Miley Love creamy sauces? Love one-pan dinners? Then you are going to LOVE this Chicken and Mushrooms in Creamy Dill Sauce! Tender pan-seared chicken and earthy mushrooms swimming in a silky, herb-infused sauce that tastes fresh and homey!
I am a huge fan of Creamy Chicken (especially with mushrooms). It is arguably one of the most comforting weeknight meals and features golden browned chicken cooked in an unbelievably delicious garlic, cream, and fresh dill sauce.
It can be served over pasta or rice, but hands down my favourite way to have this is straight from the skillet with a piece of crusty bread – the rich sauce clings to the chicken, garnished with plenty of fresh dill to keep it tasting light instead of overwhelming. This is exactly the kind of meal that feels like a small win after a long day.
If you love warm flavours, tender chicken, and sauces that strike the perfect balance between rich and fresh, then you’re going to LOVE this Chicken and Mushrooms in Creamy Dill Sauce!
Why You’ll Love This Recipe
This creamy chicken dish feels familiar but still interesting thanks to the dill and mushrooms working together so well.
Balanced creaminess: Sour cream gives richness without heaviness.
Juicy chicken: Thighs stay tender and full of flavor.
Fresh herb flavor: Dill adds a clean, bright finish.
One pan ease: Less mess makes cooking more relaxing.
Everyday friendly: Simple ingredients you likely already have.
Comfort focused: Warm, cozy flavors that feel satisfying.
Ingredients
For the Chicken and Sauce:
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound chicken thighs boneless and skinless, cut into cubes
- 1 tablespoon all purpose flour
- 2 tablespoons butter unsalted
- 1 medium onion chopped
- 2 cloves garlic minced
- 12 ounces white mushrooms sliced
- ½ cup white wine
- 1 cup chicken broth
- ½ cup sour cream
- 2 tablespoons fresh dill chopped
Step by Step Instructions
1. Season the Chicken
Start by seasoning the chicken cubes with salt and pepper. Sprinkle flour over the chicken and toss until lightly coated. This helps the sauce thicken later.
2. Brown the Chicken
Heat olive oil in a large skillet over medium heat. Add chicken in a single layer and cook until lightly golden on all sides. Transfer to a plate and set aside.
3. Build the Base
Melt butter in the same skillet. Add chopped onion and cook until soft and lightly golden. Stir often to avoid burning.
4. Add Mushrooms and Garlic
Add sliced mushrooms and cook until they release moisture and turn tender. Stir in garlic and cook briefly until fragrant.
5. Deglaze the Pan
Pour in white wine and stir, scraping up any browned bits from the pan. Let it simmer until slightly reduced and mellow.
6. Create the Sauce
Add chicken broth and bring to a gentle simmer. Return the chicken to the skillet and cook until fully tender.
7. Finish with Cream and Dill
Lower the heat and stir in sour cream until smooth. Add chopped dill and gently mix. Let everything warm through without boiling.
Tips and Variations
- Cut chicken evenly so it cooks at the same speed.
- Use full fat sour cream for the smoothest sauce.
- Add dill at the end to keep its fresh flavor.
- Swap white wine with extra broth if needed.
- Taste before serving and adjust salt lightly.
Serving Suggestions
Chicken and Mushrooms in Creamy Dill Sauce pairs beautifully with mashed potatoes, rice, or buttered noodles. The sauce soaks in and makes every bite extra comforting. Steamed green beans or roasted carrots add color and balance to the plate.
When I serve this for family, I usually bring it straight from the skillet to the table. It feels casual, warm, and inviting.
Frequently Asked Questions
Can I use chicken breast instead?
Yes, though thighs stay more tender.
Does dill make it strong?
No, it adds freshness without overpowering.
Can I make this ahead?
Yes, reheat gently on low heat.
What mushrooms work best?
White mushrooms or cremini both work well.
How long do leftovers last?
Store in the fridge up to three days.
Can I freeze this dish?
Cream sauces change texture after freezing, so fresh works best.
Final Thoughts
Chicken and Mushrooms in Creamy Dill Sauce feels like the kind of dinner that calms everything down. The creamy sauce, tender chicken, and gentle herb flavor come together in a way that feels soothing and familiar.
I love how this recipe fits both busy nights and slow dinners. It delivers comfort without feeling heavy and always leaves the table quiet in the best way.
Chicken and Mushrooms in Creamy Dill Sauce
Ingredients
For the Chicken and Sauce:
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound chicken thighs boneless and skinless cut into cubes
- 1 tablespoon all purpose flour
- 2 tablespoons butter unsalted
- 1 medium onion chopped
- 2 cloves garlic minced
- 12 ounces white mushrooms sliced
- ½ cup white wine
- 1 cup chicken broth
- ½ cup sour cream
- 2 tablespoons fresh dill chopped
Instructions
- Season the Chicken: Start by seasoning the chicken cubes with salt and pepper. Sprinkle flour over the chicken and toss until lightly coated. This helps the sauce thicken later.
- Brown the Chicken: Heat olive oil in a large skillet over medium heat. Add chicken in a single layer and cook until lightly golden on all sides. Transfer to a plate and set aside.
- Build the Base: Melt butter in the same skillet. Add chopped onion and cook until soft and lightly golden. Stir often to avoid burning.
- Add Mushrooms and Garlic: Add sliced mushrooms and cook until they release moisture and turn tender. Stir in garlic and cook briefly until fragrant.
- Deglaze the Pan: Pour in white wine and stir, scraping up any browned bits from the pan. Let it simmer until slightly reduced and mellow.
- Create the Sauce: Add chicken broth and bring to a gentle simmer. Return the chicken to the skillet and cook until fully tender.
- Finish with Cream and Dill: Lower the heat and stir in sour cream until smooth. Add chopped dill and gently mix. Let everything warm through without boiling.
