Creamy Chicken and Mushroom Stew is a comforting, hearty dish that’s packed with tender chicken pieces and rich, earthy mushrooms all simmered in a smooth, creamy sauce. The combination of flavors feels warm and satisfying, making it a perfect meal for cooler days or whenever you need a little kitchen hug.
I love making this stew because it’s both simple and special. The creamy sauce comes together quickly, and the mushrooms add this wonderful depth that makes every bite feel a little cozy and indulgent. I usually add a sprinkle of fresh herbs at the end to brighten it up just a bit—it’s a small touch that makes a big difference.
My favorite way to enjoy this stew is right out of the pot with some crusty bread to soak up all that delicious sauce. Sometimes I serve it over buttery mashed potatoes or egg noodles, which makes it even more filling. Whenever I make this dish, it feels like everyone at the table slows down and really enjoys the meal—there’s just something about creamy chicken and mushrooms that brings everyone together.
Key Ingredients & Substitutions
Chicken Thighs or Breasts: Thighs stay juicy and add more flavor, but breasts work well too if you want leaner meat. If you prefer, turkey breast is a good swap here.
Mushrooms: Cremini or button mushrooms are great for their mild flavor and texture. You can try shiitake or portobello for a richer, earthier taste.
Heavy Cream: This gives the stew its creamy, smooth finish. For a lighter version, you can substitute half-and-half or coconut milk (for a dairy-free option).
Flour: It helps thicken the stew. If you want gluten-free, swap with cornstarch or a gluten-free flour blend.
Herbs: Thyme and oregano add lovely warmth. Fresh herbs when available really brighten the stew, but dried ones work well too.
How Do You Get Tender Chicken and Rich Mushroom Flavor?
Starting with properly browning the chicken is key—it seals in juices and adds flavor. Don’t rush this step! Cook chicken on medium-high until nicely browned, then remove it before cooking veggies.
- Sauté onion and celery until soft—this builds your stew’s base flavor.
- Add mushrooms and garlic next; cook until mushrooms release moisture and get some color. This step deepens their flavor.
- If using flour, add it now and stir well to avoid lumps. Cooking the flour briefly removes its raw taste and helps thicken the stew.
- Deglaze the pan with broth, scraping the bottom to get all tasty browned bits mixed in.
- Simmer chicken back in the pot with herbs to finish cooking gently, making it tender.
- Fold in cream last, cooking gently to thicken without curdling.
Taking your time with these steps means you’ll end up with a stew full of flavor and a lovely creamy texture.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for even heat and slow simmering without burning.
- Serrated knife – great for slicing mushrooms cleanly without crushing them.
- Cutting board – a sturdy surface for chopping onions, celery, and chicken safely.
- Wooden spoon or heatproof spatula – ideal for stirring the stew without scratching your pot.
- Measuring cups and spoons – to get your broth, cream, and seasonings just right.
Flavor Variations & Add-Ins
- Swap chicken for turkey or pork chunks for different protein flavors while keeping the creamy base.
- Add fresh spinach or kale towards the end for a boost of color and nutrients.
- Use smoked paprika or a pinch of cayenne for a mild smoky or spicy kick.
- Stir in grated Parmesan or shredded Gruyère cheese for extra richness and depth.
Creamy Chicken and Mushroom Stew
Ingredients You’ll Need:
For The Stew:
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into large pieces
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 8 oz cremini or button mushrooms, sliced
- 2 medium celery stalks, chopped
- 1 cup cherry tomatoes (optional)
- 3 cups chicken broth
- 1 cup heavy cream
- 1 tbsp all-purpose flour (optional, for thickening)
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
It takes about 10 minutes to prep your ingredients and 35 minutes to cook. That means in under an hour, you’ll have a warm, creamy stew ready to enjoy!
Step-by-Step Instructions:
1. Brown the Chicken:
Heat the olive oil or butter in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper. Add the chicken to the pot and cook for 5-7 minutes until browned on all sides. Then, remove the chicken and set it aside.
2. Cook the Vegetables:
In the same pot, add the chopped onion and celery. Sauté for about 5 minutes until softened. Next, add the garlic and sliced mushrooms. Cook for 4-5 minutes until the mushrooms begin to release moisture and brown a bit.
3. Make the Stew Base:
If you’re using flour, sprinkle it over the vegetables and stir well to coat them, cooking for 1-2 minutes to get rid of the raw flour taste. Then, slowly pour in the chicken broth while stirring. Use a wooden spoon to scrape up any little brown bits from the bottom of the pot — that adds flavor!
4. Simmer the Stew:
Put the browned chicken pieces back into the pot. Add the thyme, oregano, and cherry tomatoes if you like. Bring everything to a simmer, then cover and cook on low heat for 20-25 minutes until the chicken is tender and cooked through.
5. Finish with Cream & Serve:
Stir in the heavy cream and cook uncovered for another 5 minutes to thicken the sauce slightly. Taste and add more salt and pepper if needed. Sprinkle with fresh parsley to garnish.
This creamy chicken and mushroom stew is perfect served with crusty bread, mashed potatoes, or buttered noodles. Enjoy the cozy, savory flavors with every bite!
If you enjoy this cozy, creamy stew, you’ll also love a few of my other weeknight chicken favorites. For a set-and-forget option, try the Slow Cooker Lemon Herb Chicken and Rice. Need something fast? Make the Easy Zucchini & Mushroom Chicken Stir-Fry in about 20 minutes. Craving bright, bold flavors? The Slow Cooker Mediterranean Chicken is a hands-off winner.
Can I Use Frozen Chicken for This Stew?
Yes, but make sure to fully thaw the chicken first. Thaw it safely in the refrigerator overnight or use the cold water method by sealing it in a bag and submerging in cold water, changing the water every 30 minutes.
Can I Make This Stew Ahead of Time?
Absolutely! It actually tastes great the next day once the flavors have melded. Store the stew in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Can I Thicken the Stew Without Flour?
You can skip the flour and instead reduce the stew uncovered a little longer after adding the cream to thicken naturally. Alternatively, mix 1 tablespoon of cornstarch with 1-2 tablespoons of cold water and stir it in at the end, cooking a few minutes until thickened.
What Can I Substitute for Heavy Cream?
If you want a lighter stew, half-and-half works well, or for a dairy-free option, use full-fat coconut milk. Just note these may slightly change the flavor and richness of the stew.