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.
Delicious. Made according to the recipe without any changes. Will make again. Thanks!
So glad you enjoyed the chicken and mushrooms in creamy dill sauce, and sticking to the original recipe paid off! It’s wonderful that you’ll be making it again – thanks so much for your lovely feedback! 🥰🍽
Made it for the family, delicious was unanimous😊
So glad you guys all enjoyed it!
I forgot to give the recipe 5 stars! It certainly was a 5 star recipe!
This was so delicious! I used greek yogurt instead of the sour cream, and added a bit of light cream (10%) at the very end, but otherwise followed the recipe exactly, and served it over No Yolks egg noodles. My husband and I both loved it and will definitely be having this again soon! Thanks for a great recipe!
Excellent. I let it simmer for prob 15 min and it thickened the sauce perfectly. Also threw in some shredded Parmesan near the end of the simmer. Delicious
I’ve been making this for a long time now and it is great every time! After the first time, though, I did make a few changes.
I didn’t have dill so I used basil. We liked it even better!
I substituted the Broth and wine with the Broth from three cans of Campbell’s chicken noodle soup.
Lastly, I made Rice-a-Roni’s Chicken flavored rice and mixed it in with the chicken dish. This is one of my family’s favorite dinners so thank you, Jo, for this and so many wonderful recipes!
My pleasure, so glad you’re enjoying my recipes!
Easy and yummy. Perfect amount of Dill flavor. Thanks
My family loved this so much… So much so that my kids were fighting over who would get the leftovers for lunch the next day.
Can leftovers be frozen?
Yes, for sure. More detailed info under “Storing leftovers” or in the recipe card notes.
Hi Jo, if I were to use an instant pot, how long would the cooking time be with everything?
Oh, it would probably only be around 5 minutes on high pressure!
This Looks such a fantastic recipe! I love both mushrooms and chicken so will make it soon!
I made this for my fiance’s birthday dinner and we all enjoyed it very much! I followed the recipe exactly and served over mashed potatoes. I love how easy it is but doesn’t “taste” that way! I’m putting it in our rotation! Thanks for a great dish!
My pleasure, so glad you enjoyed it!
For dietary reasons I cannot do yogurt nor sour cream. Could I use whipping cream instead?
Yes, you can, should be just fine.
Super simple to make and absolutely delicious! 100% Yum!!!
So glad you enjoyed it!
This looks delicious. Can the wine be substituted/omitted altogether?
Yes, I’d replace it with chicken broth.
Hello! Since chicken broth is already in the ingredients, does that mean we add chicken broth twice if we don’t want to use wine?
Yep, you’ll just replace the wine with additional broth.