Creamy Chicken and Mushroom Stew
Creamy Chicken and Mushroom Stew is such a comforting and hearty dish. It combines tender chunks of chicken with earthy mushrooms, all swimming in a smooth, rich sauce that’s full…
Tip: save now, cook later.Creamy Chicken and Mushroom Stew is such a comforting and hearty dish. It combines tender chunks of chicken with earthy mushrooms, all swimming in a smooth, rich sauce that’s full of flavor. The best part is how the creamy base wraps around every bite, making it feel like a warm hug on a chilly day.
I love making this stew because it’s fairly simple but feels special enough for family dinners or casual get-togethers. I always make sure to use a mix of mushrooms to add a bit of texture and extra depth to the flavor. A little splash of cream at the end makes it just perfect—silky and satisfying without being too heavy.
One of my favorite ways to serve this stew is over buttery mashed potatoes or alongside crusty bread to soak up all that delicious sauce. It’s the kind of meal that leftovers taste just as good the next day, which I think means it’s a winner in the recipe book. When I make this, the whole house smells amazing, and everyone always asks for seconds!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless breasts or thighs. Thighs stay juicy and tender but breasts work if you prefer leaner meat. You can also use turkey for a leaner option.
Mushrooms: Cremini mushrooms add a nice earthy flavor, but button mushrooms or a mix with shiitake or portobello works well too. Different mushrooms give unique taste and texture.
Heavy Cream: This makes the sauce rich and creamy. For a lighter dish, half and half or coconut milk are good substitutes. Avoid skim milk as it tends to curdle.
Flour: Used to thicken the stew. You could swap with cornstarch for a gluten-free version, or try a bit of arrowroot for a clearer sauce.
How Do I Get Tender Chicken and a Creamy, Thick Sauce?
Getting tender chicken while making a creamy stew needs a little balance. Here’s how I do it:
- Brown the chicken: Cook the chicken chunks on medium-high heat just until golden on all sides. This locks in flavor without overcooking.
- Sauté mushrooms well: Cook mushrooms until their liquid evaporates and they brown nicely. This adds deep flavor and avoids a watery stew.
- Thicken carefully: Sprinkle flour over mushrooms and stir for a minute before adding broth. Pour broth in slowly and stir to prevent lumps.
- Simmer gently: After adding cream and chicken back in, keep heat low. Slow simmering finishes cooking chicken and thickens sauce without breaking cream.
Following these steps results in juicy chicken pieces and a smooth, rich sauce that’s perfect for cozy meals.
Equipment You’ll Need
- Large skillet or sauté pan – perfect for browning chicken and cooking mushrooms evenly in one pan.
- Wooden spoon or silicone spatula – gentle on your pan and great for stirring the thick stew without scratching.
- Measuring cups and spoons – to get your liquid and seasonings just right.
- Sharp knife and cutting board – for easy chopping of chicken, mushrooms, and herbs.
Flavor Variations & Add-Ins
- Swap chicken for turkey or pork cubes for a different but still tender protein.
- Add fresh spinach or kale near the end for a burst of green and extra nutrition.
- Stir in a handful of grated Parmesan cheese at the end for extra creaminess and flavor.
- Replace thyme with fresh tarragon for a bright, slightly anise-like twist you might enjoy.
How to Make Creamy Chicken and Mushroom Stew
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp olive oil or unsalted butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 10 oz (300g) mushrooms (such as cremini or button), sliced
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- ½ tsp dried rosemary (optional)
- Salt and freshly ground black pepper, to taste
- 1 tbsp all-purpose flour
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream or half and half
- ¼ cup fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This stew takes about 10 minutes of prep time and around 30 minutes for cooking. Most of the time is spent browning the chicken, sautéing the veggies, and simmering everything until the sauce is creamy and the chicken is tender. So you can expect to have a delicious meal ready in about 40 minutes.
Step-by-Step Instructions:
1. Brown the Chicken:
Heat the olive oil or butter in a large skillet or saucepan over medium-high heat. Season the chicken pieces with salt and pepper. Add them to the pan and cook until golden on all sides but not fully cooked through, about 4-5 minutes. Remove the chicken from the pan and set aside.
2. Cook the Vegetables:
In the same pan, add the chopped onion and sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms. Cook until the mushrooms release their juices and start to brown, around 6-8 minutes.
3. Make the Sauce and Combine:
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to get rid of the raw flour taste. Slowly pour in the chicken broth while stirring constantly to avoid lumps. Bring the mixture to a gentle boil to thicken slightly. Reduce heat to medium-low and stir in the cream, dried thyme, and rosemary if using. Add the chicken back into the pan and let the stew simmer gently for 10-15 minutes, until the chicken is cooked through and the sauce is thick and creamy.
4. Finish and Serve:
Taste and adjust the seasoning with salt and pepper as needed. Sprinkle freshly chopped parsley over the stew just before serving. Enjoy hot, ideally with mashed potatoes, rice, or crusty bread to soak up the creamy sauce.
Can I Use Frozen Chicken for This Stew?
Yes, you can! Just be sure to thaw it completely in the fridge overnight before cooking. Pat the chicken dry to remove extra moisture, which helps with browning.
Can I Make This Stew Ahead of Time?
Absolutely! The flavors develop even more after resting. Prepare the stew, cool it, and store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream if needed.
What Are Good Substitutions for Heavy Cream?
You can use half and half for a lighter option or coconut milk for a dairy-free twist. Avoid skim milk as it may curdle in the sauce.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until hot throughout, stirring occasionally to ensure even heating.
