Creamy Mushroom Chicken Meatballs (30-Minutes) Recipe
This recipe for Creamy Mushroom Chicken Meatballs offers tender, flavorful chicken meatballs simmered in a rich and creamy mushroom sauce. Ready in just 30 minutes, it combines the earthiness of sautéed mushrooms with a luscious Parmesan cream sauce, making a comforting and satisfying meal perfect for weeknights. Garnished with fresh parsley, these meatballs pair wonderfully with pasta, rice, or crusty bread.
- 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
- 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
For Cooking
- 2 tbsp olive oil (for searing)
- 2 tbsp butter
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
For the Creamy Sauce
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground chicken, breadcrumbs, egg, Parmesan cheese, minced garlic, salt, black pepper, and dried thyme. Mix gently with your hands until just combined to avoid overmixing, which keeps the meatballs tender.
- Shape the Meatballs: Form the mixture into evenly sized balls about 1.5 inches in diameter using your hands or a cookie scoop to ensure consistent cooking.
- 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. The meatballs do not need to be fully cooked at this stage as they will finish cooking in the sauce. Remove from 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 the minced garlic and cook for another minute until fragrant.
- Prepare the Sauce: Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet to enhance flavor. Stir in heavy cream, grated Parmesan cheese, salt, and black pepper.
- Simmer the Meatballs: Return the seared meatballs to the skillet. Reduce heat to low and let simmer for 10 minutes, allowing the meatballs to cook through and absorb the creamy mushroom sauce.
- Garnish and Serve: Sprinkle freshly chopped parsley over the meatballs and sauce before serving. Pair with your favorite side dish such as pasta, rice, or bread, and enjoy!
Notes
- To keep meatballs tender, avoid overmixing the meat mixture.
- Use panko breadcrumbs for a lighter texture, or regular breadcrumbs if preferred.
- If you want a lower fat option, substitute heavy cream with half-and-half, though sauce will be less rich.
- Leftover meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs.
Keywords: chicken meatballs, creamy mushroom sauce, quick dinner, 30-minute meal, easy chicken recipe, mushroom chicken meatballs, Parmesan chicken meatballs, weeknight dinner