Why Make This Recipe

Creamy Mushroom Chicken is a delightful dish that brings together the rich flavors of mushrooms, sun-dried tomatoes, and olives with tender chicken. This recipe is perfect for a weeknight dinner or a special occasion. The creamy sauce not only adds a delicious twist but also makes the dish feel indulgent while being simple to prepare. Whether you’re cooking for your family or guests, this meal is sure to impress.

How to Make Creamy Mushroom Chicken

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

Directions:

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.
Season the chicken with the remaining salt, pepper, oregano, thyme, and chili flakes.
Dredge the chicken pieces through the flour mixture, coating them completely. Shake off any excess flour.
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 both sides until seared. Be careful not to overcook the chicken as it will be added back to the pan later. Transfer the chicken to a plate and set it aside.
Add the remaining 2 tablespoons of olive oil to the skillet along with the minced garlic, sun-dried tomatoes, olives, and mushrooms. Allow the ingredients to toast for 3-5 minutes until fragrant, stirring frequently. Be careful not to burn.
Once fragrant, add the heavy cream, chicken stock, Parmesan cheese, spinach, and another pinch of salt and pepper. Stir to combine.
Allow the sauce to simmer for a few minutes until it begins to thicken. Add the chicken back to the skillet and spoon some of the sauce on top. Continue to cook until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Adjust the seasonings to taste, and serve the dish warm.
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Enjoy!

How to Serve Creamy Mushroom Chicken

Serve Creamy Mushroom Chicken over a bed of rice or pasta to soak up the delicious sauce. You can also pair it with a simple green salad or steamed vegetables for a well-rounded meal. Garnish with extra Parmesan cheese and fresh herbs if desired.

How to Store Creamy Mushroom Chicken

To store Creamy Mushroom Chicken, let it cool down completely, then transfer any leftovers into an airtight container. Keep it in the refrigerator, where it will stay fresh for about 3-4 days. When you’re ready to eat it again, reheat it on the stovetop or in the microwave until it’s warmed through.

Tips to Make Creamy Mushroom Chicken

Use fresh herbs if possible for enhanced flavor.
Ensure not to overcook the chicken during the initial searing to keep it juicy.
Feel free to customize the vegetables; bell peppers or zucchini can also work well in this dish.

Variation

For a twist on this recipe, you could substitute chicken with shrimp or tofu for a different protein source. You can also add more vegetables like broccoli or carrots for added nutrition.

FAQs

Can I use chicken thighs instead of breasts?
Yes, chicken thighs will work great and add even more flavor due to their higher fat content.

Can I make this recipe dairy-free?
Absolutely! Substitute the heavy cream and Parmesan cheese with coconut cream and nutritional yeast for a dairy-free option.

What can I do if I don’t have sun-dried tomatoes?
You can use fresh tomatoes or roasted red peppers instead for a different but still delicious flavor.