Creamy Mushroom Chicken Meatballs are a comforting, savory dish featuring tender chicken meatballs simmered in a rich mushroom cream sauce. Perfect for a cozy dinner, this recipe combines lean protein with earthy mushrooms and a creamy texture that pairs beautifully with pasta, rice, or crusty bread.

ingredients

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

ground chicken
breadcrumbs
parmesan cheese
egg
garlic (minced)
onion (finely chopped)
salt
black pepper
olive oil
butter
mushrooms (sliced, such as cremini or button)
chicken broth
heavy cream
fresh thyme or parsley (optional for garnish)

directions

In a large bowl, mix ground chicken, breadcrumbs, parmesan, egg, garlic, onion, salt, and pepper until just combined.

Form into small meatballs using damp hands.

Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides until golden, then remove and set aside.

In the same skillet, melt butter and add sliced mushrooms. Sauté until browned and tender.

Pour in chicken broth and scrape up any browned bits from the pan. Let it simmer for a few minutes.

Reduce heat and stir in the heavy cream. Simmer until the sauce thickens slightly.

Return the meatballs to the pan and simmer in the sauce for 10-12 minutes, or until cooked through.

Garnish with fresh thyme or parsley before serving.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Variations

Use ground turkey or beef instead of chicken.

Add a splash of white wine to the sauce for depth.

Mix in spinach or kale for extra greens.

Serve over mashed potatoes, pasta, or rice for a hearty meal.

Add a sprinkle of chili flakes for a spicy kick.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over low heat or in the microwave until warmed through.
To freeze, allow meatballs and sauce to cool, then freeze in an airtight container for up to 2 months.

FAQs

Can I bake the meatballs instead of frying?
Yes, bake at 400°F (200°C) for 15-20 minutes until golden and cooked through.

Can I use milk instead of cream?
Yes, but the sauce will be thinner. For richness, consider adding a bit of cornstarch to thicken.

Can I make this dairy-free?
Use dairy-free cream alternatives and omit the parmesan or use a plant-based version.

What mushrooms work best?
Cremini, white button, or baby bella mushrooms are ideal for their flavor and texture.

Can I make this ahead of time?
Yes, make the meatballs and sauce ahead, store separately, then reheat together before serving.

Conclusion

Creamy Mushroom Chicken Meatballs are a flavorful, satisfying dish that delivers comfort in every bite. Whether you’re making a weeknight meal or something special for guests, this recipe’s combination of tender meatballs and silky mushroom sauce is sure to impress.