This creamy chicken and mushroom stew combines tender, protein-packed chicken with earthy button mushrooms in a luscious, low-carb sauce.
Enriched with cream cheese and a touch of butter, it delivers satisfying healthy fats while keeping carbs minimal.
Quick to prepare and bursting with flavor, this stew is perfect for busy weeknight dinners or easy meal-prep lunches that nourish and satisfy.
Creamy Chicken Mushroom Stew
Equipment
- 1 Heavy-duty skillet or Dutch oven
- 1 Cutting Board
- 1 Knife
- 1 Measuring cups and spoons
- 1 Mixing bowl
- 1 Spoon or spatula
Ingredients
- 700 g boneless skinless chicken breast, diced
- 100 ml soy sauce
- 250 g button mushrooms quartered
- 40 g unsalted butter
- 2 garlic cloves halved
- 100 ml white wine
- 1 tbsp fresh thyme minced
- 150 g cream cheese
- 1 –2 tbsp bread crumbs optional, for thickening
Instructions
- Prepare the Chicken for Marination: Begin by dicing the boneless, skinless chicken breasts into bite-sized pieces, approximately 1–2 inches each. Place the chicken in a medium-sized mixing bowl. Pour in the soy sauce and gently stir with a spoon or spatula to ensure each piece is evenly coated. Allow the chicken to marinate at room temperature for 15 minutes, letting the flavors seep in and tenderize the meat.
- Melt Butter and Infuse Garlic Flavor: While the chicken marinates, place a heavy-duty skillet or Dutch oven over medium heat. Add the butter to the pan and let it melt slowly, creating a fragrant base. Peel the garlic cloves and slice each in half lengthwise. Once the butter is melted and shimmering, add the garlic halves to the skillet. Sauté for 2–3 minutes, stirring occasionally, until the butter carries a warm, aromatic garlic scent. Be careful not to burn the garlic, as it can become bitter.
- Sear the Chicken to Lock in Juices: Remove the chicken from the soy sauce, letting any excess drip off to avoid soggy cooking. Increase the skillet heat to medium-high and add the chicken pieces in a single layer if possible. Cook the chicken for approximately 4 minutes, stirring often to ensure even browning. The chicken should turn opaque and develop a light golden sear, which locks in the juices and builds flavor.
- Deglaze with White Wine: Once the chicken is cooked through, carefully pour the white wine into the skillet. Use a wooden spoon or spatula to scrape up any flavorful browned bits stuck to the bottom of the pan. This process, called deglazing, adds depth to the sauce. Let the wine simmer for 2–3 minutes over medium-high heat to allow some of the alcohol to evaporate while concentrating the flavors.
- Add Fresh Thyme for Aromatic Flavor: Sprinkle the minced fresh thyme over the chicken and stir well to combine. Thyme adds a subtle herbal aroma that complements the richness of the cream cheese and mushrooms. Continue cooking uncovered for 2 more minutes, allowing the thyme to release its oils and fully infuse the dish. At this point, you may remove the garlic halves if desired—they’ve already imparted their flavor.
- Incorporate Mushrooms and Simmer: Quarter the button mushrooms and add them directly to the skillet. Stir to mix the mushrooms evenly with the chicken. Reduce the heat to medium and cover the pan with a lid. Let the mushrooms cook for 4 minutes, allowing them to release their natural moisture and absorb the savory flavors of the chicken and sauce. After 4 minutes, remove the lid and stir, checking if the sauce needs reduction. Increase heat slightly if the mushrooms have released too much liquid and you prefer a thicker consistency.
- Blend in Cream Cheese for Creamy Texture: Remove the skillet from the heat and add the cream cheese in chunks. Gently fold it into the hot chicken and mushrooms until fully melted and smooth, creating a creamy, luxurious sauce. Taste and adjust seasoning if needed. For extra thickness, sprinkle in 1–2 tablespoons of bread crumbs and return the pan to low heat. Stir continuously and bring to a gentle boil for 1–2 minutes until the sauce reaches your desired consistency.
- Final Touches and Serving Preparation: Once the sauce is creamy, mushrooms are tender, and chicken is perfectly cooked, remove the skillet from heat. Let the stew rest for a minute to allow the flavors to meld. Serve hot directly from the skillet, optionally garnished with a sprig of thyme or a light sprinkle of freshly ground black pepper. This dish pairs beautifully with steamed vegetables, cauliflower rice, or a fresh leafy salad for a wholesome, satisfying meal.
Notes
- Marinating the chicken in soy sauce enhances both flavor and tenderness; even a 10-minute soak is effective if short on time.
- Using a skillet produces a thicker, slightly reduced sauce, while a Dutch oven yields a saucier stew; adjust with bread crumbs if needed.
- For a lighter version, substitute half the butter with olive oil or use reduced-fat cream cheese.
- Taste the sauce before serving to adjust seasoning, as soy sauce and cream cheese can vary in saltiness.
- Let the cream cheese soften to room temperature before adding for a smooth, creamy sauce without clumps.
Chef’s Secrets for Maximum Flavor
To elevate this stew, consider these professional tips.
First, sear the chicken in batches if your pan is crowded; this ensures a beautiful golden crust without steaming the meat.
Deglazing with white wine not only lifts the caramelized bits but also adds a subtle acidity that balances the richness of cream cheese.
Fresh thyme is preferable over dried—its aromatic oils release while cooking, creating a more nuanced flavor.
Lastly, let the cream cheese come to room temperature before adding; it melts smoothly, giving the sauce a silky texture without clumps.
Serving Suggestions and Pairing Ideas
This stew is wonderfully versatile and pairs well with both light and hearty sides.
Serve over cauliflower rice or zucchini noodles for a low-carb, fiber-rich meal, or alongside steamed jasmine rice for a more traditional approach.
A crisp green salad with a tangy vinaigrette balances the richness of the dish, while roasted or sautéed vegetables like asparagus or broccoli enhance both flavor and nutrition.
Garnishing with fresh thyme or a light sprinkle of paprika adds visual appeal and a subtle flavor lift.
Storage Tips for Freshness
Allow the stew to cool slightly before transferring to an airtight container.
Refrigerated, it will stay fresh for up to 3–4 days and can be reheated gently on the stovetop over low heat or in the microwave.
To prevent the cream cheese from separating during reheating, stir the stew occasionally and add a splash of water or chicken broth if needed.
This stew also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating, and stir well to restore its creamy texture.
Frequently Asked Questions
1. Can I use other types of mushrooms?
Absolutely! Cremini, shiitake, or portobello mushrooms work beautifully and add unique textures and flavors.
Just adjust cooking time slightly if using larger, denser mushrooms.
2. Is this recipe suitable for low-carb diets?
Yes, it’s naturally low in carbohydrates. Avoid the optional bread crumbs or serve over cauliflower rice to keep it keto- or low-carb-friendly.
3. Can I use chicken thighs instead of breast?
Yes, boneless, skinless thighs are perfect. They add extra juiciness and slightly richer flavor, though cooking time may be a minute or two longer.
4. How can I thicken the sauce without bread crumbs?
Simmering the sauce uncovered for a few extra minutes allows natural reduction.
Alternatively, whisk in a teaspoon of cornstarch or arrowroot dissolved in a little water for a smooth, lump-free finish.
5. Can this stew be made ahead for meal prep?
Definitely! It keeps well in the fridge for up to four days, making it ideal for batch cooking. Reheat gently to preserve creaminess and texture.
