Creamy Chicken and Mushroom Stew is a warm, comforting dish that brings together tender chicken pieces and earthy mushrooms in a rich, creamy sauce. The stew is thick and silky, perfect for chilly days when you want something filling and satisfying. The combination of garlic, herbs, and a splash of cream gives it a gentle depth of flavor that’s hard to resist.
I love how easy it is to make this stew feel special with just a few simple ingredients. One of my favorite things to do is let it simmer slowly so the chicken becomes super tender, and the mushrooms soak up all those lovely flavors. It’s the kind of meal that feels like a cozy hug on a plate, and I always look forward to leftovers because the flavors only get better over time.
This stew is wonderful served over buttery mashed potatoes or with warm crusty bread to soak up all the sauce. I like to add a sprinkle of fresh parsley on top for a little pop of color and freshness. It’s a dish that brings everyone around the table – perfect for sharing on a quiet evening or a casual weekend dinner.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thighs for juiciness, but breasts work well too. Thighs stay tender during cooking if you want extra richness.
Mushrooms: Cremini mushrooms add a nice earthy flavor. If you can’t find them, white button mushrooms or even shiitake are good swaps.
Heavy Cream: This makes the stew luxuriously creamy. For a lighter option, try half-and-half or coconut cream for a dairy-free twist.
Flour: It thickens the stew nicely. Use all-purpose flour, or try cornstarch as a gluten-free alternative (mix with cold water first to avoid clumps).
Herbs and Seasonings: Thyme and bay leaf give warmth to the stew. If you don’t have thyme, rosemary or savory can be good stand-ins.
How Do You Get Perfectly Browned Chicken and Mushrooms Without Steaming?
Getting a good brown on chicken and mushrooms adds flavor but can be tricky because they release water. Here’s how to do it right:
- Make sure the pan and oil/butter are hot before adding the chicken or mushrooms.
- Don’t overcrowd the pan; cook in batches if needed to allow browning instead of steaming.
- Leave the chicken or mushrooms undisturbed for a few minutes to develop a nice color before stirring or flipping.
- For mushrooms, cook until the released moisture evaporates and they start getting golden edges.
This technique locks in flavor and gives your stew a richer taste and better texture!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even heat and slow simmering.
- Sharp chef’s knife – helps you cut chicken and vegetables quickly and safely.
- Cutting board – sturdy and spacious for chopping all your ingredients.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Measuring cups and spoons – keep your ingredient amounts just right every time.
Flavor Variations & Add-Ins
- Swap chicken with turkey pieces for a leaner protein option that still tastes great.
- Add fresh spinach or kale near the end for a pop of color and extra nutrients.
- Use smoked paprika or a touch of cayenne for a little warmth and spice if you like heat.
- Mix in shredded Swiss or Gruyère cheese right before serving for an extra creamy twist.
Creamy Chicken and Mushroom Stew
Ingredients You’ll Need:
For The Stew:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 8 oz (225g) cremini or white button mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, finely diced
- 2 stalks celery, finely diced
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 3 tbsp all-purpose flour
- 3 cups (720ml) chicken broth
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) dry white wine (optional)
- 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This stew takes about 15 minutes for prep and roughly 30 minutes to cook. In total, you’re looking at around 45 minutes from start to finish. It’s a straightforward, cozy meal you can have ready in less than an hour.
Step-by-Step Instructions:
1. Brown the Chicken:
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot or Dutch oven over medium-high heat. Add the chicken pieces, sprinkle with salt and pepper, and cook until golden on all sides, about 4–5 minutes. Take the chicken out and set it aside for now.
2. Cook the Vegetables:
In the same pot, add the remaining olive oil and butter. Toss in your chopped onion, carrot, and celery. Sauté for about 5 minutes, stirring occasionally until the veggies soften and look translucent.
3. Add Mushrooms and Garlic:
Stir in the minced garlic and sliced mushrooms next. Cook for 6–7 minutes until the mushrooms shrink and start to brown, releasing their rich flavor.
4. Make the Base Thick and Creamy:
Sprinkle the flour over the veggies and stir well, cooking for about 2 minutes to remove any raw flour taste. Then, pour in the chicken broth slowly while stirring steadily to avoid lumps. If you like, add the dry white wine now for extra depth.
5. Simmer the Stew:
Return the browned chicken to your pot. Add thyme and the bay leaf. Let everything simmer gently for 15 minutes, until the chicken is fully cooked and the stew thickens just right.
6. Finish with Cream:
Turn the heat down to low and stir in the heavy cream. Cook for another 5 minutes, stirring occasionally, until the stew becomes creamy and warm throughout. Taste and add salt and pepper as you like.
7. Serve and Enjoy:
Remove the bay leaf. Sprinkle freshly chopped parsley on top for a bright finish. Serve your creamy chicken and mushroom stew hot with crusty bread or over mashed potatoes for a comforting, delicious meal.
Can I Use Frozen Chicken for This Stew?
Yes, you can use frozen chicken, but be sure to thaw it completely in the fridge overnight before cooking. This helps the chicken cook evenly and prevents extra moisture from making the stew watery.
Can I Make This Stew Ahead of Time?
Absolutely! This stew actually tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove over low heat.
How Can I Thicken the Stew if It’s Too Thin?
If your stew is thinner than you like, mix 1 tablespoon of flour or cornstarch with a little cold water and stir it into the simmering stew. Cook for a few more minutes until it thickens to your desired consistency.
What Can I Serve with Creamy Chicken and Mushroom Stew?
This stew pairs wonderfully with crusty bread, creamy mashed potatoes, buttered noodles, or even steamed rice—anything that soaks up the delicious sauce nicely!
