When you need a warm, satisfying meal that feels indulgent yet easy to prepare, Creamy Chicken Meatballs with Mushrooms and Peas is the perfect answer. This dish combines tender, golden-browned chicken meatballs with a silky, savory cream sauce, dotted with earthy mushrooms and sweet green peas. Everything comes together in one pan, making it ideal for busy weeknights while still elegant enough to serve to guests.
The flavor profile is rich but balanced. The chicken meatballs are soft and juicy, infused with herbs and seasoning, while the creamy sauce wraps every bite in comfort. Mushrooms add depth and umami, and peas bring freshness and color. Served with mashed potatoes, rice, or pasta, this recipe quickly becomes a family favorite.
Ingredients
For the Chicken Meatballs
- 500 g ground chicken
- 1/3 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley or Italian herbs
- Salt and black pepper to taste
- 2 tablespoons olive oil
For the Creamy Sauce
- 2 tablespoons butter
- 200 g mushrooms, sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 cup green peas (fresh or frozen)
- 1/3 cup grated Parmesan cheese
- Fresh parsley, finely chopped
Instructions
1. Make the Meatballs
In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, paprika, dried herbs, salt, and pepper. Mix gently until just combined. Shape the mixture into evenly sized meatballs and set aside.
2. Brown the Meatballs
Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer, cooking in batches if needed. Brown them on all sides for about 6–8 minutes until lightly golden. Remove from the skillet and set aside.
3. Cook the Mushrooms
In the same skillet, melt the butter. Add the sliced mushrooms and sauté until they release their moisture and turn golden brown. This step builds the foundation of flavor for the sauce.
4. Create the Creamy Sauce
Pour in the chicken broth and scrape the bottom of the pan to release any browned bits. Reduce slightly, then stir in the heavy cream, black pepper, and dried thyme. Let the sauce simmer gently until it starts to thicken.
5. Bring It All Together
Add the peas and Parmesan cheese to the sauce, stirring until smooth. Return the meatballs to the skillet, spooning sauce over them. Cover and simmer for 8–10 minutes, until the meatballs are fully cooked and the sauce is rich and creamy.
6. Finish and Garnish
Taste and adjust seasoning if needed. Sprinkle with fresh parsley just before serving.
Serving Ideas
This creamy chicken meatball dish pairs beautifully with:
- Creamy mashed potatoes
- Steamed rice or risotto
- Pasta such as tagliatelle or penne
- Crusty bread for soaking up the sauce
Add a simple green salad or roasted vegetables for a complete meal.
Tips for Best Results
- Do not overmix the meatball mixture to keep them tender.
- Use fresh mushrooms for deeper flavor and better texture.
- Simmer gently to prevent the cream sauce from separating.
- Customize easily by adding spinach, leeks, or a touch of Dijon mustard to the sauce.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stovetop over low heat, adding a splash of cream or broth to restore the sauce’s consistency.
Final Thoughts
Creamy Chicken Meatballs with Mushrooms and Peas is the ultimate comfort food made simple. Rich, hearty, and full of flavor, this one-pan recipe delivers warmth and satisfaction in every bite. Whether you’re cooking for your family or preparing a cozy dinner for yourself, this dish is reliable, versatile, and always delicious.