Our Creamy Mushroom Chicken Recipe
Our Creamy Mushroom Chicken Recipe is full of vegetables and spices, and it only takes a few minutes to cook in one skillet! You can eat it by itself or with your favorite sides for a meal that tastes like it came from a restaurant.
Ingredients and Flavor Insights
All-Purpose Flour: You can use a 1:1 gluten-free all-purpose flour instead of regular flour to make this recipe gluten-free.
Seasonings: Paprika, dried thyme, dried oregano, sea salt, black pepper, and chili flakes give the food a strong, savory flavor with a little bit of heat.
Cut the skinless chicken breasts in half lengthwise to make pieces that are the same size and cook evenly. You can use boneless, skinless chicken thighs instead if you want. We do, however, suggest pounding them out until they are fairly thin.
We love the strong, peppery taste of olive oil, but avocado oil will work too.
Garlic: Whole, fresh garlic cloves are best, but you can use pre-minced garlic if you want to save time.
Heavy cream is very important for making a thick, smooth sauce. Don’t use low-fat cream instead. You can use evaporated milk instead of it if you need to.
Chicken Stock: This helps the sauce stay flavorful while making it thinner. The best ones are the ones with low sodium.
For the best taste and creamy texture, use a block of parmesan cheese and grate it yourself.
Fresh Spinach: Baby spinach adds color and extra nutrients.
Sun-dried tomatoes give food a salty, tangy flavor that we love. Cherry tomatoes will work too if you can’t find sun-dried tomatoes.
We use cremini mushrooms, which are also called baby bella mushrooms, but any kind of mushroom you like will work.
Kalamata olives give the dish a salty, tangy flavor that goes great with the rich sauce. But if you don’t like olives, you can leave them out.
- ◯ 1/3 cup of flour for all purposes
- ◯ 1 teaspoon of paprika
- ◯ 2 teaspoons of dried thyme, split
- ◯ 2 teaspoons of dried oregano, split
- ◯ 1 teaspoon of sea salt, split
- ◯ 1 teaspoon of freshly ground pepper, split
- ◯ 1 teaspoon of chili flakes, or more or less to taste
- ◯ 4 chicken breasts without bones or skin, cut in half
- ◯ 4 tablespoons of olive oil, divided
- ◯ 3 cloves of garlic, chopped
- ◯ 1/2 cup of tomatoes that have been dried in the sun
- ◯ 2 cups mushrooms
- ◯ 1/3 cup Kalamata olives sliced
- ◯ 1/2 cup of heavy cream
- ◯ 1/2 cup chicken broth
- ◯ 1 cup of freshly grated Parmesan cheese
- ◯ 2 cups of fresh spinach
Quick Recipe Steps Overview
Here is a quick look at the steps in the recipe. For all the information, scroll down to the recipe card below!
Put bread on the chicken.
Put the flour, paprika, thyme, oregano, salt, and black pepper in a shallow bowl and mix them together. After that, add salt, pepper, oregano, thyme, and chili flakes to the chicken. Next, dip the chicken in the flour mixture, making sure to cover each piece completely. Get rid of any extra flour.
Sear.
Put the oil in a big non-stick skillet over medium heat. Add the flour and cook on both sides until the pieces are browned. Don’t cook too much! Put the chicken on a plate and set it aside.
Make the sauce that is creamy.
Put the garlic, sun-dried tomatoes, mushrooms, and olives in the skillet with the rest of the oil. Stir the ingredients often until they smell good, and then let them toast. After that, mix in the cheese, spinach, salt, pepper, chicken stock, and heavy cream. Stir to mix, then let it simmer until it thickens.
Prepare the chicken.
Put the chicken back in the skillet, spoon some of the sauce over it, and cook until the chicken’s internal temperature reaches 165 degrees Fahrenheit.
Detailed Cooking Instructions
- Mix the flour, paprika, 1 teaspoon of thyme, 1 teaspoon of oregano, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper in a low bowl or on a clean work surface.
1/3 cup all-purpose flour, 1 teaspoon paprika, 2 teaspoons dried thyme, 2 teaspoons dried oregano, 1 teaspoon sea salt, and 1 teaspoon freshly ground pepper - Add the rest of the salt, pepper, oregano, thyme, and chili flakes to the chicken.
2 teaspoons of dried thyme, 2 teaspoons of dried oregano, 1 teaspoon of sea salt, 1 teaspoon of freshly ground pepper, 4 boneless skinless chicken breasts, and 1 teaspoon of chili flakes - Coat the pieces of chicken completely by dredging them through the flour mixture. Get rid of any extra flour.
- Put 2 tablespoons of olive oil in a big non-stick skillet over medium heat.
4 tablespoons of olive oil - Put the floured chicken in the pan and cook it for 3 to 5 minutes on each side, or until it is seared. Don’t cook the chicken too much because you’ll be putting it back in the pan later. Put the chicken on a plate and set it aside.
- Along with the minced garlic, sun-dried tomatoes, olives, and mushrooms, add the last 2 tablespoons of olive oil to the skillet. Stir the ingredients often and let them toast for 3 to 5 minutes, or until they smell good. Don’t let it burn.
4 tablespoons of olive oil, 3 cloves of garlic, 1/2 cup of sun-dried tomatoes, 1/3 cup of Kalamata olives, and 2 cups of mushrooms - Once the smell is strong, add the heavy cream, chicken stock, Parmesan cheese, spinach, and another pinch of salt and pepper. Mix well.
1/2 cup heavy cream, 1/2 cup chicken stock, 1 cup Parmesan cheese, and 2 cups fresh spinach - Let the sauce cook for a few minutes until it starts to get thicker. Put the chicken back in the pan and pour some of the sauce over it. Keep cooking until the chicken’s internal temperature reaches 165 degrees Fahrenheit.
- Taste the seasonings and change them if you want. Serve the dish hot.
Serving Suggestions & Storage
This creamy mushroom chicken is a great side dish for anything! But we like to serve it over mashed potatoes or noodles so that they can soak up all the sauce.
After that, add a vegetable side dish like easy baked carrots or Brussels sprouts with parmesan. And don’t forget the cheesy focaccia or garlic rolls for dinner!
You can put leftovers in an airtight container and keep them in the fridge for three to four days after they have cooled down. Don’t freeze this recipe because the sauce won’t thaw well!
When you’re ready to eat, heat the chicken in a skillet over medium heat. If the sauce gets too thick, add a little bit of chicken stock.
Frequently Asked Questions
What kind of mushrooms are best for making creamy mushroom chicken?
We like cremini mushrooms best because they add a rich, earthy flavor that goes well with the creamy sauce and juicy chicken. But almost any kind of mushroom will do!
Can I use thighs instead of breasts?
Of course! This recipe is great for both white and dark meat.
Is the creamy mushroom chicken free of gluten?
Yes, it can! Just use cornstarch or gluten-free flour to thicken the sauce instead of all-purpose flour, and make sure that all of your other ingredients are also gluten-free.
Is it possible to create this dish without dairy?
For sure! Use a plant-based substitute for the parmesan and a dairy-free cream alternative like almond milk creamer or coconut cream. The taste will change a little, but it will still be rich and comforting.
You can keep leftovers in the fridge for up to 3–4 days if you put them in an airtight container. Have fun!