If you have a craving for something comforting yet elegant, this Chicken and Mushrooms in Creamy Dill Sauce Recipe is about to become your new go-to. Imagine tender cubes of chicken thighs sizzling alongside earthy mushrooms in a luscious, velvety sauce infused with fresh dill and a splash of white wine — it’s a dish that balances rich flavors and fresh herbaceous notes perfectly. Every bite feels like a warm hug, and the creamy dill sauce elevates this simple skillet meal to a special occasion worthy dinner any night of the week.
Ingredients You’ll Need
The magic of this recipe comes from a handful of everyday ingredients that work together beautifully to create layers of flavor, texture, and color. Each component is essential, from the juicy chicken thighs that stay tender and flavorful to the fresh dill that brightens the creamy sauce with its distinctive aroma.
- Olive oil: Provides the perfect base for sautéing and adds a subtle fruity richness.
- Salt and black pepper: Essential for seasoning and bringing out the natural flavors of the ingredients.
- Chicken thighs: Juicy and tender, they hold up well in the sauce without drying out.
- Onion: Adds sweetness and depth when softened.
- Garlic: Brings a hint of pungent warmth that complements the mushrooms and dill.
- White mushrooms: Their earthy taste adds a hearty, satisfying element to the dish.
- Dry white wine: Adds acidity and complexity to balance the creaminess.
- Chicken broth: Builds savory flavor and helps create the sauce base.
- Fresh dill: Finishes the dish with a bright, herbal note that’s absolutely essential here.
- Sour cream: Creates the rich, creamy texture that coats every bite beautifully.
- Unsalted butter: Enriches the sauce and adds a silky mouthfeel.
- All-purpose flour: Used to 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 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. Sear the chicken until no longer pink on the inside and lightly browned on the outside. This step locks in the juicy flavors and gives your dish a rich base.
Step 2: Sauté the Vegetables
Next, toss the chopped onion and minced garlic into the skillet with the chicken and cook until soft and fragrant. Then add the mushrooms and continue cooking until they turn a gorgeous golden brown. This caramelization brings out the natural sweetness and deep flavor that mushrooms are known for, enhancing the entire dish.
Step 3: Make the Sauce
Pour in the white wine and chicken broth, bringing the mixture up to a boil. Once boiling, add the fresh dill and sour cream, stirring gently to combine. The sour cream adds that signature creamy texture while the dill infuses the sauce with its bright, fresh essence. Stir in butter until it melts completely, bringing richness and silkiness to the sauce.
Step 4: Thicken the Sauce
In a small bowl, whisk the all-purpose flour with a few tablespoons of broth taken from the skillet to make a slurry. Pour this into the skillet and stir well, then let it simmer for about 5 minutes until the sauce thickens beautifully. Taste and adjust seasoning with salt and pepper to your liking — this final touch makes sure every bite is perfectly balanced.
Step 5: Garnish and Serve
Finish with a sprinkle of fresh dill on top for a lovely burst of color and flavor. This Chicken and Mushrooms in Creamy Dill Sauce Recipe comes together so easily, yet it looks and tastes like something from a high-end bistro. You’ll want to serve it hot over your favorite side to soak up every bit of that creamy goodness.
How to Serve Chicken and Mushrooms in Creamy Dill Sauce Recipe
Garnishes
A little freshness can go a long way in signaling this dish’s vibrant flavors. A scattering of chopped fresh dill or a light squeeze of lemon juice right before serving lifts the entire plate. You can also add some freshly ground black pepper for an extra touch of warmth and visual appeal.
Side Dishes
This creamy, hearty dish pairs beautifully with a number of comforting sides. Think smooth mashed potatoes that soak up the sauce or fluffy white rice for a simple, classic approach. If you’d like a bit more texture, creamy polenta or buttered egg noodles are also fantastic matches that meld wonderfully with the savory flavors.
Creative Ways to Present
For a dinner party or special occasion, serve the chicken and mushrooms over a bed of sautéed spinach or roasted asparagus to add color and a fresh bite. Alternatively, spoon the sauce over buttery garlic toast for a rustic but indulgent twist. No matter how you plate it, this Chicken and Mushrooms in Creamy Dill Sauce Recipe is sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover chicken and creamy dill sauce in an airtight container and refrigerate. It will stay fresh for up to 3 days, making it a perfect option for quick lunches or dinners later in the week.
