Description
A comforting and delicious dish that combines tender chicken breasts with a rich creamy sauce made from mushrooms and sun-dried tomatoes.
Ingredients
Scale
- 1/3 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon sea salt (divided)
- 1 teaspoon freshly ground pepper (divided)
- 2 teaspoons dried thyme (divided)
- 2 teaspoons dried oregano (divided)
- 1 teaspoon chili flakes (adjust to taste)
- 4 boneless skinless chicken breasts (sliced in half)
- 4 tablespoons olive oil (divided)
- 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 (freshly grated)
- 2 cups fresh spinach
Instructions
- In a low bowl or on a clean surface, mix together the flour, paprika, 1 teaspoon of thyme, 1 teaspoon of oregano, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Sprinkle the remaining salt, pepper, oregano, thyme, and chili flakes on the chicken breasts. Make sure to coat each piece well.
- Take each chicken piece and dredge it through the flour mixture, ensuring it is fully coated. Shake off any excess flour.
- In a large non-stick skillet, heat 2 tablespoons of olive oil over medium heat. Carefully add the floured chicken to the skillet and cook for about 3-5 minutes on each side until it’s golden brown. Avoid overcooking since it will be returned to the skillet later. Once done, transfer the chicken to a plate and set aside.
- In the same skillet, add the remaining 2 tablespoons of olive oil along with the minced garlic, sun-dried tomatoes, olives, and mushrooms. Cook these ingredients for 3-5 minutes until they’re fragrant, stirring frequently to avoid burning.
- Once fragrant, pour in the heavy cream and chicken stock, then add the grated Parmesan cheese, spinach, and a pinch more salt and pepper. Stir to combine all the elements.
- Allow the sauce to simmer for a few minutes until it thickens. Add the chicken back to the skillet and spoon some sauce over the top. Cook everything together until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Adjust the seasonings to your preference, then serve the dish warm.
Notes
This dish is best served over rice, pasta or with crusty bread. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg