If you’re searching for a comforting dish that feels like a warm hug in every bite, look no further than this Chicken and Mushrooms in Creamy Dill Sauce Recipe. This dish brings together tender chicken chunks and earthy mushrooms enveloped in a luscious, tangy dill-infused cream sauce, creating a perfect harmony of flavors that will have you excited for every forkful. Whether you’re cooking a weeknight dinner or impressing guests, this recipe is straightforward yet elegant, celebrating fresh ingredients and satisfying textures.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is delightfully simple, yet each one plays a crucial role in building layers of flavor and richness. From the savory chicken thighs to the vibrant fresh dill, every component ensures the dish is balanced, aromatic, and incredibly delicious.
- 1 tablespoon olive oil: For a smooth, healthy sauté that brings out the flavors without overpowering.
- ½ teaspoon salt, or to taste: Enhances and balances the natural flavors of the dish.
- ¼ teaspoon black pepper, or to taste: Adds a subtle kick and warmth.
- 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes: Juicy and tender, perfect for soaking up the creamy sauce.
- 1 medium onion, chopped: Provides sweetness and depth once softened.
- 2 cloves garlic, minced: Brings fragrant, savory aromatic notes.
- 12 ounces white mushrooms, halved: Earthy and meaty, they complement the chicken beautifully.
- ½ cup dry white wine (such as Sauvignon Blanc): Adds a bright acidity that lifts the sauce.
- 1 cup low-sodium chicken broth: Deepens the overall savory profile while keeping it light.
- 2 tablespoons fresh dill, chopped: The star herb that gives this recipe its distinctive fresh, herby flavor.
- ½ cup sour cream: Provides creaminess and tang, enriching the sauce’s texture.
- 2 tablespoons unsalted butter: Adds silkiness and richness to the sauce finish.
- 1 tablespoon all-purpose flour: Helps thicken the sauce to the perfect consistency.
How to Make Chicken and Mushrooms in Creamy Dill Sauce Recipe
Step 1: Cook the Chicken
Start by heating the olive oil in a large skillet over medium-high heat. Season the chicken cubes with salt and pepper, then add them to the skillet. Cook until the chicken pieces are no longer pink inside and have a light golden crust on the outside — this locks in the juices and ensures tender bites.
Step 2: Sauté Vegetables
Next, add the chopped onion and minced garlic to the same skillet. Cook them until they’re soft and fragrant, which forms the aromatic base of your sauce. Toss in the mushrooms and continue cooking until they’re browned and tender, their natural earthiness enriching the dish.
Step 3: Make the Sauce
Pour in the dry white wine and chicken broth, letting the mixture come to a boil. This step deglazes the pan, lifting all those wonderful browned bits from cooking the chicken and vegetables. Stir in the fresh dill and sour cream, combining the ingredients so the sauce starts to thicken and become luxuriously creamy. Then add the butter and stir until melted.
Step 4: Thicken the Sauce
In a small bowl, whisk the all-purpose flour with a couple of tablespoons of the hot broth from the skillet until smooth to create a slurry. Pour this into the skillet and stir well, letting it simmer for about 5 minutes. The sauce should thicken beautifully, coating each piece of chicken and mushroom. Taste and season with salt and pepper as needed to perfect the balance.
Step 5: Serve and Enjoy
Your Chicken and Mushrooms in Creamy Dill Sauce Recipe is ready to bring joy to your table. The creamy, tender chicken and savory mushrooms are irresistibly satisfying. Let’s talk presentation and pairings next!
How to Serve Chicken and Mushrooms in Creamy Dill Sauce Recipe
Garnishes
Adding a sprinkle of fresh dill on top right before serving not only brightens the dish visually but also refreshes the palate with a burst of herbal aroma. For an extra touch, a squeeze of lemon juice can elevate the flavors with a lively zing.
Side Dishes
This creamy delight pairs wonderfully with fluffy mashed potatoes, which soak up every bit of the luscious sauce. Alternatively, serve it over rice, buttered noodles, or creamy polenta to enjoy the full depth of the sauce. Simple steamed vegetables or a crisp green salad complement the richness beautifully.
Creative Ways to Present
For an elegant touch, serve portions in shallow bowls to showcase the sauce’s creamy texture. If you want to impress guests, garnish with a few sprigs of dill and finely chopped chives or scallions. Alternatively, plate it alongside crusty bread to mop up the creamy sauce for a rustic yet irresistible meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken and Mushrooms in Creamy Dill Sauce Recipe in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making the next day’s meal even more satisfying.
