Description
This recipe features tender chicken thighs and sautéed mushrooms simmered in a rich and creamy dill sauce. Enhanced with white wine, garlic, and fresh dill, it creates a flavorful dish that pairs beautifully with mashed potatoes, rice, pasta, or polenta. Ready in just 30 minutes, it’s a comforting and elegant meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Protein and Vegetables
- 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 Dairy
- ½ cup dry white wine (such as Sauvignon Blanc)
- 1 cup low-sodium chicken broth
- ½ cup sour cream
Fats and Seasonings
- 1 tablespoon olive oil
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 2 tablespoons fresh dill, chopped
- 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 chicken cubes with salt and pepper, then add to the skillet. Cook until the chicken is no longer pink in the center, ensuring to brown the pieces nicely.
- Sauté Vegetables: Add the chopped onion and minced garlic to the skillet with the chicken. Cook until the onion becomes translucent and softened. Then add the halved mushrooms and continue cooking until they turn golden brown and their moisture has evaporated.
- Make Sauce: Pour in the dry white wine and chicken broth, stirring to combine. Allow the mixture to come to a boil, letting the alcohol cook off. Stir in the chopped fresh dill and sour cream for creaminess and herbaceous flavor. Add the unsalted butter and stir until melted.
- Thicken 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, stirring thoroughly to incorporate. Simmer the sauce for about 5 minutes, or until it thickens to your desired consistency. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Garnish with extra fresh dill if desired. Serve the creamy dill chicken and mushrooms sauce over your choice of mashed potatoes, rice, pasta, or polenta for a filling, comforting meal.
Notes
- Use dry white wine like Sauvignon Blanc to avoid sweetness in the sauce.
- To make this gluten free, substitute all-purpose flour with cornstarch or a gluten-free flour blend for thickening.
- Fresh dill is key for the bright herbal note; if unavailable, use dried dill but reduce quantity as it is more concentrated.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop or microwave.
