This creamy chicken and mushroom stew is a comforting, protein-packed meal perfect for busy weeknights.
Loaded with tender chicken, earthy button mushrooms, and rich cream cheese, it delivers a satisfying, low-carb dish with good fats and fiber.
Quick to prepare and full of flavor, it’s ideal for easy dinners or make-ahead meal prep without compromising nutrition.
Cheese Chicken Mushrooms Stew
Equipment
- 1 Heavy-duty skillet or Dutch oven (medium size)
- 1 Mixing bowl (for marinating chicken)
- 1 Knife (for chopping chicken, garlic, and mushrooms)
- 1 cutting board
- 1 Wooden Spoon or Spatula – For stirring
- 1 Measuring cups and spoons
Ingredients
- 700 g chicken breast boneless and skinless
- 100 ml soy sauce
- 250 g button mushrooms quartered
- 40 g 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
- Marinate the Chicken: Cut the chicken breasts into bite-sized pieces and place them in a mixing bowl. Pour over the soy sauce and toss until each piece is evenly coated. Let the chicken marinate for about 15 minutes to absorb flavor and tenderize slightly. This step ensures your stew is flavorful from the very first bite.
- Sauté Garlic and Chicken: In a heavy-duty skillet or Dutch oven, melt the butter over medium heat. Slice the garlic cloves in half and add them to the pan. Sauté for 2–3 minutes until fragrant, taking care not to burn the garlic. Drain the chicken from the marinade and add it to the skillet. Increase the heat to medium-high and cook for about 4 minutes, stirring frequently, until the chicken is golden and cooked through.
- Deglaze with Wine and Add Thyme: Pour in the white wine, stirring to lift any browned bits from the bottom of the pan. This adds depth of flavor to the stew. Allow the wine to cook off slightly for 2–3 minutes on medium-high heat. Sprinkle in the minced thyme and cook uncovered for another 2 minutes. At this point, you can remove the garlic halves if you prefer a smoother texture.
- Cook the Mushrooms: Add the quartered button mushrooms to the chicken. Reduce the heat to medium and cover the skillet with a lid. Let the mushrooms simmer for 4 minutes, then remove the lid and stir. If the mushrooms release a lot of water, increase the heat slightly and allow the liquid to reduce. This helps concentrate the flavors and prevents a watery stew.
- Finish with Cream Cheese: Once the mushrooms are tender, remove the pan from the heat and stir in the cream cheese until smooth and creamy. If the sauce is thinner than you prefer, sprinkle in 1–2 tablespoons of bread crumbs and bring it briefly to a boil to thicken quickly.Taste and adjust seasoning if needed, then serve immediately while warm and comforting.
Notes
- Marinating the chicken in soy sauce enhances flavor and tenderness.
- Use fresh button mushrooms for the best texture and earthy taste.
- Removing garlic halves before serving creates a smoother, creamier sauce.
- Bread crumbs are an optional quick-thickening method if the sauce is too thin.
- A skillet produces slightly thicker reduction; a Dutch oven gives a saucier stew.
- Adjust cream cheese quantity for richer or lighter creaminess.
- Simmer gently to avoid overcooking mushrooms and maintain their texture.
Chef’s Secrets for Perfect Flavor
To elevate this stew, focus on layering flavors. Marinating the chicken is crucial—it allows the soy sauce to penetrate, boosting both taste and juiciness.
Sauté garlic in butter before adding chicken to infuse the dish with a warm, aromatic base.
Deglazing with white wine lifts the caramelized bits, adding complexity to the sauce.
Finally, stirring in cream cheese off the heat ensures a silky, luscious texture without curdling.
Optional bread crumbs offer a simple fix for thicker consistency, especially if using a Dutch oven.
Serving Suggestions to Impress Everyone
This stew pairs beautifully with light sides that soak up its creamy sauce.
Serve over steamed rice, buttery mashed potatoes, or tender pasta for a hearty meal.
For a lower-carb option, cauliflower rice or zucchini noodles work wonderfully.
Garnish with fresh thyme or chopped parsley to add a pop of color and subtle freshness.
A crisp green salad or roasted seasonal vegetables complements the rich, savory flavors for a complete, satisfying dinner.
Storage Tips for Meal Prep
Allow the stew to cool to room temperature before storing.
It keeps well in an airtight container in the refrigerator for up to 3 days, making it ideal for meal prep.
Reheat gently on the stovetop over low heat to preserve the creaminess and prevent the sauce from separating.
For longer storage, freeze in a freezer-safe container for up to 2 months.
Thaw overnight in the fridge before reheating and stir in a splash of cream or water if the sauce has thickened too much.
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs are juicier and more forgiving during cooking.
Adjust the sautéing time slightly, as thighs may take a few extra minutes to cook through.
2. Is it possible to make this dish dairy-free?
Absolutely. Substitute cream cheese with a plant-based or coconut cream alternative.
The stew will remain creamy, though the flavor profile will be slightly different.
3. Can I skip the wine in the recipe?
Yes, you can replace it with chicken broth or a splash of apple cider vinegar.
The wine adds depth, but broth works well for a lighter, non-alcoholic version.
4. How do I prevent the mushrooms from becoming soggy?
Cook mushrooms on medium heat and avoid overcrowding the pan.
Covering briefly helps them cook evenly, but removing the lid and reducing excess liquid prevents a watery texture.
5. Can this recipe be doubled for a larger batch?
Yes, you can double the ingredients, but ensure you use a larger skillet or
Dutch oven to allow proper cooking and even heat distribution. Adjust seasoning as needed.
