If you're looking for the perfect Italian Chicken and Mushroom Stew, you're in the right place. Whether you love Stew or want to explore our Appetizer Recipes collection, we've got you covered.
Why You’ll Love This Italian Chicken and Mushroom Stew
- One-pot wonder: Everything cooks in one pot for maximum flavor and easy cleanup.
- Deep, rich flavor: Searing and deglazing build a complex, savory base.
- Versatile & forgiving: Easy to adapt with different mushrooms or greens.
- Pure comfort food: Tender chicken and meaty mushrooms in a soul-soothing broth.
Ingredients & Tools
- 1.5 lbs (680 g) boneless, skinless chicken thighs
- 2 tbsp olive oil, divided
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 lb (450 g) cremini mushrooms, sliced
- 1/2 cup dry white wine (like Pinot Grigio)
- 1 (14.5 oz / 411 g) can diced tomatoes, with their juices
- 2 cups chicken broth
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped fresh parsley, for garnish
Tools: A large Dutch oven or heavy-bottomed pot with a lid is essential here.
Don’t skip searing the chicken—it creates a beautiful fond on the bottom of the pot that is the secret to a deeply flavorful sauce. And that dry white wine? It adds a subtle acidity that brightens the entire dish, but don’t worry, the alcohol cooks off.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 15 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Chicken thighs are non-negotiable. Honestly, they are the star. They stay incredibly moist and tender during the long simmer, whereas chicken breast can easily become dry and stringy. Trust me on this one.
- Don’t rush the sear. When you brown the chicken, give it a good 3-4 minutes per side without moving it. You’re looking for a deep golden-brown crust. That color equals flavor that will melt into your stew.
- Embrace the mushroom variety. While cremini are perfect, feel free to use a mix of shiitake, oyster, or even portobello mushrooms. Their different textures and earthy notes will make the stew even more interesting.
- Deglaze like a pro. After sautéing the vegetables, that white wine is your best friend for scraping up all the browned bits from the bottom of the pot. This step is crucial for building a complex sauce base.
How to Make Italian Chicken and Mushroom Stew
Step 1: Pat the chicken thighs completely dry with paper towels and season generously on both sides with salt and pepper. This is your first chance to build flavor, so don’t be shy. Heat 1 tablespoon of the olive oil in your Dutch oven over medium-high heat until it shimmers.
Step 2: Carefully add the chicken thighs to the hot oil, making sure not to crowd the pan—you may need to do this in two batches. Sear them for about 3-4 minutes per side, until they develop a beautiful golden-brown crust. You’ll hear a nice sizzle. Transfer the seared chicken to a clean plate; it will not be cooked through at this point, and that’s perfectly fine.
Step 3: Reduce the heat to medium and add the remaining tablespoon of olive oil to the same pot. Toss in the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. You’ll notice the wonderful aroma starting to build. Now, add the minced garlic and cook for just one more minute until fragrant—be careful not to let it burn.
Step 4: Add the sliced mushrooms to the pot. They might seem like a lot at first, but they will cook down significantly. Sauté them for 6-8 minutes, stirring occasionally, until they have released their liquid and turned a lovely golden brown. This step is key for developing their deep, earthy flavor.
Step 5: Stir in the tomato paste and let it cook for about a minute. This quick cook helps to mellow its sharpness and sweeten its flavor. Now, pour in the white wine to deglaze the pot. Use your spoon to scrape all those delicious browned bits from the bottom—this is pure flavor gold! Let the wine simmer and reduce by about half.
Step 6: Pour in the diced tomatoes with their juices and the chicken broth. Add the dried oregano, thyme, and the bay leaf. Give everything a good stir to combine. The liquid should look rich and inviting already.
Step 7: Return the seared chicken thighs and any accumulated juices from the plate back into the pot, nestling them into the sauce. Bring the stew to a lively simmer, then immediately reduce the heat to low, cover the pot with a lid, and let it cook gently for 25-30 minutes.
Step 8: After simmering, the chicken should be incredibly tender and easily shred with a fork. Remove the bay leaf and discard it. For a thicker stew, you can mash a few of the potatoes from the diced tomatoes against the side of the pot or let it simmer uncovered for a few more minutes. Taste and adjust the seasoning with more salt and pepper if needed.
Step 9: Ladle the stew into deep bowls and garnish generously with the chopped fresh parsley. The parsley adds a fresh, bright note that cuts through the richness perfectly. Serve it immediately while it’s piping hot.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Freeze in airtight containers for up to 3 months. Thaw overnight in fridge.
- Reviving: Reheat gently on stovetop, adding a splash of broth if too thick.
Serving Suggestions
Complementary Dishes
- Creamy Polenta — The soft, creamy texture is the perfect base to soak up every last drop of the savory stew.
- Crusty Garlic Bread — You’ll want something to scoop up that delicious sauce, and a crunchy, garlicky bread is absolutely ideal.
- A Simple Arugula Salad — The peppery bite of arugula with a light lemon vinaigrette provides a refreshing, crisp contrast to the rich stew.
Drinks
- A Glass of Chianti — The bright acidity and cherry notes of a classic Chianti complement the tomatoes and herbs in the stew beautifully.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are wonderfully palate-cleansing between bites.
Something Sweet
- Affogato — A simple scoop of vanilla gelato or ice cream with a shot of hot espresso poured over it is a sophisticated and effortless way to end the meal.
- Lemon Olive Oil Cake — The bright, zesty flavor of this moist cake is a lovely, not-too-heavy finish after a hearty stew.
Top Mistakes to Avoid
- Mistake: Crowding the pan when searing the chicken. If you add too much chicken at once, the pot’s temperature drops and the meat steams instead of sears. You’ll miss out on that crucial brown crust and the flavor it provides. I’ve messed this up before too—patience is key!
