Mediterranean Chicken Breast in Creamy Mushroom Sauce

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Description

This Mediterranean Chicken Breast in Creamy Mushroom Sauce is a wholesome, flavorful dish that combines tender seared chicken with earthy mushrooms, garlic, and a silky cream sauce infused with Mediterranean herbs. The dish is comforting yet light, perfect for a weeknight dinner or a special gathering. Pair it with roasted vegetables, rice, or crusty bread for a satisfying meal that feels both elegant and nourishing.

Ingredients For Mediterranean Chicken Breast in Creamy Mushroom Sauce

  • 4 boneless, skinless chicken breasts

  • 2 tbsp olive oil

  • 1 tbsp butter

  • 1 medium onion, finely chopped

  • 3 cloves garlic, minced

  • 2 cups mushrooms (cremini or button), sliced

  • ½ cup sun-dried tomatoes (drained & chopped)

  • 1 cup heavy cream (or half-and-half for lighter version)

  • ½ cup chicken broth

  • 1 tsp dried oregano

  • 1 tsp dried thyme (or fresh sprigs)

  • ½ tsp paprika

  • Salt & black pepper to taste

  • ¼ cup grated Parmesan cheese

  • 2 tbsp fresh parsley, chopped

  • Optional garnish: lemon wedges & extra herbs

Instructions

  1. Prepare Chicken – Season chicken breasts with salt, pepper, paprika, and a drizzle of olive oil.

  2. Sear – Heat olive oil and butter in a skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden brown and cooked through. Remove and set aside.

  3. Cook Aromatics – In the same skillet, add onions and garlic. Sauté until fragrant.

  4. Add Mushrooms & Tomatoes – Stir in sliced mushrooms and cook until softened. Add sun-dried tomatoes.

  5. Make the Sauce – Pour in chicken broth, scraping up browned bits. Stir in cream, oregano, thyme, and Parmesan. Simmer 5–7 minutes until slightly thickened.

  6. Combine – Return chicken to skillet, spoon sauce over, and simmer for 2–3 minutes until heated through.

  7. Serve – Garnish with parsley and a squeeze of lemon juice. Serve hot with rice, pasta, or bread.

Notes

  • Use chicken thighs for a juicier option.

  • Swap heavy cream with coconut milk for a dairy-free version.

  • Add spinach or artichokes for extra Mediterranean flair.

  • Parmesan can be replaced with feta for a tangier flavor.

Tips

  • Pound chicken breasts slightly for even cooking.

  • Don’t overcrowd the pan—sear in batches if needed.

  • Deglaze with a splash of white wine for extra depth.

  • Let sauce rest a few minutes before serving for best consistency.

Servings

  • Serves: 4

  • Prep Time: 10 minutes

  • Cook Time: 25 minutes

  • Total Time: 35 minutes

Nutritional Info (per serving, approx.)

  • Calories: 420

  • Protein: 35g

  • Fat: 25g

  • Carbohydrates: 10g

  • Fiber: 2g

  • Sugars: 4g

  • Sodium: 620mg

Benefits

  • High in protein for muscle health.

  • Mushrooms provide antioxidants and minerals.

  • Mediterranean herbs support heart health.

  • Balanced fats from olive oil and cream make it satisfying.

Q & A

Q: Can I make this ahead of time?
A: Yes! Store in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth.

Q: What can I serve with it?
A: Pairs beautifully with orzo, couscous, mashed potatoes, or roasted veggies.

Q: Can I make it lighter?
A: Use half-and-half or Greek yogurt instead of cream, and reduce Parmesan.

Q: Can I freeze it?
A: Yes, but for best results freeze the chicken separately and make the sauce fresh when reheating.

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