Description
A rich and flavorful dish combining tender chicken with a creamy mushroom sauce, sun-dried tomatoes, and Kalamata olives.
Ingredients
Scale
- 1/3 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
- 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
Instructions
- In a shallow dish, combine flour, paprika, 1 teaspoon thyme, 1 teaspoon oregano, 1/2 teaspoon sea salt, 1/2 teaspoon pepper, and chili flakes. Dredge chicken in the mixture.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden brown, then remove to a plate.
- Add remaining olive oil to the skillet. Sauté garlic, mushrooms, sun-dried tomatoes, and olives for 5-7 minutes until mushrooms are tender.
- Pour in chicken stock, bring to a simmer, and scrape up browned bits. Stir in cream, remaining thyme, oregano, sea salt, and pepper. Let simmer for 2-3 minutes.
- Return chicken to skillet, cover, and simmer on low for 10-15 minutes, until chicken reaches an internal temperature of 165°F (74°C).
- Serve immediately, generously smothered in the creamy sauce.
Notes
Pairs beautifully with rice, mashed potatoes, or pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing & Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg