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overhead shot of a pot full of chicken and mushrooms in white wine dill sauce
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4.61 from 104 votes

Chicken and Mushrooms in Creamy Dill Sauce

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Lunch, Main Course
Cuisine: Romanian
Keyword: 30 minutes, chicken, mushrooms
Servings: 4
Calories: 458kcal


  • 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


  • 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 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.
  • Garnish and serve: Garnish with additional dill if preferred. Serve over cooked rice, pasta, mashed potatoes or creamy polenta.



  1. You can use chicken breast, or drumsticks if you prefer.
  2. This recipe will work for any type of cubed protein you like, or can be made vegetarian by using extra mushrooms.
  3. I used white mushrooms in this dish, but you can use whichever type you like best. Hardier varieties like cremini work best.
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1serving | Calories: 458kcal | Carbohydrates: 10g | Protein: 23g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 141mg | Sodium: 427mg | Potassium: 656mg | Fiber: 1g | Sugar: 4g | Vitamin A: 460IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 2mg