Creamy Mushroom Chicken with Sun-Dried Tomatoes and Olives Recipe

If you’re craving something that’s rich, comforting, yet full of layers of flavor, this Creamy Mushroom Chicken with Sun-Dried Tomatoes and Olives Recipe is exactly what you need. I love how the earthy mushrooms marry up with the tangy sun-dried tomatoes and briny olives, all wrapped up in a silky, cheesy cream sauce that clings perfectly to tender chicken breasts. It’s the kind of dish that feels fancy but comes together quickly enough for a weeknight dinner.

When I first tried this recipe, I was stunned by how versatile it is—serving it over pasta, rice, or even crusty bread turns it into a satisfying meal in just minutes. Plus, this Creamy Mushroom Chicken with Sun-Dried Tomatoes and Olives Recipe is one of those crowd-pleasers where my whole family goes crazy for the bold flavors and creamy sauce. You’ll find that once you make it, it becomes one of your go-to dinners when you want something effortless but impressive.

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Ingredients You’ll Need

The ingredients for this Creamy Mushroom Chicken with Sun-Dried Tomatoes and Olives Recipe come together to create a divine sauce and a perfectly textured chicken. When shopping, try to grab quality sun-dried tomatoes packed in oil and fresh mushrooms to maximize flavor.

• All-purpose flour: Used to dredge the chicken for a light crust and to help thicken the sauce.
• Paprika: Adds a hint of smoky warmth to the chicken coating.
• Dried thyme and oregano: These herbs bring an earthy, Mediterranean vibe that complements the olives and tomatoes.
• Sea salt and freshly ground pepper: Essential for seasoning throughout the dish.
• Chili flakes: I like the gentle heat they provide, but you can adjust to your liking.
• Boneless skinless chicken breasts: Sliced in half for even cooking and tenderness.
• Olive oil: Divided use for searing chicken and sautéing the veggies.
• Garlic: Freshly minced to brighten the sauce.
• Sun-dried tomatoes: Their intense, tangy flavor is a star in this dish.
• Kalamata olives: Sliced for that salty, briny punch.
• Mushrooms: I usually use cremini or button mushrooms for their meaty texture.
• Heavy cream: Creates that luscious, velvety sauce you’ll want to spoon over everything.
• Chicken stock: Adds depth and keeps the sauce from being too thick.
• Parmesan cheese: Freshly grated for the best melt and umami boost.
• Fresh spinach: Stirred in at the end for color and a mild earthiness.

Variations

I always encourage tweaking recipes to fit your flavor preferences or dietary needs. This Creamy Mushroom Chicken with Sun-Dried Tomatoes and Olives Recipe is no exception—I love trying different twists depending on the season or what’s in my pantry.

• Variation: Swap fresh herbs for dried if you don’t have thyme or oregano handy; it still tastes amazing.
• Variation: For a lighter version, use half-and-half instead of heavy cream—you’ll still get creaminess without all the richness.
• Variation: Add a splash of white wine or lemon juice to the sauce for a subtle acidity that brightens the dish beautifully.
• Variation: Use boneless skinless chicken thighs instead of breasts for a juicier, more flavorful option.
• Variation: Make it dairy-free by swapping cream for full-fat coconut milk and using nutritional yeast instead of Parmesan.

How to Make Creamy Mushroom Chicken with Sun-Dried Tomatoes and Olives Recipe

Step 1: Prep and Season Your Chicken

Start by mixing the all-purpose flour, paprika, half the thyme and oregano, plus half the salt and pepper in a shallow bowl. Season the chicken breasts with the remaining salt, pepper, oregano, thyme, and chili flakes—this layering really builds flavor. Then dredge the chicken in the flour mixture, making sure each piece is fully coated but not caked, shaking off any extra flour. This step helps seal in moisture and creates a slightly crisp outside after searing.

Step 2: Sear the Chicken

Heat half the olive oil in a large non-stick skillet over medium heat. Once hot, add the floured chicken pieces and cook for 3-5 minutes on each side until you get a golden crust. The goal here is to partially cook the chicken so it’s flavorful and sealed; don’t worry if it’s not cooked all the way through at this stage. Transfer the chicken to a plate and set aside.

Step 3: Build the Flavorful Base

Add the remaining olive oil to the same skillet. Toss in the garlic, sun-dried tomatoes, olives, and mushrooms, stirring frequently for about 3-5 minutes. You want the garlic fragrant and the mushrooms softened, but be careful to avoid burning the garlic as it can turn bitter quickly. This step develops the rich, savory foundation for your creamy sauce.

Step 4: Make the Creamy Sauce and Finish Cooking

Pour in the heavy cream and chicken stock, then sprinkle in the Parmesan cheese. Toss in the fresh spinach last and stir to combine everything. Let the sauce simmer gently until it thickens, about 3-5 minutes. Then nestle the seared chicken back into the skillet, spooning sauce generously over each piece. Cook everything together until the chicken reaches an internal temperature of 165°F, which usually takes an additional 5 minutes. This method ensures the chicken stays juicy while soaking in all those wonderful flavors.

How to Serve Creamy Mushroom Chicken with Sun-Dried Tomatoes and Olives Recipe

Garnishes

I love finishing this dish with a sprinkle of freshly chopped parsley or basil—this adds a fresh pop of color and a touch of brightness that balances the creamy richness. Sometimes I’ll add a few extra grated Parmesan shreds on top just before serving for an extra cheesy hit.

Side Dishes

This recipe pairs beautifully with simple sides like buttered pasta, garlic mashed potatoes, or even a crisp green salad to add some texture contrast. My go-to is a bowl of garlic bread to mop up every last bit of that luscious sauce.

Creative Ways to Present

For dinner parties, I like plating individual chicken breasts over a bed of creamy polenta or risotto and drizzling extra sauce on top. Adding a few whole sun-dried tomatoes and olives on the side turns this into a beautiful, restaurant-style presentation that always impresses my guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator, and they usually keep well for about 3-4 days. The sauce thickens quite a bit, so I recommend reheating slowly with a splash of chicken stock or water to loosen it back up.

Freezing

This dish freezes nicely if you want to prep in advance. I portion it into freezer-safe containers and freeze for up to 3 months. When thawing, do it overnight in the fridge for best results, then warm gently on the stovetop.

Reheating

Reheat on low heat in a skillet or saucepan with a little added liquid—chicken stock or water—to keep the sauce creamy and prevent it from drying out. Microwave works too, but stirring halfway through helps maintain texture.

FAQs

Final Thoughts

I absolutely love how this Creamy Mushroom Chicken with Sun-Dried Tomatoes and Olives Recipe brings together simple ingredients into a dish that’s both comforting and full of character. It’s perfect when you want to impress without spending hours in the kitchen because every step builds deliciousness effortlessly. I hope you enjoy making it as much as I do—and once you try it, I bet it’ll become a fast favorite in your recipe rotation, just like it is in mine!

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