Creamy lemon herb chicken and mushrooms chicken stew in 30 Minutes
By admin / August 20, 2026 / No Comments / Delicious Recepies
🍋 Creamy Lemon Herb Chicken & Mushroom Stew
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4
🛒 Ingredients
For the chicken:
- 600 g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
For the stew:
- 250 g mushrooms, sliced
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon rosemary
- 2 tablespoons butter
- 2 cups (480 ml) chicken broth
- ½ cup (120 ml) heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Optional:
- ½ cup baby spinach
- ¼ cup grated Parmesan
- Extra parsley and lemon slices for serving
👩🍳 Step-by-Step Instructions
1. Prepare the chicken
Place the chicken pieces in a large bowl.
Add:
- Salt
- Black pepper
- Paprika
- Flour
Toss everything together until the chicken is lightly coated.
Why flour? It helps the chicken brown beautifully and also gives the stew a slightly thicker, creamier sauce.
2. Brown the chicken
Heat 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken in a single layer. Don’t overcrowd the pan.
Cook for about 3–4 minutes per side, until golden brown.
The chicken doesn’t need to be completely cooked at this stage—it will finish cooking in the sauce.
Transfer the chicken to a plate and set aside.
3. Sauté the mushrooms
In the same pan, add the sliced mushrooms.
Cook for 3–4 minutes, stirring occasionally, until the mushrooms become golden and release most of their moisture.
If the pan looks dry, add a small splash of olive oil.
4. Add onion and garlic
Add the chopped onion and cook for about 2 minutes, until softened.
Add the minced garlic, thyme, oregano, and rosemary.
Cook for another 30–60 seconds, stirring constantly.
Be careful not to burn the garlic.
5. Add the butter and make the base
Add 2 tablespoons butter and let it melt.
Sprinkle in any remaining flour from the chicken coating, if available, and stir everything together.
Cook for about 30 seconds.
6. Add the chicken broth
Slowly pour in the 2 cups chicken broth, stirring continuously.
Scrape the bottom of the pan with a wooden spoon to loosen all those browned bits.
Those browned bits add a lot of flavor to the stew.
Bring the mixture to a gentle simmer.
7. Make it creamy
Reduce the heat to medium-low.
Stir in:
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
Mix well.
The sauce should start becoming creamy and slightly thick.
8. Return the chicken
Put the browned chicken back into the pan along with any juices that collected on the plate.
Stir everything together.
Cover partially and simmer for approximately 6–8 minutes, or until the chicken is fully cooked and tender.
If using chicken breast, avoid overcooking it.
9. Add the lemon
Now comes the important part!
Turn the heat to low and add:
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
Stir gently.
Taste the sauce and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
Tip: Add the lemon near the end rather than boiling it for a long time. This keeps the flavor fresh and bright.
10. Add the herbs
Turn off the heat.
Stir in the fresh chopped parsley.
If you’re using spinach, add it now and let the residual heat wilt it.
For an extra-rich sauce, you can also stir in ¼ cup Parmesan.
🍽️ How to Serve
Spoon the creamy chicken and mushroom stew into bowls and garnish with:
- Fresh parsley
- A little lemon zest
- Freshly cracked black pepper
- A lemon wedge
It’s especially delicious with:
- 🥖 Crusty bread
- 🍚 Steamed rice
- 🥔 Mashed potatoes
- 🍝 Pasta
- 🥦 Roasted vegetables
⭐ Quick Tips for the Best Stew
- Use chicken thighs for the juiciest result.
- Don’t overcrowd the pan when browning the chicken.
- Brown the mushrooms well—they develop much better flavor.
- Use fresh lemon juice, not bottled, if possible.
- Add lemon at the end so the sauce stays bright and fresh.
- If the sauce becomes too thick, add a splash of chicken broth.
- If it’s too thin, simmer uncovered for a few extra minutes.
The final result: tender golden chicken, juicy mushrooms, aromatic herbs, and a silky cream sauce with a bright lemon finish—all ready in about 30 minutes.