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.
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.)
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!
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!
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
- 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
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.
Melissa
This is soooo delicious. OMG. My new favorite dish. And so easy…. but seems so fancy on the plate.
Elaine
Thank you Melissa!
Sanna
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.
Elaine
Sanna! I love anything with mushrooms in it too! Enjoy!
Tina
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:)
Elaine
Thank you Tina!
Ashley @ Big Flavors from a Tiny Kitchen
This looks like total comfort food! YUM!
Elaine
Thanks Ashley!!
Cedrik - Whiskey Decanter Guy
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!
Elaine
Cedrik, I love spaetzle! My grandmother made it all the time! Do tell me how yours came out!
Cedrik
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!
Elaine
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!
Cedrik
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).
April
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
Elaine
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
Christopher
Yum. I love chicken with mushrooms and love that you made it so I could eat it!! 😉