Creamy Chicken and Mushroom Stew is a comforting dish perfect for chilly days. It combines tender chunks of chicken with soft mushrooms in a rich, creamy sauce that feels like a warm hug in a bowl. The flavors are simple but satisfying, making it a go-to meal when you want something hearty and homey.
I love making this stew when I need a little extra comfort. One tip I always follow is to take my time browning the chicken and mushrooms—it really brings out their flavor and gives the stew a deeper, richer taste. Plus, the creamy sauce that develops while everything simmers is just so soothing; it feels like a little reward after a busy day.
My favorite way to enjoy this stew is with a slice of crusty bread to soak up every last bit of the sauce. It’s also great served over fluffy rice or buttered noodles to make it even more filling. Whenever I make this, it’s a hit with everyone at the table, and sometimes it even gets requested for weekday dinners!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best here for tender bites. You can swap with thighs if you prefer a juicier, more flavorful stew.
Mushrooms: Cremini mushrooms are my favorite for their rich flavor, but white button mushrooms or even shiitake can work well if that’s what you have.
Heavy Cream: Adds a smooth, creamy texture. For a lighter option, try half-and-half or coconut milk, but the stew will be less rich.
Thyme: Fresh thyme gives a lovely aroma, but dried thyme is a handy substitute. Don’t skip the herb—it adds important depth.
Flour: This is optional but helps thicken the stew. You can replace it with cornstarch or skip thickening for a thinner broth.
How Can You Get the Chicken and Mushrooms Perfectly Cooked and Flavorful?
Start by browning chicken pieces well. This seals in juices and adds flavor. Don’t crowd the pan—cook in batches if needed.
- Cook onions and garlic first to build a flavorful base.
- After chicken, add mushrooms and sauté until soft and their water evaporates. This concentrates their taste.
- Deglaze the pan with broth, scraping browned bits to boost flavor.
- Simmer gently to blend flavors while keeping chicken tender.
Finishing with cream on low heat keeps it smooth and prevents curdling. Stir gently and don’t let it boil once cream is added.
Equipment You’ll Need
- Large pot or deep skillet – perfect for cooking the stew all in one place and letting flavors blend.
- Wooden spoon or silicone spatula – great for stirring without scratching your pan.
- Chef’s knife – sharp and sturdy to chop chicken, mushrooms, and onions easily.
- Measuring cups and spoons – to get the broth, cream, and seasonings just right.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for juicier and richer meat.
- Add diced carrots or celery for extra crunch and sweetness in the stew.
- Stir in a handful of spinach or kale at the end for a touch of green and more nutrients.
- Swap thyme with rosemary or sage to give the stew a different herbal note.
Creamy Chicken and Mushroom Stew
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 pound (450g) boneless, skinless chicken breasts, cut into bite-size pieces
- 8 ounces (225g) cremini or white mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 3 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon all-purpose flour (optional, for thickening)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and black pepper, to taste
- Fresh parsley or thyme sprigs, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30 minutes to cook. You’ll be sautéing, simmering, and finally stirring in the creamy goodness to make a comforting stew, all in under 45 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Aromatics and Chicken:
Heat your olive oil or butter in a large pot or deep skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes until soft and translucent. Stir in the minced garlic and cook for about 1 minute, just until fragrant. Add the chicken pieces and cook for 5 to 7 minutes until they turn lightly golden on all sides.
2. Cook the Mushrooms and Thicken the Stew:
Add the sliced mushrooms to the pot and cook for 5 more minutes until they soften and release their juices. If you want a thicker stew, sprinkle in the flour and stir well to coat the chicken and mushrooms.
3. Simmer and Finish with Cream:
Pour in the chicken broth, scraping the bottom of the pot to lift any flavorful bits. Add the halved cherry tomatoes and thyme, then season everything with salt and pepper. Cover and simmer gently for around 15 minutes, letting the chicken cook through and the flavors develop. Lower the heat, stir in the heavy cream, and warm the stew through for 5 minutes without boiling. Taste and adjust seasoning if needed. Garnish with fresh parsley or thyme before serving.
Can I Use Frozen Chicken for This Stew?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. Thaw it overnight in the fridge or use the quick thaw method by placing it in a sealed bag submerged in cold water. Pat dry to avoid extra moisture in the stew.
Can I Substitute Heavy Cream with Something Else?
Absolutely! You can use half-and-half or whole milk for a lighter option, but the stew won’t be as rich or creamy. For a dairy-free alternative, coconut milk works well and adds a subtle sweetness.
How Can I Thicken the Stew Without Flour?
If you want to avoid flour, try simmering the stew uncovered a bit longer to reduce and thicken naturally. Alternatively, mix a teaspoon of cornstarch with cold water and stir it into the stew until it thickens.
How Should I Store Leftovers and Reheat?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating. Add a splash of broth or cream if it looks too thick.
