Description
A flavorful and comforting recipe featuring tender chicken meatballs simmered in a rich, creamy mushroom sauce. These creamy mushroom chicken meatballs are perfect for a hearty dinner and pair wonderfully 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
- 1 tablespoon olive oil (for cooking)
Mushroom Sauce
- 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, grated Parmesan, egg, minced garlic, chopped fresh parsley (if using), dried Italian seasoning, salt, and pepper. Gently mix until all ingredients are evenly incorporated without overmixing, to ensure tender meatballs.
- Form the Meatballs: Roll the mixture into approximately 20 meatballs, each 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 to 7 minutes, turning occasionally, until they develop a golden brown crust on all sides and reach an 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 finely chopped onion and sauté for 2 to 3 minutes until softened. Add sliced mushrooms and minced garlic, cooking for another 4 to 5 minutes until the mushrooms are tender and golden brown.
- Add Liquids: Stir in the chicken broth and Dijon mustard (if using), scraping the bottom of the skillet to release flavorful bits. Allow the mixture to simmer for 2 to 3 minutes until the broth reduces slightly.
- Make it Creamy: Reduce the heat and pour in the heavy cream. Stir well and bring to a gentle simmer. Cook for 2 to 3 minutes until the sauce thickens. 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 an additional 5 minutes to allow the meatballs to absorb the flavors of the sauce.
- Serve: Serve the creamy mushroom chicken meatballs immediately, garnished with fresh parsley or thyme if desired. This dish complements rice, pasta, or mashed potatoes beautifully.
Notes
- For a gluten-free version, use gluten-free breadcrumbs.
- Substitute half-and-half for heavy cream to reduce richness.
- Ground chicken can be replaced with ground turkey if preferred.
- Ensure meatballs reach an internal temperature of 165°F for food safety.
- Leftovers can be stored in the refrigerator for up to 3 days.
- The Dijon mustard is optional but adds a nice depth of flavor to the sauce.
