Description
Creamy Mushroom Chicken with Sun-Dried Tomatoes and Olives is a delightful dish that transforms a simple weeknight meal into an unforgettable dining experience. Tender chicken breasts simmer in a rich, velvety sauce infused with earthy mushrooms, tangy sun-dried tomatoes, and briny olives. This recipe not only delivers robust flavor but also adds a vibrant touch to your dinner table, making it perfect for gatherings or cozy family dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 8 oz fresh mushrooms (cremini or button), sliced
- 1 cup sun-dried tomatoes packed in oil, chopped
- 1/2 cup kalamata or green olives, sliced
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 2 tbsp fresh parsley, chopped (for garnish)
- 2 tbsp olive oil (for sautéing)
- Salt and pepper to taste
Instructions
- Prep your ingredients by chopping mushrooms, sun-dried tomatoes, garlic, and parsley.
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper; sear for 5-7 minutes per side until golden brown.
- Add minced garlic and sliced mushrooms to the skillet; sauté for about 5 minutes until mushrooms are tender.
- Pour in chicken broth; let simmer gently. Stir in heavy cream, sun-dried tomatoes, and olives; cook for another 5 minutes.
- Return chicken to the skillet, spoon sauce over it, and let meld on low heat for an additional 3-5 minutes.
- Garnish with fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 breast (200g)
- Calories: 570
- Sugar: 6g
- Sodium: 550mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 46g
- Cholesterol: 130mg