👩🍳 Instructions
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1
In a large bowl, combine ground chicken, Panko breadcrumbs, egg, garlic powder, onion powder, Italian herbs, 1/2 tsp salt, and 1/4 tsp pepper. Mix gently until just combined; do not overmix. Form into 16-18 meatballs, about 1.5 inches in diameter.
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2
Heat olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (cook in batches if necessary to avoid overcrowding). Sear for 3-4 minutes per side until golden brown all over. Remove meatballs to a plate and set aside. Do not clean the skillet.
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3
Reduce heat to medium. Add butter to the same skillet. Add sliced mushrooms and cook, stirring occasionally, for 5-7 minutes until softened and lightly browned. Stir in minced garlic and cook for 1 minute until fragrant.
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4
Pour in chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a gentle simmer and cook for 3-4 minutes, allowing the broth to reduce slightly. Stir in heavy cream and bring back to a gentle simmer.
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5
Return seared meatballs to the skillet, nestling them into the sauce. Cover and simmer gently for 8-10 minutes, or until meatballs are cooked through (internal temperature 165°F / 74°C) and sauce has thickened slightly.
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6
Stir in freshly grated Parmesan cheese until melted and incorporated. Taste and adjust seasonings as needed. Garnish generously with fresh chopped parsley before serving.
💡 Notes
For a richer flavor profile, consider adding a splash of dry white wine (like Sauvignon Blanc) after the mushrooms and before the chicken broth to deglaze the pan. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave.
🥗 Nutrition (per serving)
Calories
550 kcal
Protein
42g
Total Fat
38g
Saturated Fat
18g
Carbs
15g
Fiber
2g
Sugar
4g
Sodium
780mg
Cholesterol
160mg
