Description
This Creamy Mushroom Chicken recipe features tender, seared chicken breasts cooked in a rich and flavorful sauce made with garlic, sun-dried tomatoes, Kalamata olives, mushrooms, and fresh spinach, all finished with a creamy Parmesan-infused sauce. A perfect blend of herbs and spices elevates this comforting and hearty dish ideal for weeknight dinners.
Ingredients
Scale
Dry 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
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
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- 1 cup Parmesan cheese, freshly grated
- 2 cups fresh spinach
Instructions
- Prepare the Flour Mixture: In a low bowl or on a clean workspace, combine the flour, paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon sea salt, and 1/2 teaspoon freshly ground pepper. Mix well to create the coating for the chicken.
- Season the Chicken: Season the chicken breasts with the remaining dried thyme, oregano, sea salt, freshly ground pepper, and chili flakes. Ensure all sides are evenly coated for maximum flavor.
- Dredge the Chicken: Coat each piece of seasoned chicken thoroughly in the flour mixture, shaking off any excess flour to avoid clumping during cooking.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the floured chicken breasts and cook for 3-5 minutes on each side until nicely seared but not fully cooked through. Transfer the chicken to a plate and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining 2 tablespoons of olive oil along with the minced garlic, sun-dried tomatoes, sliced Kalamata olives, and mushrooms. Cook for 3-5 minutes, stirring frequently until fragrant and lightly toasted. Be careful to prevent burning the garlic.
- Create the Creamy Sauce: Pour in the heavy cream, chicken stock, and freshly grated Parmesan cheese. Add the fresh spinach along with a pinch of salt and pepper. Stir everything together and allow the sauce to simmer gently until it starts to thicken, about 3-5 minutes.
- Finish Cooking the Chicken: Return the seared chicken breasts to the skillet, spooning some sauce over the top. Continue cooking until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and tender.
- Adjust Seasoning and Serve: Taste the sauce and adjust seasoning with additional salt, pepper, or chili flakes if desired. Serve the creamy mushroom chicken warm with the sauce spooned over the top.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Notes
- For extra depth of flavor, consider using homemade chicken stock if available.
- Make sure not to overcook the chicken during the searing step as it will finish cooking in the sauce.
- To make the dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Use freshly grated Parmesan cheese for the best melt and flavor; pre-grated cheese tends to be less flavorful and can affect sauce texture.
- Adjust the chili flakes to your preferred heat level, starting with less if sensitive to spice.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 115 mg