- Mistake: Skipping the deglazing step. Those dark, sticky bits at the bottom of the pot after browning are packed with flavor. If you don’t use the wine to scrape them up, you’re literally washing flavor down the drain.
- Mistake: Using low-sodium broth without adjusting seasoning. If you choose a low-sodium broth, you will absolutely need to be more generous with your salt later on. Taste and season in layers to build a well-balanced stew.
- Mistake: Boiling the stew vigorously after adding the chicken. A gentle simmer is what you want. A rolling boil will make the chicken tough and can cause the sauce to reduce too quickly and become overly thick.
Expert Tips
- Tip: Brown the mushrooms well. Don’t just wilt them; cook them until they’re a deep golden brown and all their released liquid has evaporated. This concentrates their umami flavor and prevents a watery stew.
- Tip: Make it a day ahead. Stews are famously better the next day. The flavors have more time to meld and deepen. Just cool it completely and store it in the fridge overnight. Reheat gently on the stovetop.
- Tip: Finish with a splash of freshness. Right before serving, stir in a tablespoon of fresh lemon juice or a drizzle of good quality extra virgin olive oil. This little trick brightens the entire dish and makes the flavors pop.
- Tip: Thicken without flour. If you prefer a thicker stew but want to keep it gluten-free, simply take a cup of the stew (broth, mushrooms, and all), blend it until smooth, and stir it back into the pot. It works like a charm.
FAQs
Can I make this stew in a slow cooker?
Absolutely! Follow the steps to sear the chicken and sauté the onions, garlic, and mushrooms on the stovetop. Then, transfer everything to your slow cooker, add the remaining ingredients (except the parsley), and cook on low for 6-7 hours or on high for 3-4 hours. The slow, gentle heat makes the chicken incredibly tender.
What can I use instead of white wine?
No worries if you don’t have wine! You can substitute it with an equal amount of additional chicken broth. For that bit of acidity, add a tablespoon of fresh lemon juice or even a splash of red wine vinegar at the end of cooking to mimic the brightening effect the wine provides.
How should I store and reheat leftovers?
Let the stew cool to room temperature before storing it in an airtight container in the refrigerator. It will keep beautifully for up to 4 days. Reheat it gently in a pot on the stovetop over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of broth or water if it has thickened up too much.
Can I freeze this chicken and mushroom stew?
Yes, it freezes wonderfully! Cool it completely and transfer it to freezer-safe containers or heavy-duty bags, leaving a little space for expansion. It will keep for up to 3 months. Thaw it overnight in the refrigerator before reheating. The texture of the mushrooms may soften a bit, but the flavor will still be fantastic.
My stew is a bit too thin. How can I thicken it?
The easiest fix is to let it simmer uncovered for an additional 10-15 minutes, which will allow some of the liquid to evaporate. Alternatively, you can create a quick slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water until smooth. Stir this into the simmering stew and cook for another 2-3 minutes until it thickens.
Italian Chicken And Mushroom Stew
Make the best Italian Chicken and Mushroom Stew with this easy one-pot recipe. Tender chicken, savory mushrooms & rich broth. Get the comforting recipe now!
Ingredients
For the Ingredients
-
1.5 lbs boneless, skinless chicken thighs
-
2 tbsp olive oil (divided)
-
1 large yellow onion (diced)
-
3 cloves garlic (minced)
-
1 lb cremini mushrooms (sliced)
-
0.5 cup dry white wine (like Pinot Grigio)
-
1 can diced tomatoes (14.5 oz / 411 g, with their juices)
-
2 cups chicken broth
-
1 tbsp tomato paste
-
1 tsp dried oregano
-
0.5 tsp dried thyme
-
1 bay leaf
-
Salt and freshly ground black pepper (to taste)
-
2 tbsp chopped fresh parsley (for garnish)
Instructions
-
Pat the chicken thighs completely dry with paper towels and season generously on both sides with salt and pepper. Heat 1 tablespoon of the olive oil in your Dutch oven over medium-high heat until it shimmers.01
-
Carefully add the chicken thighs to the hot oil, making sure not to crowd the pan—you may need to do this in two batches. Sear them for about 3-4 minutes per side, until they develop a beautiful golden-brown crust. Transfer the seared chicken to a clean plate; it will not be cooked through at this point, and that’s perfectly fine.02
-
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same pot. Toss in the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. Now, add the minced garlic and cook for just one more minute until fragrant—be careful not to let it burn.03
-
Add the sliced mushrooms to the pot. Sauté them for 6-8 minutes, stirring occasionally, until they have released their liquid and turned a lovely golden brown.04
-
Stir in the tomato paste and let it cook for about a minute. Now, pour in the white wine to deglaze the pot. Use your spoon to scrape all those delicious browned bits from the bottom—this is pure flavor gold! Let the wine simmer and reduce by about half.05
-
Pour in the diced tomatoes with their juices and the chicken broth. Add the dried oregano, thyme, and the bay leaf. Give everything a good stir to combine.06
-
Return the seared chicken thighs and any accumulated juices from the plate back into the pot, nestling them into the sauce. Bring the stew to a lively simmer, then immediately reduce the heat to low, cover the pot with a lid, and let it cook gently for 25-30 minutes.07
-
After simmering, the chicken should be incredibly tender and easily shred with a fork. Remove the bay leaf and discard it. For a thicker stew, you can mash a few of the potatoes from the diced tomatoes against the side of the pot or let it simmer uncovered for a few more minutes. Taste and adjust the seasoning with more salt and pepper if needed.08
-
Ladle the stew into deep bowls and garnish generously with the chopped fresh parsley. Serve it immediately while it’s piping hot.09
Not what you're looking for?
