Creamy Mushroom Chicken Recipe

Why You’ll Love This Recipe

What I love most about this recipe is how it blends rustic flavors with creamy indulgence, all in a single pan. The seasoned, lightly floured chicken sears up beautifully, and the sauce — made with garlic, olives, sun-dried tomatoes, and fresh spinach — is both savory and vibrant. It’s comforting without feeling too heavy, and I always appreciate a dish that feels special but is still easy enough for a busy weeknight.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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

• 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 freshly grated Parmesan cheese

• 2 cups fresh spinach

Directions

1. Prepare the Dredge: I mix the flour, paprika, 1 teaspoon thyme, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a shallow bowl or on a clean surface.

2. Season the Chicken: I season the chicken breasts with the remaining salt, pepper, oregano, thyme, and chili flakes.

3. Dredge the Chicken: I coat each piece of chicken in the flour mixture, shaking off any excess.

4. Sear the Chicken: In a large non-stick skillet over medium heat, I heat 2 tablespoons of olive oil and sear the chicken for about 3–5 minutes per side until golden. I remove the chicken and set it aside (it will finish cooking later).

5. Sauté the Vegetables: I add the remaining olive oil to the same skillet, followed by the garlic, sun-dried tomatoes, olives, and mushrooms. I sauté everything for 3–5 minutes until fragrant.

6. Make the Cream Sauce: I pour in the heavy cream and chicken stock, then stir in the Parmesan cheese, spinach, and a pinch more salt and pepper. I let the sauce simmer gently until it starts to thicken.

7. Add the Chicken Back: I return the seared chicken to the skillet, spoon some of the sauce over the top, and let it simmer until the chicken is fully cooked through (internal temperature of 165°F).

8. Serve Warm: I taste and adjust the seasoning if needed, then serve it hot — usually with rice, pasta, or crusty bread to soak up the sauce.

Servings and timing

This recipe serves 4 people and is ready in just 30 minutes. It takes about 10 minutes to prep and 20 minutes to cook, making it ideal for a quick, comforting dinner.

Variations

• Swap the Protein: I’ve made this with boneless thighs and even shrimp — both work beautifully.

• Add More Veggies: I sometimes toss in bell peppers or zucchini for more color and texture.

• Dairy-Free Option: I’ve replaced the cream with coconut milk and used nutritional yeast instead of Parmesan for a dairy-free version.

• Extra Spicy: Adding more chili flakes or a splash of hot sauce makes the sauce spicier.

• Wine Boost: For a fancier twist, I deglaze the pan with a splash of white wine before adding the cream and stock.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I warm it gently in a skillet over low heat, adding a splash of cream or stock if the sauce has thickened too much. The microwave works, too — I cover the dish and heat in 30-second intervals until warmed through.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often swap in boneless, skinless thighs — they stay juicy and work perfectly in this dish.

How do I make the sauce thicker?

If I want the sauce thicker, I let it simmer uncovered a bit longer or add a tiny cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water).

Can I make this ahead of time?

Yes, I prepare the dish completely and reheat it when needed. It holds up really well in the fridge.

What sides go well with this?

I usually serve it with pasta, rice, mashed potatoes, or crusty bread. Roasted vegetables or a fresh salad also balance the richness.

Is this dish freezer-friendly?

It can be frozen, but the cream sauce may change in texture slightly. I prefer enjoying it fresh or within a few days from the fridge for the best results.

Conclusion

This creamy mushroom chicken is one of those recipes I always keep in my rotation — it’s rich, hearty, and comes together with simple ingredients in just half an hour. Whether I’m cooking for family, guests, or just myself, this dish always delivers comfort and flavor in every bite.