Creamy Mushroom Chicken with Sun-Dried Tomatoes and Parmesan
By Noah Bennett
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Choose firm cremini mushrooms, also known as baby bellas, for their strong flavor in this dish․ Butterfly chicken breasts to cook evenly in a Parmesan cream sauce with spinach, sun-dried tomatoes, and Kalamata olives․
Flour seasoned with paprika, thyme, oregano, salt, and pepper creates a coating for the chicken․ Sauté garlic, sun-dried tomatoes, olives, and mushrooms in olive oil to prepare a sauce․ Mix heavy cream, chicken broth, freshly grated Parmesan cheese, and spinach into the pan with the other ingredients․ Chicken broth thins the sauce without overloading other flavors․ Other ingredients provide contrast in texture and flavor to the chicken․
The chicken browns when first cooked in a pan, then the chicken is removed before being fully cooked and will be returned to the pan later․ The chicken is fully cooked in the final step․ Make sure the sauce with cream thickens enough to coat the mushrooms and other vegetables and wilted spinach․ Watch out for overcooking the chicken in the first step and burning the vegetables and garlic added later, the latter can be avoided by stirring frequently․
Serve chicken with sauce over mashed potatoes or noodles to eat the Parmesan cream sauce․ Good side dishes include roasted carrots, Parmesan Brussels sprouts, focaccia, and dinner rolls with garlic․ Tips for reheating leftovers in the refrigerator include reheating on medium in a skillet and adding chicken broth if the sauce is too thick․
Why you'll love this recipe
- Cremini mushrooms provide an earthy taste to the cream sauce․ Cremini mushrooms also have a hearty texture that pairs well with chicken and spinach․
- Freshly grated Parmesan cheese mixes more easily with other ingredients to make sauces․
- When combined with cream and chicken broth, freshly grated Parmesan can help produce a more flavorful sauce․
- Sun-dried tomatoes and Kalamata olives help increase the volume and flavor of chicken dishes to make a little chicken go a long way․
- Chicken dishes with these ingredients won't be bland or just creamy․
- Butterfly chicken breasts to help ensure even heating and browning of seasoned flour coating when reheated in a pan․
- Heavy cream and chicken stock are ingredients in the sauce to make it creamy but not overly thick for coating mushrooms, spinach, and chicken․
- Baby spinach adds color and cooked vegetables to the pan without requiring an additional pan of cooked vegetables to absorb the sauce․
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 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)
- •½ cup sun-dried tomatoes
- •⅓ cup Kalamata olives (sliced)
- •2 cups mushrooms
- •½ cup heavy cream
- •½ cup chicken stock
- •1 cup Parmesan cheese (freshly grated)
- •2 cups fresh spinach
Instructions
- 1
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.
- 2
Season the chicken with the remaining salt, pepper, oregano, thyme, and chili flakes.
- 3
Dredge the chicken pieces through the flour mixture, coating them completely, and shake off any excess flour.
- 4
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
- 5
Add the floured chicken and cook for 3-5 minutes on both sides until seared. Transfer the chicken to a plate and set it aside.
- 6
Add the remaining 2 tablespoons of olive oil to the skillet with the minced garlic, sun-dried tomatoes, olives, and mushrooms.
- 7
Toast the ingredients for 3-5 minutes until fragrant, stirring frequently.
- 8
Add the heavy cream, chicken stock, Parmesan cheese, spinach, and another pinch of salt and pepper. Stir to combine.
- 9
Simmer the sauce for a few minutes until it begins to thicken.
- 10
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.
- 11
Adjust the seasonings to taste and serve warm.
- 12
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
FAQ
Nutrition (per serving)
Calories
576
Protein
40g
Fat
37g
Carbs
23g
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