Ingredients
Scale
- 1 pound ground chicken (93% lean)
- 1/2 cup plain breadcrumbs
- 1 large egg
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese (optional, for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, combine the ground chicken, breadcrumbs, egg, 1/4 cup chopped parsley, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined; do not overmix. Form the mixture into approximately 18-20 small meatballs (about 1.5 inches each).
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the meatballs in a single layer, working in batches if necessary to avoid overcrowding. Sear the meatballs for 5-7 minutes, turning occasionally, until browned on all sides. They don't need to be cooked through at this stage. Remove the meatballs from the skillet and set aside.
- Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced mushrooms and diced onion. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are softened and the onions are translucent. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the mushroom and onion mixture. Cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the sauce to a gentle simmer, stirring until it begins to thicken.
- Stir in the heavy cream. Return the browned meatballs to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 8-10 minutes, or until the meatballs are cooked through and the sauce has thickened to your desired consistency.
- Serve immediately, garnished with grated Parmesan cheese and fresh chopped parsley, if desired. Excellent with pasta, rice, or mashed potatoes.
Notes
For extra flavor, consider using a mix of wild mushrooms. If you prefer a thicker sauce, you can make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and whisk it into the simmering sauce. Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-Frying and Simmering
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg