Description

This Creamy Mushroom Chicken recipe features tender chicken breasts seared to perfection and simmered in a rich, flavorful sauce made with mushrooms, sun-dried tomatoes, olives, spinach, and Parmesan cheese. The creamy sauce, enhanced with herbs and a hint of spice, makes this an elegant yet easy stovetop dish perfect for weeknight dinners or special occasions.

Ingredients

Scale

Seasoning and Dredging Mix

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 black pepper (divided)
1 teaspoon chili flakes (plus more or less to taste)

Main Ingredients

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 (sliced)
1/2 cup heavy cream
1/2 cup chicken stock
1 cup Parmesan cheese (freshly grated)
2 cups fresh spinach

Instructions

Combine the dry ingredients. In a low bowl or clean workspace, mix together the flour, paprika, 1 teaspoon thyme, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. This will be used to dredge the chicken for a seasoned coating.
Season the chicken. Take each chicken breast half and sprinkle with the remaining salt, pepper, oregano, thyme, and chili flakes to evenly season the meat and introduce heat.
Dredge the chicken. Coat each chicken piece thoroughly in the flour mixture, shaking off excess flour to ensure a light but even layer that will help create a savory crust when seared.
Heat the oil and sear chicken. In a large non-stick skillet over medium heat, warm 2 tablespoons of olive oil. Add the coated chicken breasts and cook for 3-5 minutes on each side until golden and seared, being careful not to cook through fully. Remove chicken and set aside on a plate.
Cook the aromatics and vegetables. Add the remaining 2 tablespoons of olive oil to the skillet, then add minced garlic, sun-dried tomatoes, sliced Kalamata olives, and mushrooms. Sauté for 3-5 minutes, stirring frequently, until fragrant and vegetables are softened but not burnt.
Create the creamy sauce. Pour in the heavy cream, chicken stock, and freshly grated Parmesan cheese. Add the fresh spinach along with a small pinch of salt and pepper. Stir well to combine all flavors and ingredients.
Simmer the sauce and finish cooking chicken. Allow the sauce to gently simmer for several minutes until it starts to thicken. Return the seared chicken breasts to the skillet, spooning sauce over the tops. Continue cooking until the chicken reaches an internal temperature of 165°F, ensuring it is fully cooked and tender.
Season and serve. Taste and adjust seasonings with salt, pepper, or chili flakes as preferred. Serve the creamy mushroom chicken warm, spooning extra sauce over the dish.
Store leftovers. Place any leftovers in an airtight container and refrigerate for 3-4 days for best freshness and flavor retention.

Notes

Be careful not to overcook the chicken during searing, as it will cook further in the sauce.
You can substitute fresh herbs for dried if preferred, adjusting quantities accordingly.
Squeeze excess oil from sun-dried tomatoes if oil-packed to avoid a greasy sauce.
Check the internal temperature of chicken with a meat thermometer to ensure safe doneness.
Serve with crusty bread, pasta, or rice to soak up the creamy sauce.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Creamy mushroom chicken, chicken with mushrooms, creamy chicken recipe, stovetop chicken, quick dinner chicken, sun-dried tomatoes chicken