Description
These creamy mushroom chicken meatballs are tender, flavorful, and cooked in a rich, savory mushroom cream sauce. Made with ground chicken and Parmesan, then simmered in a luscious sauce with mushrooms, garlic, and Dijon mustard, this dish is a comforting weeknight favorite that pairs beautifully with rice, pasta, or mashed potatoes.
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 1/4 cup breadcrumbs (or gluten-free breadcrumbs for a gluten-free version)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (optional)
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
For Cooking
- 1 tablespoon olive oil (for cooking)
- 2 tablespoons butter
- 1 small onion, finely chopped
- 8 oz cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup chicken broth (low-sodium)
- 1/2 cup heavy cream (or substitute with half-and-half for a lighter option)
- 1 tablespoon Dijon mustard (optional, for added depth of flavor)
- Salt and pepper, to taste
- Fresh parsley or thyme, for garnish (optional)
Instructions
- Make the Meatballs: In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, minced garlic, parsley (if using), Italian seasoning, salt, and pepper. Mix gently until just combined to keep the meatballs tender and avoid overmixing.
- Form the Meatballs: Roll the mixture into approximately 20 meatballs about 1 to 1.5 inches in diameter, ensuring uniform size for even cooking.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 5-7 minutes, turning occasionally until they are golden brown on all sides and cooked through (internal temperature of 165°F). Remove meatballs from skillet and set aside.
- Make the Mushroom Sauce: In the same skillet, melt butter over medium heat. Add chopped onion and sauté for 2-3 minutes until softened. Add sliced mushrooms and minced garlic, cooking for another 4-5 minutes until mushrooms are tender and golden brown.
- Add Liquids: Stir in chicken broth and Dijon mustard (if using), scraping any browned bits from the bottom of the pan. Let simmer for 2-3 minutes to reduce broth slightly and concentrate flavors.
- Make it Creamy: Reduce heat and pour in heavy cream. Stir well and bring to a gentle simmer. Cook for an additional 2-3 minutes, allowing the sauce to thicken. Season with salt and pepper to taste.
- Combine Meatballs and Sauce: Return the cooked meatballs to the skillet, spooning sauce over them. Simmer together for 5 more minutes to let the meatballs soak up the creamy mushroom sauce.
- Serve: Serve the creamy mushroom chicken meatballs hot, garnished with fresh parsley or thyme if desired. This dish pairs wonderfully with rice, pasta, or mashed potatoes for a hearty meal.
Notes
- For a gluten-free version, use gluten-free breadcrumbs.
- Substitute heavy cream with half-and-half for a lighter sauce.
- Ensure meatballs are not overmixed to keep them tender.
- Internal temperature for safe poultry consumption is 165°F; use a meat thermometer for accuracy.
- Dijon mustard is optional but adds depth and tang to the sauce.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
