Chicken in a Creamy Mushroom-Havarti Sauce

Vickie Parks


This Danish dish is quick to prepare. It features chicken cooked in a creamy mushroom and Havarti cheese sauce. It's great with a side dish of white asparagus and chilled applesauce.


★★★★★ 11 votes

10 Min
20 Min


  • 1 1/2 lb
    boneless skinless chicken thighs, cut into 1-inch pieces
  • 3 Tbsp
    unsalted butter
  • 1 tsp
    dill weed
  • 1 tsp
    salt, or to taste
  • 1/2 tsp
    black pepper, or to taste
  • 2/3 cup
    finely chopped onion
  • 8 oz
    button mushrooms, diced
  • 3/4 cup
    sour cream
  • 1/2 cup
    shredded havarti cheese
  • 1/4 cup
  • 2 Tbsp
    chopped fresh parsley

How to Make Chicken in a Creamy Mushroom-Havarti Sauce


  1. Melt butter in a skillet over medium-high heat. Add the chicken pieces, and cook in the hot butter, turning occasionally, for about 7 minutes or until chicken is browned on all sides. Season with dill weed, salt and pepper.
  2. Add onion to skillet, and continue cooking and stirring until onion is clear, about 5 minutes. Add the mushrooms, and cook another 5 minutes, stirring occasionally.
  3. Reduce heat to low, stir in sour cream and cheese, and cook about 2 minutes more or just until cheese melts.
  4. Sprinkle the breadcrumbs and parsley on top, and stir just enough to incorporate the breadcrumbs into the cheesy mixture. Serve immediately.

Printable Recipe Card

About Chicken in a Creamy Mushroom-Havarti Sauce

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Scandinavian
Dietary Needs: Low Carb
Other Tag: Quick & Easy

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