Creamy Chicken and Mushroom Stew is a comforting dish full of tender chicken pieces and soft mushrooms all soaked in a rich, creamy sauce. It’s the kind of meal that feels like a warm hug on a chilly day, with flavors that are simple but so satisfying. The mushrooms add just the right earthiness, and the creamy sauce ties everything together beautifully.
I love making this stew when I want something cozy but not too fancy. It’s one of those dishes where you can just toss everything in one pot and let it simmer quietly while you take a break or get other things done. I like to use a good mix of fresh mushrooms because they give the stew a little extra texture and flavor, and the cream makes it so smooth and comforting.
My favorite way to serve this stew is with some crusty bread or over buttery mashed potatoes so you can soak up every last bit of the creamy sauce. It’s also a hit with everyone I’ve served it to, and I always end up making a big batch because it reheats wonderfully. This chicken and mushroom stew is perfect for a cozy dinner at home or when you want a simple, hearty meal to share with family or friends.
Key Ingredients & Substitutions
Chicken: I like using thighs because they’re juicy and stay tender during cooking. Breasts work fine too but can dry out if overcooked. You can also use leftover cooked chicken to save time.
Mushrooms: Cremini are my favorite for their flavor and texture. White button mushrooms are great too. Feel free to mix in shiitake or portobello for a deeper taste.
Heavy cream: This makes the stew rich and smooth. Half and half is a lighter option. For dairy-free, try coconut cream or cashew cream, but it’ll slightly change the flavor.
Flour: This helps thicken the stew. You can skip it for a thinner stew or use cornstarch mixed with cold water if you prefer gluten-free.
How Do You Get Tender Chicken and Deep Mushroom Flavor?
The trick to tender chicken and tasty mushrooms is to cook them right and in the right order:
- Sauté the veggies first to soften and bring out sweetness.
- Cook mushrooms until they release their water and get lightly browned for extra flavor.
- Brown the chicken well on all sides to lock in juices and add flavor.
- Add the broth and simmer; don’t rush this step to allow the chicken to cook gently and the flavors to blend.
Also, stirring in the cream last and simmering a few more minutes helps thicken and smooth the sauce without curdling. Keep the heat low during this step!
Equipment You’ll Need
- Large pot or Dutch oven – great for even cooking and simmering all ingredients together.
- Wooden spoon – perfect for stirring without scratching your pot.
- Sharp chef’s knife – makes chopping chicken and vegetables quick and easy.
- Cutting board – a sturdy board keeps your workspace safe and clean.
- Measuring cups and spoons – helps you get ingredients just right for the best flavor balance.
Flavor Variations & Add-Ins
- Swap chicken for turkey or pork for a different protein with similar cooking time and flavor.
- Add a handful of fresh spinach or kale at the end for extra color and nutrition.
- Mix in shredded cheese such as Parmesan or Gruyère just before serving for richer taste.
- Stir in dried herbs like rosemary or sage for a warmer, earthier stew experience.
Creamy Chicken and Mushroom Stew
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 8 oz (225g) mushrooms (such as cremini or white button), sliced
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 bay leaf
- 3 cups (720 ml) chicken broth
- 1 cup (240 ml) heavy cream or half and half
- Salt and black pepper, to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped, for garnish
- Fresh thyme sprig, for garnish (optional)
How Much Time Will You Need?
Preparing this creamy chicken and mushroom stew takes about 10 minutes of chopping and browning, plus 25-30 minutes of simmering. In total, you’ll spend around 35-40 minutes from start to finish to enjoy a warm and delicious meal.
Step-by-Step Instructions:
1. Prepare the Base:
Heat olive oil or butter in a large pot or skillet over medium-high heat. Add the chopped onion and sliced carrots, and sauté for about 5 minutes until the onions turn translucent and the carrots start to soften.
2. Cook Mushrooms and Chicken:
Add minced garlic and sliced mushrooms to the pot. Cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and soften. Push the vegetables to one side, add the chicken pieces, and cook until browned on all sides, about 5 minutes.
3. Thicken and Simmer:
Sprinkle the flour over the chicken and vegetables, stirring to coat everything evenly (this step is optional and helps thicken the stew). Pour in the chicken broth while stirring to avoid lumps. Add the thyme and bay leaf. Bring the stew to a boil, then reduce heat to low and simmer uncovered for 15-20 minutes, until the chicken is fully cooked and the vegetables are tender.
4. Finish with Cream and Serve:
Remove the bay leaf, stir in the heavy cream, and cook on low for another 5 minutes so the stew thickens and becomes creamy. Season with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley and a thyme sprig if you like. Enjoy your stew with crusty bread, mashed potatoes, or rice for a comforting meal.
Can I Use Frozen Chicken for This Stew?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. This helps ensure even cooking and prevents excess moisture in the stew.
How Can I Make This Stew Dairy-Free?
Replace the heavy cream with coconut cream or a plant-based cream alternative. Keep in mind this may add a slightly different flavor, but it still keeps the stew creamy and delicious.
Can I Prepare This Stew in Advance?
Absolutely! The stew tastes even better the next day once the flavors meld. Store it in an airtight container in the fridge for up to 3 days and gently reheat on the stove or in the microwave.
What’s a Good Thickening Substitute if I Don’t Want to Use Flour?
You can use cornstarch mixed with cold water as a gluten-free alternative. Stir it in slowly towards the end of cooking and simmer until the stew reaches your desired thickness.
