Finely chop the onion and parsley. In a large bowl, combine the ground chicken thigh meat, chopped onion, egg, breadcrumbs, parsley, salt, and pepper. Mix thoroughly (your hands are the best tools for this job!).
Form the meat mixture into small patties. Don't overdo it; aim for about the size of a walnut.
Heat the oil in a skillet over medium heat. Place the patties in the skillet and cook until beautifully browned on all sides and cooked through (about 8-10 minutes). Remove the cooked patties from the skillet and set aside.
If using, sauté the chopped mushrooms in the same skillet until softened and their liquid has evaporated.
Pour the heavy cream and chicken broth into the skillet. Heat over low heat until the sauce begins to thicken. Season with salt and pepper to taste.
Return the patties to the sauce and let them simmer briefly to absorb all those wonderful flavors (about 2-3 minutes).
Serve hot with your favorite side dish. Enjoy!
- For even juicier patties, let the ground chicken mixture rest in the refrigerator for about 15-20 minutes before forming them.
- You can swap the heavy cream for coconut milk for a lighter sauce (and a subtle tropical twist!).
- If you’re craving an extra crispy crust, roll the patties in breadcrumbs before frying (it's a little extra work, but sometimes worth it!).
- For a richer flavor, add a pinch of freshly grated nutmeg to the sauce.
- Serve with fresh boiled potatoes or rice and steamed vegetables for a complete and satisfying meal.
