If you’ve been searching for a dish that’s both comforting and impressive without demanding hours in the kitchen, look no further than this Chicken and Mushrooms in Creamy Dill Sauce Recipe. It’s a delicious feast where tender chicken thighs meet earthy mushrooms, all enveloped in a luscious, tangy cream sauce brightened beautifully by fresh dill. Rich yet fresh, this recipe effortlessly balances flavors and textures, making it perfect for cozy family dinners or a special gathering with friends.
Ingredients You’ll Need
What makes the Chicken and Mushrooms in Creamy Dill Sauce Recipe truly shine is its straightforward list of ingredients. Each one plays a crucial role, from creating the perfect sear on the chicken to building layers of flavor in the sauce, without overwhelming your pantry or your taste buds.
- Olive oil: Essential for giving the chicken a beautiful golden crust and preventing sticking.
- Salt: Enhances all the flavors and helps season the chicken perfectly.
- Black pepper: Adds a subtle heat that complements the creamy sauce.
- Boneless, skinless chicken thighs: These stay juicy and tender throughout cooking.
- Onion: Provides a sweet, savory base to deepen the sauce’s flavor.
- Garlic: Infuses the dish with aromatic warmth and complexity.
- White mushrooms: They offer an earthy, meaty texture that pairs beautifully with chicken.
- Dry white wine: Adds acidity and a subtle fruitiness, balancing the richness of the cream.
- Low-sodium chicken broth: Builds the sauce’s savory and comforting foundation.
- Fresh dill: This herb brightens the sauce with its clean, slightly tangy notes.
- Sour cream: Gives the sauce its signature creamy texture and gentle tang.
- Unsalted butter: Enriches the sauce for a silky finish.
- All-purpose flour: Used to thicken the sauce to just the right consistency.
How to Make Chicken and Mushrooms in Creamy Dill Sauce Recipe
Step 1: Cook the Chicken
Start by heating the olive oil in a large skillet over medium-high heat. Season your cubed chicken thighs generously with salt and pepper before adding them to the pan. This step is all about getting a nice golden sear on the chicken for that irresistible flavor and texture. Cook just until the chicken is no longer pink inside—make sure not to overcrowd the pan to maintain that golden finish.
Step 2: Sauté the Vegetables
With the chicken set aside, add chopped onion and minced garlic to the skillet. Sauté these until they become soft and fragrant, releasing their natural sweetness. Next, toss in the halved mushrooms—watch as they turn a gorgeous golden brown, which adds a delicious depth and earthiness to the sauce. This step transforms raw ingredients into a flavor-packed foundation.
Step 3: Make the Sauce
Here’s where the magic happens. Pour in the white wine and chicken broth, then bring the mixture to a boil. This cooks off the alcohol while concentrating flavor. Stir in the fresh dill and sour cream, melding tangy and herbal notes with the creamy base. Add the butter to give the sauce a silky sheen and richness that will make your taste buds sing.
Step 4: Thicken the Sauce
To achieve that perfectly luscious texture, whisk the flour with a few tablespoons of broth from the pan, creating a smooth slurry. Pour this into your skillet and stir constantly as the sauce simmers. Within about five minutes, it will thicken to coat every morsel of chicken and mushrooms beautifully. Taste and adjust seasoning with salt and pepper, making it just right.
Step 5: Serve
Once your sauce has thickened and the chicken is cooked through, it’s time to bring everything together. Return the chicken to the skillet if necessary, give it one final stir, and prepare to serve this soul-satisfying dish.
How to Serve Chicken and Mushrooms in Creamy Dill Sauce Recipe
Garnishes
A sprinkle of fresh dill on top not only adds a pop of inviting green but also freshens the rich sauce with its lovely herbal notes. For an extra touch, a few lemon zest shavings can brighten the dish even more, offering a subtle zing against the creamy backdrop.
Side Dishes
This dish pairs beautifully with comforting sides like fluffy mashed potatoes, creamy polenta, or buttery egg noodles—all wonderful at soaking up that decadent sauce. For a lighter balance, steamed green beans or roasted asparagus bring crunch and a verdant element to the plate.
Creative Ways to Present
For a crowd-pleasing presentation, serve the chicken and mushrooms nested over a bed of rice pilaf with some toasted almonds for crunch. Alternatively, try serving it in wide, shallow bowls with a drizzle of extra dill cream sauce and a wedge of crusty bread on the side for an elegant yet homey feel.
