Sheet Pan Creamy Mushroom Chicken Meatballs

• 1 pound ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 pound mushrooms, sliced
• 1 small onion, diced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, mix ground chicken, breadcrumbs, Parmesan, egg, garlic, thyme, salt, and pepper until combined.
3. 3 Form mixture into 1-inch meatballs.
4. 4 Arrange meatballs on a sheet pan and bake for 10 minutes.
5. 5 Heat olive oil in an oven-safe skillet over medium heat. Sauté mushrooms and onion until softened.
6. 6 Stir in flour, then gradually add chicken broth and heavy cream, stirring constantly until sauce thickens.
7. 7 After 10 minutes, remove meatballs from the oven and nestle them into the mushroom sauce.
8. 8 Return to oven and bake for an additional 20 minutes.
9. 9 Garnish with fresh parsley before serving.

Nutrition

Tips

• For extra flavor, add a splash of white wine to the sauce.
• These meatballs freeze well for up to 3 months.
• Serve with crusty bread to soak up the creamy sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the meatballs' texture.

Serving Suggestions

• Pair with a side of roasted vegetables or garlic mashed potatoes.
• Serve with a crisp green salad for a balanced meal.

FAQ