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    Home » Dinner » Chicken in Creamy Mushroom Sauce

    Chicken in Creamy Mushroom Sauce

    Last updated on May 5, 2021. Originally posted on April 24, 2017 By Elaine 16 Comments

    618 shares
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    This chicken in creamy mushroom sauce recipe is so delicious and satisfying. It’s healthier than the average creamy sauce because I use almond milk. You can also substitute cream if you want.

    Cream sauce and the mushroom spinach mix poured over the chicken in a grey pan

    I love chicken dishes and nothing beats a exceedingly tasty dish that has delicious mushrooms, spinach and swimming in a creamy sauce.

    Even though this recipe has almond milk instead of milk or cream you can substitute dairy if you like. Christopher can’t do dairy but he loves creamy dishes.

    This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.

    Helpful tips

    • I use boneless and skinless chicken thighs but if you prefer bone in, just know you’ll have to bake the chicken longer. Instead of 35 minutes, you will bake it for 45 – 50 minutes depending on how big the thighs are.
    • Since I’m using almond milk instead of cream, the sauce will be a little thinner.

    How to make chicken in creamy mushroom sauce

    Pre-step

    Get a baking dish and preheat the oven to 350 degrees Fahrenheit.

    Step one

    Gather the ingredients – chicken thighs, tarragon, salt and pepper.

    Step two

    Dribble a little olive oil in the bottom of the baking dish.

    Lay the chicken in the dish, sprinkle tarragon, salt and pepper on top.

    Step three

    Dribble some more oil on the chicken. Bake for 30 – 35 minutes. (If you are using bone in chicken, bake it for 45 – 50 minutes depending on how big the thighs are.)

    A baking dish with chicken thighs with tarragon, salt and pepper on top

    Step four

    Get a wok or large sauté pan.

    Also gather vegetables – sliced mushrooms, baby spinach and olive oil.

    Mushrooms and spinach and olive oil with a red wok in the background

    Step five

    Ten minutes before the chicken has finished baking, heat the wok or sauté pan on medium/high. Add oil to the pan and once that heats, add the mushrooms and sauté for 5 minutes.

    Mushrooms sautéd for the creamy mushroom and spinach chicken

    Step six

    Gather the ingredients for the sauce – parmesan cheese, garlic paste, chicken broth, wine, and almond milk.

    Parmesan cheese, garlic, broth, wine and milk on a wooden table

    Step seven

    Heat a deep sauté pan on medium. Add the broth, wine and milk and let it come to a near boil.

    Step eight

    Add spinach and allow it to wilt.

    By now the chicken is done.

    A baking dish with chicken baked with tarragon on it and two oven mitts in the background

    Add the chicken to the sauce and mix it around so the chicken is covered. Let the chicken barely simmer in the sauce for 5 minutes.

    Cream sauce and the mushroom spinach mix poured over the chicken in a grey pan

    I served this with pasta, so I spoon the chicken on top and scoop baked herb zucchini on the plate as well.

    Mmmm.

    Chicken and mushrooms on pasta with zucchini on the side all in a blue deep bowl

    I hope you enjoyed this chicken in creamy mushroom sauce recipe!

    It’s really delicious!

    Other chicken dishes

    • Piccata
    • Satay
    • Wings

    And as always, may all your dishes be delish!

    If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

    A blue deep dish with chicken on top of pasta and zucchini on the side - square

    Chicken in Creamy Mushroom Sauce

    This creamy chicken dish is so good, not to mention pretty!
    5 from 6 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Poultry
    Keyword: chicken in creamy mushroom sauce
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 6 chicken thighs
    Calories: 353kcal
    Author: Elaine Benoit

    Ingredients

    • 6 boneless chicken thighs
    • 1 tablespoon olive oil
    • tarragon
    • salt
    • pepper
    • 1 tablespoon olive oil
    • 10 ounces portobello mushrooms sliced

    Sauce

    • 1 cup almond milk
    • ½ cup grated parmesan
    • ¼ cup chicken broth
    • ¼ cup white wine
    • ½ teaspoon salt
    • 1 teaspoon garlic paste (1 clove garlic, crushed)
    • 2 cups spinach (one large handful)

    Instructions

    • Preheat oven to 350 F
    • In a medium baking dish, dribble some olive oil on the bottom
    • Add the chicken, sprinkle tarragon, salt and pepper on top. Dribble more olive oil on top of the chicken
    • Bake for 35 minutes
    • 10 minutes before the chicken is done, heat a sauté pan on medium/high and add 1 tablespoons olive oil. Add mushrooms and sauté for 5 minutes
    • In a small dutch oven, add milk, broth and wine. Heat until almost at a boil and add the parmesan cheese, salt and garlic paste. Whisk until the cheese has melted and it is all combined
    • Add spinach and stir until it has wilted somewhat
    • Add chicken and stir around until the chicken is combined. Simmer for 5 minutes
    • Plate some pasta and spoon a piece of chicken on top and ladle on the sauce
    • Eat
    • Smile
    • Enjoy

    Equipment

    baking dish
    wok
    sauté pan
    See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!

    Notes

    Helpful tips
    • I use boneless and skinless chicken thighs but if you prefer bone in, just know you’ll have to bake the chicken longer. Instead of 35 minutes, you will bake it for 45 – 50 minutes depending on how big the thighs are.
    • Since I’m using almond milk instead of cream, the sauce will be a little thinner.

