Creamy Mushroom Chicken Meatballs – A 30-Minute Dinner Winner!
There’s something undeniably comforting about juicy meatballs in a creamy sauce. Now imagine tender chicken meatballs paired with earthy mushrooms and coated in a luxurious cream sauce—all ready in just 30 minutes. That’s exactly what this Creamy Mushroom Chicken Meatballs recipe delivers: fast, cozy, and family-approved.
The Inspiration Behind the Dish
Mushroom sauces have long been a European classic, often served with beef or pork. But swapping in chicken makes the dish lighter, healthier, and weeknight-friendly without sacrificing flavor. This recipe captures that old-world richness while keeping it quick and approachable.
Why You’ll Love These Meatballs
🕒 30 minutes from start to finish
🍄 Deep, savory mushroom flavor with a creamy finish
🍗 Juicy, tender chicken meatballs instead of heavy beef
🍴 Versatile serving options—with pasta, rice, or mashed potatoes
Key Ingredients
Ground chicken
Mushrooms (cremini or button work best)
Onion & garlic
Panko breadcrumbs & Parmesan (for tender meatballs)
Fresh parsley
Heavy cream (or half-and-half for lighter version)
Chicken broth for depth
Thyme or Italian herbs
Step-by-Step Instructions
Make the meatballs – Mix ground chicken with breadcrumbs, Parmesan, garlic, onion, parsley, salt, and pepper. Roll into bite-sized balls.
Sear until golden – Pan-fry the meatballs in olive oil until browned and cooked through. Remove and set aside.
Cook the mushrooms – In the same pan, sauté sliced mushrooms until browned.
Make the sauce – Add garlic, thyme, chicken broth, and heavy cream. Let simmer until thickened.
Bring it together – Return the meatballs to the pan, spoon sauce over them, and simmer for a few minutes.
Garnish & serve – Sprinkle fresh parsley on top and serve hot.
Chef Tips & Variations
Lighter option: Swap cream with Greek yogurt or coconut milk.
Cheesy twist: Stir in shredded mozzarella or Gruyère.
Extra flavor: Deglaze mushrooms with a splash of white wine.
Make ahead: Meatballs can be prepped and frozen—cook from frozen in the sauce!
Serving Suggestions
Serve these creamy chicken meatballs over pasta, egg noodles, mashed potatoes, or even with crusty bread to soak up that sauce. For a low-carb option, try zucchini noodles or cauliflower rice.
👉 If you’re looking for easy chicken dinner recipes in 30 minutes, this creamy mushroom chicken meatballs dish is your next go-to!
Creamy Mushroom Chicken Meatballs – A 30-Minute Dinner Winner!
Summary: Juicy chicken meatballs simmered in a rich, creamy mushroom sauce. Ready in just 30 minutes, this cozy dinner pairs perfectly with pasta, rice, or potatoes.
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
For the Meatballs:
1 lb ground chicken
½ cup panko breadcrumbs
¼ cup grated Parmesan
1 egg
2 garlic cloves, minced
½ small onion, finely grated
2 tbsp fresh parsley, chopped
1 tsp salt
½ tsp black pepper
For the Sauce:
2 tbsp olive oil
8 oz mushrooms, sliced
2 garlic cloves, minced
1 cup chicken broth
1 cup heavy cream (or half-and-half)
1 tsp fresh thyme (or ½ tsp dried)
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
In a bowl, combine ground chicken, breadcrumbs, Parmesan, egg, onion, garlic, parsley, salt, and pepper. Mix and form into small meatballs.
Heat olive oil in a skillet over medium-high heat. Sear meatballs on all sides until golden and cooked through (6–8 minutes). Remove and set aside.
In the same skillet, add mushrooms and cook until browned (about 5 minutes).
Stir in garlic and thyme, then pour in chicken broth. Simmer for 2 minutes.
Add heavy cream, stir, and let sauce thicken slightly. Season with salt and pepper.
Return meatballs to the skillet, spoon sauce over, and simmer for 3–4 minutes.
Garnish with fresh parsley and serve hot.
Notes:
Use ground turkey if preferred.
Add a splash of white wine with the broth for extra depth.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
English 
French