Description
This creamy mushroom chicken recipe is a delicious, family-friendly dish made in a single skillet, combining tender seared chicken breasts with a flavorful creamy mushroom and spinach sauce enhanced by sun-dried tomatoes, Kalamata olives, and Parmesan cheese. Ready in just 30 minutes, it’s perfect for an easy, comforting weeknight meal.
Ingredients
Chicken and Coating
- 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
- 4 boneless skinless chicken breasts, sliced in half
- 4 tablespoons olive oil, divided
Sauce and Vegetables
- 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 all-purpose 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 a seasoned coating for the chicken.
- Season the chicken: Season the halved chicken breasts with the remaining 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, and 1 teaspoon chili flakes evenly to enhance flavor before coating.
- Dredge the chicken: Coat each piece of chicken thoroughly in the prepared flour mixture, shaking off any excess. This will help create a delicious seared exterior once cooked.
- Sear the chicken: Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the floured chicken pieces and cook them for 3-5 minutes on each side until golden and seared. Avoid overcooking, as the chicken will finish cooking later. Transfer the chicken to a plate and keep aside.
- Sauté the aromatics and vegetables: Add the remaining 2 tablespoons of olive oil to the skillet. Add the minced garlic, sun-dried tomatoes, Kalamata olives, and mushrooms. Cook for 3-5 minutes while stirring frequently until the mixture is fragrant and the mushrooms have softened. Be careful not to burn the ingredients.
- Combine the sauce: Pour in the heavy cream and chicken stock, then stir in the grated Parmesan cheese and fresh spinach. Add a pinch of salt and pepper to taste, and stir to combine all ingredients evenly.
- Simmer and finish the chicken: Let the sauce simmer gently for a few minutes until it thickens slightly. Return the seared chicken breasts to the skillet, spoon some sauce over them, and continue cooking until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked through.
- Final adjustments and serving: Taste the sauce and adjust seasoning with salt, pepper, or chili flakes as desired. Serve the creamy mushroom chicken warm for a comforting meal.
- Storage: Store any leftovers in an airtight container in the refrigerator for 3-4 days to maintain freshness.
Notes
- Do not overcook the chicken during searing as it will finish cooking in the sauce to keep it tender and juicy.
- Use fresh Parmesan cheese for the best flavor and creaminess in the sauce.
- Adjust chili flakes to your preferred spice level for mild to medium heat.
- Spinach wilts quickly; add it just before simmering the sauce to retain texture and color.
- This dish pairs well with rice, mashed potatoes, or crusty bread to soak up the creamy sauce.
