These creamy mushroom chicken meatballs are rich, comforting, and packed with savory flavor. Juicy ground chicken meatballs are simmered in a velvety mushroom sauce, making them perfect for a cozy dinner served over pasta, rice, or mashed potatoes.

Why You’ll Love This Recipe

This recipe brings together the hearty, satisfying bite of chicken meatballs with the luscious depth of a creamy mushroom sauce. It’s a fantastic dinner option that’s both elegant enough for guests and easy enough for a weeknight. Plus, it uses simple ingredients and comes together in under an hour.

ingredients

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

Ground chicken
Garlic
Onion
Breadcrumbs
Egg
Parmesan cheese
Salt
Pepper
Olive oil
Mushrooms (cremini or button)
Chicken broth
Heavy cream
Fresh thyme or parsley (for garnish)

directions

In a large bowl, mix ground chicken, minced garlic, finely chopped onion, breadcrumbs, egg, grated Parmesan, salt, and pepper. Form into meatballs.
Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides, then remove and set aside.
In the same skillet, add sliced mushrooms and sauté until browned.
Pour in chicken broth and stir, scraping up any browned bits from the bottom of the pan.
Add heavy cream, stir, and bring to a gentle simmer.
Return the meatballs to the skillet and simmer in the sauce for 15–20 minutes, or until fully cooked.
Garnish with fresh herbs and serve hot.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Swap ground chicken for ground turkey or beef if preferred.
Add a splash of white wine with the broth for extra depth.
Stir in spinach or peas toward the end of cooking for added veggies.
Use a dairy-free cream alternative to make it lactose-free.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over low heat until heated through, or microwave in 30-second intervals, stirring occasionally. For freezing, place cooled meatballs and sauce in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

How do I keep chicken meatballs from falling apart?

Using breadcrumbs and egg helps bind the meatballs and hold their shape during cooking.

Can I bake the meatballs instead of frying?

Yes, you can bake them at 400°F (200°C) for about 20 minutes, then finish in the sauce.

What mushrooms work best for this recipe?

Cremini or button mushrooms are ideal, but you can also use shiitake or portobello for a richer flavor.

Can I make this recipe ahead of time?

Yes, you can prepare the meatballs and sauce separately a day ahead and combine them when ready to serve.

Is this recipe gluten-free?

To make it gluten-free, use gluten-free breadcrumbs and ensure the broth and cream are gluten-free.

What can I serve with creamy mushroom chicken meatballs?

They’re great over pasta, mashed potatoes, rice, or even cauliflower mash for a low-carb option.

Can I use milk instead of cream?

You can use whole milk, but the sauce will be thinner and less rich. For best results, stick with heavy cream.

How do I know when the meatballs are fully cooked?

The internal temperature should reach 165°F (74°C). Cut one open to check if unsure.

Can I add cheese to the sauce?

Yes, a bit of Parmesan or cream cheese can add extra richness to the sauce.

Can I make this dish spicy?

Absolutely! Add a pinch of red pepper flakes or chopped chili to the meatball mix or sauce.

Conclusion

Creamy mushroom chicken meatballs are the perfect dish for when you’re craving something indulgent yet wholesome. With juicy meatballs and a silky mushroom sauce, this meal is a guaranteed hit for family dinners or special occasions. Easy to adapt and even easier to enjoy, it’s a keeper in any home cook’s recipe book.

Let me know if you’d like a printable version or to add nutrition facts!