Why You’ll Love This Recipe

Creamy Mushroom Chicken Meatballs are a savory and comforting dish made with tender ground chicken, herbs, and a luscious mushroom cream sauce. Ready in just 30 minutes, this recipe is perfect for busy weeknights while still delivering rich, homemade flavors. Serve it over pasta, rice, or mashed potatoes for a hearty and satisfying meal.

ingredients

Creamy Mushroom Chicken Meatballs (30-Minutes)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground chickenbread crumbsfresh parsleygarliconioneggsSalt and pepperolive oilcremini or white mushroomschicken brothheavy creamparmesan cheeseflourthyme (fresh or dried)

directions

In a large bowl, combine ground chicken, bread crumbs, chopped parsley, minced garlic, finely diced onion, egg, salt, and pepper. Mix until just combined.

Form the mixture into meatballs, about 1 to 1.5 inches in diameter.

Heat olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides, about 6-8 minutes total. Remove and set aside.

In the same skillet, add sliced mushrooms and cook until browned and softened, about 5 minutes.

Sprinkle in the flour and stir to coat the mushrooms.

Slowly pour in the chicken broth while stirring, then add the heavy cream, thyme, and grated parmesan cheese.

Simmer the sauce until it thickens slightly, about 5-7 minutes.

Return the meatballs to the skillet, cover, and simmer for another 5-7 minutes until the meatballs are cooked through and the sauce is creamy.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes

Variations

Add spinach or kale to the sauce for extra greens.

Use ground turkey instead of chicken for a different flavor.

Incorporate a splash of white wine in the sauce for added depth.

Top with chopped chives or extra parmesan before serving.

Serve with egg noodles or cauliflower rice for low-carb option.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently in a skillet over medium-low heat or in the microwave until warmed through.Add a splash of broth or cream if the sauce thickens too much when reheated.

FAQs

Can I bake the meatballs instead of pan-frying?

Yes, bake at 400°F (200°C) for about 15-20 minutes or until fully cooked, then add to the sauce.

Is this recipe gluten-free?

Use gluten-free bread crumbs and flour to make it suitable for gluten-free diets.

Can I freeze the meatballs?

Yes, freeze cooked meatballs (with or without sauce) for up to 2 months. Thaw overnight in the fridge before reheating.

What type of mushrooms work best?

Cremini or white button mushrooms are ideal, but you can also use baby bella or a mix.

Can I make the sauce dairy-free?

Swap heavy cream for coconut cream and use a dairy-free parmesan alternative.

Can I make this ahead?

Yes, prepare the meatballs and sauce ahead of time, then reheat just before serving.

What can I serve this with?

Mashed potatoes, pasta, rice, or crusty bread all pair wonderfully.

Can I double the recipe?

Absolutely—just use a larger skillet or cook in batches.

Do I need to use egg in the meatballs?

The egg helps bind the meatballs, but you can use a flax egg as a substitute.

How do I know when the meatballs are done?

They should reach an internal temperature of 165°F (74°C) and be no longer pink inside.

Conclusion

Creamy Mushroom Chicken Meatballs are the perfect combination of comfort and convenience. With juicy meatballs and a rich mushroom sauce, this dish is both satisfying and quick to prepare. Whether for a cozy dinner or a meal prep favorite, it’s sure to become a go-to recipe in your kitchen.