    Nutrition

    Serving: 1thigh | Calories: 353kcal | Carbohydrates: 3g | Protein: 23g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 118mg | Sodium: 511mg | Potassium: 484mg | Sugar: 1g | Vitamin A: 1100IU | Vitamin C: 3.8mg | Calcium: 161mg | Iron: 1.2mg
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    618 shares

    This post may contain affiliate links, which means I get a small commission, at no additional cost to you,  if you click the link and buy. You can read my disclosure here.

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    Reader Interactions

    Comments

    1. Melissa

      April 24, 2017 at 2:16 pm

      This is soooo delicious. OMG. My new favorite dish. And so easy…. but seems so fancy on the plate.

      Reply
      • Elaine

        April 25, 2017 at 7:38 am

        Thank you Melissa!

        Reply
    2. Sanna

      April 24, 2017 at 4:50 pm

      I love anything that has mushrooms in it. These chicken dish looks appetizing that i want to whip it up in the kitchen right now.

      Reply
      • Elaine

        April 24, 2017 at 6:40 pm

        Sanna! I love anything with mushrooms in it too! Enjoy!

        Reply
    3. Tina

      April 25, 2017 at 4:49 pm

      I love the earthiness of mushrooms and it goes so well with chicken. This looks very yummy! Thank you for sharing your chicken story, I haven’t yet had the pleasure of processing chickens but I am intrigued too:)

      Reply
      • Elaine

        April 25, 2017 at 7:09 pm

        Thank you Tina!

        Reply
    4. Ashley @ Big Flavors from a Tiny Kitchen

      May 01, 2017 at 11:12 pm

      This looks like total comfort food! YUM!

      Reply
      • Elaine

        May 02, 2017 at 3:11 pm

        Thanks Ashley!!

        Reply
    5. Cedrik - Whiskey Decanter Guy

      May 10, 2017 at 8:47 pm

      Ah now! This looks more like something I can add to my diet. I might swap the pasta for some spaetzle, though. I don’t know if you know spaetzle (german: Spätzle) but I think they’ll go fairly awesome with the rest! Also, I want to keep it low carb so maybe a salad instead..? Anyhow, I’ll tell what it was and how it was ASAP 🙂

      Thanks for the recipe!

      Reply
      • Elaine

        May 11, 2017 at 7:06 pm

        Cedrik, I love spaetzle! My grandmother made it all the time! Do tell me how yours came out!

        Reply
        • Cedrik

          May 17, 2017 at 6:34 pm

          Loved it, Lainey! 🙂
          Used fresh garlic instead of paste (never was a fan of any paste) and pressed it through. And of course: Spaetzle! The Tarragon (Estragon) was way harder to get than I imagined, needed to go to 3 markets! No way, they don’t sell this at the supermarket at all. And we mixed some cream with low-fat milk since we would have probably left the remaining almond milk (if used) to die. Slowly.. but surely.. without company ’cause the white wine did not survive the evening ^^
          Delightfully delicious! Great recipe!

          Reply
          • Elaine

            May 17, 2017 at 6:46 pm

            Cedrik,

            You are a dear! I’m so glad you let me know how it turned out! I use tarragon all the time, especially with chicken. Fun that they call it Estragon where you are from! Just checked out your decanters and chemex coffee decanters. I’m going to buy the 3 cup! What fun! Thanks again for the comment!

            Reply
            • Cedrik

              May 30, 2017 at 12:17 pm

              Thanks for noticing my site, Elaine! How do you like it? Feedback & criticism is always welcome 🙂

              To the recipe(s): Well, thank you for sharing them! You are giving me quite some ideas. They are still on the to-do-list because I can’t make much time for cooking at the moment. We had a few sunny days here in Hamburg and since that is pretty rare (the weather usually is “London style” or worse :D) I want to spend as much time in the sun as I can afford. Looks like there are a few rainy days ahead so I might take this as an opportunity and try the spinach quesadillas & the chicken marsala. I always thought it was called chicken masala? Or is this another type..?

              Let me know how your first experiences are with the Chemex and if our guide is of any help.
              I usually recommend going for the bigger versions of Chemex like the 6 cup or 8 cup (10 cup is a bit huge) so that you can use it when guests are over. Simply, because you can also make (only) a couple cups in the 6 cup by using less of everything and it doesn’t do any harm to the coffee (my experience).

    6. April

      June 11, 2017 at 12:57 pm

      Your recipe above does not tell you how much parmesan cheese to use could you please let me know the amount of Parmesan cheese I need

      Reply
      • Elaine

        June 11, 2017 at 1:11 pm

        April,

        Thank you SO much for catching that. I updated the recipe – it is 1/2 cup grated parmesan cheese. I hope you like it!!

        Elaine

        Reply
    7. Christopher

      August 26, 2017 at 1:25 pm

      Yum. I love chicken with mushrooms and love that you made it so I could eat it!! 😉

      Reply

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    Hi, I'm Elaine! I'm so glad you stopped by. Here you will find lots of tasty cocktails, comforting food and inspiration for your next meal. I LOVE chocolate, almost all foods, blogging, photography and spending time with my hubby!

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