why make this recipe
Creamy Mushroom Chicken is a delightful dish that combines tender chicken breasts with rich and flavorful mushrooms. It’s a perfect meal for any day of the week and can impress your family and friends during special gatherings. The creamy sauce adds a touch of gourmet to an everyday dinner, making each bite comforting and satisfying. Plus, it’s relatively quick to make, which makes it a great choice for busy evenings.
how to make Creamy Mushroom Chicken
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
Directions:
- 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.
- Season the chicken with the remaining salt, pepper, oregano, thyme, and 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.
- 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.
- Once fragrant, add the heavy cream, chicken stock, Parmesan cheese, spinach, and another pinch of salt and pepper. Stir to combine.
- 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!
how to serve Creamy Mushroom Chicken
This dish pairs beautifully with a side of rice, pasta, or crusty bread to soak up the delicious creamy sauce. You can also serve it alongside steamed vegetables or a fresh salad for a well-rounded meal. A sprinkle of extra Parmesan cheese on top adds a lovely touch when serving.
how to store Creamy Mushroom Chicken
To keep your Creamy Mushroom Chicken fresh, store any leftovers in an airtight container in the refrigerator. It will stay good for about 3-4 days. When you’re ready to enjoy the leftovers, simply reheat in a skillet over low heat or in the microwave until warmed through.
tips to make Creamy Mushroom Chicken
- Use fresh mushrooms for the best flavor, but if you’re short on time, canned mushrooms work in a pinch.
- Feel free to adjust the amount of chili flakes based on your spice preference.
- For an even creamier sauce, add a bit more heavy cream or Parmesan cheese.
- Make sure not to overcrowd the pan when searing the chicken; this helps achieve that nice golden crust.
variation
You can easily customize this dish by adding other vegetables like bell peppers, zucchini, or asparagus. For a lighter version, consider using chicken thighs or a plant-based alternative if you’re looking for a meat-free meal.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure it is fully thawed before cooking for even results.
2. What can I substitute for heavy cream?
You can use half-and-half or a non-dairy milk alternative combined with a thickener like cornstarch for a lighter option.
3. How can I make this recipe healthier?
Consider using less oil, skinless chicken, and lighter cheese. Adding more vegetables can also boost the nutrients without adding extra calories.
Creamy Mushroom Chicken
Ingredients
For the Chicken
- 4 pieces boneless skinless chicken breasts (sliced in half) Sliced to ensure quick and even cooking.
- 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) Adjust according to spice preference.
- 4 tablespoons olive oil (divided)
For the Sauce
- 3 cloves garlic (minced)
- 1/2 cup sun-dried tomatoes
- 1/3 cup Kalamata olives (sliced)
- 2 cups mushrooms Fresh mushrooms for best flavor.
- 1/2 cup heavy cream Feel free to add more for creaminess.
- 1/2 cup chicken stock
- 1 cup Parmesan cheese (freshly grated)
- 2 cups fresh spinach
Instructions
Preparation
- 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.
- Season the chicken with the remaining salt, pepper, oregano, thyme, and chili flakes.
- Dredge the chicken pieces through the flour mixture, coating them completely. Shake off any excess flour.
Cooking
- 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 both sides until seared. Transfer the chicken to a plate and set aside.
- Add the remaining 2 tablespoons of olive oil along with minced garlic, sun-dried tomatoes, olives, and mushrooms to the skillet. Toast for 3-5 minutes until fragrant.
- Add heavy cream, chicken stock, Parmesan cheese, spinach, and another pinch of salt and pepper. Stir to combine.
- Allow the sauce to simmer for a few minutes until it begins to thicken. Add the chicken back to the skillet and spoon sauce on top. Cook until the chicken reaches 165°F internally.
- Adjust seasonings to taste, and serve warm.
