Creamy Chicken and Mushroom Stew is a warm and comforting dish perfect for those cozy nights. It has tender chunks of chicken and earthy mushrooms all simmered together in a silky, creamy sauce that just makes you want to spoon it up right away. The flavors are simple but rich, making it a really satisfying meal.
I love making this stew on a chilly day because it fills the kitchen with such a lovely aroma. One tip I always keep in mind is to cook the mushrooms first until they’re golden brown – it brings out their best flavor before everything blends in the creamy sauce. It’s such an easy way to make the stew taste even better, and it never disappoints.
My favorite way to eat this stew is with some crusty bread for dipping or a side of fluffy mashed potatoes. It’s the kind of meal that feels like a big, warm hug in a bowl, and somehow, it always brings everyone at the table together. I find myself coming back to this recipe anytime I need something simple but full of heart.
Key Ingredients & Substitutions
Chicken: I prefer using thigh meat because it stays juicy, but you can use breast if you like leaner meat. Both work well, just adjust cooking time slightly for breasts.
Mushrooms: Cremini or button mushrooms add a nice earthy flavor. If you want a deeper taste, try baby bella or shiitake mushrooms. Avoid canned for best texture.
Potatoes: Baby yellow or new potatoes hold their shape nicely. You can swap for small red potatoes or fingerlings if preferred. Just keep them bite-sized.
Cream: Heavy cream gives richness and silkiness to the stew. For a lighter option, half-and-half or coconut milk could work, but the flavor and texture will be different.
White Wine: This is optional but adds a subtle acidity that brightens the dish. If you skip it, just add more chicken broth instead.
How Can I Get the Best Flavor from Mushrooms & Chicken?
Getting great flavor means cooking mushrooms and chicken right. Here’s how I do it:
- Sauté the mushrooms: Cook mushrooms over medium-high heat without crowding the pan. Let them brown and caramelize—it makes them taste much better.
- Brown the chicken well: Don’t rush this step. Sear the chicken until it’s nicely golden on all sides; that adds depth to the stew.
- Don’t stir too often: Let each ingredient get some color before moving on. This helps build richer flavor.
Take your time in these steps—they really improve the final taste of the stew!
Equipment You’ll Need
- Large heavy-bottomed skillet or sauté pan – great for browning chicken and mushrooms evenly without burning.
- Wooden spoon or silicone spatula – perfect for stirring gently and scraping up delicious browned bits.
- Sharp chef’s knife – makes chopping the chicken, mushrooms, and onions quick and easy.
- Cutting board – a sturdy board helps you work safely and keeps your kitchen tidy.
- Lid for the pan – helps the stew cook evenly and keeps moisture locked in while simmering.
Flavor Variations & Add-Ins
- Swap chicken thighs for turkey breast for a leaner but still tender stew option.
- Add chopped carrots or celery for extra sweetness and crunch, boosting veggies in one pot.
- Stir in fresh thyme or rosemary near the end to give a bright, herbal note that lifts the creamy sauce.
- Use a splash of sherry instead of white wine to add a slightly nutty depth to the flavor.
Creamy Chicken and Mushroom Stew
Ingredients You’ll Need:
Main Ingredients:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into large chunks
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (225g) cremini or button mushrooms, sliced
- 1 cup baby yellow potatoes (or new potatoes), halved or whole if small
- 1 cup chicken broth or stock
- 1 cup heavy cream
- 1/2 cup white wine (optional, can substitute with extra chicken broth)
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1 tsp dried parsley (plus extra fresh parsley for garnish)
- Salt and pepper, to taste
Optional Ingredients for Thickening and Flavor:
- 2 tbsp all-purpose flour (optional, helps thicken the stew)
- 2 tbsp butter (optional, for finishing and extra richness)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 30 to 35 minutes to cook. The total time, including simmering and thickening, will be roughly 40 to 45 minutes. It’s a straightforward, cozy meal that’s worth the wait!
Step-by-Step Instructions:
1. Brown the Chicken:
Heat the olive oil or butter in a large skillet or heavy pan over medium-high heat. Season the chicken pieces all over with salt and pepper. Place them in the pan and cook until golden brown on all sides, about 4-5 minutes. Remove the chicken and set aside for later.
2. Cook the Mushrooms and Aromatics:
In the same pan, add the sliced mushrooms. Sauté them until they release their moisture and turn a nice golden color, about 6-8 minutes. Add the chopped onion and cook until soft, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Thicken and Deglaze:
If you want the stew thicker, sprinkle the flour over the mushroom mixture and stir to coat evenly. Then pour in the white wine, if using, and let it simmer for 2-3 minutes. This helps lift all those delicious brown bits off the pan.
4. Add Liquids and Herbs:
Add the chicken broth, heavy cream, dried thyme, and dried parsley to the pan. Stir everything together to combine the flavors.
5. Simmer the Stew:
Return the browned chicken and baby potatoes to the pan. Bring everything to a gentle simmer. Cover the pan and cook on low heat for 20 to 25 minutes, stirring occasionally, until the potatoes are tender and the chicken is cooked through.
6. Final Touches:
If your stew looks too thin, take off the lid and simmer gently until it thickens to your liking. Stir in the butter for a silky finish if you like. Taste and adjust seasoning with salt and pepper.
7. Serve:
Sprinkle freshly chopped parsley on top before serving. This stew is perfect on its own, or you can serve it with crusty bread or creamy mashed potatoes for a cozy and comforting meal.
Can I Use Frozen Chicken for This Stew?
Yes, you can use frozen chicken, but be sure to thaw it completely in the refrigerator overnight before cooking. This helps ensure even cooking and prevents excess moisture in the stew.
What Can I Substitute for Heavy Cream?
If you want a lighter option, try using half-and-half or whole milk mixed with a tablespoon of flour to help thicken the sauce. Keep in mind the stew won’t be as rich and creamy as with heavy cream.
Can I Make This Stew Ahead of Time?
Absolutely! The flavors actually improve after sitting for a few hours or overnight. Store the cooled stew in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of chicken broth if it’s too thick.
How Should I Store Leftovers?
Place leftovers in an airtight container and refrigerate for up to 3 days. When reheating, warm it slowly on the stove or microwave, stirring occasionally to heat evenly.
