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Creamy mushroom and chicken skillet stew

Creamy chicken mushroom skillet stew

Course Main Course
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 3 people


  • 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


  1. Dice the chicken and place it in a bowl. Add the soy sauce, stir to distribute evenly and let marinate for 15 minutes.

  2. 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.

  3. When the chicken has cooked through, add the white wine. Add the minced thyme and stir until the wine has evaporated - about 3 minutes.

  4. 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.

  5. 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).