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!
Servings: 4 servings
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