This Creamy Mushroom Chicken Recipe is full of veggies and seasonings for a flavor-loaded meal that comes together in a single skillet in minutes. Serve it on its own or with your favorite sides for a restaurant-worthy meal no one can resist!
Table of Contents
What’s in This Creamy Mushroom Chicken Recipe?
- All-Purpose Flour – If needed, a 1:1 gluten-free all-purpose flour can be substituted to make this recipe gluten-free.
- Seasonings – Paprika, dried thyme, dried oregano, sea salt, black pepper, and chili flakes create a bold, savory flavor with just a hint of heat.
- Skinless Chicken Breasts – Cut these in half, lengthwise to create equal-sized pieces that cook evenly. If preferred, boneless, skinless chicken thighs can be substituted. However, we recommend pounding them out until they’re fairly thin.
- Olive Oil – We love the bold, peppery taste of olive oil, but avocado oil will also work.
- Garlic – Whole fresh garlic cloves are best, but pre-minced garlic can be used if you want to save some time.
- Heavy Cream – This is crucial to create a rich, velvety sauce! Do not substitute low-fat cream. If needed, evaporated milk can be used in its place.
- Chicken Stock – This helps thin out the sauce without diluting the flavor. Low-sodium varieties are best.
- Parmesan Cheese – For the best taste and a creamy consistency, use a block of cheese and grate it yourself.
- Fresh Spinach – Baby spinach adds a pop of color and extra nutrients.
- Sun-Dried Tomatoes – These add a tangy, salty taste we love. If you can’t find sun-dried tomatoes, cherry tomatoes will also work.
- Mushrooms – We use cremini mushrooms, also known as baby bella mushrooms, but any kind you like best will taste great!
- Kalamata Olives – These add a salty, tangy taste that pairs fabulously with the rich sauce. However, if you’re not an olive fan, they can be omitted.
Dredge, Cook, Eat: How to Make the Best Creamy Mushroom Chicken
Below is an overview of the recipe steps. Scroll down to the recipe card below for the complete details!
- Bread the chicken. Combine the flour, paprika, thyme, oregano, salt, and black pepper in a shallow bowl. Then, season the chicken with the chicken with salt, pepper, oregano, thyme, and chili flakes. Next, dredge the chicken through the flour mixture, coating each piece completely. Shake off any excess flour.
- Sear. Heat the oil in a large non-stick skillet over medium heat, add the flour, and cook on both sides until the pieces are seared. Be careful not to overcook! Transfer the chicken to a plate, and set it aside.
- Create the creamy sauce. Add the remaining oil to the skillet along with the garlic, sun-dried tomatoes, mushrooms, and olives. Allow the ingredients to toast just until fragrant, stirring frequently. Then, add the heavy cream, chicken stock, cheese, spinach, salt, and pepper. Stir to combine, and simmer until the mixture thickens.
- Cook the chicken. Add the chicken back to the skillet, spoon some of the sauce on top, and cook until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
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Serving Suggestions
This quick creamy mushroom chicken pairs well with everything! However, we love to serve it over mashed potatoes or noodles to soak up all the sauce.
Then, add a veggie side dish such as easy baked carrots or parmesan Brussels sprouts. And don’t forget the cheesy focaccia or garlic dinner rolls!
How to Store and Reheat
Once cooled, leftovers can be transferred to an airtight container and stored in the refrigerator for up to three to four days. We don’t recommend freezing this recipe as the sauce won’t thaw well!
When you’re ready to eat, warm your chicken in a skillet over medium heat. Add a splash of chicken stock as needed if the sauce becomes too thick.
More Scrumptious Chicken Recipes
Creamy Mushroom Chicken Recipe
Make this creamy mushroom chicken recipe in a single skillet in 30 minutes for family-friendly comfort food you'll love!
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
Instructions
- 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.1/3 cup all-purpose flour, 1 teaspoon paprika, 2 teaspoons dried thyme, 2 teaspoons dried oregano, 1 teaspoon sea salt, 1 teaspoon freshly ground pepper
- Season the chicken with the remaining salt, pepper, oregano, thyme, and chili flakes.2 teaspoons dried thyme, 2 teaspoons dried oregano, 1 teaspoon sea salt, 1 teaspoon freshly ground pepper, 4 boneless skinless chicken breasts, 1 teaspoon 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.4 Tablespoons olive oil
- 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.4 Tablespoons olive oil, 3 cloves garlic, 1/2 cup sun-dried tomatoes, 1/3 cup Kalamata olives, 2 cups mushrooms
- Once fragrant, add the heavy cream, chicken stock, Parmesan cheese, spinach, and another pinch of salt and pepper. Stir to combine.1/2 cup heavy cream, 1/2 cup chicken stock, 1 cup Parmesan cheese, 2 cups fresh spinach
- 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!
Nutrition
Serving: 1serving | Calories: 576kcal | Carbohydrates: 23g | Protein: 40g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 124mg | Sodium: 1383mg | Potassium: 1253mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2464IU | Vitamin C: 14mg | Calcium: 408mg | Iron: 8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe?Please leave a comment!
This was absolutely delicious over pasta! You can really taste the difference in seasoning the chicken before putting it in seasoned flour. Thanks for a great recipe!
Thank you, Denise! We’re so glad you enjoyed it!
Xo,
Alia & Radwa