This post may contain affiliate links. Please read our disclosure policy.

Chicken meatballs in a creamy mushroom sauce are a deliciously comforting and cozy meal!

bowl with chicken meatballs in a creamy mushroom sauce served over mashed potatoes

I don’t think I’ll ever get tired of grilling recipes, but for the sake of variety and the fact that these meatballs are freakin’ delicious, I thought I would post this even as we head into the summer. It’s good any day of the year.

The meatballs are pan fried until they’re perfectly browned, and then you finish cooking them in the delicious creamy mushroom sauce. If you like Stroganoff, you will like this recipe. It’s basically Stroganoff with chicken meatballs. I infused parmesan into the meatballs to make them extra tender, juicy, and flavorful. Deliciousness all around.

These meatballs are fantastic with mashed potatoes. I can assure you that no food was wasted here. The meatballs and fluffy mashed potatoes in the bowl were gobbled up about 5 seconds after I finished snapping the photos. The meatballs and sauce also make yummy leftovers. My work lunches were on point this week!

I used two varieties of mushrooms here to mix up the color and taste a little bit, but this will work just fine if you prefer to use only white mushrooms.

close-up of bowl with chicken meatballs in a creamy mushroom sauce

If you make these creamy chicken meatballs in a mushroom sauce, let me know below!

Chicken meatballs in a creamy mushroom sauce makes a deliciously comforting and cozy meal.
No ratings yet

Chicken Meatballs in a Creamy Mushroom Sauce

These mushroom chicken meatballs are a cozy and comforting meal!
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 4


  • 1 pound ground chicken breast
  • 1/3 cup breadcrumbs (I used Italian ones)
  • 1 teaspoon garlic powder
  • 1 cup freshly grated parmesan cheese
  • Salt & pepper to taste
  • 1 medium or 1/2 large onion chopped
  • 14 ounces mushrooms (I mixed white and crimini)
  • 2 cloves garlic minced
  • 1 tablespoon Dijon mustard
  • 1 cup sour cream


  • Using your hands, mix the ground chicken, breadcrumbs, garlic powder, parmesan cheese, and salt & pepper together and form 1" meatballs.
  • Heat olive oil in a skillet or frying pan on medium-high heat. Add meatballs, taking care not to crowd the pan. Turn the meatballs every minute or two until they're browned all over.
  • Once meatballs are browned, remove them to a plate and set aside. Add onions to the pan and cook for about five minutes, stirring a few times.
  • Add mushrooms and garlic to the pan. Cook for another five minutes or so, stirring a few times.
  • Add the Dijon mustard and sour cream to the pan. At this point you can either add the meatballs back in if your skillet is deep enough (mine is about 2" deep), or add the pan contents and meatballs to a larger pot to cook from there. Turn the heat down to medium-low, cover, and cook for an additional 10 minutes (stir halfway through) or until the meatballs are cooked through. Add extra salt & pepper if desired.
  • Serve immediately. Great with mashed potatoes or egg noodles.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

Hi! Iā€™m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

The Salt & Lavender cookbook is here! Order Now

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Stephanie Jones says:

    This looks amazing Making it today!!! Trying to figure out what to substitute for Dojin Mustard, but exciting!

    1. Natasha says:

      Do you have mustard powder? You could probably use a teaspoon or so. If necessary, you can leave it out, but it does add a nice flavor to so many dishes, so I always keep a jar in my fridge. šŸ™‚