Chicken breast stew with mushrooms and mashed potatoes - RECIPE NO. 200

I'll never forget the first time I tried to make this chicken and mushroom stew. It was almost midnight, and I had a few forgotten mushrooms in the fridge, some chicken breast, and about five bored potatoes. I didn’t expect anything great to come out of it, especially since I added too much water at the beginning and ended up with more of a soup than a stew. But the second time, I got my act together, didn’t let the mushrooms drown, and actually managed to surprise my family with something they kept asking for again and again. They say I’ve got the hang of it, no joke. Now, if you ask me to whip up a quick meal that everyone will enjoy – from picky eaters to foodies – I always return to this recipe because it works every time, whether you serve it with a side salad or some homemade pickles. Let me show you what I usually do; maybe it will whet your appetite too.

Before you start, make a plan: including mashed potatoes, it takes about an hour and fifteen minutes, maybe an hour and a half if you’re more detail-oriented. I’d say it yields about 5-6 hearty portions, especially if you don’t pile a mountain of mash on the plate. It’s not rocket science, but you need to pay a bit of attention to the sauce and how you sauté the vegetables so they don’t turn to mush or burn. I’d say it’s a medium-level recipe – meaning it won’t scare you if you’ve cooked a dish or two in your life, but it’s not something to dive into if you have no idea what garlic is.

Why do I often find myself making this stew? Because it pairs well with whatever you have on hand: chicken breast is cheap and easy, mushrooms add flavor and fill the plate, and mashed potatoes always save the day when you have guests or someone asks, “But what do we eat it with?” Honestly, I don’t know anyone who has ever said they don’t like it. I always end up with full pots, even though sometimes I add a bit more onion or cream, depending on my mood and what I find in the fridge. Plus, you can play around with the spices, the type of mushrooms, or even swap the breast for thighs or the mushrooms for something frozen if you’re not in the mood to wash and chop. It also goes well with rice, but the best pairing remains that creamy mash.

Let me write down what you need and why, so you don’t have to worry about forgetting something while you have the pan on the heat.

Ingredients:
Boneless chicken breast – 1 kg. A bit much, but we always get hungry in the evening, and the next day there’s nothing to put in the bowl if you don’t make enough. The breast cooks quickly and doesn’t leave fat like thighs would.
Yellow onion – 4 large ones. Adds sweetness and volume; don’t skimp on the onion, it’s the base of any stew.
Green onion – 4 stalks. Not mandatory, but adds a touch of freshness. If you don’t have it, no big deal.
Yellow bell pepper (or kapia, I use whatever I have) – 2 pieces. I prefer yellow because they are sweeter, but red works too.
Mushrooms – a 350 g jar or about 400 g fresh. Just make sure not to leave them soaking in water.
Tomato paste – 100 ml. For color and a touch of acidity. If you don’t have it, diluted tomato paste works too.
Oil – 50 ml. I use sunflower oil because it doesn’t change the flavor like olive oil does.
Flour – 2 tablespoons. To thicken the sauce, so the dish is “bound” and not thin like soup.
Paprika – a pinch. If you have smoked paprika, even better, it adds flavor.
Salt and pepper – to taste, but start with a teaspoon of salt, and adjust at the end.
Vegetable seasoning – a teaspoon, but don’t overdo it. If you don’t use seasoning, add a bit of natural vegetable concentrate, or skip it and add more salt.
Fresh parsley – a small bunch, chopped at the end.
For the mash:
Potatoes – 1 kg (about 6-8 medium-sized potatoes). The more starchy, the better.
Butter – 50 g. You can add a bit more if you want it creamier.
Sour cream – 3 heaping tablespoons, if you have it; otherwise, milk works.
Salt – to taste.
Water for boiling the potatoes – enough to cover them well.
Garlic – 1 small clove, optional. I’ve noticed many people enjoy the subtle garlic flavor in the mash; that’s how I usually do it.
Sweet pepper paste – 1 tablespoon (like Univer). If you have it, add it. If not, it won’t make a difference.

Now, let’s go through the steps, how I usually do it, and where I stumbled or learned from mistakes.

