Name: Creamy Mushroom Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: ⅓ 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 Tbsp olive oil, divided; 3 cloves garlic, minced; ½ cup sun‑dried tomatoes (chopped); ⅓ cup Kalamata olives (sliced); 2 cups mushrooms (cremini or your choice); ½ cup heavy cream; ½ cup chicken stock; 1 cup freshly grated Parmesan cheese; 2 cups fresh baby spinach

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A hearty and flavor-packed skillet meal, this Creamy Mushroom Chicken is all about tender, seasoned chicken breasts smothered in a velvety mushroom-cream sauce. I add sun-dried tomatoes, briny olives, and fresh spinach to give it layers of richness and color, making it an ideal dinner for a cozy weeknight or when I want something satisfying and quick.

Creamy Mushroom Chicken

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

⅓ 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 Tbsp olive oil, divided

3 cloves garlic, minced

½ cup sun‑dried tomatoes (chopped)

⅓ cup Kalamata olives (sliced)

2 cups mushrooms (cremini or your choice)

½ cup heavy cream

½ cup chicken stock

1 cup freshly grated Parmesan cheese

2 cups fresh baby spinach

Directions

I start by mixing the flour with paprika, thyme, oregano, salt, and pepper in a shallow dish.

I season the sliced chicken breasts separately with the remaining thyme, oregano, salt, pepper, and chili flakes.

Then I dredge the chicken in the seasoned flour mixture, shaking off any extra.

In a large non-stick skillet over medium heat, I heat 2 tablespoons of olive oil and sear the chicken for 3 to 5 minutes per side until golden. I set it aside once nearly cooked through.

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

Next, I pour in the cream and chicken stock, stir in the Parmesan and spinach, and let the sauce simmer until it thickens and the spinach wilts.

I return the chicken to the pan and spoon some sauce over the top, letting everything cook together until the chicken reaches 165°F (74°C).

Finally, I taste and adjust seasoning before serving with extra sauce drizzled over.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: ~576 kcal per serving

Variations

I sometimes use boneless chicken thighs for even more tenderness.

For a dairy-free version, I replace the cream with coconut milk and skip the Parmesan.

When I want more veggies, I toss in some sautéed zucchini or bell peppers.

I switch up the herbs with Italian seasoning or fresh basil when I have it on hand.

To make it a little lighter, I use half-and-half instead of heavy cream.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently in a skillet over medium-low heat, adding a splash of chicken stock or cream to loosen the sauce. The microwave works too, but I cover it to keep the moisture in and heat in short bursts.

FAQs

How do I keep the chicken from drying out?

I make sure not to overcook it during the sear — just 3–5 minutes per side. The final cook happens in the sauce, which keeps it juicy.

Can I freeze creamy mushroom chicken?

I usually avoid freezing cream-based sauces since they can separate. But if needed, I freeze the chicken and sauce separately and stir well when reheating.

What’s the best mushroom to use?

I prefer cremini mushrooms for their deep flavor, but white button, shiitake, or a mix all work well.

Can I make this ahead of time?

Yes, I often prep everything up to the sauce step in advance. Then I just reheat the sauce, add the chicken, and finish cooking when ready to eat.

What can I serve this with?

I like serving it over mashed potatoes, rice, or pasta — something that soaks up the sauce. A slice of crusty bread also works great.

Conclusion

This Creamy Mushroom Chicken recipe brings together comfort, bold flavors, and convenience all in one pan. It’s a dish I come back to often when I want something both hearty and simple. Whether for a weeknight dinner or a casual gathering, it always hits the spot.

Recipe:

Creamy Mushroom Chicken

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings

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Description

A hearty and flavorful one-pan meal featuring juicy chicken breasts in a creamy mushroom sauce with sun-dried tomatoes, olives, and spinach — perfect for a quick, satisfying dinner.

Instructions

In a shallow dish, mix the flour with paprika, 1 teaspoon thyme, 1 teaspoon oregano, ½ teaspoon salt, and ½ teaspoon black pepper.
Season the sliced chicken breasts with the remaining thyme, oregano, salt, pepper, and chili flakes.
Dredge the chicken in the seasoned flour mixture, shaking off the excess.
In a large non-stick skillet over medium heat, heat 2 tablespoons of olive oil and sear the chicken for 3 to 5 minutes per side until golden. Set aside once nearly cooked through.
In the same skillet, add the remaining olive oil, garlic, sun-dried tomatoes, olives, and mushrooms. Sauté for 3 to 5 minutes until softened and fragrant.
Pour in the heavy cream and chicken stock, stir in the Parmesan cheese and spinach, and let the sauce simmer until it thickens and the spinach wilts.
Return the chicken to the pan and spoon sauce over the top. Cook until the chicken reaches an internal temperature of 165°F (74°C).
Taste and adjust seasoning before serving. Drizzle with extra sauce as desired.