Chicken in Creamy Mushroom Sauce
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.
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.
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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.)
Step four
Also gather vegetables – sliced mushrooms, baby spinach and olive oil.
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.
Step six
Gather the ingredients for the sauce – parmesan cheese, garlic paste, chicken broth, wine, and almond milk.
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.
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.
I served this with pasta, so I spoon the chicken on top and scoop baked herb zucchini on the plate as well.
Mmmm.
I hope you enjoyed this chicken in creamy mushroom sauce recipe!
It’s really delicious!
Other chicken dishes
And as always, may all your dishes be delish!
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Chicken in Creamy Mushroom Sauce
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
- 1/2 cup grated parmesan
- 1/4 cup chicken broth
- 1/4 cup white wine
- 1/2 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.1 tablespoon olive oil
- Add the chicken, sprinkle tarragon, salt and pepper on top. Dribble more olive oil on top of the chicken.6 boneless chicken thighs, tarragon, salt, pepper
- 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.1 tablespoon olive oil, 10 ounces portobello mushrooms
- 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.1 cup almond milk, 1/2 cup grated parmesan, 1/4 cup chicken broth, 1/4 cup white wine, 1/2 teaspoon salt, 1 teaspoon garlic paste
- Add spinach and stir until it has wilted somewhat.2 cups spinach
- 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
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- 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.
