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