A skillet stew is a quick way to get away with a full meal in a short time. Add a side to that and you’re ready to go. Plus, it’s a one pot meal! I tried my hand at chicken skillet stew one day that I had rescued a package of delicious fresh chicken from the supermarket. Why “rescued”? It was close to the expiry date and the store was selling it on discount. Everything that does not get sold by the best before date goes to waste. I hate that. I usually look for such products because I have no problem with the date as long as the food looks fresh. And I’m always happy to pay a little less.
That package of chicken was actually quite special. It was one of the best kinds of chicken you can get, of the most expensive type. Free range and only fed maize. That chicken is something else, you can truly taste the difference. I really couldn’t let the store throw it out, so I bought it. Given the discount it was also a very good deal, as I don’t buy it that often since it’s quite pricey. I threw into my shopping cart a package of button mushrooms, checked out and came home to my first attempt at mushroom chicken skillet stew.
The result was a delicious meal and I swear I couldn’t stop snacking on it while photographing it. As I said the chicken was particularly delicious. So good, in fact, I could have just eaten it grilled, simple. But I had other plans.
First, I marinated it in some soy sauce. Apart from flavouring the meat, it also gives it a nice darker tone. Then I sautéed it in garlic butter. I added minced fresh thyme and white wine. Then it was time to add the mushrooms, and you don’t need to add any salt as they will wonderfully absorb the flavourful sauce of the chicken. One last touch is the cream cheese. You see, I could have added cream, like in my Swedish meatballs recipe, but I went for something with more flavour. That slight tang from the cream cheese is the perfect player in this chicken mushroom skillet stew!
I served my chicken stew with a side of polenta. Feel free to add even more cream cheese or some extra heavy cream to have a saucier stew, if desired. This dish makes for a great make-ahead meal and is perfect for reheating in the microwave. I usually make lunch boxes for my husband to take to work and this kind of meal is just perfect!
Creamy chicken mushroom skillet stew
- 600 g boneless chicken breast
- 100 ml soy sauce
- 250 g button mushrooms
- 40 g butter
- 2 garlic cloves
- 100 ml white wine
- 1 tbsp fresh thyme (minced)
- 150 g cream cheese
Dice the chicken and place it in a bowl. Add the soy sauce, stir to distribute evenly and let marinate for 15 minutes.
Melt the butter in a skillet over medium heat. Peel and slice the garlic cloves in half, and add them to the melted butter. Sauté the garlic for a couple of minutes. Drain the chicken from the soy sauce and add it to the pan. Increase the heat and sauté the chicken at high heat for 4 minutes, stirring it often.
When the chicken has cooked through, add the white wine. Add the minced thyme and stir until the wine has evaporated - about 3 minutes.
Quarter your mushrooms and add them to the chicken. Lower the heat to medium and cover with a lid. Let simmer for 4 minutes, then come back to the pot and give it a stir. Keep simmering 2-3 minutes more.
When the mushrooms are tender, add the cream cheese and stir to combine. Serve with a side of polenta (optional). Pick out the garlic pieces before adding the cream cheese, if you wish to (I always take them out, I don't enjoy chewing on a big piece of garlic when I thought it was a mushroom).
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