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
Scale
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.
