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Mushroom-and-Sun-Dried-Tomato-Chicken-Recipe

Mushroom and Sun Dried Tomato Chicken

This Mushroom and Sun Dried Tomato Chicken features succulent chicken thighs cooked in a creamy sauce with mushrooms and sun dried tomatoes, creating a delightful and comforting meal that’s perfect for any night of the week.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2½ pounds boneless skinless chicken thighs
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 medium yellow onions (thinly sliced)
  • 8 ounces cremini mushrooms (sliced)
  • 3 cloves garlic (minced)
  • ½ cup sun dried tomatoes (drained and chopped)
  • ½ cup dry white wine
  • 1 teaspoon dijon mustard
  • 1 cup evaporated milk
  • 8 ounces cream cheese (softened and cubed)
  • ½ cup parmesan cheese (grated)
  • 2 cups fresh spinach
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley (chopped)

Instructions

  1. Dry the chicken thighs and season with salt, black pepper, garlic powder, and Italian seasoning.
  2. Heat olive oil in a skillet over medium high heat. Sear chicken thighs for 4 to 5 minutes per side until golden. Remove from skillet.
  3. Lower heat and add unsalted butter to the skillet. Cook sliced onions for 10 to 12 minutes until softened and lightly caramelized.
  4. Stir in sliced cremini mushrooms and cook for 5 to 6 minutes until browned.
  5. Add minced garlic and sun dried tomatoes, cooking for 30 seconds until fragrant.
  6. Deglaze with white wine, scraping the pan to release browned bits. Simmer for 2 to 3 minutes until slightly reduced. Mix in Dijon mustard.
  7. Reduce heat, add evaporated milk and cubed cream cheese, stirring until smooth and melted.
  8. Incorporate grated Parmesan cheese and red pepper flakes, if desired.
  9. Add fresh spinach and cook until wilted.
  10. Return chicken to the skillet, nestling it into the sauce, and simmer for 5 to 7 minutes until fully cooked and sauce has thickened.
  11. Garnish with chopped fresh parsley before serving.

Notes

For added flavor, consider marinating the chicken thighs in the spices for a few hours before cooking.
The dish can be served over pasta or rice to soak up the delicious sauce.
Feel free to adjust the amount of sun dried tomatoes and spinach according to your preference.

  • Author: Jesseca
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Dishes
  • Method: Skillet
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 680
  • Sugar: 4g
  • Sodium: 780mg
  • Fat: 41g
  • Saturated Fat: 20g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 51g
  • Cholesterol: 200mg

Find it online: https://www.donecook.com/mushroom-and-sun-dried-tomato-chicken/