1. Cut the chicken breast into bite-sized cubes, about two fingers thick. I wash it under cold running water – not everyone does this, but I feel it’s cleaner that way.
2. Chop the onions, both yellow and green, finely. The shape doesn’t matter much since they’ll melt while cooking. Dice the bell pepper. Sometimes I add a piece of hot pepper if I think the dish is too mild, but rarely, since nobody really asks for spicy food around here.
3. In a large pot (preferably with a thick bottom, so it doesn’t burn), heat the oil but don’t let it smoke, just warm it up. Toss in the onions and bell pepper, letting them soften for about 4-5 minutes while stirring constantly. If they start to stick, add a tablespoon of water.
4. Add the chicken breast over the softened vegetables, along with the paprika, to bring out the flavor in the oil. Sauté everything for another 5-6 minutes until the meat is no longer pink, but don’t start frying it. It’s fine if it releases some water; that’s not a problem.
5. If the mushrooms are from a jar or can, drain and rinse them quickly under cold water. If they’re fresh, slice them not too thinly. Toss them in with the meat and vegetables, letting them cook down for about 3-4 minutes until they reduce a bit.
6. Season with salt, pepper, and vegetable seasoning. Add the sweet pepper paste if you have it. Cover with warm water just enough to cover the meat and mushrooms. Very important: don’t pour cold water over hot meat, as it will tighten up and become tough. Turn the heat to medium-low, cover, and let it simmer gently for about 25-30 minutes. I check occasionally, not because I’m worried, but sometimes the water reduces too quickly and risks sticking.
7. When the chicken is almost cooked (if you poke it with a fork and it offers no resistance, it’s done), add the tomato paste or diluted tomato paste, and let it simmer uncovered for another 10-12 minutes to let the flavors meld.
8. In the meantime, dissolve the flour in 3-4 tablespoons of cold water to avoid lumps. Slowly drizzle it over the meat while stirring gently so you don’t break everything in the pot. If it thickens too much, dilute it with a bit of hot water. Let everything simmer for another 4-5 minutes to cook the flour and thicken the sauce.
9. Turn off the heat, sprinkle the chopped parsley on top, and maybe some dill if you have it on hand, but that’s optional.

For the mash, it’s not complicated:
1. Peel and cut the potatoes into roughly equal-sized pieces, boil them with salt and a whole clove of garlic (remove it later if you don’t want a strong flavor, but I usually leave it in).
2. When a fork goes in easily, drain them well, return them to the pot over low heat to evaporate any remaining water (watery mash is terrible; you don’t want that).
3. Add the butter (if it’s cold, cut it into pieces so it melts quickly) and sour cream, then mash with a hand mixer or a sturdy whisk until creamy and lump-free. If it’s too thick, add a tablespoon or two of milk or cream. Season the mash with salt to taste at the end.

When serving, pour a generous portion of mash, make a well with a spoon, and ladle the stew with plenty of sauce on top. If there’s any parsley left, sprinkle it over for garnish, but it also adds flavor.

Tips, variations, and serving ideas:

Tips:
Don’t let the onion burn; it gives a bitter taste. If it starts to catch, splash in a bit of water.
If using fresh mushrooms, don’t rinse them under running water too much, as they soak up water and you’ll just be boiling water with a mushroom flavor. It’s better to clean them with a brush and wipe them with a damp cloth.
Always dissolve the flour in cold water first; otherwise, it will clump, and you’ll struggle to break it up for no reason.
The chicken breast shouldn’t fry; it just needs to turn white on all sides.
Remember to stir occasionally, especially after adding the flour, to prevent sticking to the bottom.

Substitutions and adaptations:
You can use boneless thighs; they turn out more tender. No meat? More mushrooms and a can of chickpeas work wonders for a vegetarian version.
Want it gluten-free? Skip the flour or replace it with cornstarch (one tablespoon is enough), also dissolved in water.
The sour cream in the mash can be replaced with Greek yogurt or even coconut milk if you want to go vegan. The butter can also be swapped for a plant-based version, but it won’t be as smooth.
If you don’t have tomato paste, a teaspoon of tomato paste plus a bit of sugar works wonders.
Instead of vegetable seasoning, use salt and garlic powder if you don’t want additives.

Variations:
You can add a handful of peas or a few slices of carrot at the beginning for color and a touch of sweetness.
If you have dried herbs (lovage, dill), feel free to experiment with them.
A splash of dry white wine while sautéing the meat adds a special flavor, but not too much, as you’re not making risotto.
On fasting days or for vegetarians, skip the meat and increase the amount of mushrooms, maybe even a mix of wild mushrooms.
It also goes well with rice, polenta, or even short pasta if you’re in a hurry.

