Ingredients
For The Chicken Meatballs
- 1 pound ground chicken
- ½ cup breadcrumbs
- ¼ cup Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil for cooking
For The Creamy Mushroom Sauce
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth, low sodium or no sodium added
- ¾ cup heavy cream
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- ¼ cup Parmesan cheese, grated
Instructions
- Prepare the meatball mixture: In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, pepper, and chopped fresh parsley. Mix until all ingredients are evenly incorporated but avoid overmixing to keep the meatballs tender.
- Form the meatballs: Using your hands or a small scoop, shape the mixture into evenly sized meatballs about 1 to 1.5 inches in diameter. Place them on a clean plate or baking sheet ready for cooking.
- Cook the meatballs: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to crowd the pan. Cook for about 5-7 minutes, turning occasionally until they are golden brown on all sides and cooked through. Remove the meatballs from the skillet and set aside.
- Sauté the aromatics: In the same skillet, add 1 tablespoon olive oil if needed. Sauté the finely chopped onion over medium heat until translucent, about 3-4 minutes. Add sliced mushrooms and cook until they release their moisture and become browned, around 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Create the creamy mushroom sauce: Pour in 1 cup of low sodium chicken broth and scrape up any browned bits from the skillet bottom to incorporate flavor. Stir in ¾ cup heavy cream and 1 teaspoon Italian seasoning. Bring the mixture to a gentle simmer and allow it to thicken slightly, about 4-5 minutes.
- Combine meatballs with sauce: Return the cooked meatballs to the skillet, spooning the sauce over them. Cook together for an additional 2-3 minutes to meld the flavors and ensure meatballs are hot throughout.
- Finish and serve: Stir in 2 tablespoons fresh chopped parsley and ¼ cup grated Parmesan cheese into the sauce. Adjust seasoning with salt and pepper if needed. Serve the creamy mushroom chicken meatballs warm, paired nicely with pasta, rice, or crusty bread.
Notes
- Use fresh herbs like parsley for the best flavor, but dried herbs can be substituted if needed.
- For a lower-fat version, substitute half-and-half or whole milk for heavy cream, though sauce will be less rich.
- If breadcrumbs are unavailable, crushed crackers or oats can be used as a binder.
- Ground turkey or beef can be substituted for ground chicken if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
