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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.

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.

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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.)

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

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 FACEBOOKTWITTERINSTAGRAM 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 3 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

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
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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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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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16 Comments

  1. 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.

  2. 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:)

  3. 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!

      1. 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!

        1. 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!

          1. 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).

  4. 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

    1. 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

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