Last updated on June 1st, 2018 at 09:00 am
Chicken and Mushrooms in Creamy Dill Sauce – 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 similar to a dish my mom makes all the time, and one that’s always been a favorite of mine since I can remember. The main difference is that mom never uses white wine in hers and she usually makes it with chicken drumsticks. But the dill was always present, and I think that is probably my favorite part about this dish, the dill. I’m a huge fan of dill, it has to be the smell. The more dill you put in this dish the better it is, at least in my opinion.
My mom would usually serve this over some polenta or pasta, and I have to say that serving this over polenta is my favorite way to eat it. But that’s the beauty of this dish, is that you can literally serve it with anything. Rice, mashed potatoes, pasta, polenta, 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!
Another thing that’s great about this dish is that you can have it ready in 30 minutes and of course all in one pot, which in my book, it makes it the perfect weeknight meal.
I decided to use boneless and skinless chicken thighs because I love brown meat because they’re juicier, but as I said my mom always uses chicken drumsticks, however breast works as well. As far as the mushrooms go, I decided to go with small white mushrooms which I cut in half, or quartered if they were a bit bigger. You could also use cremini mushrooms, or I’ve even made this many times with shiitake mushrooms.
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 for as long as I’ve been making this dish, and my mom, it’s always always been sour cream. Whatever you decide to use doesn’t matter, as long as you like it.
Did you love this recipe? Try my Creamy Garlic Parmesan Mushrooms!
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Chicken and Mushrooms in Creamy Dill Sauce
Ingredients
- 1 tbsp olive oil
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1 lb chicken thighs boneless and skinless, cut into 1 inch cubes
- 1 medium onion chopped
- 1 tsp minced garlic about 2 cloves
- 12 oz white mushrooms cut in half
- 1/2 cup white wine I used Sauvignon Blanc
- 1 cup chicken broth low sodium
- 2 tbsp fresh dill chopped
- 1/2 cup sour cream
- 2 tbsp butter unsalted
- 1 tbsp all-purpose flour
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Generously season with salt and pepper. Add the chicken thighs and cook for about 5 minutes, until no longer pink.
- 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.
- 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. Pour this mixture back into the skillet, stir well and let it simmer for another 5 minutes minutes. Taste for seasoning and adjust with salt and pepper as needed.
- Garnish with additional dill if preferred. Serve over cooked rice, pasta, mashed potatoes or creamy polenta.
Video
Notes
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Nutrition
It’s a family favorite at my house. I top mine with Parmesan cheese and serve with Amish noodles.
This is wonderful !! A real keeper
Thank you so much
My pleasure, glad you enjoyed it!
Absolutely delicious. We made it with boneless, skinless chicken breast and served it over toasted bread (a nice crusty roasted garlic loaf). Can’t wait to try it with fresh morels if we are fortunate to find some this season!
this meal will never be forgotten!
Yes!
id have to say this was one of the easiest, quickest & yummiest meals ive been lucky enough to make in a while. biggest thanx go to you jo, we both luved it!
Just a quick question, what can I use rather than cream. Thx so very much.
If you need a dairy free option, coconut milk would be great. For a lighter option, you can use regular milk or 10% cream.
I’m curious as to whether or not I could use this recipe in my pressure cooker.
I’d think i’d Need to wait to put the sour cream in and some of the dill but if I lightly brown the chicken and pressure cook most of it for around 3 or 4 min and then add the sour cream do you think it would work? 🦋
Yes that would be delicious!
I made this and it turned out so perfect. I used chicken thighs, huge white mushrooms, dill, garlic, onion, white wine, and sour cream but at the end of cooking I added a little bit of fresh parmesean! Truly fantastic!
Excellent recipe. Just the recipe for us as my wife loves, loves mushrooms and chicken. I used Greek yogurt vs. sour cream in an effort to reduce calories, shitake mushrooms and cubed chicken breast. I browned the chicken before combining with sauce to help retain moisture. Super tender and delicious, served over bake potates.
I’d like to make this with boneless chicken breast (it’s thawed); I’m thinking I could put it in after I’ve sautéed the onion and mushrooms so it doesn’t overcook – what do you thing?
Also, I only have dried dill weed – how much should I use (about a quarter of the amount)?
If you don’t get back to me, I’ll make it tomorrow and let you know how it turned out. If you DO answer me, I’ll still let you know 🙂
From another Calgarian
Hi Sandra!
Yeah, you can use the chicken breast the way you mentioned. I’d still go with about 1 tbsp of dried dill, because I love it, so really it’s up to you.
I, as usual, overcooked the chicken breast chunks so they were tough, even though I didn’t put them in until the onions and mushrooms were done; next time (because there will be one, the sauce was very yummy) I’ll precook the chicken – barely – and add it at the very end. Or, use thighs – they’re my favourite, too. The dill added a very nice flavour, as did the sour cream addition. I cooked up some broken spaghetti and added it to the mixture, as well as some frozen peas. Thanks, Jo!
I WISH ALL RECIPES GAVE THE FRESH AND DRY AMOUNTS, NEVER HAVE FRESH DILL OR ANY FRESH SPICE I CAN’T RATE THIS UNTIL I MAKE BUT HAS ALL MY FAVORITE INGREDS.
Personally, I would still use 2 tbsp of dried dill, it just depends on how much you like dill. If you really like the smell and flavor of it, then by all means add as much as you want, otherwise either skip it or use just a bit.
OMGOSH OMGOSH!!! I love dill and this recipe is so good that I have no words but OMGOSH! My husband said this is the best from Jo that you’ve made (and I’ve made a bunch!) He said you keep eating even when you’re stuffed because you still want the taste. LOL So it’s freezing cold with ice and snow in NC today and I’m making this! It rates as a 5 star “comfort food” !! Thanks Jo!
Wow what an amazing compliment! We’re so happy to hear you love this recipe. We love to use dill whenever we can 🙂
Substitute dry vermouth for the wine (a la Julia Child), and added a touch more sour cream). Outstanding. Thank you Jo. One of the best avant-garde recipe sites on the internet. George from SoCal.
Hi! What do you suggest if I want to make this dish without the dairy sour cream or yogurt?
You can try some coconut cream if you want dairy free.
Outstanding! I used reduced fat sour cream – still tasty! And served over creamy polenta. A new favorite!
Delicious over orzo pasta!
Jo your style is quite like mine. I love the recipes.