Creamy Chicken and Mushroom Stew is a comforting dish packed with tender chicken pieces and earthy mushrooms all swimming in a rich, creamy sauce. It’s the kind of meal that feels like a warm hug on a chilly day, combining smooth textures and hearty flavors in every bite.
I love making this stew when I want something filling but not too complicated. The creamy sauce comes together easily, and the mushrooms add such a lovely depth that balances perfectly with the chicken. One tip I have is to use a good quality mushroom—cremini or button mushrooms work great—to really bring out the flavor.
My favorite way to enjoy this stew is spooned over buttery mashed potatoes or with a crusty piece of bread to soak up all the delicious sauce. It’s a dish that always brings people to the table, whether it’s a weeknight dinner or weekend comfort food. Every time I make it, it feels like a little celebration of simple, tasty homemade food.
Key Ingredients & Substitutions
Chicken: I prefer thighs for their juiciness and flavor, but breasts work if you want a leaner option. Just avoid overcooking to keep it tender.
Mushrooms: Cremini mushrooms add a nice earthy taste and firm texture. Button mushrooms are a good, mild substitute. You can also try shiitake or portobello for more depth.
Heavy cream: This makes the stew rich and creamy. If you want a lighter version, use half-and-half or coconut milk, but the sauce will be less thick.
Flour: It helps thicken the stew. For gluten-free, try cornstarch or arrowroot powder, mixed with a bit of water before adding.
Dijon mustard: It’s optional but adds a subtle tang that balances the creaminess nicely. You can skip it or replace with a small splash of white wine vinegar.
How Do I Get the Best Flavor and Texture When Cooking the Chicken and Mushrooms?
Start by sautéing the onions and garlic until soft to build flavor. Cook mushrooms until they turn golden and release moisture; this deepens their taste. When you add chicken, sear it well to get a nice brown color; this adds richness.
- Don’t overcrowd the pan—cook chicken in batches if needed to brown properly.
- After sprinkling flour, cook it for a minute so the raw taste disappears and it thickens nicely.
- Add broth slowly while stirring to avoid lumps in the sauce.
- Simmer gently and don’t rush cooking the chicken; this keeps it tender and juicy.
Equipment You’ll Need
- Large skillet or heavy-bottomed pot – great for browning chicken and mushrooms evenly while giving you room to stir the stew.
- Wooden spoon or silicone spatula – lets you scrape the pan without scratching and mix everything smoothly.
- Measuring cups and spoons – for adding broth, cream, and spices accurately.
- Knife and cutting board – to chop onions, garlic, and slice mushrooms safely and quickly.
- Whisk – helpful for mixing the flour into the broth without lumps.
Flavor Variations & Add-Ins
- Swap chicken for tender pork shoulder or turkey to change up the meat flavor while keeping it moist.
- Add a handful of fresh spinach or kale at the end for extra color and nutrients.
- Try stirring in grated Parmesan cheese instead of or in addition to cream for a cheesy boost.
- Use smoked paprika or a pinch of nutmeg to add a subtle warm spice that complements the mushrooms.
Creamy Chicken and Mushroom Stew
Ingredients You’ll Need:
For the Stew:
- 1.5 lbs (700 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 cups cremini or button mushrooms, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Fresh thyme sprigs (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20-25 minutes to cook, including simmering time. In total, expect about 30-35 minutes from start to finish. It’s a quick and comforting dish that’s easy to fit into a busy day.
Step-by-Step Instructions:
1. Sauté Onions, Garlic, and Mushrooms:
Heat olive oil or butter in a large skillet or pot over medium heat. Add the chopped onion and minced garlic. Cook, stirring often, until the onion is soft and translucent—about 3-4 minutes. Then add the sliced mushrooms. Cook for 5-6 minutes until they release their juices and turn golden brown.
2. Brown the Chicken:
Push the mushroom mixture to the side of the pan. Add the chicken pieces and cook until browned on all sides but not fully cooked through—about 5 minutes. Browning gives the stew a rich flavor, so take your time here.
3. Make the Sauce and Simmer:
Sprinkle the flour over the chicken and mushrooms. Stir well to coat everything evenly and cook for 1-2 minutes to remove the raw flour taste. Gradually pour in the chicken broth while stirring to avoid lumps. Add the Dijon mustard if using and the fresh thyme leaves. Stir to combine.
Bring the mixture to a gentle simmer. Cover the pan and let it cook for 10-12 minutes, until the chicken is tender and cooked through.
4. Finish with Cream and Serve:
Stir in the heavy cream and continue to simmer uncovered for another 5 minutes. This will thicken the sauce and blend the flavors nicely. Taste and add salt and pepper as needed.
Garnish with fresh parsley and thyme sprigs before serving.
This creamy chicken and mushroom stew is perfect with mashed potatoes, buttered noodles, or crusty bread to soak up all the delicious sauce. Enjoy your cozy meal!
Can I Use Frozen Chicken in This Stew?
Yes, you can use frozen chicken, but make sure to thaw it completely in the fridge overnight before cooking. This helps the chicken cook evenly and prevents extra liquid from diluting the stew.
Can I Substitute Heavy Cream for Something Lighter?
Absolutely! You can use half-and-half or whole milk for a lighter option, but the sauce will be thinner. Adding a little cornstarch slurry can help thicken it if needed.
How Long Can I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to keep the sauce smooth.
Can I Make This Stew Ahead of Time?
Yes! It actually tastes better the next day as the flavors meld. Prepare the stew fully, cool it, and refrigerate. Reheat over low heat, adding a splash of broth or cream if the sauce has thickened too much.