When it comes to weeknight dinners that feel like comfort food but don’t take hours to prepare, Creamy Mushroom Chicken is one of my go-to recipes. Juicy chicken breasts are seared until golden, then nestled into a luscious sauce made with mushrooms, garlic, sun-dried tomatoes, and Parmesan. Add in olives and spinach for depth and freshness, and you’ve got a restaurant-worthy dish that’s ready in just 30 minutes.
This recipe is hearty enough for a cozy winter dinner yet light enough for spring and summer. It’s versatile, flavorful, and pairs beautifully with everything from pasta to rice to crusty bread. Plus, it’s a one-pan dish, which means less cleanup—a big win in my kitchen!
Why You’ll Love This Recipe
- Quick and easy: From start to finish in just 30 minutes.
- One-pan magic: Less mess, less stress.
- Rich yet balanced: The cream sauce is indulgent but lifted by spinach and sun-dried tomatoes.
- Crowd-pleaser: Perfect for family dinners or entertaining guests.
- Flexible: Works with chicken thighs or even pork cutlets.
Ingredients
Here’s what you’ll need to bring this creamy mushroom chicken to life:
- 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 (adjust to taste)
- 4 boneless, skinless chicken breasts, sliced in half lengthwise
- 4 tablespoons olive oil (divided)
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes
- 1/3 cup Kalamata olives, sliced
- 2 cups mushrooms (button, cremini, or a mix)
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- 1 cup Parmesan cheese, freshly grated
- 2 cups fresh spinach
Instructions
Step 1: Prepare the Flour Coating
In a shallow dish or on a clean workspace, mix the flour, paprika, 1 teaspoon thyme, 1 teaspoon oregano, ½ teaspoon salt, and ½ teaspoon black pepper. This spiced flour mixture gives the chicken a flavorful crust that also helps thicken the sauce later.
Step 2: Season the Chicken
Season the chicken breasts with the remaining thyme, oregano, salt, black pepper, and chili flakes. Dredge each chicken piece in the flour mixture, coating evenly on both sides. Shake off any excess.
Step 3: Sear the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook for 3–5 minutes on each side, until golden. The chicken doesn’t need to be fully cooked through yet, as it will finish cooking in the sauce. Transfer to a plate and set aside.
Step 4: Sauté the Aromatics
Add the remaining 2 tablespoons olive oil to the skillet. Toss in garlic, sun-dried tomatoes, olives, and mushrooms. Cook for 3–5 minutes, stirring often, until fragrant and the mushrooms are softened.
Step 5: Make the Creamy Sauce
Pour in the heavy cream and chicken stock. Stir in Parmesan cheese and spinach, along with a pinch of salt and pepper. Stir until the cheese melts and the spinach wilts. Allow the sauce to simmer for 2–3 minutes until it thickens slightly.
Step 6: Finish the Dish
Return the chicken to the skillet, spooning sauce over each piece. Simmer gently until the chicken reaches an internal temperature of 165°F. Taste and adjust seasonings if needed.
Step 7: Serve
Serve hot with pasta, mashed potatoes, rice, or crusty bread to soak up the creamy sauce. Garnish with extra Parmesan and a sprinkle of chili flakes if desired.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
- Freezer: Freeze without spinach for up to 2 months. Reheat gently on the stove and stir in fresh spinach before serving.
- Reheating: Warm on the stove with a splash of chicken broth to loosen the sauce.
Pro Tips for Success
- Don’t overcook the chicken: Searing first locks in flavor. Let it finish gently in the sauce.
- Use freshly grated Parmesan: Pre-shredded cheese doesn’t melt as smoothly.
- Balance the sauce: If it’s too thick, add more stock. If too thin, simmer longer.
- Experiment with mushrooms: Try shiitake or portobello for deeper flavor.
- Add wine: A splash of dry white wine adds extra depth to the sauce.
Variations
- Chicken Thighs: Use boneless thighs for extra juiciness.
- Dairy-Free: Swap cream for coconut milk and Parmesan for nutritional yeast.
- Low-Carb: Serve with zucchini noodles or cauliflower rice.
- Spicy Version: Add more chili flakes or a pinch of cayenne.
- Veggie Boost: Add bell peppers, peas, or artichokes.
What to Serve with Creamy Mushroom Chicken
- Pasta: Fettuccine or penne to soak up the sauce.
- Rice: Jasmine or basmati for a simple base.
- Bread: A crusty baguette or garlic bread.
- Wine Pairing: A crisp Chardonnay or Pinot Grigio.
FAQs
Can I make this ahead of time?
Yes! Cook the chicken and sauce separately. Combine and reheat before serving.
Can I use milk instead of cream?
You can, but the sauce won’t be as rich. Half-and-half is a better substitute.
Is this gluten-free?
Use cornstarch instead of flour for dredging to keep it gluten-free.
What kind of mushrooms are best?
Cremini mushrooms add depth, but button mushrooms work perfectly too.
Can I skip the olives?
Absolutely. They add a briny flavor, but the dish is delicious without them.
Wrapping It Up
This Creamy Mushroom Chicken is everything you want in a one-pan meal—rich, flavorful, and ready in just 30 minutes. With tender chicken, a velvety garlic-Parmesan sauce, and the earthy goodness of mushrooms, it’s a recipe you’ll want to make again and again.
Whether you’re cooking for your family or entertaining guests, this dish is a guaranteed crowd-pleaser. Pair it with pasta, bread, or rice, and you’ve got a comforting dinner that feels both elegant and effortless.
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 black pepper divided
- 1 teaspoon chili flakes adjust to taste
- 4 boneless skinless chicken breasts, sliced in half lengthwise
- 4 tablespoons olive oil divided
- 3 cloves garlic minced
- 1/2 cup sun-dried tomatoes
- 1/3 cup Kalamata olives sliced
- 2 cups mushrooms button, cremini, or a mix
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- 1 cup Parmesan cheese freshly grated
- 2 cups fresh spinach
Instructions
Step 1: Prepare the Flour Coating
- In a shallow dish or on a clean workspace, mix the flour, paprika, 1 teaspoon thyme, 1 teaspoon oregano, ½ teaspoon salt, and ½ teaspoon black pepper. This spiced flour mixture gives the chicken a flavorful crust that also helps thicken the sauce later.
Step 2: Season the Chicken
- Season the chicken breasts with the remaining thyme, oregano, salt, black pepper, and chili flakes. Dredge each chicken piece in the flour mixture, coating evenly on both sides. Shake off any excess.
Step 3: Sear the Chicken
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook for 3–5 minutes on each side, until golden. The chicken doesn’t need to be fully cooked through yet, as it will finish cooking in the sauce. Transfer to a plate and set aside.
Step 4: Sauté the Aromatics
- Add the remaining 2 tablespoons olive oil to the skillet. Toss in garlic, sun-dried tomatoes, olives, and mushrooms. Cook for 3–5 minutes, stirring often, until fragrant and the mushrooms are softened.
Step 5: Make the Creamy Sauce
- Pour in the heavy cream and chicken stock. Stir in Parmesan cheese and spinach, along with a pinch of salt and pepper. Stir until the cheese melts and the spinach wilts. Allow the sauce to simmer for 2–3 minutes until it thickens slightly.
Step 6: Finish the Dish
- Return the chicken to the skillet, spooning sauce over each piece. Simmer gently until the chicken reaches an internal temperature of 165°F. Taste and adjust seasonings if needed.
Step 7: Serve
- Serve hot with pasta, mashed potatoes, rice, or crusty bread to soak up the creamy sauce. Garnish with extra Parmesan and a sprinkle of chili flakes if desired.
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