Freezing
If you want to keep this dish longer, freezing is an option, but because of the sour cream-based sauce, the texture might shift slightly when thawed. Store in a freezer-safe container for up to 2 months and thaw overnight in the refrigerator for best results.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent the sauce from separating. Adding a splash of chicken broth or water while reheating can help maintain the creamy texture and prevent it from becoming too thick or dry.
FAQs
Can I use chicken breasts instead of thighs?
You absolutely can. Just be mindful to not overcook the breasts as they tend to dry out faster than thighs. Cut them into similar-sized cubes and adjust cooking time accordingly to keep them juicy.
What can I substitute for sour cream?
If you don’t have sour cream on hand, Greek yogurt is a great substitute that will still provide creaminess and a slight tang. Just stir it in at the end on low heat to avoid curdling.
Is white wine mandatory in this recipe?
White wine adds a lovely depth of flavor and brightness, but if you prefer not to cook with alcohol, you can replace it with additional chicken broth and a splash of white wine vinegar or lemon juice for acidity.
How do I make the sauce thicker or thinner?
To thicken, you can add a bit more flour slurry or simmer the sauce longer to reduce. To thin out the sauce, stir in a little extra chicken broth until you reach your desired consistency.
Can I use dried dill instead of fresh?
Fresh dill gives the best flavor and aroma, but if you must use dried, reduce the amount to about one-third of what fresh dill calls for, as dried herbs are more concentrated. Add it earlier in the cooking process to allow it to rehydrate.
Final Thoughts
This Chicken and Mushrooms in Creamy Dill Sauce Recipe is a true crowd-pleaser that’s both simple to prepare and incredibly satisfying. Its comforting creaminess, fragrant dill, and umami-rich mushrooms make it a wonderful centerpiece for family dinners or a cozy night in. You’re going to love how easy it is to whip up something so delicious and elegant — so don’t wait to give this recipe a try and share the joy at your table!
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 creamy and comforting Chicken and Mushrooms in Creamy Dill Sauce recipe features tender chicken thighs simmered with mushrooms, onion, garlic, and fresh dill in a rich sour cream-based sauce. Perfectly balanced with white wine and chicken broth, this dish pairs wonderfully with mashed potatoes, rice, pasta, or polenta for a satisfying meal.
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)
Liquids and Seasonings
- ½ cup dry white wine (such as Sauvignon Blanc)
- 1 cup low-sodium chicken broth
- 2 tablespoons fresh dill, chopped
- ½ cup sour cream
Thickener and Finishing
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
Instructions
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the cubed chicken thighs with salt and pepper. Add the chicken pieces to the skillet and cook, stirring occasionally, until they are browned and no longer pink in the center, about 5-7 minutes.
- Sauté the vegetables: Add the chopped onion and minced garlic to the skillet with the chicken. Cook, stirring occasionally, until the onion becomes translucent and softened, about 3-4 minutes. Then add the halved mushrooms and cook until they release their moisture and turn golden brown, approximately 5 minutes.
- Add liquids and herbs: Pour in the dry white wine and chicken broth. Bring the mixture to a boil to allow the alcohol to evaporate and flavors to meld. Stir in the chopped fresh dill and sour cream until combined. Add the unsalted butter and stir until it melts fully into the sauce.
- Thicken the sauce: In a small bowl, whisk the all-purpose flour with a few tablespoons of the hot broth from the skillet to create a smooth slurry. Pour this slurry back into the skillet while stirring vigorously to prevent lumps. Reduce the heat and simmer the sauce for about 5 minutes, or until it thickens to your desired consistency. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve and garnish: Optionally garnish the finished dish with extra fresh dill for a burst of color and flavor. Serve the creamy chicken and mushrooms hot over mashed potatoes, rice, pasta, or polenta for a hearty and delicious meal.
Notes
- Use low-sodium chicken broth to better control the salt content of the dish.
- Adjust the amount of dill according to your taste preferences; fresh dill adds a bright, aromatic flavor.
- For a richer sauce, substitute sour cream with crème fraîche or heavy cream.
- Ensure to cook chicken thoroughly until no pink remains to maintain food safety.
- This dish pairs beautifully with a light white wine such as Sauvignon Blanc as used in the recipe.
