For the Meatballs:

Prepare the Meatball Mixture:

• In a large bowl, combine ground chicken, breadcrumbs, egg, Parmesan, minced garlic, salt, pepper, and thyme.
• Mix gently with your hands until just combined. Avoid overmixing to keep the meatballs tender.

Shape the Meatballs:

• Using your hands or a cookie scoop, form the mixture into evenly sized balls, about 1.5 inches in diameter.

Sear the Meatballs:

• Heat olive oil in a large skillet over medium heat.
• Add the meatballs and cook until golden brown on all sides, about 6-8 minutes. They don’t need to be fully cooked as they will finish cooking in the sauce.
• Remove the meatballs from the skillet and set aside.

For the Creamy Mushroom Sauce:

Sauté the Mushrooms:

• In the same skillet, melt butter over medium heat.
• Add the sliced mushrooms and sauté until golden and tender, about 5-7 minutes.
• Stir in minced garlic and cook for another minute until fragrant.

Prepare the Sauce:

• Pour in the chicken broth and bring to a simmer, scraping any browned bits from the bottom of the skillet for extra flavor.
• Stir in heavy cream and Parmesan cheese. Season with salt and pepper.

Simmer the Meatballs:

• Return the seared meatballs to the skillet.
• Reduce the heat to low and simmer for 10 minutes, allowing the meatballs to cook through and absorb the flavors of the sauce.

Garnish and Serve:

• Sprinkle freshly chopped parsley over the dish before serving.
• Pair with your favorite side dish and enjoy!