This creamy herb mushroom chicken is one of my favorite comfort meals that comes together in just one pan and under 30 minutes. Tender chicken tenders are pan-seared until golden and then simmered in a rich, garlicky cream sauce with sautéed mushrooms and a medley of fresh herbs. The flavors are fresh yet indulgent, and the creamy texture makes it perfect for pairing with pasta, mashed potatoes, or rice.

Why You’ll Love This Recipe

I love how easy this dish is to make, especially on a busy weeknight when I want something hearty but don’t want to spend hours cooking. Here’s why it stands out:

• It’s a true one-pan recipe, which means minimal cleanup.

• The combination of fresh dill, parsley, and green onion gives it a bright, herby flavor that balances the richness of the cream.

• It’s versatile and goes well with a variety of side dishes.

• The mushrooms soak up the cream and herbs, adding amazing umami flavor.

• It feels like a restaurant-quality dish without requiring complicated techniques.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound of chicken tenders

• ½ pound of fresh mushrooms (white or cremini), rinsed and patted dry, then sliced

• 1½ teaspoons of garlic salt, divided (or more to taste)

• 1 tablespoon of butter, divided

• 1 tablespoon of olive oil, divided

• ¼ cup of chopped fresh dill

• ¼ cup of chopped fresh parsley

• ¼ cup of chopped green onion

• 2 garlic cloves, minced

• ¾ cup of heavy whipping cream

Directions

1. I start by prepping all the ingredients: I slice the mushrooms, chop the herbs, and mince the garlic. This makes the cooking process much smoother since it moves quickly.

2. In a large, heavy skillet over medium heat, I add ½ tablespoon of butter and ½ tablespoon of olive oil. Once hot, I add the sliced mushrooms and season them with ½ teaspoon of garlic salt. I sauté them for about 5 minutes, stirring occasionally, until they’re golden brown. Then, I remove the mushrooms from the skillet and set them aside.

3. Next, I season the chicken tenders all over with 1 teaspoon of garlic salt. In the same skillet, I add the remaining ½ tablespoon of butter and ½ tablespoon of oil. Once hot, I place the chicken tenders in a single layer and cook for about 2 minutes per side, just until cooked through and lightly golden.

4. I add the minced garlic to the pan and sauté it for about 1 minute until fragrant, being careful not to burn it.

5. Then, I stir in the fresh dill, parsley, and green onion and cook for another minute so the herbs soften and release their aroma.

6. I return the cooked mushrooms to the skillet, pour in the heavy cream, and bring it to a gentle boil. I let it simmer for about 2 minutes until the sauce slightly thickens. Once the sauce is creamy and well-combined, I remove the skillet from the heat. It continues to thicken a bit as it cools.

7. I taste the sauce and adjust the seasoning with more garlic salt if needed. Then, I serve it hot over mashed potatoes, rice, or pasta.

Servings And Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Variations

• When I don’t have fresh dill, I substitute it with extra parsley or use about 1 teaspoon of dried dill.

• I sometimes add a splash of white wine (around ¼ cup) right before adding the cream for added depth of flavor.

• For a lighter version, I use half-and-half instead of heavy cream, although the sauce will be thinner.

• If I want to add vegetables, I mix in a handful of baby spinach at the end and let it wilt in the hot sauce.

• I’ve also tried using sliced chicken breast or boneless chicken thighs instead of tenders. I just make sure to adjust the cooking time so the chicken stays juicy.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place it in a skillet over low heat and stir frequently. If the sauce thickens too much in the fridge, I add a splash of cream or milk to loosen it as it warms up. The microwave works too, but I use short intervals and stir in between to prevent overcooking.

FAQs

What Type Of Mushrooms Should I Use?

I usually go with white or cremini mushrooms because they hold up well when sautéed and have a rich, earthy flavor that works beautifully in cream sauces.

Can I Use Chicken Breasts Instead Of Tenders?

Yes, I can slice boneless, skinless chicken breasts into strips or cutlets to substitute for tenders. I just make sure to adjust the cooking time slightly depending on the thickness.

Can I Make This Dish Ahead Of Time?

Yes, I can prepare it ahead and reheat it gently on the stove. I find it tastes best fresh, but the flavors continue to develop after sitting, so leftovers are still delicious.

Is There A Dairy-Free Option?

To make this dairy-free, I would replace the butter with oil and use a plant-based cream substitute, such as cashew cream or full-fat coconut milk. The flavor and texture will be slightly different, but still tasty.

What Should I Serve This With?

I usually serve this creamy mushroom chicken over mashed potatoes, pasta, or white rice. A crusty piece of bread on the side is great for soaking up the sauce, and a simple green salad balances the richness.

Conclusion

This creamy herb mushroom chicken is one of those recipes I keep coming back to. It’s easy, fast, and packed with flavor. Whether I’m cooking for family or guests, it always impresses and never fails to satisfy. I love how flexible it is — I can change the herbs, add wine, or throw in veggies — and it still comes out perfect every time.