Description

This Creamy Mushroom Chicken recipe features tender chicken breasts seared to perfection and smothered in a rich sauce made with mushrooms, sun-dried tomatoes, Kalamata olives, spinach, and a luscious Parmesan cream sauce. Enhanced with herbs like thyme and oregano and a hint of chili flakes for a subtle kick, this one-pan stovetop dish is both comforting and flavorful, perfect for an easy weeknight dinner.

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 pepper, divided
1 teaspoon chili flakes, plus more to taste

Protein

4 boneless skinless chicken breasts, sliced in half

Cooking Oils and Fats

4 tablespoons olive oil, divided

Vegetables and Others

3 cloves garlic, minced
1/2 cup sun-dried tomatoes
1/3 cup Kalamata olives, sliced
2 cups mushrooms
2 cups fresh spinach

Liquids and Dairy

1/2 cup heavy cream
1/2 cup chicken stock
1 cup Parmesan cheese, freshly grated

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Instructions

Prepare the Flour Mixture: 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 thoroughly to create a seasoned coating for the chicken.
Season the Chicken: Season the chicken breasts with the remaining salt, pepper, oregano, thyme, and chili flakes evenly to infuse flavor throughout.
Dredge the Chicken: Dip each chicken piece into the flour mixture, ensuring it is completely coated, then shake off any excess flour for even cooking and a light crust.
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 golden brown and seared but not fully cooked through. Remove from the skillet and set aside on a plate.
Sauté Aromatics and Vegetables: Add the remaining 2 tablespoons olive oil to the skillet along with minced garlic, sun-dried tomatoes, Kalamata olives, and mushrooms. Cook for 3-5 minutes, stirring frequently, until the mixture is fragrant and mushrooms have softened, taking care not to burn.
Create the Cream Sauce: Pour in the heavy cream, chicken stock, and add the grated Parmesan cheese along with the fresh spinach. Add a pinch of salt and pepper, then stir to combine all ingredients into a creamy, flavorful sauce.
Simmer and Combine: Allow the sauce to simmer gently until it thickens slightly. Return the seared chicken breasts to the skillet, spoon sauce over them, and continue cooking until the chicken is fully cooked to an internal temperature of 165°F (74°C).
Final Seasoning and Serve: Taste and adjust seasoning with additional salt, pepper, and chili flakes as desired. Serve immediately warm for the best flavor experience.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Notes

Ensure not to overcook the chicken during searing as it will finish cooking in the sauce.
You can substitute chicken breasts with thighs for a juicier texture if preferred.
Adjust chili flakes to your desired spice level; omit for a milder dish.
For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
Use freshly grated Parmesan cheese for the best melting quality and flavor.
Serve with rice, mashed potatoes, or crusty bread to soak up the creamy sauce.