Description
Tender golden chicken meatballs simmered in a rich garlic mushroom cream sauce. A one-pan dinner ready in 40 minutes.
Ingredients
Scale
Meatballs:
- 1 lb ground chicken
- ⅓ cup breadcrumbs
- 1 large egg
- ¼ cup grated parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- 2 tablespoons olive oil
Sauce:
- 2 tablespoons butter
- 8 oz mushrooms, sliced
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ¼ cup grated parmesan cheese
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions
- In a large bowl, combine the ground chicken, breadcrumbs, egg, parmesan, garlic, parsley, salt, pepper, and oregano. Mix gently until just combined.
- Roll into about 20 meatballs, roughly 1½ inches each. Wet your hands lightly to prevent sticking.
- Heat the olive oil in a large skillet over medium-high heat. Sear the meatballs in batches for 2–3 minutes per side until golden. Transfer to a plate.
- Reduce heat to medium and melt the butter in the same skillet. Add the mushrooms and onion and cook 6–8 minutes until golden. Stir in the garlic and thyme and cook 1 minute more.
- Pour in the chicken broth, scraping up the browned bits. Simmer 2–3 minutes, then stir in the heavy cream and parmesan. Simmer 3–4 minutes until slightly thickened.
- Return the meatballs to the skillet, cover, and simmer on low for 10–12 minutes until cooked through and the sauce has thickened. Season to taste, garnish with parsley, and serve.
Notes
Don’t overcrowd the pan when searing — work in batches for a proper golden crust. Meatballs are done at an internal temperature of 165°F (74°C). Keep the sauce at a gentle simmer after adding the cream to prevent it from splitting. Store leftovers in the fridge up to 3 days and reheat gently with a splash of broth.