Name: Creamy Mushroom Chicken Meatballs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 3/4 cup bread crumbs; 1 egg; 1 teaspoon dried oregano; 1 teaspoon paprika; 3 garlic cloves, minced; 1/4 cup grated Parmesan; 550 grams ground chicken; Salt to taste; 2 tablespoons olive oil; 2 tablespoons olive oil (for sauce); 1 tablespoon butter; 2 garlic cloves, minced; 1/2 cup onions, chopped; 1 cup mushrooms, finely chopped; 2 tablespoons all-purpose flour; 1 1/2 cups low sodium chicken broth; 1 teaspoon dried rosemary; 1/2 teaspoon dried parsley; 1/2 teaspoon paprika; Salt and pepper to taste; 1/2 cup heavy cream

Jump to Recipe

Creamy Mushroom Chicken Meatballs are the kind of comforting dinner you can pull together in just 40 minutes without sacrificing flavor. Juicy chicken meatballs simmer in a rich mushroom sauce that clings beautifully to pasta, rice, or mashed potatoes. This recipe brings together tender meatballs and a velvety cream sauce in one pan, making it perfect for busy weeknights. If you love hearty meals that feel special yet simple, this dish delivers bold flavor with minimal effort.

Story

I first started making Creamy Mushroom Chicken Meatballs on evenings when I needed something hearty but quick. Instead of baking the meatballs separately, I browned them right in the skillet and built the sauce in the same pan. As a result, every bite absorbed that deep, savory flavor from the mushrooms and garlic.

This recipe quickly became my go-to one skillet dinner because it saves time and reduces cleanup. The chicken meatballs stay soft and juicy, while the creamy mushroom sauce transforms them into pure savory comfort food. Whenever I need reliable meal prep meatballs that reheat beautifully, I turn to Creamy Mushroom Chicken Meatballs. The rich chicken meatballs gravy coats everything perfectly, so dinner feels complete without extra fuss.

Ingredients

For the Meatballs

¾ cup bread crumbs
1 egg
1 teaspoon dried oregano
1 teaspoon paprika
3 garlic cloves, minced
¼ cup grated Parmesan cheese
550 grams ground chicken
Salt to taste
2 tablespoons olive oil

For the Sauce

2 tablespoons olive oil
1 tablespoon butter
2 garlic cloves, minced
½ cup onions, finely chopped
1 cup mushrooms, finely chopped
2 tablespoons all-purpose flour
1½ cups low sodium chicken broth
1 teaspoon dried rosemary
½ teaspoon dried parsley
½ teaspoon paprika
Salt and pepper to taste
½ cup heavy cream

Step-by-Step Instructions

Preparing the Ingredients

In a large mixing bowl, combine the bread crumbs, egg, oregano, paprika, minced garlic, Parmesan, and salt. Mix thoroughly. Then add the ground chicken and gently combine until just incorporated. Avoid overmixing because that can make the meatballs dense. Shape the mixture into about 15 evenly sized meatballs and set them aside while you heat the pan.

Finely chop the mushrooms and onions so they melt smoothly into the sauce. Mince the garlic and measure the remaining ingredients to keep the cooking process seamless.

Cooking Instructions

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer without overcrowding the pan. Brown them on all sides until golden, then remove them to a plate.

In the same skillet, add the remaining olive oil and butter. Once melted, stir in the garlic and onions. Cook until the onions soften and turn translucent. Add the mushrooms and cook for 2 to 3 minutes until tender.

Sprinkle the flour over the mushroom mixture and stir continuously for one minute to remove the raw taste. Gradually pour in the chicken broth while whisking. Let the sauce thicken. Stir in rosemary, parsley, paprika, salt, and pepper. Return the meatballs to the skillet. Simmer for 10 minutes until fully cooked and tender. Finally, stir in the heavy cream and turn off the heat. Serve immediately.

Tips for Perfect Results

Common Mistakes to Avoid

Do not overmix the ground chicken because it creates tough meatballs. Also, avoid overcrowding the pan while browning. If necessary, cook in batches to achieve even color. Always whisk the broth slowly into the flour mixture to prevent lumps in your chicken meatballs gravy.

Pro Tips for Better Flavor

Use freshly grated Parmesan for a stronger, richer flavor. Finely chopped mushrooms create a smoother sauce texture. For extra depth, allow the meatballs to simmer gently so they absorb the savory comfort food flavors from the sauce.

Serving and Storage

How to Serve

Serve Creamy Mushroom Chicken Meatballs over buttered noodles, rice, or creamy mashed potatoes. You can also spoon the sauce over toasted bread for a satisfying open-faced sandwich. Garnish with fresh parsley for a pop of color.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce. These meal prep meatballs also freeze well for up to two months.

Conclusion

Creamy Mushroom Chicken Meatballs deliver bold flavor, tender texture, and rich sauce in every bite. Because this recipe comes together quickly in one skillet, it fits perfectly into busy schedules without sacrificing comfort. Try it once, and it may become your favorite weeknight dinner.

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Frequently Asked Questions

Can I make these meatballs ahead of time?

Yes. You can prepare and shape the meatballs up to one day in advance. Store them covered in the refrigerator until ready to cook.

Can I substitute the heavy cream?

Yes. You can use coconut cream or a light cream alternative. The sauce will still turn rich and smooth.

How do I make this gluten free?

Replace the all-purpose flour with cornstarch or potato flour for thickening, and use gluten-free bread crumbs in the meatballs.