Chicken with Creamy Mushroom Sauce

This saucy and delicious chicken dish is perfect as a week night meal or at a dinner party.

Course Dinner

Cuisine American, Poultry

Keyword chicken in creamy mushroom sauce, chicken with creamy mushroom sauce, chicken with creamy sauce

Prep Time 10

Cook Time 45

Total Time 55

Servings chicken thighs

Calories 353kcal

Preheat oven to 375℉.
In a medium baking dish, dribble some olive oil on the bottom.
olive oil
Add the chicken, sprinkle tarragon, salt and pepper on top. Dribble more olive oil on top of the chicken. Bake for 35 - 40 minutes. The internal temperature should be 165℉.
6 chicken thighs, 2 teaspoons tarragon, 1/4 teaspoon salt, 1/8 teaspoon pepper, olive oil
While the chicken is cooking, heat a sauté pan on medium/high and add 1 tablespoon olive oil. Add mushrooms and sauté for 5 minutes.
10 ounces portobello mushrooms, 1 tablespoon olive oil
Add spinach and stir until it has wilted - about a minute.
2 cups baby spinach

Heat a medium saucepan on medium. Add butter and melt it. Don't let it brown.
3 tablespoons butter
Add flour and whisk to combine for at least 1 minute. It should form a roux.
3 tablespoons flour
Add chicken broth, cognac, wine garlic powder, onion powder, and salt. Stir until combined and continue whisking until it becomes thickened. (It takes around 5 minutes.)
1 1/2 cups chicken broth, 2 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/8 cup white wine, 1/8 cup cognac
Remove from heat and let the sauce cool for 5 minutes.
1 cup sour cream
Add sour cream and fold it in the sauce. Put the pan on the stove and turn the heat on low. Add cheddar cheese, tarragon, cumin, and sage.
Stir until the cheese melts. Don't let it boil.
1 teaspoon tarragon, 1/4 cup shredded cheddar, 1/4 teaspoon cumin, 1/4 teaspoon sage
Add the sour cream sauce to the mushroom and spinach mixture. Stir until combined. Place the chicken in the pan and spoon sauce over the thighs.
Serve, eat, and enjoy.

The chicken thighs I bought were on the bigger size so I had to bake them for 35 - 40 minutes. If your chicken thighs are smaller, check the internal temperature at 30 minutes. The temperature should be 165 degrees Fahrenheit.

Use cremini, baby Bella, or a mix of mushrooms for a deeper, earthy flavor, though button mushrooms work well too.

Brown the chicken on both sides before adding the sauce to lock in juices and develop a richer flavor.

I used a big stainless steel pan but if you don't have a big skillet, cook mushrooms in batches if necessary to avoid steaming them. This ensures they brown nicely and develop more flavor.

I use a dry white wine like Sauvignon Blanc, but you can use Pinot Grigio if you prefer. I find Chardonnay too sweet for this dish.

I made a thick sauce for the chicken for two reasons: I like to use a thicker version of my sour cream sauce and since there are only two of us, we would have leftovers so I wanted the option of thinning the sauce out when reheating the dish. I usually add around 1/8 or 1/4 cup of broth when reheating.

If this sauce looks too thick for you, consider thinning it out. Use an extra 1/2 cup of chicken broth when making the sauce.

The sauce thickens as it cools, so serve the dish hot and fresh for the best texture and flavor.

Add fresh herbs like thyme or parsley for extra aroma, or stir in a little Parmesan for added depth.

Store any leftovers in an airtight container in the fridge for up to 5 days. This dish doesn't freeze well, only because the sauce may separate.