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 quick, easy and comes together in just 30 minutes!
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 dill was and always has been a crucial ingredient 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.
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 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!
These mushrooms ALMOST make me want to become a vegetarian. ALMOST! I still love my meat, which is why I added some perfectly tender chicken to this dish, but these Mushrooms in Creamy Dill Sauce are what mushroom dreams are made of. Let’s get into it shall we? You’ll be drooling over these soon I promise.
Ingredients
- Mushrooms – I used white button today but if you have another delectable savory kind on hand feel free to substitute!
- Butter & Olive oil – When browning these mushrooms I like to saute them with both butter and EVOO. It’s the key to achieving brown butter flavor with no burnt bitter butter.
- Chicken – I used thighs today cubed up, feel free to sub chicken breast instead.
- Garlic – Use as much or little as you like.
- Salt & Pepper – Just to taste.
- Sour cream – This ingredient will add tang and creaminess to our dish, you can substitute it with a nice thick Greek Yogurt.
- Broth – Low sodium chicken broth if you please, it’ll control the salt content of our dish.
- Dill – Sprinkle it ideally fresh into your dish and as a garnish over top, if using dried just keep in mind that 1 teaspoon dried equals 1 tablespoon fresh.
- Onion – Something that cooks down well like white or yellow.
- Wine – We want a drier white wine like sauvignon blanc or pinot grigio.
How To Make Chicken and Mushrooms in Creamy Dill Sauce
- 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.
- Saute 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.
- Create 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 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.
What Else Can I Use In This Dish?
Instead of chicken thighs
Other kinds of mushrooms
I used white mushrooms in this dish, 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 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. If you wonder why I make this dish the way I do, the answer is simply because that’s how my mom made it.
What Can I Serve With This Chicken Dish?
If you want some carbs to bulk up this meal and soak up all that delicious sauce, I have a few suggestions.
- Traditionally this meal is served with an extra dollop of sour cream and some good crusty bread.
- Some soft dinner rolls.
- Spooned over Mashed Potatoes.
- Served over fluffy white rice to soak up all that delicious sauce.
- Some good polenta.
Storing Leftovers
This dish will store well in an airtight container in the fridge for 3 – 4 days. These mushrooms will also store for 4 – 6 months in the freezer.
Craving More Mushroom Dishes? Try These 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
Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram
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
- 2 cloves garlic minced
- 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
- 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.
- Saute 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.
- Create 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 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
Recipe Notes
- You can use chicken breast, or drumsticks if you prefer.
- This recipe will work for any type of cubed 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
