Cheese Chicken Mushrooms Stew
A creamy, flavorful chicken and mushroom stew that’s high in protein, low in carbs, and ready in under 40 minutes. Perfect for weeknight dinners or meal prep, this dish combines tender chicken, earthy mushrooms, and rich cream cheese for a comforting, one-pan meal everyone will love.
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.