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Easy Creamy Mushroom Chicken

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Creamy Mushroom Chicken is a comforting one-pan dish featuring tender seared chicken breasts simmered in a rich Parmesan cream sauce with mushrooms, sun-dried tomatoes, olives, garlic, and fresh spinach.

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 black pepper, divided

1 teaspoon chili flakes (adjust 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, sliced

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 thyme, oregano, salt, black pepper, and chili flakes.
  3. Dredge the chicken pieces in the flour mixture until evenly coated and shake off any excess.
  4. Heat 2 tablespoons olive oil in a large skillet over medium heat.
  5. Add the coated chicken and cook for 3–5 minutes per side until lightly golden. Transfer the chicken to a plate.
  6. Add the remaining olive oil to the skillet along with the garlic, sun-dried tomatoes, olives, and mushrooms. Cook for 3–5 minutes until fragrant and mushrooms soften.
  7. Stir in the heavy cream, chicken stock, Parmesan cheese, spinach, and a pinch of salt and pepper. Mix well.
  8. Let the sauce simmer for several minutes until it begins to thicken.
  9. Return the chicken to the skillet and spoon sauce over the top. Cook until the chicken reaches an internal temperature of 165°F.
  10. Taste and adjust seasoning if needed, then serve warm.

Notes

  • For a lighter sauce, substitute heavy cream with half-and-half or evaporated milk.
  • Boneless chicken thighs can be used instead of chicken breasts for juicier meat.
  • Add vegetables such as bell peppers, zucchini, or asparagus for extra nutrition.
  • A splash of white wine before adding the cream and stock can enhance flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently on the stovetop and add a splash of stock or cream if the sauce thickens.
  • The dish can be frozen for up to 2 months, though the cream sauce texture may slightly change.

Nutrition

Find it online: https://recipesbyjanet.com/easy-creamy-mushroom-chicken/