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Golden seared chicken meatballs in a thick white mushroom cream sauce garnished with parsley

Creamy Mushroom Chicken Meatballs

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 480
Ingredients Method

Ingredients
  

  • 1 lb ground chicken
  • 1/2 cup panko breadcrumbs
  • 1 large egg , beaten
  • 1/4 cup grated parmesan cheese
  • 2 cloves garlic , minced
  • 1 teaspoon sal t
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 8 oz cremini mushrooms, sliced
  • 2 tablespoons unsalted butter
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 teaspoon fresh thyme leaves
  • 1/4 cup chopped fresh parsley

Method
 

  1. In a large bowl, combine ground chicken, panko, egg, parmesan, half the minced garlic, salt, and pepper.
  2. Form the mixture into approximately 16 evenly sized meatballs.
  3. Heat olive oil in a large skillet over medium-high heat and sear meatballs until browned on all sides, about 8-10 minutes, then remove from pan.
  4. In the same skillet, melt butter and add sliced mushrooms, cooking until browned and moisture has evaporated.
  5. Add remaining garlic and thyme, sautéing for 1 minute until fragrant.
  6. Whisk in chicken broth and heavy cream, scraping the bottom of the pan to release browned bits.
  7. Bring the sauce to a gentle simmer and return the meatballs to the skillet.
  8. Cook for 5-7 minutes until the sauce has thickened and meatballs are cooked through to an internal temperature of 165 degrees Fahrenheit.
  9. Garnish with fresh parsley before serving.