Name: Creamy Mushroom Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1/3 cup all-purpose flour; 1 teaspoon paprika; 2 teaspoons dried thyme (divided); 2 teaspoons dried oregano (divided); 1 teaspoon sea salt (divided); 1 teaspoon freshly ground pepper (divided); 1 teaspoon chili flakes (plus more or less to taste); 4 boneless skinless chicken breasts (sliced in half); 4 tablespoons olive oil (divided); 3 cloves garlic (minced); 1/2 cup sun-dried tomatoes; 1/3 cup Kalamata olives (sliced); 2 cups mushrooms; 1/2 cup heavy cream; 1/2 cup chicken stock; 1 cup Parmesan cheese (freshly grated); 2 cups fresh spinach

Jump to Recipe·Print Recipe

SPREAD LOVE

why make this recipe

Creamy Mushroom Chicken is a delightful dish that brings together the rich flavors of mushrooms, sun-dried tomatoes, and olives, all combined with juicy chicken breasts. This recipe is simple to make and perfect for any day of the week. It’s creamy, savory, and offers a touch of elegance to your dinner table. Whether you’re cooking for family or friends, this dish is sure to impress!

how to make Creamy Mushroom Chicken

Ingredients:

1/3 cup all-purpose flour
1 teaspoon paprika
2 teaspoons dried thyme (divided)
2 teaspoons dried oregano (divided)
1 teaspoon sea salt (divided)
1 teaspoon freshly ground pepper (divided)
1 teaspoon chili flakes (plus more or less to taste)
4 boneless skinless chicken breasts (sliced in half)
4 tablespoons olive oil (divided)
3 cloves garlic (minced)
1/2 cup sun-dried tomatoes
1/3 cup Kalamata olives (sliced)
2 cups mushrooms
1/2 cup heavy cream
1/2 cup chicken stock
1 cup Parmesan cheese (freshly grated)
2 cups fresh spinach

Directions:

In a low bowl or on a clean workspace, mix together the flour, paprika, 1 teaspoon thyme, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
Season the chicken with the remaining salt, pepper, oregano, thyme, and chili flakes.
Dredge the chicken pieces in the flour mixture, coating them completely. Shake off any excess flour.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
Add the floured chicken to the skillet and cook for 3-5 minutes on both sides until seared. Don’t overcook the chicken as it will be finished later. Transfer the chicken to a plate and set it aside.
In the same skillet, add the remaining 2 tablespoons of olive oil, along with the minced garlic, sun-dried tomatoes, olives, and mushrooms. Allow these ingredients to toast for 3-5 minutes until fragrant, stirring frequently. Be careful not to let them burn.
Once fragrant, add the heavy cream, chicken stock, Parmesan cheese, spinach, and another pinch of salt and pepper. Stir to combine.
Let the sauce simmer for a few minutes until it thickens. Then, add the chicken back to the skillet, spooning some sauce on top. Cook until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Adjust the seasonings to your liking, and serve the dish warm. Store any leftovers in an airtight container in the fridge for up to 3-4 days. Enjoy!

how to serve Creamy Mushroom Chicken

Serve Creamy Mushroom Chicken warm, over a bed of pasta or rice. It also pairs well with a side of fresh green salad or crusty bread. Garnish with extra Parmesan cheese or fresh herbs for an attractive presentation.

how to store Creamy Mushroom Chicken

To store Creamy Mushroom Chicken, let it cool completely. Then, place it in an airtight container and refrigerate. It can be stored for up to 3-4 days. When reheating, do so gently on the stove or microwave to maintain its creamy texture.

tips to make Creamy Mushroom Chicken

Make sure to season the chicken well before dredging it in flour for a more flavorful dish.
Adjust the chili flakes based on your spice preference; you can add more or use less.
For added flavor, consider marinating the chicken in olive oil and spices for a couple of hours before cooking.

variation

Feel free to add other vegetables like bell peppers or zucchini for extra color and nutrition. You can also substitute chicken with shrimp for a seafood twist!

FAQs

Can I use frozen chicken breasts for this recipe?
Yes, but make sure to thaw them completely before cooking for even cooking.

What can I substitute for heavy cream?
You can use half-and-half or a non-dairy cream if you’re looking for a lighter option.

Can I make this dish ahead of time?
Yes, you can prepare the sauce ahead of time and reheat it when you’re ready to serve. Just cook the chicken fresh for best results!