Creamy mushroom chicken brings thin chicken cutlets together with spinach, sun-dried tomatoes, and Kalamata olives in a Parmesan cream sauce. The flour coating adds a light crust while the mushrooms brown in a separate portion of olive oil.
Four breasts become eight cutlets, giving each of four servings two pieces of chicken. A large skillet helps the mushrooms brown, and the chicken finishes gently in the sauce.
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Why This Recipe Works
Thin cutlets cook more evenly than whole breasts. Browning the mushrooms before adding the garlic gives their moisture time to evaporate, while saving oil for that stage keeps the pan ready after the chicken comes out.
Ingredients for Creamy Mushroom Chicken
For the chicken
- 4 boneless, skinless chicken breasts, each sliced horizontally into 2 cutlets
- 1/3 cup all-purpose flour
- 1 teaspoon sea salt, divided
- 1 teaspoon black pepper, divided
- 4 tablespoons olive oil, divided, 2 tablespoons per cooking stage
For the sauce
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes
- 1/3 cup Kalamata olives, sliced
- 2 cups mushrooms, sliced
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- 1 cup Parmesan cheese, finely grated
- 2 cups fresh spinach
- 1 teaspoon paprika
- 2 teaspoons dried thyme, divided
- 2 teaspoons dried oregano, divided
- 1 teaspoon chili flakes
As Needed
- water, as needed to loosen sauce
How to Make Creamy Mushroom Chicken
1. Season and dredge. Slice each breast horizontally into two cutlets. Mix the flour with paprika, one teaspoon each of thyme and oregano, and half a teaspoon each of salt and pepper. Season the chicken with the remaining salt and pepper, coat lightly in the flour mixture, and shake off loose flour. A thin coating browns; a heavy coating can leave gummy patches.
2. Brown the cutlets. Heat two tablespoons of olive oil over medium heat. Cook the cutlets in a single layer, working in batches if necessary, for roughly 3–5 minutes per side depending on their thickness. Lift them out at about 155–160°F and proceed immediately with the sauce; the chicken will finish cooking there. If a thin piece has already reached 165°F, keep it out until the sauce is finished and return it off the heat.
3. Build the sauce. Add the other two tablespoons of oil and sliced mushrooms to the skillet. Cook over medium heat for 3–5 minutes, until their moisture has mostly evaporated and edges begin to color, then stir in garlic, tomatoes, olives, chili flakes, and the remaining thyme and oregano for about a minute. Pour in the cream and stock and bring to a gentle simmer. Reduce the heat before stirring in the Parmesan and spinach, which need only a few minutes to melt and wilt.
4. Finish gently. Return any not-yet-finished cutlets and their juices to the lightly bubbling sauce. Check the thickest pieces promptly and remove them from the heat at 165°F; the pan does not need a long, hard simmer. The sauce should coat a spoon and may become quite thick as the Parmesan melts. A little water loosens it without another prolonged reduction.
How to Serve
Spoon the sauce over the chicken and serve with mushroom rice, plain rice, or bread. The olives, cheese, and tomatoes already give the sauce plenty of flavor, so a lightly dressed green salad is a useful contrast.
Storage and Reheating
Refrigerate leftover creamy mushroom chicken promptly in covered shallow containers at 40°F or below and use within 3 days. Reheat cooked portions to 165°F; a little water helps loosen pasta or sauce that has thickened in storage. See federal cold-storage guidance for more details.
Tips and Variations
- Slice mushrooms evenly and spread them across the pan instead of piling them up.
- Use finely grated Parmesan for easier melting.
- Keep the cream at a gentle simmer; vigorous boiling is unnecessary.
Frequently Asked Questions
Can I use chicken thighs for creamy mushroom chicken?
Boneless thighs can work, but their thickness changes the cooking time. Use the same thermometer endpoint rather than the cutlet timing alone.
Is this recipe for creamy mushroom chicken gluten-free?
The original flour coating contains wheat. A gluten-free adaptation needs a suitable coating and label checks for the stock and other packaged ingredients.
What if the sauce is too salty?
Use low-sodium stock and taste after the cheese melts. Olives and sun-dried tomatoes vary in saltiness, so additional salt may not be needed.
More Recipe Ideas
- Creamy Chicken Pot Pie Recipe
- One Pot Creamy Spinach Mushroom Artichoke Chicken
- Baked Mushroom Rice recipe
Creamy Mushroom Chicken with Sun-Dried Tomatoes and Olives
Ingredients
For the chicken
- 4 boneless, skinless chicken breasts each sliced horizontally into 2 cutlets
- 1/3 cup all-purpose flour
- 1 teaspoon sea salt divided
- 1 teaspoon black pepper divided
- 4 tablespoons olive oil divided, 2 tablespoons per cooking stage
For the sauce
- 3 cloves garlic minced
- 1/2 cup sun-dried tomatoes
- 1/3 cup Kalamata olives sliced
- 2 cups mushrooms sliced
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- 1 cup Parmesan cheese finely grated
- 2 cups fresh spinach
- 1 teaspoon paprika
- 2 teaspoons dried thyme divided
- 2 teaspoons dried oregano divided
- 1 teaspoon chili flakes
As Needed
- water as needed to loosen sauce
Instructions
Method
- Slice 4 breasts horizontally into 8 cutlets. Mix 1/3 cup flour, 1 teaspoon paprika, 1 teaspoon each thyme and oregano, and 1/2 teaspoon each salt and pepper; season chicken with the remaining 1/2 teaspoon each salt and pepper, then lightly dredge.
- Heat 2 tablespoons olive oil over medium heat; sear cutlets in batches for about 3–5 minutes per side, until browned and about 155–160°F. Transfer to a plate and immediately continue making the sauce.
- Add the remaining 2 tablespoons oil and 2 cups sliced mushrooms; cook over medium heat for 3–5 minutes until their liquid mostly evaporates. Add 3 minced garlic cloves, 1/2 cup sun-dried tomatoes, 1/3 cup sliced olives, 1 teaspoon chili flakes, and the remaining 1 teaspoon each thyme and oregano; stir for 1 minute.
- Add 1/2 cup cream and 1/2 cup stock and bring to a gentle simmer. Reduce to low, stir in 1 cup Parmesan and 2 cups spinach, and cook for about 2 minutes until melted and wilted.
- Return cutlets and juices; cook at a gentle simmer for about 1–3 minutes or until the thickest centers reach 165°F. If a cutlet reached 165°F during searing, return it only off the heat after the sauce is ready; loosen sauce with water as needed and serve 2 cutlets per portion.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.