Serving ideas:
The stew pairs wonderfully with finely chopped green salad dressed with a splash of oil and vinegar. When in season, I also add radishes or tomatoes. If you’re not in the mood for salad, some crunchy pickles go perfectly.
For drinks, at lunch, lemonade or even a glass of semi-dry white wine works. At dinner, cold water or a compote if you’re craving something sweet.
Complete menu: A light soup (clear or with dumplings) beforehand, the stew with mash as the main course, and finally a compote or a fruit salad for digestion.

Frequently asked questions:

Can I use another meat instead of chicken breast?
Yes, absolutely. Boneless thighs are more tender and, honestly, tastier, but they increase the cooking time by 10-15 minutes. You can even try turkey, just cut it into small pieces; otherwise, it will remain tough. Pork works, but it doesn’t have quite the same charm; it’s heavier.

If I don’t want to use flour, how can I thicken the sauce?
You can use cornstarch or let the sauce be a bit thinner and cook it longer to reduce it. Some people add a tablespoon of leftover mashed potatoes towards the end. You can also try blending a tablespoon of rice, but it will turn out denser.

Can I prepare the stew a day in advance?
Yes, and it actually tastes better after sitting in the fridge overnight; the flavors meld. Reheat it over low heat and stir so it doesn’t stick. The mash, if it thickens, add a tablespoon or two of milk when reheating and mix vigorously to bring it back to life.

Can I use frozen mushrooms?
Yes, but let them thaw and drain well before adding them to the pot; otherwise, you’ll have too much water in the sauce.

Can I do everything in a multicooker or slow cooker?
Yes, but you need to sauté the onions and chicken separately first so it doesn’t turn out mushy. After that, add the rest of the ingredients and set it to “stew” for about 45-50 minutes. I still make the mash on the stovetop; I don’t like the texture from the multicooker.

Nutritional values (approximate):

A decent portion (with mash included) has about 400-450 kcal, depending on how much butter and sour cream you add to the mash. Plenty of protein, around 30-35g per serving, thanks to the chicken breast. Carbohydrates around 35-40g, fats about 15-18g, mainly from the oil, butter, and sour cream. It’s a filling meal, not greasy, and keeps you satisfied without feeling heavy like after a steak and fries. If you want to lower the calories, reduce the butter or use light sour cream, or just milk in the mash. Without flour or with less oil, you can lower the calories even further.

How to store and reheat:

The stew stores well in the fridge, in a covered bowl, for 2-3 days without any issues. The mash is the same, but after a day it starts to lose its creamy texture, so reheat it in the microwave or on low heat with a couple of tablespoons of milk or sour cream, and mix vigorously to restore its fluffiness. The stew reheats best on the stovetop, with a bit of water added if it thickened too much. Don’t leave it on high heat, as it will stick. If you have too much, you can freeze part of it (without the mash, as you won’t like how it turns out when thawed) and it saves you on a day when you don’t feel like cooking. Let’s say it also works in a lunch box, even cold, but it’s still better heated.

And that’s it – it’s not gourmet food, but it’s one of those dishes you make again and again without regretting the time or ingredients. Just don’t forget what’s most important: have a good pot on hand and a bit of enthusiasm. The rest comes naturally.

I cleaned the onion and pepper, washed them well, and chopped them. I also chopped the green onion, then together with oil, I sautéed them, added a teaspoon of paprika, and the previously washed and cut chicken breast. I let it sauté for 5 minutes with the onion, added well-washed and drained mushrooms, then seasoned with salt, pepper, and Vegeta, and added enough water to cover the meat. I let it simmer on low heat. When the meat is three-quarters cooked, I add the tomato paste and let it boil for another 10 minutes. In a bowl, I dissolve the flour with a little water and mix well to avoid lumps, then slowly pour it over the meat. I stir gently to avoid sticking to the bottom of the pot. I season with fresh parsley. For the puree: I peel the potatoes, wash them well, add water and salt (I also add a clove of garlic for a special aroma), and bring to a boil. When they are ready, I drain them, then add butter and sour cream and mix well until creamy. Ready to serve. Enjoy your meal! Place hot water over the potatoes, so they don't lose their quality. A green or mixed salad pairs well, and pickles go nicely too.

 Ingredients: 1 kg boneless chicken breast, 4 large onions, 2 yellow bell peppers, 1 jar (350 g mushrooms), 4 green onion stalks, 100 ml broth, 2 tablespoons flour, parsley leaves, 1 kg potatoes, 50 ml oil, salt, pepper, paprika, Vegeta, 3 tablespoons sour cream, 50 g butter, sweet pepper paste.

 Tags:  chicken stew mushroom stew