Chicken and Mushrooms in Creamy Dill Sauce
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This Chicken and Mushrooms in Creamy Dill Sauce is perfect if you’re looking for a quick yet mouthwatering dish loaded with chicken, mushrooms in a smooth and rich creamy dill sauce, look no further! This dish is quick, easy and comes together in just 30 minutes!
Easy Chicken And Mushrooms In Creamy Dill Sauce Recipe
This dish is similar to a dish my mom makes all the time, and one that’s always been a favorite of mine ever since I can remember. The dill was and always has been a crucial ingredient and I think that is probably my favorite part about this dish. The more dill you put in this dish the better it is, at least in my opinion.
If you’re not much of a mushroom fan, turn back now because this dish is all about the mushrooms and the dill. We’re cooking them till they’re perfectly tender, soaked up in all that flavorful, creamy sauce. The entire dish is studded with perfectly tender, perfectly juicy chicken, swimming in a sauce that you’ll want to spoon over some fluffy rice once all is said and done.
My mom would usually serve this over some polenta or rice, or you could even skip all that and just eat it with some fresh crusty bread that you can use to dip into this flavorful creamy dill sauce, because that my friends, is worth millions!
Chicken And Mushroom In Creamy Dill Sauce
- One Pot Wonder. Any dinner that lets me make the mess in only one pot is my kind of recipe.
- Mushroom Lover’s Dream. This Chicken and Mushrooms in Creamy Dill Sauce is one that will delight any mushroom lover.
- Ready In 30 Minutes. This is a great weekday dinner that can be made in about 30 minutes.
- Chicken – I used boneless skinless chicken thighs today cubed up, feel free to sub boneless skinless chicken breast instead.
- Mushrooms – I used white button today but if you have another delectable savory kind on hand feel free to substitute!
- Butter and Olive oil – When browning these mushrooms I like to sauté them in a little olive oil and the butter is added at the end to give us a nice silky sauce.
- Onion – Something that cooks down well like white or yellow.
- Garlic – Use as much or little as you like, but fresh garlic is always best.
- Salt and Pepper – Just to taste.
- Wine – We want a dry white wine like sauvignon blanc or pinot grigio.
- Chicken Broth – Low sodium chicken broth if you please, it’ll control the salt content of our dish.
- Sour Cream – This ingredient will add tang and creaminess to our dish, you can substitute it with a nice thick Greek Yogurt or heavy cream.
- Dill – I strongly recommend fresh dill for this dish in both the sauce and as a garnish over top. If you can’t find fresh dill and only have dried dill, just keep in mind that 1 teaspoon dried equals 1 tablespoon fresh.
- Cook the chicken. In a large skillet, heat the olive oil over medium-high heat. Generously season the chicken with salt and pepper. Add the chicken thighs and cook for about 5 minutes, until no longer pink.
- Sauté the mushrooms. Add the onion and garlic and cook for 2 more minutes until the onion is soft. Add the mushrooms and continue cooking for about 5 to 7 minutes until the mushrooms soften and are golden brown, stirring occasionally.
- Make the sauce. Stir in the white wine and chicken broth. Bring to a boil. Add the the dill and sour cream and stir to combine. Add the butter to skillet and stir it in to melt. In a small bowl whisk the flour with a couple ladles of the broth from the skillet.
- Finish the dish. Pour this mixture back into the skillet, stir well and let it simmer for another 5 minutes. Taste for seasoning and adjust with salt and pepper as needed. Garnish with additional dill if preferred. Serve over mashed potatoes, cooked rice, pasta or creamy polenta.
Substitutions
Instead Of Chicken Thighs
You can use chicken breast, or drumsticks if you prefer. This recipe will work for any type of protein you like, or can be made vegetarian by using extra mushrooms.
Other Kinds Of Mushrooms
I used white mushrooms here, but you can use whichever type you like best. Hardier varieties like cremini work best.
Instead Of Sour Cream
I know some of you will probably wonder if you can use yogurt instead of sour cream here to make it a tad bit healthier and the answer if yes, of course. I usually always use sour cream though, and that’s simply because that’s how my mom taught me. Whatever you decide to use doesn’t matter, as long as you like it. If you wonder why I make this dish the way I do, the answer is simply because that’s how my mom made it.
How Do You Thicken Cream Sauce?
To thicken the sauce I used some flour. However, you can use either cornstarch or flour. If your diet does not allow you to use flour or cornstarch, you can use Xanthan Gum. Keep in mind than creamy sauces and gravy made with cornstarch are usually tend to be glossier than sauces made with flour.
Serve This Dish With
Creamy Polenta
Classic Dinner Rolls
Mashed Potatoes
Fast and Easy No Knead Bread
Storing Leftovers
This chicken and mushroom dish will store well in an airtight container in the fridge for 3 – 4 days. This chicken and mushrooms will also store for 4 – 6 months in the freezer.
Discover Other Mushroom Recipes
- Italian Roasted Mushrooms and Veggies
- Sautéed Garlic and Parmesan Mushrooms
- Bacon And Parmesan Stuffed Mushrooms
- Creamy Garlic Parmesan Mushrooms
- Couscous Pilaf With Sautéed Mushrooms
- Garlic Butter Mushrooms
- Crispy Baked Parmesan Garlic Breaded Mushrooms
- Mushroom Arugula Warm Salad
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Chicken and Mushrooms in Creamy Dill Sauce
Video
Ingredients
- 1 tablespoon olive oil
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 pound chicken thighs (boneless and skinless, cut into 1 inch cubes)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 12 ounce white mushrooms (cut in half)
- ½ cup white wine (I used Sauvignon Blanc)
- 1 cup chicken broth (low sodium)
- 2 tablespoon fresh dill (chopped)
- ½ cup sour cream
- 2 tablespoon butter (unsalted)
- 1 tablespoon all-purpose flour
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook the chicken. In a large skillet, heat the olive oil over medium-high heat. Generously season the chicken with salt and pepper. Add the chicken thighs and cook for about 5 minutes, until no longer pink.
- Sauté the mushrooms. Add the onion and garlic and cook for 2 more minutes until the onion is soft. Add the mushrooms and continue cooking for about 5 to 7 minutes until the mushrooms soften and are golden brown, stirring occasionally.
- Make the sauce. Stir in the white wine and chicken broth. Bring to a boil. Add the the dill and sour cream and stir to combine. Add the butter to skillet and stir it in to melt. In a small bowl whisk the flour with a couple ladles of the broth from the skillet.
- Finish the dish. Pour this mixture back into the skillet, stir well and let it simmer for another 5 minutes. Taste for seasoning and adjust with salt and pepper as needed.
- Garnish and serve. Garnish with additional dill if preferred. Serve over mashed potatoes, cooked rice, pasta or creamy polenta.
Notes
- You can use chicken breast, or drumsticks if you prefer.
- This recipe will work for any type of protein you like, or can be made vegetarian by using extra mushrooms.
- I used white mushrooms in this dish, but you can use whichever type you like best. Hardier varieties like cremini work best.
- This chicken and mushroom dish will store well in an airtight container in the fridge for 3 – 4 days. This chicken and mushrooms will also store for 4 – 6 months in the freezer.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
