Description
This creamy mushroom chicken recipe features tender seared chicken breasts simmered in a rich and flavorful sauce made with sun-dried tomatoes, Kalamata olives, mushrooms, spinach, and Parmesan cheese. The dish is perfectly seasoned with dried herbs and chili flakes for a subtle kick, making it a comforting and elegant meal that’s quick and easy to prepare on the stovetop.
Ingredients
Units
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 pepper, divided
- 1 teaspoon chili flakes, plus more or less to taste
Main Ingredients
- 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
- Prepare the Flour Mixture: In a low bowl or on a clean workspace, combine the flour, paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon sea salt, and 1/2 teaspoon freshly ground pepper. Mix well to create your seasoned dredging mixture.
- Season the Chicken: Season the chicken breasts with the remaining 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon sea salt, 1/2 teaspoon pepper, and the chili flakes to taste, ensuring each piece is coated evenly.
- Dredge the Chicken: Coat each chicken breast piece thoroughly in the flour mixture, shaking off any excess flour to avoid clumps during cooking.
- Heat the Oil: In a large non-stick skillet, heat 2 tablespoons of olive oil over medium heat until shimmering but not smoking.
- Sear the Chicken: Add the floured chicken breasts to the skillet and cook for 3 to 5 minutes on each side until golden brown and seared. Be careful not to overcook, as the chicken will continue cooking later. Remove and set aside on a plate.
- Sauté Aromatics and Vegetables: Add the remaining 2 tablespoons of olive oil to the same skillet. Stir in the minced garlic, sun-dried tomatoes, sliced Kalamata olives, and mushrooms. Cook for 3 to 5 minutes, stirring frequently, until the mixture is fragrant and vegetables start to soften. Avoid burning the garlic.
- Add Creamy Ingredients: Pour in the heavy cream, chicken stock, and grated Parmesan cheese. Stir to combine everything evenly. Add the fresh spinach and season the sauce with an additional pinch of salt and pepper.
- Simmer the Sauce: Allow the sauce to simmer gently for a few minutes until it thickens slightly. Return the seared chicken breasts to the skillet, spooning sauce over them. Continue cooking until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
- Finalize and Serve: Taste and adjust seasoning with salt, pepper, or chili flakes. Serve the creamy mushroom chicken warm, spooning extra sauce over the top.
- Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently before serving. Enjoy!
Notes
- Ensure not to overcook the chicken during searing to keep it tender when simmered in sauce.
- Use fresh Parmesan cheese for the best flavor and creamy texture in the sauce.
- Adjust chili flakes according to your preferred spice level.
- Use low-sodium chicken stock to control the saltiness of the dish.
- For a lighter version, substitute heavy cream with half-and-half or a mix of milk and a small amount of cream.