Freezing
This recipe freezes well! Transfer cooled leftovers into freezer-safe containers or bags, removing as much air as possible. It will keep in the freezer for up to 2 months. Just be sure to thaw overnight in the fridge before reheating.
Reheating
For the best texture and taste, reheat gently on the stove over low heat, stirring occasionally until warmed through. You may need to add a splash of chicken broth or water if the sauce has thickened too much. Avoid the microwave if possible to preserve the sauce’s smooth consistency.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs stay juicier and more tender, boneless skinless chicken breasts can be used. Just be careful not to overcook them, as they can dry out faster.
What mushrooms work best for this recipe?
White mushrooms are classic here, but cremini, baby bella, or even shiitake mushrooms bring wonderful depth to the sauce. Choose fresh mushrooms that are firm and fragrant for the best flavor.
Is it necessary to use white wine in the sauce?
White wine adds brightness and complexity, but if you prefer not to use alcohol, you can substitute with extra chicken broth and a splash of white wine vinegar or lemon juice for acidity.
Can I make this recipe dairy-free?
Yes! Substitute the sour cream with a dairy-free alternative like coconut cream or cashew cream and swap butter for a plant-based alternative. The dill and other flavors still shine through beautifully.
How do I prevent the sauce from curdling?
To avoid curdling, ensure the sour cream is added off the direct heat or tempered by mixing it with a little warm broth before adding it to the skillet. Also, keep the heat moderate when simmering after adding the sour cream.
Final Thoughts
This Chicken and Mushrooms in Creamy Dill Sauce Recipe is a true winner that blends approachable cooking with impressive flavor. It’s one of those dishes you’ll find yourself making again and again because it hits all the right notes: creamy, savory, fresh, and utterly comforting. I hope you give it a try soon and enjoy every delicious bite!
Print
Chicken and Mushrooms in Creamy Dill Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Chicken and Mushrooms in Creamy Dill Sauce is a comforting and flavorful dish featuring tender chicken thighs and sautéed mushrooms smothered in a rich, tangy sauce made with sour cream, fresh dill, and white wine. Perfect for a quick weeknight dinner, this recipe combines the earthiness of mushrooms with the brightness of dill and the creaminess of sour cream, creating a luscious sauce that pairs beautifully with mashed potatoes, rice, pasta, or polenta.
Ingredients
Chicken and Vegetables
- 1 tablespoon olive oil
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 12 ounces white mushrooms, halved (or use cremini or your preferred variety)
Sauce
- ½ cup dry white wine (such as Sauvignon Blanc)
- 1 cup low-sodium chicken broth
- 2 tablespoons fresh dill, chopped
- ½ cup sour cream
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
Instructions
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the cubed chicken thighs with salt and pepper, then add them to the skillet. Cook the chicken, stirring occasionally, until it is no longer pink in the center and has a slight golden crust.
- Sauté Vegetables: Add the chopped onion and minced garlic to the skillet with the chicken. Cook until the onions become soft and translucent. Then add the halved mushrooms and continue cooking until the mushrooms are golden brown and have released their moisture.
- Make Sauce: Pour in the dry white wine and chicken broth. Bring the mixture to a boil to reduce slightly and deepen the flavors. Stir in the fresh dill and sour cream until fully combined. Add the unsalted butter and stir until melted into the sauce.
- Thicken Sauce: In a small bowl, whisk the all-purpose flour with a few tablespoons of the hot broth from the skillet to make a smooth slurry. Pour this slurry back into the skillet and stir thoroughly. Reduce the heat to simmer and cook for about 5 minutes, stirring occasionally, until the sauce thickens to a creamy consistency. Adjust seasoning with salt and pepper to your taste.
- Serve: Optionally garnish with additional fresh dill. Serve the creamy chicken and mushrooms over mashed potatoes, rice, pasta, or polenta for a hearty and satisfying meal.
Notes
- For an alcohol-free version, substitute white wine with additional chicken broth and a splash of white wine vinegar or lemon juice for brightness.
- Use Greek yogurt instead of sour cream for a lighter sauce.
- Chicken thighs are preferred for their moistness and flavor, but boneless, skinless chicken breasts can be used as a leaner alternative.
- Fresh dill enhances the flavor significantly; if unavailable, dried dill can be used but add less as it is more concentrated.
- The sauce thickens upon simmering, so adjust flour quantity if you prefer a thinner or thicker sauce.
