Description
This Chicken and Mushrooms in Creamy Dill Sauce recipe offers a delicious and comforting dish featuring tender chicken thighs and sautéed mushrooms enveloped in a rich, creamy sauce infused with fresh dill. Perfect for a weeknight dinner, it combines the savory flavors of garlic and white wine with the freshness of dill for a balanced and satisfying meal.
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 cremini mushrooms)
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 until it is no longer pink in the center, ensuring it is cooked through.
- Sauté Vegetables: Add the chopped onion and minced garlic to the skillet with the chicken. Cook, stirring occasionally, until the onion is softened. Then, add the halved mushrooms and continue cooking until they turn golden brown.
- Make Sauce: Pour in the dry white wine and chicken broth, stirring to combine. Bring the mixture to a boil to allow the alcohol to cook off and flavors to meld. Then, reduce the heat and stir in the chopped fresh dill and sour cream until the sauce is well blended. Add the unsalted butter and stir until it melts into the sauce.
- Thicken Sauce: In a small bowl, whisk the all-purpose flour with a few tablespoons of the warm broth from the skillet to create a smooth slurry. Pour this slurry back into the skillet, stirring well to incorporate it into the sauce. Simmer the mixture for about 5 minutes, or until the sauce thickens to your desired consistency. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Garnish the creamy chicken and mushroom dish with extra fresh dill if desired. Serve hot over your choice of mashed potatoes, rice, pasta, or polenta for a comforting and hearty meal.
Notes
- Use chicken thighs for juicier, more flavorful meat; chicken breasts can be substituted but may be less moist.
- For a gluten-free version, substitute all-purpose flour with a gluten-free alternative such as cornstarch or rice flour.
- Dry white wine enhances flavor but can be omitted or replaced with additional chicken broth for a non-alcoholic version.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- This sauce pairs well with a variety of starches including mashed potatoes, rice, pasta, or polenta.
