Description
A delightful dish combining tender chicken with a rich, creamy mushroom sauce, perfect for family dinners or impressing guests.
Ingredients
Scale
- 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
Instructions
- In a low bowl or on a clean workspace, combine flour, paprika, 1 teaspoon of thyme, 1 teaspoon of oregano, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper.
- Season the chicken with the remaining salt, pepper, oregano, thyme, and chili flakes.
- Dredge the chicken pieces through 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 and cook for about 3-5 minutes on each side until seared, being careful not to overcook it. 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 the ingredients to toast for 3-5 minutes until fragrant, stirring frequently to avoid burning.
- 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. Add the chicken back to the skillet and spoon some of the sauce on top. Continue to cook until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Adjust the seasonings to taste, and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently, adding a splash of chicken stock if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
Keywords: Creamy Chicken, Mushroom Chicken, Dinner Recipe, Italian Recipe, Chicken Breast