: Hearty Chicken and Meatballs in Creamy Sauce with Carrots & Mushrooms

👩‍🍳 Directions

1. In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until golden brown and cooked through, about 7–8 minutes. Remove and set aside.
2. In the same skillet, add the meatballs and cook until browned on all sides, about 5–7 minutes. Remove and set aside with the chicken.
3. Add the chopped onion and minced garlic to the skillet. Sauté for about 3 minutes, or until fragrant and softened.
4. Add the carrots, bell pepper, and mushrooms. Cook for another 5 minutes, stirring occasionally, until vegetables begin to soften and release their juices.
5. Pour in the chicken broth and bring to a simmer. Let it reduce slightly, about 5 minutes, to concentrate the flavor.
6. Lower the heat and stir in the heavy cream, thyme, paprika, salt, and pepper. Let the sauce simmer for 5–7 minutes, stirring occasionally, until thickened slightly.
7. Return the cooked chicken and meatballs to the skillet. Stir gently to coat in the creamy sauce. Let simmer together for 5 more minutes to allow the flavors to meld.
8. Garnish with freshly chopped parsley before serving. Serve hot over rice, mashed potatoes, or buttered noodles.
   

   ⏱️ Time & Nutrition