Dinner

Creamy Mushroom Chicken with Sun-Dried Tomatoes and Spinach Recipe

ByRafael Mansero January 4, 2026January 4, 2026

Introduction

This Creamy Mushroom Chicken recipe is a delightful meal combining tender chicken breasts with a rich, savory sauce filled with mushrooms, sun-dried tomatoes, and spinach. It’s perfect for a comforting dinner that’s both flavorful and easy to prepare.

The image shows a white pan filled with three pieces of cooked chicken breast, each piece seasoned with visible herbs and a golden brown crust. The chicken is covered with a creamy light brown mushroom sauce that contains sliced mushrooms and wilted spinach leaves. Fresh green herb sprigs are placed on top of the chicken for decoration. The pan is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: In a low bowl or on a clean workspace, combine the flour, paprika, 1 teaspoon thyme, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
Step 2: Season the chicken with the remaining salt, pepper, oregano, thyme, and chili flakes.
Step 3: Dredge the chicken pieces through the flour mixture, coating them completely. Shake off any excess flour.
Step 4: Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
Step 5: Add the floured chicken and cook for 3-5 minutes on both sides until seared. Be careful not to overcook the chicken as it will be added back to the pan later. Transfer the chicken to a plate and set it aside.
Step 6: Add the remaining 2 tablespoons of olive oil to the skillet along with the minced garlic, sun-dried tomatoes, olives, and mushrooms. Allow the ingredients to toast for 3-5 minutes until fragrant, stirring frequently. Be careful not to burn.
Step 7: Once fragrant, add the heavy cream, chicken stock, Parmesan cheese, spinach, and another pinch of salt and pepper. Stir to combine.
Step 8: Allow the sauce to simmer for a few minutes until it begins to thicken. 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.
Step 9: Adjust the seasonings to taste, and serve the dish warm.

Tips & Variations

For a lighter version, substitute half-and-half for the heavy cream.
Add crushed red pepper flakes if you prefer more heat.
Swap Kalamata olives for green olives for a milder flavor.
Use fresh thyme and oregano if available, doubling the amount to replace dried herbs.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through to preserve the creamy texture.

How to Serve

The image shows a close-up view of several pieces of golden-brown chicken breast, each piece coated in a thick creamy sauce with visible herbs. The sauce is light tan in color and rich in texture, covering the chicken unevenly. There are sliced mushrooms and fresh green spinach leaves mixed into the sauce, adding darker brown and vibrant green spots throughout the dish. A silver fork with a black handle lifts one piece of chicken, showing the creamy sauce dripping down its sides. Small green herb leaves are placed on top as garnish. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, boneless, skinless chicken thighs can be used instead of breasts for a juicier result. Adjust cooking time accordingly to ensure they are cooked through.

Is there a substitute for sun-dried tomatoes?

If you don’t have sun-dried tomatoes, you can use roasted red peppers or omit them altogether. They add a nice tangy sweetness but the dish will still be flavorful without them.