Chicken Mushroom Stew

Hearty And Comforting Chicken Mushroom Stew |

Winter is the ideal season to enjoy this chicken & mushroom stew that will bring an instant feeling of warmth and comfort to anyone who tries it. Seriously, this stew is the real deal. It’s healthy, easy, light but hearty at the same time! Oh yes, it’s possible!

Chicken Mushroom Stew |

This stew is so delicious that you’ll want to lick the bowl clean, like I did! Just imagine those tender and juicy chicken pieces covered with a thick, savory, mushroomy sauce… Yum! This has so many wonderful flavors in it. Trust me, your taste buds will tingle with this amazing dish.

Comforting Chicken & Mushroom Stew | @yummyaddiction

In fact, this recipe is incredibly simple to make and don’t even take much time. If you’re looking for something to help warm yourself up with this cold weather season, give it a go. This hearty and comforting stew will keep you and your family healthy and feeling good!

Hearty And Comforting Chicken Mushroom Stew

Chicken Mushroom Stew

5 from 4 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 267kcal
Author: Yummy Addiction


  • 1 lb (450g) boneless skinless chicken breast , cut into bite-sized pieces
  • 2 tablespoons olive oil , divided
  • 1 small onion , chopped
  • 1 leek , white and light green part only, halved lengthwise and thinly sliced
  • 1 stalk celery , diced
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 3 cloves garlic , minced
  • 1 lb (450g) button mushrooms , rinsed and sliced
  • 1/4 cup red wine
  • 1 tablespoon tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • salt and freshly ground black pepper , to taste
  • chopped parsley , for garnish


  • Heat 1 tablespoon olive oil in a Dutch oven or a large pan over medium-high heat and add the chicken. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Saute until chicken is no longer pink outside, about 5 minutes. Remove chicken from pan and set aside.
  • In the same pan, heat the remaining olive oil. Add the onion, leek, celery, thyme, and rosemary and cook, stirring often, until softened (about 5 minutes). Stir in garlic and cook for 1 minute to soften. Add the mushrooms and cook, stirring occasionally, until softened and any liquid is released, about 5-6 minutes. Add the red wine, tomato paste, Worcestershire sauce and chicken along with any accumulated juices to the pan.
  • Bring to a boil, then reduce heat to low. Cover and cook, stirring once or twice, until the chicken is tender, about 10 minutes. Taste and add more salt or pepper, if desired.
  • Meanwhile, mix cornstarch and water in a small bowl. Stir the mixture into the stew and cook until thickened, about 2-3 minutes. Remove from heat. Garnish with parsley and serve with boiled potatoes or rice.


Calories: 267kcal | Carbohydrates: 14g | Protein: 30g | Fat: 10.5g | Cholesterol: 82.7mg | Sodium: 160.9mg | Sugar: 5.4g
Nutrition Facts
Chicken Mushroom Stew
Amount Per Serving
Calories 267 Calories from Fat 95
% Daily Value*
Fat 10.5g16%
Cholesterol 82.7mg28%
Sodium 160.9mg7%
Carbohydrates 14g5%
Sugar 5.4g6%
Protein 30g60%
* Percent Daily Values are based on a 2000 calorie diet.


  • Andrea Wyckoff
    March 13, 2016 at 5:09 am

    This chicken and mushroom dish looks super delish!! Total comfort food!!5 stars

    • Molly
      October 4, 2016 at 11:47 pm

      Great, easy, quick weeknight meal! Love this over rice. I didn’t have leeks on hand so I substituted more celery and added some carrots.5 stars

      • Jovita
        November 26, 2016 at 2:08 pm

        Yes, that’s one of my favorite weeknight dinners actually πŸ™‚

    • Jovita
      November 26, 2016 at 1:13 pm

      It really is crazy delicious, Andrea!

  • Berny Heitzman
    October 31, 2016 at 8:42 am

    Hi! I made your stew this week and just wanted to pass on that it was terrific! I
    added a bunch of chopped kale to the recipe, and since we’re low-carbers, i served
    it over spaghetti squash and we loved it. BUT the fun thing was i put the leftovers
    in low carb wraps with cheese for chicken mushroom quesedillas. Great side for
    soup! Peace to you.5 stars

    • Jovita
      November 26, 2016 at 12:20 pm

      I am so happy you liked it, Berny!

  • Tiz
    April 26, 2017 at 3:26 am

    I don’t have any wine. Can I replace it with something else?

    • Jovita
      April 28, 2017 at 2:23 pm

      You can just substitute it with water πŸ™‚

  • Deirdre
    August 3, 2018 at 9:06 pm

    Do you have the nutritional breakdown?

    • Jovita
      February 23, 2021 at 9:29 pm

      It’s up now, you can check it out πŸ˜‰

  • Robyn Mixon
    February 20, 2019 at 8:28 pm

    A delicious and very French dish. `i made enough for 3 meals and will freeze 2 so we can have on the fly. `many thanks! I used Baby Bellas and they gave it a rich taste.5 stars

    • Jovita
      March 27, 2019 at 4:54 pm

      So happy you liked it, Robyn!


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