This Chicken Mushroom Stew is a comforting, protein-rich dish that combines tender chicken with earthy mushrooms and aromatic herbs.
High in lean protein and low in carbs, it’s both nourishing and satisfying.
Packed with fiber from vegetables and good fats from olive oil, this stew is perfect for quick weeknight dinners or meal prep, offering wholesome flavor with minimal fuss.
Chicken Mushroom Stew
Equipment
- 1 Dutch oven or large pan
- 1 Knife set
- Measuring Cups and Spoons
- 1 mixing bowl
Ingredients
- 1 lb 450 g boneless skinless chicken breast, cut into bite-sized pieces
- 2 tbsp olive oil divided
- 1 small onion chopped
- 1 leek white and light green part only, halved lengthwise and thinly sliced
- 1 stalk celery diced
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- 3 cloves garlic minced
- 1 lb 450 g button mushrooms, cleaned and sliced
- ¼ cup red wine
- 1 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 tbsp water
- 1 tbsp cornstarch
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Prepare the Ingredients: Before you start cooking, gather and prepare all ingredients to ensure a smooth process. Rinse the chicken breast under cold water and pat dry with paper towels. Cut it into bite-sized cubes.Finely chop the onion, halve the leek lengthwise and slice thinly, dice the celery, mince the garlic cloves, and clean and slice the mushrooms. Having everything ready before cooking will make the process efficient and enjoyable.
- Sauté the Chicken: Heat a Dutch oven or a large heavy-bottomed pan over medium-high heat. Add 1 tablespoon of olive oil and allow it to warm until it glistens. Add the cubed chicken in a single layer, seasoning with 1/4 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Sauté for about 5 minutes, stirring occasionally, until the chicken’s surface turns lightly golden while the interior remains slightly raw. Remove the chicken from the pan and set it aside. This step locks in flavor and ensures a tender texture later.
- Cook the Aromatic Vegetables: Using the same pan, add the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion, sliced leek, and diced celery. Sprinkle in the dried thyme and rosemary, then stir to combine. Cook for about 5 minutes, stirring frequently, until the vegetables are soft and fragrant. This step builds a rich, flavorful base for the stew.
- Add Garlic and Mushrooms: Stir in the minced garlic and cook for 1 minute until fragrant, ensuring it doesn’t burn. Add the sliced mushrooms to the pan and cook for about 5–6 minutes, stirring occasionally, until they soften, shrink, and release their juices. This deepens the stew’s flavor and creates a luscious texture.
- Incorporate Wine and Tomato Paste: Pour in 1/4 cup of red wine to deglaze the pan, scraping up any browned bits from the bottom. Allow it to simmer for 2 minutes so the alcohol evaporates and the flavors concentrate. Stir in 1 tablespoon of tomato paste until it blends completely into the mixture. This step enriches the stew with depth and complexity.
- Return Chicken and Add Seasonings: Return the sautéed chicken and any collected juices to the pan. Stir gently to coat the chicken in the aromatic mixture. Add 2 tablespoons Worcestershire sauce, stirring well to incorporate. Taste and adjust seasoning with additional salt or pepper as needed. This layering of flavors ensures a balanced and savory stew.
- Simmer the Stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan and allow the stew to simmer for about 10 minutes, stirring once or twice. This slow cooking process tenderizes the chicken and allows all flavors to meld beautifully.
- Thicken the Stew: In a small mixing bowl, combine 1 tablespoon cornstarch with 2 tablespoons water, stirring until smooth to make a slurry. Gradually stir this mixture into the simmering stew. Cook uncovered for 2–3 minutes until the stew thickens to the desired consistency. This step creates a rich, velvety texture without lumps.
- Final Seasoning and Garnish: Taste the stew and add salt or pepper as needed. Remove from heat and sprinkle freshly chopped parsley over the stew. This adds brightness, color, and a burst of fresh flavor to the dish.
- Serve and Enjoy: Serve this hearty chicken mushroom stew hot with sides such as creamy mashed potatoes, steamed rice, or crusty bread. This dish works beautifully for weeknight dinners, cozy family meals, or meal prep for the week ahead.
Notes
- Use fresh, firm chicken breasts for the best texture.
- Clean mushrooms gently with a damp cloth to avoid sogginess.
- Adjust seasoning gradually and taste before adding more salt or pepper.
- Red wine adds depth; substitute with chicken broth if preferred.
- Cornstarch slurry is key for achieving a smooth, velvety stew consistency.
- Rest the stew for a few minutes before serving to enhance flavor blending.
Chef’s Secrets For Maximum Flavor
The secret to a truly delicious chicken mushroom stew lies in layering flavors and cooking patiently.
Sautéing the chicken separately ensures a golden crust and locks in juices, which results in tender meat.
Cooking the vegetables slowly with herbs allows their flavors to deepen before adding mushrooms and liquid.
Using red wine adds richness, but if you prefer a non-alcoholic version, chicken broth with a splash of balsamic vinegar works beautifully.
The cornstarch slurry should be added gradually while stirring to achieve a perfectly thickened, smooth stew without lumps.
Fresh parsley at the end brings brightness and balances the rich flavors.
Serving Suggestions For Best Enjoyment
This stew is versatile and pairs wonderfully with a variety of sides.
Serve it over creamy mashed potatoes for a classic comfort food experience, or with steamed rice for a lighter meal.
Crusty bread is ideal for soaking up the flavorful sauce.
For a healthier option, serve alongside steamed greens or quinoa.
Garnishing with freshly chopped parsley or thyme not only adds color but also a refreshing aroma.
This dish is also perfect for family dinners, cozy gatherings, or as a hearty meal-prep option for the week.
Storage Tips For Freshness
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat to maintain tenderness and prevent the chicken from drying out.
For longer storage, freeze portions in freezer-safe containers for up to 2 months.
When reheating from frozen, thaw overnight in the fridge and warm slowly on the stove to preserve texture and flavor.
Avoid microwaving directly from frozen to prevent uneven heating.
This stew tastes even better the next day, as the flavors have more time to meld.
Frequently Asked Questions
1. Can I use chicken thighs instead of breast?
Yes, boneless skinless chicken thighs work well and offer a richer flavor. They also remain moist during cooking, making the stew even more succulent. Adjust cooking time slightly to ensure tenderness.
2. Is there a substitute for red wine?
Absolutely. Use low-sodium chicken broth with a splash of balsamic vinegar or apple cider vinegar for a similar depth of flavor without alcohol.
3. Can I make this stew in advance?
Yes, this stew is perfect for meal prep. Make it a day ahead — flavors will deepen and improve overnight. Simply reheat gently before serving.
4. How can I make the stew thicker?
If you prefer a thicker stew, increase the cornstarch slurry slightly or let the stew simmer uncovered for a few extra minutes. Always stir to avoid lumps.
5. What can I serve with this stew?
This stew pairs beautifully with mashed potatoes, rice, crusty bread, or even pasta. Steamed vegetables or a fresh green salad make excellent sides for a balanced meal.
