Print

Creamy Mushroom Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Creamy Mushroom Chicken is a rich and comforting dish featuring tender pan-seared chicken simmered in a velvety Parmesan cream sauce with mushrooms, sun-dried tomatoes, olives, and fresh spinach. Ready in just 30 minutes, it’s perfect for both busy weeknights and elegant dinners.

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. In a shallow bowl, combine the flour, paprika, 1 teaspoon thyme, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
  2. Season the chicken with the remaining salt, pepper, oregano, thyme, and chili flakes.
  3. Dredge the chicken pieces in the flour mixture, coating evenly and shaking off excess.
  4. Heat 2 tablespoons olive oil in a large non-stick skillet over medium heat. Cook the chicken for 3–5 minutes per side until golden but not fully cooked. Transfer to a plate.
  5. Add the remaining olive oil to the skillet. Stir in garlic, sun-dried tomatoes, olives, and mushrooms. Cook for 3–5 minutes until softened and fragrant.
  6. Pour in the heavy cream and chicken stock. Stir in Parmesan cheese and spinach. Simmer until the sauce begins to thicken.
  7. Return the chicken to the skillet, spoon sauce over the top, and cook until the internal temperature reaches 165°F.
  8. Taste and adjust seasoning if needed. Serve warm.

Notes

Substitute half-and-half for a lighter version.

Add a splash of white cooking wine before the cream for extra depth.

Swap spinach for kale for a heartier texture.

Boneless skinless chicken thighs can be used for richer flavor.

Serve over pasta, rice, mashed potatoes, or zucchini noodles.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently over low heat, adding a splash of stock or cream if needed.

Nutrition

Find it online: http://recipesbyjanet.com/creamy-mushroom-chicken-recipe/