrumbs, panko or regular
- 1 egg
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- 2 tbsp olive oil (for searing)
For the Creamy Mushroom Sauce
- 2 tbsp butter
- 8 oz mushrooms, sliced (cremini or baby bella work best in my experience)
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Step-by-Step Instructions
In my experience, the biggest mistake people make with ground chicken meatballs is overmixing the meat. Mix until things just come together and stop there. That is what keeps them tender.
Step 1: Add ground chicken, breadcrumbs, egg, Parmesan, minced garlic, salt, pepper, and thyme to a large bowl. Mix gently with your hands until the mixture just comes together. Stop as soon as you no longer see dry spots. Overmixing is what makes meatballs tough.
Step 2: Shape into balls about 1.5 inches in diameter. A cookie scoop makes this fast and keeps them all the same size, which means they cook evenly. You should get about 16 to 18 meatballs from this batch.
Step 3: Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer, working in batches if needed. Do not crowd the pan or they will steam instead of sear. Cook for 6 to 8 minutes, turning to brown all sides. They will not be cooked through yet and that is fine. Remove and set aside.
Step 4: In the same skillet, melt butter over medium heat. Add the sliced mushrooms and spread them out. Let them sit without stirring for 2 to 3 minutes so they actually brown. Stir and cook for another 3 to 4 minutes until golden and tender, about 5 to 7 minutes total. Add the minced garlic and stir for one minute until fragrant.
Step 5: Pour in the chicken broth and scrape up all the browned bits from the bottom of the pan with a wooden spoon. Those bits are pure flavor. Stir in the heavy cream and Parmesan. Season with salt and pepper and bring to a gentle simmer.
Step 6: Return the meatballs to the skillet. Reduce heat to low, cover loosely, and simmer for 10 minutes. The meatballs should reach an internal temperature of 165 degrees F. The sauce will thicken and cling to the meatballs as it reduces.
Step 7: Scatter fresh parsley over the top and serve right away.
Best Things to Serve with Creamy Mushroom Chicken Meatballs
This dish has a rich, savory sauce so it pairs best with something that soaks it up or adds a fresh contrast alongside it.
Creamy Garlic Pasta: A bowl of simple pasta is the classic move here. This one-pot creamy garlic pasta comes together fast and makes the perfect base for the meatballs and sauce to sit on.
Garlic Butter Potatoes: Tender potatoes in a garlicky sauce are another great way to serve this. These creamy garlic sauce potatoes complement the mushroom cream sauce beautifully and keep things hearty.
Same-Day Focaccia: Sometimes the best side is just good bread to pull through the sauce. This same-day focaccia is soft and pillowy and absolutely worth baking if you have an hour.
Mushroom Spinach Lasagna: If you are feeding a bigger group and want to make this a full spread, this mushroom spinach lasagna is a natural pairing since it shares the same earthy, comforting flavor profile.
Steamed Rice or Quinoa: For a lighter or gluten-free option, a simple bowl of steamed rice or quinoa works well. The sauce soaks right in and it keeps the whole meal clean and unfussy.
If you love chicken meatball dinners, also check out these marry me chicken meatballs and this herbed chicken meatball bowl for two more easy ways to use the same base concept in completely different directions.
Storing and Reheating Creamy Mushroom Chicken Meatballs
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the meatballs and sauce together so the meatballs stay moist. You can also freeze cooked meatballs on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.
To reheat, warm in a skillet over low heat with a splash of chicken broth or cream to loosen the sauce back up. I recommend skipping the microwave if you can since it tends to make the meatballs rubbery and can cause the cream sauce to separate.
Pro tip: the meatballs themselves can be shaped, seared, and refrigerated up to a day ahead. Just make the sauce fresh and finish the meatballs in it. This cuts active dinner time down to under 20 minutes on busy nights and makes creamy mushroom chicken meatballs a genuinely useful meal prep option.
FAQs
Can I use ground turkey instead of ground chicken?
Yes. Ground turkey has a very similar texture and the flavor holds up well in the mushroom cream sauce. Avoid extra-lean turkey for the same reason you want to avoid extra-lean chicken: it dries out too easily.
How do I know the meatballs are fully cooked through?
Use an instant-read thermometer. Ground chicken needs to reach an internal temperature of 165 degrees F. After searing and simmering for 10 minutes in the sauce, they should be there. Cut one open if you are unsure: the center should be white with no pink remaining.
Can I make this dairy-free?
Yes. Swap the heavy cream for full-fat coconut cream and leave out the Parmesan or use a dairy-free alternative. The sauce will taste a little different but still comes out rich and creamy.
Creamy Mushroom Chicken Meatballs
Ingredients
Equipment
Method
- 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.
- Shape into balls about 1.5 inches in diameter using a cookie scoop or your hands. You should get 16 to 18 meatballs.
- 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.
- 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.
- 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.
- 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.
- Garnish with fresh chopped parsley and serve immediately over pasta, mashed potatoes, rice, or with crusty bread.
