Creamy Chicken and Mushroom Stew is a warm and comforting dish that feels like a big, cozy hug in a bowl. It’s packed with tender chicken pieces, savory mushrooms, and a rich, creamy sauce that brings everything together perfectly. The mushrooms add a lovely earthy flavor, while the creamy base makes every bite smooth and satisfying.
I love making this stew when the weather turns chilly because it’s super easy to prepare and fills the house with such a welcoming smell. I usually like to use a mix of mushrooms if I can find them, like button and cremini, to add a bit more depth. When I make it, I often sneak a little extra garlic and fresh thyme in because it just lifts the whole dish to another level.
This stew is wonderful served over mashed potatoes, noodles, or even warm crusty bread to soak up all that creamy goodness. It’s one of those meals that feels special but comes together without much fuss, making it a regular on my dinner table. Whenever I make it, my family always asks for seconds, and I have to agree—it’s just that good!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless breasts here because they cook quickly and stay tender. If you prefer, thighs work well too—they add extra juiciness and a bit more flavor.
Mushrooms: Button and cremini mushrooms are great basics with nice texture and flavor. If you find wild mushrooms or baby bella, they make this stew even more flavorful.
Heavy cream: This makes the stew rich and smooth. You can swap for half-and-half or coconut milk if you want a lighter or dairy-free version, but it won’t be quite as creamy.
Flour: It helps thicken the stew. If you need a gluten-free option, use cornstarch or arrowroot powder mixed with a little cold water instead.
How Do You Get the Chicken Tender and the Sauce Creamy Without It Breaking?
Searing the chicken first locks in juices and adds flavor. Don’t rush this step—brown it well on all sides, then set it aside to avoid overcooking during simmering.
- Cook mushrooms slowly so they release moisture and get a bit of color.
- Sprinkle flour over mushrooms and stir well to remove the raw taste before adding broth.
- Add cream at the end over low heat; high heat can cause the cream to curdle.
Following these tips will keep your chicken juicy and the sauce silky smooth—two key wins for a great stew!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – it cooks evenly and holds all the ingredients perfectly for simmering.
- Sharp chef’s knife – makes chopping chicken, vegetables, and mushrooms quick and safe.
- Wooden spoon – great for stirring without scratching your pot.
- Measuring cups and spoons – to get your broth, cream, and spices just right.
- Ladle – helpful for serving your stew without making a mess.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs for a richer, juicier stew that stays tender.
- Add a handful of fresh spinach at the end for some green and extra nutrients.
- Stir in grated Parmesan cheese just before serving for a cheesy twist.
- Use smoked paprika or a pinch of nutmeg to add a warm, unique flavor note.
Creamy Chicken and Mushroom Stew
Ingredients You’ll Need:
- 2 tbsp olive oil
- 4 boneless, skinless chicken breasts, cut into large chunks
- Salt and black pepper, to taste
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced (button or cremini)
- 3 medium carrots, peeled and chopped
- 3 medium potatoes, peeled and chopped
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tbsp all-purpose flour
- 2 tsp fresh thyme leaves, plus extra sprigs for garnish
- ½ tsp crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Time Needed
This creamy chicken and mushroom stew takes about 15 minutes to prepare and around 35 minutes to cook, so you’ll have a warm and comforting meal ready in about 50 minutes total.
Step-by-Step Instructions:
1. Brown the Chicken:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken chunks with salt and pepper. Add them to the pot and cook until golden brown on all sides, about 4-5 minutes per batch. Remove the chicken and set it aside.
2. Cook the Vegetables:
In the same pot, add diced onions and sauté until clear, about 3-4 minutes. Stir in garlic and cook for 1 more minute. Add mushrooms and cook until they release moisture and start to brown, about 5-7 minutes.
3. Make the Sauce and Simmer:
Sprinkle flour over the mushroom mixture and stir well for about 2 minutes. Slowly pour in the chicken broth while stirring to avoid lumps. Bring to a gentle simmer. Add carrots, potatoes, browned chicken, fresh thyme, and red pepper flakes if you like a little heat. Cover and simmer for 20-25 minutes until vegetables are tender and chicken is cooked through.
4. Finish with Cream:
Reduce heat to low and stir in the heavy cream. Let the stew simmer for 5 more minutes until it thickens nicely. Taste and add more salt and pepper if needed.
5. Serve and Enjoy:
Garnish with chopped parsley and thyme sprigs. Serve your stew hot, with crusty bread or mashed potatoes to soak up all the creamy, delicious sauce.
Can I Use Frozen Chicken for This Stew?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry to avoid excess moisture, which can affect browning.
Can I Make This Stew Ahead of Time?
Absolutely! The flavors actually get better after resting. Prepare the stew up to step 8, then cool and refrigerate for up to 2 days. Reheat gently on the stove and add a splash of broth or cream if it thickens too much.
What Can I Substitute for Heavy Cream?
If you want a lighter option, half-and-half works well. For dairy-free, try coconut milk, but keep in mind it will add a slight coconut flavor and change the texture somewhat.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally for even heating. This stew also freezes well – thaw overnight in the fridge before reheating.
