Creamy Mushroom Chicken Recipe
A rich and flavorful dish featuring tender chicken in a creamy mushroom sauce with sun-dried tomatoes and olives.
Ingredients
Dried Spices and Flour
- 1 3/4 cups all-purpose flour
- 1 teaspoon paprika
- 2 teaspoons dried thyme (divided) (Use half for seasoning, half for coating)
- 2 teaspoons dried oregano (divided) (Use half for seasoning, half for coating)
- 1 teaspoon sea salt (divided) (Use half for seasoning, half for coating)
- 1 teaspoon freshly ground black pepper (divided) (Use half for seasoning, half for coating)
- 1 teaspoon chili flakes (Adjust to taste)
- 4 pieces boneless skinless chicken breasts (Sliced in half)
- 4 tablespoons olive oil (divided)
- 3 cloves garlic (Minced)
- 0.5 cup sun-dried tomatoes
- 0.33 cup Kalamata olives, sliced
- 2 cups mushrooms
- 0.5 cup heavy cream
- 0.5 cup chicken stock
- 1 cup Parmesan cheese, freshly grated
- 2 cups fresh spinach
Instructions
- Mix flour, paprika, half the thyme, oregano, salt, and pepper in a bowl.
- Season chicken with remaining salt, pepper, oregano, thyme, and chili flakes, then dredge in flour mixture.
- Heat 2 tbsp olive oil in a skillet, sear chicken 3-5 minutes per side, then set aside.
- Add remaining oil, garlic, sun-dried tomatoes, olives, and mushrooms; cook 3-5 minutes.
- Stir in cream, chicken stock, Parmesan, spinach, and seasonings; simmer until thickened. Return chicken and cook until internal temp reaches 165°F.
Notes
Adjust seasonings to taste and serve warm. Store leftovers in an airtight container for up to 4 days.