One Pot Creamy Chicken and Mushroom Meatballs

These One Pot Chicken and Mushroom Meatballs are a flavorful, family-friendly twist on a classic Italian-inspired dish. Made with tender ground chicken, earthy mushrooms, and a rich, creamy sauce, this comforting recipe is perfect for busy weeknights when you want something hearty yet simple to prepare. Serve over pasta, mashed potatoes, or rice for a satisfying meal that comes together in under 40 minutes.

Why You’ll Love This Recipe

• Made in just one pot with minimal cleanup
• A lighter take on traditional meatballs using ground chicken
• Packed with chopped mushrooms for extra moisture and flavor
• Creamy, savory sauce without any wine or alcohol
• Freezer-friendly for easy meal prep

Ingredients

For the Meatballs:

• 1 cup chopped onion
• 2 garlic cloves
• 8 oz mushrooms, divided
• 1 lb ground chicken
• ½ cup panko bread crumbs
• 1 large egg
• ½ tsp kosher salt
• ½ tsp freshly ground black pepper
• 2 tbsp low-sodium chicken stock (for moisture)

For the Sauce:

• 1 tbsp olive oil
• 2 tbsp unsalted butter
• Remaining mushrooms from above, sliced
• 1 tbsp minced fresh garlic
• 1 tbsp cornstarch
• 2 cups low-sodium chicken stock
• ½ tsp onion powder
• 1 tsp Italian seasoning
• ½ cup whole milk or heavy cream (optional, for extra creaminess)
• Salt and pepper, to taste

Instructions

1. Preheat the Oven:
   Set your oven to 425°F (220°C).
2. Prepare the Meatball Mixture:
   In a food processor, pulse chopped onion and garlic until finely minced. Add half the mushrooms and continue pulsing until finely chopped.
   Transfer mixture to a large bowl. Add ground chicken, bread crumbs, egg, 2 tablespoons chicken stock, salt, and pepper. Mix until evenly combined.
3. Shape the Meatballs:
   Roll the mixture into 2-tablespoon balls and arrange on a parchment-lined baking sheet.
4. Brown the Meatballs:
   Heat olive oil in a large oven-safe skillet over medium-high heat. Add meatballs in batches and brown on all sides, about 5–6 minutes.
   Transfer skillet to the oven and bake meatballs for 10–15 minutes, or until cooked through. Remove meatballs and set aside, covered to keep warm.
5. Make the Sauce:
   Return the skillet to the stovetop over medium-high heat. Melt the butter, then add the remaining sliced mushrooms. Cook for 2–3 minutes.
   Stir in minced garlic and cook for 1 minute. Sprinkle in the cornstarch and stir for 30 seconds.
   Add remaining chicken stock, scraping up any bits from the bottom of the pan. Stir in onion powder, Italian seasoning, and optional cream. Bring to a gentle simmer.
6. Finish the Dish:
   Return the meatballs to the skillet and cook for an additional 3–4 minutes, spooning some sauce over the top until warmed through. Taste and adjust seasoning.
7. Serve:
   Enjoy meatballs and sauce over pasta, egg noodles, mashed potatoes, or your favorite grain.

Tips & Variations

• Make Ahead: Meatballs can be shaped and frozen (uncooked) for up to 3 months. Cook straight from frozen, adding a few extra minutes to the cooking time.
• Skip the Mushrooms: Not a fan of mushrooms? Replace them with finely chopped zucchini or extra onion for added moisture.
• Creamy Sauce: Use full-fat coconut milk or a dairy-free cream if avoiding dairy.
• Meal Prep Friendly: Store cooked meatballs and sauce in an airtight container in the fridge for up to 3 days.