Description

These creamy mushroom chicken meatballs are juicy, tender, and packed with flavor. They’re simmered in a rich mushroom sauce made with garlic, cream, and herbs—perfect over mashed potatoes, pasta, or rice. It’s a cozy, comforting dinner that feels fancy but comes together easily in one pan.

Ingredients

For the Chicken Meatballs:

1 lb ground chicken
1/3 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 garlic cloves, minced
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for cooking)

For the Creamy Mushroom Sauce:

2 tablespoons butter
8 oz mushrooms, sliced
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 cup chicken broth
3/4 cup heavy cream
1/4 cup grated Parmesan cheese

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Instructions

In a bowl, mix ground chicken, breadcrumbs, Parmesan, egg, garlic, onion powder, salt, and pepper until just combined.
Shape into 1 ½-inch meatballs (about 16-18 total).
Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides and cooked through, about 8–10 minutes. Transfer to a plate and set aside.
In the same skillet, melt butter. Add mushrooms and cook until browned and tender, about 5–7 minutes.
Add garlic and thyme, cooking for 1 minute until fragrant.
Pour in chicken broth, scraping up any brown bits. Simmer for 2 minutes.
Stir in heavy cream and Parmesan. Let it simmer until the sauce thickens slightly, about 3–4 minutes.
Return meatballs to the skillet. Simmer for another 3–5 minutes until everything is hot and coated in sauce.

Garnish with fresh parsley and serve warm.

Notes

You can substitute turkey for the ground chicken if you prefer.

For a lighter version, use half-and-half instead of heavy cream.

These meatballs also work great with pasta or served over rice or mashed cauliflower.