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
Scale
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.
