I’ve made a lot of chicken dishes in my time, but these Garlic Butter Chicken Balls are truly something special. The moment they hit the skillet, the kitchen fills with the comforting aroma of golden garlic and sizzling butter. It’s one of those smells that makes everyone stop what they’re doing and ask what’s cooking.
What I love most is how versatile they are. I first made them on a whim when I had a pack of ground chicken and some leftover parmesan. I didn’t expect much, but the result was unbelievably good. Juicy on the inside, crispy on the outside, and smothered in a rich, velvety garlic butter sauce that clings to every bite. Now it’s a go-to comfort meal in my house.
I usually serve them over creamy pasta or tuck them into toasted rolls with extra sauce for a killer sandwich. They’re simple enough for a weeknight but fancy enough for guests. And let me tell you, leftovers (if there are any) reheat like a dream.
Why You’ll Love This Garlic Butter Chicken Balls Recipe
These chicken balls strike the perfect balance between crispy and juicy. The garlic butter coating elevates them from everyday meatballs to something truly crave-worthy. They’re packed with flavor, easy to make, and go with just about anything. Whether served over creamy beef and shells or creamy broccoli pasta, they’re sure to be a hit.
Plus, they freeze beautifully, making them a great meal prep option. You can make a big batch ahead of time and reheat throughout the week. With just a few pantry staples and a skillet, this recipe delivers serious comfort food satisfaction.
How to Make Garlic Butter Chicken Balls
Step 1: Prepare the Chicken Mixture
In a large mixing bowl, combine 1 pound of ground chicken, 1/2 cup breadcrumbs, 1/4 cup grated parmesan cheese, 1 egg, 2 cloves of garlic (minced), 1/4 teaspoon paprika, 1/4 teaspoon black pepper, and 1/2 teaspoon salt. Mix until all ingredients are well incorporated.
Step 2: Shape and Cook the Chicken Balls
Form the mixture into small, even-sized balls using your hands or a cookie scoop. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken balls in batches, turning occasionally, and cook until they are golden brown on all sides and cooked through (about 8-10 minutes). Remove and set aside.
Step 3: Make the Garlic Butter Sauce
In the same skillet, reduce heat to low. Melt 3 tablespoons of butter, then add 3 cloves of minced garlic. Sauté until fragrant, about 1 minute. Add 1/2 cup heavy cream, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Simmer until slightly thickened, around 3-4 minutes.
Step 4: Combine and Serve
Return the chicken balls to the skillet and toss gently to coat them in the sauce. Let them simmer in the sauce for another 2-3 minutes to soak up all the flavors. Serve hot over pasta, rice, or with crusty bread.
Recipe Variations and Possible Substitutions
If you want to lighten things up, you can swap the heavy cream with half-and-half or even a dairy-free alternative like coconut milk. Not a fan of ground chicken? Ground turkey works just as well, and gives a slightly leaner result.
To boost the flavor, add fresh herbs like parsley, thyme, or basil directly into the chicken mixture. You can also mix in a little shredded mozzarella for gooey pockets of cheese inside the chicken balls.
For those who like heat, a dash of red pepper flakes in the sauce or a spoonful of sriracha can add a spicy kick. And if you’re avoiding gluten, use gluten-free breadcrumbs and make sure your sauces are GF-friendly.
No matter how you customize them, these chicken balls are always a win.
Serving and Pairing Suggestions
These garlic butter chicken balls are incredibly flexible when it comes to serving. My favorite way to present them is over a bed of creamy fettuccine or spaghetti, letting the garlic butter sauce mingle with the pasta for maximum comfort. They also shine when served with roasted vegetables or spooned over mashed potatoes for a hearty, rustic plate.
For a lighter option, serve them on top of a crisp green salad with a drizzle of lemon vinaigrette or tucked into lettuce cups for a low-carb meal. And if you’re planning a party, stick a toothpick in each and serve them as finger food with extra garlic sauce on the side.
When it comes to drinks, a chilled glass of white wine or a light, citrusy mocktail pairs beautifully, balancing out the richness of the sauce.
