Description
This Creamy Herb Mushroom Chicken is a one-pan comfort dish made with pan-seared chicken tenders simmered in a rich, garlicky cream sauce with sautéed mushrooms and fresh herbs. Ready in under 30 minutes, it’s perfect for weeknight dinners and pairs beautifully with pasta, rice, or mashed potatoes.
Ingredients
- 1 pound chicken tenders
- ½ pound fresh mushrooms (white or cremini), sliced
- 1½ teaspoons garlic salt, divided
- 1 tablespoon butter, divided
- 1 tablespoon olive oil, divided
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh parsley
- ¼ cup chopped green onion
- 2 garlic cloves, minced
- ¾ cup heavy whipping cream
Instructions
- Prep ingredients by slicing mushrooms, chopping herbs, and mincing garlic.
- In a large skillet over medium heat, heat ½ tablespoon butter and ½ tablespoon olive oil. Add mushrooms and ½ teaspoon garlic salt. Sauté for 5 minutes until golden. Remove from skillet and set aside.
- Season chicken tenders with 1 teaspoon garlic salt. In the same skillet, add remaining butter and oil. Sear chicken for 2 minutes per side until lightly golden and cooked through.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- Stir in dill, parsley, and green onion. Cook for another minute to soften herbs.
- Return mushrooms to the skillet. Pour in heavy cream and bring to a gentle boil. Simmer for 2 minutes until sauce thickens slightly.
- Remove from heat. Adjust seasoning with more garlic salt if needed.
- Serve hot over mashed potatoes, pasta, or rice.
Notes
- Substitute fresh dill with 1 teaspoon dried dill or more parsley.
- Add ¼ cup white wine before the cream for deeper flavor.
- Use half-and-half instead of cream for a lighter version (thinner sauce).
- Stir in baby spinach at the end for added vegetables.
- Boneless chicken breasts or thighs can be used in place of tenders.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 340
- Sugar: 2g
- Sodium: 580mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 115mg
