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

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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.