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Creamy Mushroom Chicken with Sun-Dried Tomatoes and Olives Recipe

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4.3 from 9 reviews

This Creamy Mushroom Chicken recipe delivers a rich and flavorful dish combining tender seared chicken breasts with a savory sauce of mushrooms, sun-dried tomatoes, Kalamata olives, and fresh spinach, all enveloped in a creamy Parmesan-infused sauce. Perfect for a comforting weeknight dinner, it’s quick to prepare and sure to please the whole family with its balanced mix of herbs, spices, and creamy texture.

Ingredients

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 and Vegetables

  • 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
  • 2 cups fresh spinach

Liquids and Dairy

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

Instructions

  1. Prepare the seasoning flour mixture: In a low bowl or clean workspace, combine the all-purpose flour, paprika, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, 1/2 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper. Mix well to evenly distribute the spices for coating the chicken.
  2. Season the chicken: Take the chicken breasts sliced in half and season them with the remaining 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, and 1 teaspoon chili flakes. Massage the spices into the chicken to ensure full flavor coverage.
  3. Dredge the chicken: Dredge each piece of seasoned chicken thoroughly through the flour mixture, coating completely on all sides. Shake off any excess flour to prevent clumping during cooking.
  4. Sear the chicken: Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the coated chicken and cook for 3-5 minutes on each side until golden brown and seared, but not fully cooked through. Remove the chicken from the skillet and transfer to a plate to rest.
  5. Sauté the aromatics and vegetables: Add the remaining 2 tablespoons of olive oil to the same skillet. Add the minced garlic, sun-dried tomatoes, Kalamata olives, and mushrooms. Cook for 3-5 minutes, stirring frequently, until the mixture is fragrant and the mushrooms have released their moisture. Avoid burning the garlic by keeping the heat moderate.
  6. Create the creamy sauce: Pour in the heavy cream and chicken stock, then add the freshly grated Parmesan cheese along with a pinch of salt and pepper. Stir gently to combine, allowing the cheese to melt into the sauce and bring all ingredients together.
  7. Add spinach and simmer: Incorporate the fresh spinach into the sauce, stirring until it wilts. Let the sauce simmer for a few minutes, stirring occasionally, until it starts to thicken to a creamy consistency.
  8. Finish cooking the chicken: Return the seared chicken breasts to the skillet, spooning some sauce over the top. Continue to cook on medium heat until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and tender.
  9. Adjust seasonings and serve: Taste the sauce and adjust the seasoning with additional salt, pepper, or chili flakes as desired. Serve the creamy mushroom chicken warm with some of the sauce spooned generously over the top.

Notes

  • Use a meat thermometer to ensure chicken is cooked safely to 165°F (74°C).
  • For a dairy-free version, substitute heavy cream and Parmesan with coconut cream and nutritional yeast, though flavor will differ.
  • Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
  • Serve with crusty bread, rice, or pasta to soak up the delicious creamy sauce.
  • Adjust chili flakes according to your preferred spice level for a milder or spicier dish.

Find it online: https://yumntasty.com/creamy-mushroom-chicken-with-sun-dried-tomatoes-and-olives-recipe/