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.

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

Cook Mode Prevent your screen from going dark

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.

Notes

For extra tenderness, substitute chicken thighs for chicken breasts.

Use coconut milk and skip Parmesan for a dairy-free version.

Add sautéed zucchini or bell peppers for more vegetables.

Swap herbs with Italian seasoning or fresh basil.

Use half-and-half for a lighter sauce.

Store leftovers in the fridge up to 3 days; reheat gently with added cream or stock.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 576
Sugar: 4g
Sodium: 820mg
Fat: 36g
Saturated Fat: 13g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 50g
Cholesterol: 155mg