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One pan creamy mushroom and sun dried tomato chicken with golden chicken thighs simmered in rich sauce with spinach and mushrooms.
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4.67 from 3 votes

Creamy Mushroom and Sun Dried Tomato Chicken

Creamy Mushroom and Sun Dried Tomato Chicken made in one pan with juicy chicken thighs and a rich, silky sauce that’s not heavy or greasy.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dinner
Cuisine: American
Keyword: Creamy Mushroom and Sun Dried Tomato Chicken, Creamy Mushroom Chicken, mushroom chicken
Servings: 6
Calories: 593kcal
Author: Joanna Cismaru

Ingredients

Chicken

  • 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

Sauce

  • 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
US Customary - Metric

Instructions

  • Pat the 2½ pounds chicken thighs dry. Season both sides with 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning.
    Process shots showing how to make creamy mushroom sun dried tomatoes chicken.
  • Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add the chicken thighs and sear for 4 to 5 minutes per side until golden brown. The chicken does not need to be fully cooked at this stage. Remove from the skillet and set aside.
    Process shots showing how to make creamy mushroom sun dried tomatoes chicken.
  • Reduce the heat to medium and add 2 tablespoons unsalted butter to the same skillet. Add 2 thinly sliced yellow onions and cook for 10 to 12 minutes, stirring occasionally, until softened and lightly caramelized.
    Process shots showing how to make creamy mushroom sun dried tomatoes chicken.
  • Add 8 ounces sliced cremini mushrooms and cook for 5 to 6 minutes until browned and tender.
    Process shots showing how to make creamy mushroom sun dried tomatoes chicken.
  • Stir in 3 cloves minced garlic and ½ cup chopped sun dried tomatoes. Cook for 30 seconds until fragrant.
    Process shots showing how to make creamy mushroom sun dried tomatoes chicken.
  • Pour in ½ cup dry white wine and scrape up any browned bits from the bottom of the pan. Simmer for 2 to 3 minutes until slightly reduced. Stir in 1 teaspoon Dijon mustard.
    Process shots showing how to make creamy mushroom sun dried tomatoes chicken.
  • Reduce the heat to medium low. Add 1 cup evaporated milk and 8 ounces cubed cream cheese. Stir gently until smooth and fully melted.
    Process shots showing how to make creamy mushroom sun dried tomatoes chicken.
  • Stir in ½ cup grated Parmesan cheese and ¼ teaspoon red pepper flakes, if using.
    Process shots showing how to make creamy mushroom sun dried tomatoes chicken.
  • Add 2 cups fresh spinach and cook until wilted.
    Process shots showing how to make creamy mushroom sun dried tomatoes chicken.
  • Return the chicken thighs to the skillet, nestling them into the sauce. Simmer gently for 5 to 7 minutes, or until the chicken is fully cooked and the sauce has thickened.
    Process shots showing how to make creamy mushroom sun dried tomatoes chicken.
  • Garnish with 2 tablespoons chopped fresh parsley before serving.

Notes

  1. Evaporated milk creates a creamy sauce without making it overly heavy.
  2. Searing the chicken first builds flavor and keeps the thighs juicy.
  3. For a thicker sauce, simmer a few minutes longer before returning the chicken.
  4. Serve over buttered egg noodles, mashed potatoes, or rice.
  5. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving: 1serving | Calories: 593kcal | Carbohydrates: 19g | Protein: 48g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 246mg | Sodium: 887mg | Potassium: 1285mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1998IU | Vitamin C: 12mg | Calcium: 312mg | Iron: 3mg
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