Creamy Chicken and Mushroom Stew is like a warm hug in a bowl. Tender chunks of chicken and earthy mushrooms swim in a rich, creamy sauce that’s full of comforting flavors. It’s a simple dish that feels a little fancy but is easy enough for a weeknight dinner.
I love making this stew when I want something cozy but also filling. The creamy texture combined with the mushrooms gives it a nice depth, and the chicken stays juicy and soft. Sometimes, I like to throw in a handful of fresh herbs or a dash of garlic to make it taste even better, and it never disappoints.
My favorite way to enjoy this stew is spooned over mashed potatoes or warm crusty bread. It’s perfect for chilly evenings, and it always brings smiles around the table. If you’re looking for a dish that’s soothing and satisfying, this creamy chicken and mushroom stew might just become your new go-to.
Key Ingredients & Substitutions
Chicken: I like using boneless thighs for extra juiciness, but breasts work well too. For a vegetarian option, try firm tofu or chickpeas instead.
Mushrooms: Cremini add a nice depth of flavor, but button mushrooms or shiitake can also work. Dried mushrooms rehydrated in warm water bring extra umami.
Potatoes: Yukon Gold or red potatoes hold their shape nicely. If you prefer, sweet potatoes add a hint of sweetness and a different texture.
Heavy Cream: Heavy cream gives the stew its rich, creamy texture. You can substitute with half-and-half or coconut milk for a lighter or dairy-free version.
Flour: This thickens the sauce. Use all-purpose, or swap with cornstarch or a gluten-free flour if needed. Mix with a little water before adding to avoid lumps.
How Do I Get the Creamy Texture Without Lumps?
Thickening a stew can be tricky! Here’s my method to keep your sauce smooth:
- After cooking mushrooms and onions, sprinkle the flour evenly and stir well to coat everything.
- Cook the flour for about a minute to remove its raw taste—this also helps it blend better.
- Slowly add the chicken broth in small amounts, stirring constantly to break up any clumps.
- Keep stirring as the sauce heats and thickens—it should start to get creamy and smooth.
- Avoid adding cream until the stew is hot but not boiling; boiling cream might separate.
With patience and steady stirring, you’ll get a velvety sauce that clings perfectly to the chicken and veggies.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – it cooks the stew evenly and holds heat well for simmering.
- Sharp chef’s knife – makes chopping chicken, mushrooms, and veggies quick and safe.
- Cutting board – I use a separate one for raw chicken to keep things safe and clean.
- Wooden spoon or silicone spatula – perfect for stirring without scratching your pot.
- Measuring cups and spoons – to get the broth, cream, and seasonings just right every time.
Flavor Variations & Add-Ins
- Swap chicken for turkey pieces for a leaner alternative that still stays tender in the creamy sauce.
- Add fresh thyme or rosemary to deepen the herbal notes, which pairs especially well in colder months.
- Include sautéed leeks or shallots instead of onions for a sweeter, more delicate base flavor.
- Stir in a handful of spinach or kale at the end for some extra green color and nutrients.
Creamy Chicken and Mushroom Stew
Ingredients You’ll Need:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 8 oz (225 g) mushrooms, sliced (cremini or white button)
- 3 medium potatoes, peeled and cubed
- 2 medium carrots, sliced
- ½ cup (75 g) frozen peas
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups (720 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp dried thyme or 2 tsp fresh thyme leaves
- Fresh parsley, chopped, for garnish
- Optional: crusty bread, for serving
How Much Time Will You Need?
This stew takes about 15 minutes to prep and around 40 minutes to cook, including time to brown the chicken, sauté the vegetables, simmer the stew, and finish with cream and peas. It’s a cozy meal you can have ready in under an hour!
Step-by-Step Instructions:
1. Brown the Chicken
Heat 1 tbsp olive oil and 1 tbsp butter in a large pot or deep skillet over medium-high heat. Add the chicken pieces, season them with salt and pepper, and cook until lightly browned on all sides but not fully cooked, about 5-6 minutes. Then, remove the chicken and set it aside.
2. Cook the Vegetables
In the same pot, add the remaining olive oil and butter. Sauté the chopped onions until translucent, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Then add the sliced mushrooms, cooking and stirring often until they soften and start to brown, around 5 minutes.
3. Make the Sauce and Simmer
Sprinkle the flour over the mushrooms and onions, stirring well to coat everything. Cook for 1 minute to remove the raw flour flavor. Gradually pour in the chicken broth, stirring continuously to avoid lumps. Bring the mixture to a gentle boil.
Add the cubed potatoes, sliced carrots, and thyme. Return the chicken to the pot. Cover partially and let it simmer for 15-20 minutes, or until potatoes and carrots are tender.
4. Finish with Cream and Peas
Stir in the heavy cream and frozen peas, cooking for about 5 more minutes without boiling. Taste and adjust the seasoning with salt and pepper.
5. Serve
Spoon the creamy chicken and mushroom stew into bowls. Garnish with chopped fresh parsley. Serve warm, with crusty bread on the side if you like.
Can I Use Frozen Chicken in This Stew?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry to avoid excess moisture and ensure it browns nicely.
Can I Make This Stew Ahead of Time?
Definitely! Prepare the stew up to step 9, then cool it completely and store it in the fridge for up to 2 days. Reheat gently on the stove, stirring occasionally, and add a splash of broth or cream if it thickens too much.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk for a lighter option, but the stew might be less rich. For a dairy-free alternative, coconut milk works well and adds a subtle sweetness.
How Should I Store Leftovers?
Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
