Introduction

Creamy Mushroom Chicken is a flavorful and comforting dish featuring tender chicken breasts cooked in a rich, creamy sauce with mushrooms, sun-dried tomatoes, olives, and fresh spinach. This recipe is perfect for a satisfying weeknight dinner that feels special yet is easy to prepare.

Creamy Mushroom Chicken with Sun-Dried Tomatoes and Olives Recipe - Recipe Image

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

Step 1: In a low bowl or on a clean workspace, combine the flour, paprika, 1 teaspoon thyme, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
Step 2: Season the chicken with the remaining salt, pepper, oregano, thyme, and chili flakes.
Step 3: Dredge the chicken pieces through the flour mixture, coating them completely. Shake off any excess flour.
Step 4: Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
Step 5: Add the floured chicken and cook for 3-5 minutes on both sides until seared. Avoid overcooking as the chicken will be added back later. Transfer to a plate and set aside.
Step 6: Add the remaining 2 tablespoons of olive oil to the skillet along with the minced garlic, sun-dried tomatoes, olives, and mushrooms. Toast for 3-5 minutes until fragrant, stirring frequently to prevent burning.
Step 7: Add the heavy cream, chicken stock, Parmesan cheese, spinach, and a pinch of salt and pepper. Stir to combine well.
Step 8: Let the sauce simmer until it begins to thicken, then return the chicken to the skillet. Spoon sauce over the chicken and cook until the internal temperature reaches 165°F.
Step 9: Adjust seasonings to taste and serve warm.

Tips & Variations

For deeper flavor, marinate the chicken in spices and a little olive oil for 30 minutes before cooking.
Substitute heavy cream with coconut cream for a dairy-free version.
Add fresh herbs like parsley or basil at the end for extra brightness.
Use cremini or button mushrooms if you don’t have your preferred type on hand.
Serve over cooked pasta, rice, or mashed potatoes for a complete meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently on the stove or in the microwave until heated through, adding a splash of chicken stock or cream if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken instead of boneless?

Yes, but cooking time will be longer. Make sure the chicken reaches an internal temperature of 165°F to ensure it is fully cooked.

Is it possible to make this recipe gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend for dredging the chicken.

Creamy Mushroom Chicken with Sun-Dried Tomatoes and Olives Recipe

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4.7 from 126 reviews

Creamy Mushroom Chicken is a flavorful and comforting dish featuring tender chicken breasts seared to perfection and simmered in a rich, creamy sauce loaded with sun-dried tomatoes, Kalamata olives, mushrooms, fresh spinach, and Parmesan cheese. This skillet recipe combines savory herbs and a hint of spice for a delicious meal that’s perfect for weeknight dinners or special occasions.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

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 black pepper, divided
1 teaspoon chili flakes, plus more or less to taste

Protein

4 boneless skinless chicken breasts, sliced in half

Wet Ingredients & Vegetables

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 freshly grated Parmesan cheese
2 cups fresh spinach

Instructions

Prepare the flour mixture: In a low bowl or on a clean workspace, combine 1/3 cup all-purpose flour, 1 teaspoon paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper to create a seasoned coating for the chicken.
Season the chicken: Season the sliced chicken breasts with the remaining 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon chili flakes, adjusting chili flakes to your heat preference.
Dredge the chicken: Dredge the seasoned chicken pieces through the flour mixture, coating them completely and shaking off any excess flour to ensure an even and light crust during cooking.
Sear the chicken: Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the floured chicken and cook for 3-5 minutes on each side until well-seared but not fully cooked through. Transfer the chicken to a plate and set aside.
Sauté aromatics and vegetables: In the same skillet, add the remaining 2 tablespoons of olive oil along with minced garlic, sun-dried tomatoes, Kalamata olives, and mushrooms. Sauté for 3-5 minutes, stirring frequently until fragrant and the vegetables are softened, taking care not to burn the garlic.
Add creamy sauce ingredients: Pour in 1/2 cup heavy cream, 1/2 cup chicken stock, and stir in 1 cup freshly grated Parmesan cheese and 2 cups fresh spinach. Season with a pinch of salt and pepper to taste and combine thoroughly.
Simmer and finish cooking: Allow the sauce to simmer gently for a few minutes until it thickens slightly. Return the seared chicken breasts to the skillet, spooning some sauce over them. Continue cooking until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and tender.
Adjust and serve: Taste the sauce and adjust seasonings as needed. Serve the creamy mushroom chicken warm, garnished if desired. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Notes

Do not overcook the chicken during initial searing as it will finish cooking in the sauce.
Adjust chili flakes according to preferred spice level.
Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
If sun-dried tomatoes are oil-packed, you can add some of the oil for extra flavor.
This dish pairs well with rice, pasta, or crusty bread to soak up the creamy sauce.

Keywords: Creamy Mushroom Chicken, chicken breast recipe, creamy chicken, mushroom chicken skillet, easy dinner recipes, one-pan chicken dish