This Creamy Chicken and Mushroom Stew is a cozy bowl of warmth that’s perfect for any chilly day. Tender chunks of chicken and earthy mushrooms simmer slowly in a rich, creamy sauce that feels like a comforting hug. The flavors blend beautifully, making this stew both hearty and smooth with every spoonful.
I always love making this stew when I want something that’s filling but not too heavy. The creamy sauce has just the right touch of herbs and garlic, and the mushrooms add a nice texture that makes each bite interesting. I like to let it cook low and slow so all the flavors can come together perfectly.
One of my favorite ways to enjoy this stew is with a side of crusty bread to soak up all that delicious sauce. It’s also great over mashed potatoes or even buttered noodles if you’re looking for a little change. It’s a meal that always makes me feel cared for, whether I’m eating it by myself or sharing it with friends and family.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thighs because they stay juicy, but breasts work fine too if you prefer leaner meat. You can swap chicken for turkey chunks if you want a different twist.
Mushrooms: Button or cremini mushrooms are great here for their mild taste and texture. If you want bolder flavor, try shiitake or portobello. Just slice them evenly so they cook nicely.
Cream: Heavy cream gives the stew its rich texture. Half-and-half is a lighter option, or use coconut cream for a dairy-free version, but expect a subtle coconut flavor.
White Wine: This is optional but adds nice depth. If you skip it, just add a splash extra chicken broth or a squeeze of lemon for brightness.
How Do I Make the Stew Thick and Creamy Without Lumps?
The secret is the flour roux made with mushrooms and onions. Here’s how to do it:
- After cooking onions and mushrooms, sprinkle flour evenly over the pan.
- Stir well to coat everything and cook 1-2 minutes to get rid of the raw flour taste.
- Slowly add chicken broth and wine, stirring constantly to prevent clumps.
- Simmer gently until the sauce thickens before adding cream and chicken.
Taking it slow when adding liquids helps the sauce become smooth and creamy. This step really brings the comforting texture everyone loves in this stew.
Equipment You’ll Need
- Large heavy-bottom skillet or Dutch oven – great for browning chicken and simmering the stew evenly.
- Wooden spoon or silicone spatula – perfect for stirring without scratching your pan.
- Chef’s knife – to chop onions, garlic, and slice mushrooms easily.
- Cutting board – keeps your prep organized and safe.
- Measuring cups and spoons – to get your broth, cream, and seasonings just right.
Flavor Variations & Add-Ins
- Swap chicken for turkey or pork tenderloin chunks for a tasty twist.
- Add fresh thyme or rosemary for a stronger herb flavor that pairs well with mushrooms.
- Stir in a handful of spinach or kale near the end for added color and nutrition.
- Mix in grated Parmesan or Gruyère cheese for extra creaminess and a savory boost.
How to Make Creamy Chicken and Mushroom Stew?
Ingredients You’ll Need:
Main Ingredients:
- 1.5 lbs (700g) boneless, skinless chicken breasts or thighs, cut into chunks
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 10 oz (300g) mushrooms, sliced (button or cremini)
- 1 teaspoon dried thyme (or 1 tbsp fresh thyme)
- 1 teaspoon dried parsley (or 1 tbsp fresh parsley, plus extra for garnish)
- Salt and black pepper, to taste
- 2 tablespoons all-purpose flour
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream or half-and-half
- 1/2 cup (120ml) dry white wine (optional)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare your ingredients and brown the chicken. Then, about 25-30 minutes to cook everything well and let the flavors blend. In total, you’re looking at around 35-40 minutes for a delicious, creamy chicken and mushroom stew.
Step-by-Step Instructions:
1. Brown the Chicken:
Start by heating the olive oil or butter in a large skillet or pot over medium-high heat. Season the chicken chunks with salt and pepper, then add them to the hot pan. Brown the chicken on all sides for about 4-5 minutes. Once browned, remove the chicken and set it aside.
2. Cook the Aromatics and Mushrooms:
Using the same pan, add the chopped onions and cook until translucent, about 3-4 minutes. Then add the minced garlic and cook for another minute until fragrant. Next, add the sliced mushrooms and cook them down, stirring often, for about 6-8 minutes until they release their moisture and turn golden.
3. Make the Roux and Add Liquids:
Sprinkle the flour evenly over the mushroom and onion mixture and stir well to coat everything. Cook this for 1-2 minutes to get rid of the raw flour taste. Gradually pour in the chicken broth and white wine (if using), stirring constantly to keep the sauce smooth. Bring it to a simmer so it thickens slightly.
4. Finish and Simmer the Stew:
Stir in the heavy cream, thyme, and parsley. Return the browned chicken back to the pan. Reduce the heat to low and cover the pot. Let it simmer gently for 15-20 minutes until the chicken is fully cooked and tender. Taste and add more salt or pepper if needed.
5. Serve and Enjoy:
Spoon the creamy stew into bowls and sprinkle fresh parsley on top. This dish goes wonderfully with crusty bread, mashed potatoes, or buttered noodles to soak up the delicious sauce. Enjoy your cozy 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 ensures even cooking and helps the chicken brown nicely.
What Can I Substitute for Heavy Cream?
If you want a lighter stew, half-and-half works well. For a dairy-free option, try coconut cream or a cashew cream substitute, but note this will slightly change the flavor.
How Should I Store Leftovers?
Keep any leftover stew in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or use the microwave in short bursts to avoid curdling.
Can I Add Other Vegetables to This Stew?
Absolutely! Adding chopped carrots, peas, or spinach in the last 5 minutes of cooking is a great way to boost nutrition and color without overpowering the creamy flavor.
