Creamy Mushroom Chicken Recipe

Introduction

This creamy mushroom chicken recipe combines tender chicken breasts with a savory mushroom sauce enriched with sun-dried tomatoes, olives, and spinach. It’s a comforting and flavorful dish perfect for a weeknight dinner or special occasion.

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

1. 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.
2. Step 2: Season the chicken with the remaining 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon oregano, 1 teaspoon thyme, and chili flakes.
3. Step 3: Dredge the chicken pieces through the flour mixture, coating them completely. Shake off any excess flour.
4. Step 4: Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
5. Step 5: Add the floured chicken and cook for 3-5 minutes on both sides until seared. Be careful not to overcook as the chicken will be cooked further later. Transfer the chicken to a plate and set aside.
6. Step 6: Add the remaining 2 tablespoons of olive oil to the skillet along with the minced garlic, sun-dried tomatoes, olives, and mushrooms. Toast the ingredients for 3-5 minutes until fragrant, stirring frequently to prevent burning.
7. Step 7: Stir in the heavy cream, chicken stock, Parmesan cheese, spinach, and a pinch of salt and pepper. Combine well.
8. Step 8: Allow the sauce to simmer for a few minutes until it thickens slightly. Add the chicken back to the skillet and spoon some sauce over the pieces. Continue to cook until the chicken reaches an internal temperature of 165°F (74°C).
9. Step 9: Adjust seasonings to taste and serve the creamy mushroom chicken warm.

Tips & Variations

• For a dairy-free option, substitute heavy cream with coconut cream and use nutritional yeast instead of Parmesan.
• Add fresh herbs like parsley or basil at the end for a fresh finish.
• If sun-dried tomatoes are not available, roasted red peppers can add a similar depth of flavor.
• Serve over rice, pasta, or mashed potatoes to soak up the creamy sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stove or in the microwave, adding a splash of chicken stock or cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms for this recipe?

Yes, you can use any mushrooms you prefer, such as cremini, button, or shiitake. Each variety will add its own unique flavor to the dish.

Is it possible to prepare this recipe ahead of time?

Yes, you can prepare the sauce and chicken separately and combine them just before reheating. This helps maintain the texture of the chicken and prevents the sauce from overcooking.

Creamy Mushroom Chicken Recipe

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★★★★★

4.8 from 73 reviews

Creamy Mushroom Chicken is a savory and comforting dish featuring tender chicken breasts seared to perfection and simmered in a rich, creamy sauce loaded with mushrooms, sun-dried tomatoes, Kalamata olives, spinach, and Parmesan cheese. This flavorful recipe combines Mediterranean-inspired ingredients and herbs, creating a delicious and hearty meal ideal for weeknight dinners or special occasions.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean

Ingredients

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Chicken and Seasoning

• 4 boneless skinless chicken breasts, sliced in half
• 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 to taste

Sauce and Vegetables

• 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

1. Prepare the Flour Mixture: In a low bowl or on a clean workspace, combine the all-purpose flour, paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper. Mix well to create the coating mixture.
2. Season the Chicken: Season the chicken breasts with the remaining 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon sea salt, 1/2 teaspoon freshly ground pepper, and 1 teaspoon chili flakes evenly on both sides to infuse flavor.
3. Dredge the Chicken: Coat each chicken piece thoroughly in the flour mixture, shaking off any excess to ensure an even layer that will help form a crispy exterior once cooked.
4. Sear the Chicken: Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the coated chicken pieces and cook for about 3-5 minutes on each side until they are golden brown and seared. Avoid overcooking at this stage as the chicken will finish cooking later. Remove the chicken from the skillet and place it on a plate to rest.
5. Sauté the Aromatics and Vegetables: In the same skillet, add the remaining 2 tablespoons of olive oil. Add the minced garlic, sun-dried tomatoes, sliced Kalamata olives, and mushrooms. Sauté for 3-5 minutes, stirring frequently, until the ingredients are fragrant and the mushrooms begin to soften. Take care not to burn the garlic.
6. Add Creamy Sauce Ingredients: Pour in the heavy cream and chicken stock, then stir in the freshly grated Parmesan cheese and fresh spinach. Add a pinch of salt and pepper to taste. Stir to combine all ingredients evenly in the skillet.
7. Simmer and Combine: Allow the sauce to simmer gently for several minutes until it thickens slightly. Return the seared chicken breasts to the skillet, spoon some sauce over each piece, and continue cooking until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and tender.
8. Finish and Serve: Adjust seasonings if needed, then serve the creamy mushroom chicken warm with the rich sauce spooned over the top. This dish pairs beautifully with rice, pasta, or crusty bread.

Notes

• Ensure the chicken is sliced in half to help it cook evenly and absorb more flavors.
• Do not skip searing the chicken separately; it locks in juices and adds texture.
• Use fresh Parmesan cheese for the best flavor and melting quality.
• Adjust chili flakes according to your spice tolerance.
• Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
• For a lighter version, substitute heavy cream with half-and-half or a cream alternative.

Keywords: creamy mushroom chicken, Mediterranean chicken recipe, chicken with mushrooms and spinach, easy chicken dinner, one-pan chicken recipe