Creamy Mushroom Chicken Meatballs (30-Minute Meal) Recipe
These Creamy Mushroom Chicken Meatballs are a quick and delicious 30-minute meal perfect for weeknight dinners. Juicy ground chicken meatballs are seared to golden perfection and simmered in a rich, creamy mushroom sauce made with sautéed mushrooms, garlic, Parmesan cheese, and heavy cream. Garnished with fresh parsley, this comforting dish pairs wonderfully with pasta, rice, or steamed vegetables.
- 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
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
Searing and Sauce
- 2 tbsp olive oil (for searing)
- 2 tbsp butter
- 8 oz mushrooms (sliced)
- 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
- 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 and keep the meatballs tender.
- Shape the Meatballs: Use your hands or a cookie scoop to form the mixture into evenly sized balls about 1.5 inches in diameter for uniform 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. They do not need to be fully cooked through at this stage as they will finish cooking in the sauce. Remove the meatballs and set aside.
- Sauté the Mushrooms: In the same skillet, melt butter over medium heat. Add the sliced mushrooms and sauté until they become golden and tender, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Prepare the Sauce: Pour in the chicken broth and bring it to a simmer, scraping any browned bits off the bottom of the skillet to enhance the flavor. Stir in heavy cream and Parmesan cheese, then season with salt and black pepper to taste.
- Simmer the Meatballs: Return the seared meatballs to the skillet with the sauce. Reduce the heat to low and let them simmer gently for about 10 minutes, allowing the meatballs to cook through and absorb the creamy mushroom flavors.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish before serving. Pair the creamy mushroom chicken meatballs with your favorite side such as pasta, rice, or steamed vegetables for a satisfying meal.
Notes
- For a lighter option, substitute heavy cream with half-and-half or a light cream.
- Use gluten-free breadcrumbs to make this recipe gluten-free.
- Make sure not to overmix the meatball mixture to keep meatballs tender.
- The meatballs can be baked instead of seared for a hands-off option, but searing adds great flavor and texture.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Keywords: chicken meatballs, creamy mushroom sauce, quick dinner, easy weeknight meal, ground chicken recipes