Storage and Reheating Tips
These chicken balls are just as good the next day. Store them in an airtight container in the refrigerator for up to 4 days. If you want to keep them longer, freeze in a freezer-safe bag or container for up to 2 months. I like to freeze them individually on a tray first so they don’t stick together, then transfer to a container.
To reheat, warm them in a skillet over medium heat with a splash of water or cream to revive the sauce. You can also microwave them in 30-second intervals, but skillet reheating gives the best texture.
Frequently Asked Questions
How do I know the chicken balls are cooked through?
They should reach an internal temperature of 165°F. You can also cut one open to make sure it’s no longer pink in the middle.
Can I bake these instead of pan-frying?
Yes, bake at 400°F for about 20-25 minutes or until golden and cooked through. Use parchment paper to prevent sticking.
Can I make them ahead of time?
Absolutely. You can form the balls a day in advance and keep them in the fridge. Cook them fresh when you’re ready to eat.
What kind of pasta works best with this dish?
Fettuccine, linguine, or even penne works great. Anything that holds onto that luscious garlic butter sauce.
Can I double the recipe?
Yes, this recipe doubles easily. Just be sure to cook in batches so the chicken balls brown nicely and aren’t overcrowded in the pan.
Related Recipe You’ll Like
If you enjoyed these Garlic Butter Chicken Balls, you’re in for a treat with some other cozy comfort meals from the site. Try the One-Pan Chicken with Buttered Noodles for a dish that’s packed with savory simplicity and comes together with minimal cleanup. For pasta lovers, the Cheesy Chicken Fritters are another reader favorite, offering cheesy, pan-fried bites that are just as satisfying.
Don’t miss the Creamy Garlic Orzo with Lemon Chicken Meatballs. It shares a similar flavor profile with the garlic and chicken combo and delivers it in a creamy, lemony twist that’s refreshing yet indulgent.
Save and Share This Recipe for Later
Loved this recipe? Don’t forget to pin it to your favorite board on Pinterest so you can find it anytime. Sharing is caring—pass it along to friends and family on Facebook or send the link directly in a text. Whether it’s your first time making it or you’re back for another batch, this is a recipe that deserves a spot in your regular dinner rotation.
Garlic Butter Chicken Balls
Garlic Butter Chicken Balls are a creamy, savory dinner recipe made with ground chicken, parmesan cheese, breadcrumbs, and seasoned with garlic and spices. Pan-fried to golden perfection, they’re then smothered in a rich garlic butter sauce made with heavy cream and more fresh garlic. This dish is perfect served over pasta, mashed potatoes, or as a standalone appetizer. It’s easy enough for a weeknight and decadent enough for a dinner party. This comfort food classic brings crispy texture, juicy flavor, and irresistible buttery richness to your table.
Ingredients
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 egg
- 2 cloves garlic, minced (for chicken mixture)
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil (for frying)
- For the Garlic Butter Sauce:
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, mix ground chicken, breadcrumbs, parmesan, egg, garlic, paprika, pepper, and salt until well combined.
- Form the mixture into small meatballs using your hands or a cookie scoop.
- Heat olive oil in a skillet over medium heat. Add the chicken balls in batches and cook, turning occasionally, until browned and cooked through (about 8–10 minutes). Remove and set aside.
- In the same skillet, melt the butter over low heat. Add minced garlic and sauté until fragrant (1 minute).
- Stir in the heavy cream, salt, and pepper. Simmer for 3–4 minutes until slightly thickened.
- Return chicken balls to the skillet, gently tossing to coat in the sauce. Simmer for an additional 2–3 minutes.
- Serve hot with your choice of pasta, rice, or bread.
Notes
- You can substitute ground turkey for a leaner option.
- Use half-and-half or coconut milk instead of heavy cream for a lighter or dairy-free version.
- For added heat, include red pepper flakes or a dash of hot sauce.
- These freeze well—perfect for meal prep. Reheat gently in a skillet to maintain texture.
- Add fresh parsley or basil for extra flavor and color before serving.
