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A blue deep dish with chicken on top of pasta and zucchini on the side - square
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Chicken in Creamy Mushroom Sauce

This creamy chicken dish is so good, not to mention pretty!
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

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