Chicken and Mushrooms in Creamy Dill Sauce
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
458 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Romanian
Chicken and Mushrooms in Creamy Dill Sauce
Description
Chicken and Mushrooms in Creamy Dill Sauce highlights the combination of boneless, skinless chicken thighs sautéed with onions and garlic before adding white mushrooms for a rich, earthy flavor. The sauce is built with white wine and chicken broth, simmered to meld the ingredients, then finished off with fresh dill, sour cream, and butter. A small amount of flour mixed with broth is added to thicken the sauce without overpowering its delicate creaminess. The fresh dill lends a subtle herbal note that brightens the dish.
The cooking process includes browning the chicken and sautéing vegetables to create a complex base, then simmering the sauce to bring it together with a velvety texture. The mushrooms achieve a golden color and tender bite, enhancing the mouthfeel of the finished meal.
Serve the sauced chicken and mushrooms over a starch such as mashed potatoes, cooked rice, or pasta to absorb the flavorful sauce. The dish provides a satisfying balance between creamy and savory elements, suitable for a filling dinner.
Notes from the recipe suggest that chicken breast or drumsticks can be substituted, and the dish can also be adapted to vegetarian by using extra mushrooms. The mushrooms best suited are firmer types like cremini for texture. It keeps well refrigerated for 3 to 4 days and freezes for several months, making it convenient for meal prep.
Ingredients
- 1 tablespoon olive oil
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 pound chicken thighs boneless and skinless, cut into 1 inch cubes
- 1 medium onion chopped
- 2 cloves garlic minced
- 12 ounce white mushrooms cut in half
- ½ cup white wine I used Sauvignon Blanc
- 1 cup chicken broth low sodium
- 2 tablespoon dill chopped, fresh
- ½ cup sour cream
- 2 tablespoon butter unsalted
- 1 tablespoon all-purpose flour
Instructions
- Cook the chicken. In a large skillet, heat the olive oil over medium-high heat. Generously season the chicken with salt and pepper. Add the chicken thighs and cook for about 5 minutes, until no longer pink.
- Sauté the mushrooms. Add the onion and garlic and cook for 2 more minutes until the onion is soft. Add the mushrooms and continue cooking for about 5 to 7 minutes until the mushrooms soften and are golden brown, stirring occasionally.
- Make the sauce. Stir in the white wine and chicken broth. Bring to a boil. Add the the dill and sour cream and stir to combine. Add the butter to skillet and stir it in to melt. In a small bowl whisk the flour with a couple ladles of the broth from the skillet.
- Finish the dish. Pour this mixture back into the skillet, stir well and let it simmer for another 5 minutes. Taste for seasoning and adjust with salt and pepper as needed.
- Garnish and serve. Garnish with additional dill if preferred. Serve over mashed potatoes, cooked rice, pasta or creamy polenta.
Notes
- You can substitute chicken breast or drumsticks depending on preference.
- For a vegetarian version, increase the mushrooms instead of chicken.
- Use firmer mushrooms like cremini for better texture.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- The dish freezes well and can be kept frozen for 4 to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 458kcal | 23% |
| Carbohydrates | 10g | 3% |
| Protein | 23g | 46% |
| Fat | 34g | 52% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 141mg | 47% |
| Sodium | 427mg | 18% |
| Potassium | 656mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 460IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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