Make Ahead and Storage
Storing Leftovers
This dish stores beautifully in an airtight container in the refrigerator for up to 3 days. Keeping the sauce and chicken together means the flavors deepen over time, making your leftovers just as good—if not better—than the first serving.
Freezing
If you want to freeze the Chicken and Mushrooms in Creamy Dill Sauce Recipe, allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 2 months. Keep in mind that the texture of the mushrooms may soften slightly after thawing, but the taste will remain wonderful.
Reheating
To reheat, gently warm the dish over low heat on the stove, stirring occasionally to prevent the cream from separating. If the sauce thickens too much, add a splash of chicken broth or water to bring it back to the perfect consistency. Avoid microwaving to preserve the delicate texture of both chicken and mushrooms.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Just be mindful that chicken breasts can dry out faster than thighs, so watch the cooking time closely to keep them juicy and tender in the creamy dill sauce.
What can I substitute for white wine in this recipe?
If you prefer not to use wine, a splash of extra chicken broth with a teaspoon of lemon juice or white wine vinegar can mimic that acidity and flavor depth beautifully.
Is there a non-dairy version of this recipe?
You can swap sour cream and butter for dairy-free alternatives like coconut cream and plant-based margarine. Use a gluten-free flour blend if needed to thicken the sauce without dairy.
Can I prepare this recipe ahead of time for a dinner party?
Yes! You can prepare the chicken and mushrooms and the sauce separately a day before, then combine and finish thickening just before serving for a fresh, fuss-free meal.
How do I make sure the sauce doesn’t separate?
Keeping the heat moderate and stirring constantly when adding sour cream helps prevent separation. Also, temper your sour cream by mixing a bit of the hot broth into it before adding to the skillet.
Final Thoughts
Trust me, once you try this Chicken and Mushrooms in Creamy Dill Sauce Recipe, it will earn a permanent spot in your recipe box. It’s the kind of dish that feels special without any fuss, blending simple ingredients into something rich, flavorful, and truly satisfying. Give it a go—you’ll love how it brings warmth and comfort to your table every time.
Print
Chicken and Mushrooms in Creamy Dill Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This creamy chicken and mushrooms recipe features tender boneless chicken thighs cooked with sautéed onions, garlic, and mushrooms in a rich dill-infused cream sauce. Perfectly balanced with white wine and chicken broth, this dish is a comforting meal ready in 30 minutes and ideal for serving over mashed potatoes, rice, pasta, or polenta.
Ingredients
Protein
- 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 12 ounces white mushrooms, halved (or cremini or preferred variety)
- 2 tablespoons fresh dill, chopped
Liquids
- ½ cup dry white wine (such as Sauvignon Blanc)
- 1 cup low-sodium chicken broth
Dairy & Fats
- ½ cup sour cream
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Seasonings & Others
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 tablespoon all-purpose flour
Instructions
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken cubes with salt and pepper, then add them to the skillet. Cook the chicken until it is no longer pink in the center, about 6-8 minutes, stirring occasionally to ensure even browning.
- Sauté Vegetables: Add the chopped onion and minced garlic to the skillet with the chicken. Cook for 2-3 minutes until the onion softens. Then add the halved mushrooms and continue to cook until they turn golden brown and have released their moisture, about 5-7 minutes.
- Make Sauce: Pour in the white wine and chicken broth, stirring to combine. Bring the mixture to a boil to reduce slightly. Stir in the chopped fresh dill and sour cream, mixing until the sauce is smooth and creamy. Add the butter and stir until melted and fully incorporated.
- Thicken Sauce: In a small bowl, whisk the tablespoon of flour with a few tablespoons of the hot broth from the skillet to form a smooth slurry. Slowly pour the slurry into the skillet while stirring continuously. Let the sauce simmer gently for 5 minutes to thicken, stirring frequently to avoid lumps. Adjust seasoning with additional salt and pepper if needed.
- Serve: Garnish with extra fresh dill if desired. Serve the creamy chicken and mushrooms over mashed potatoes, rice, pasta, or polenta for a hearty, comforting meal.
Notes
- Use low-sodium chicken broth to control the saltiness of the dish.
- White wine adds depth but can be omitted or substituted with more broth if preferred.
- For a gluten-free version, use gluten-free flour or cornstarch for thickening.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Adjust the amount of dill to your taste preference; fresh dill adds a bright herbal note.
