Creamy Herb Mushroom Chicken
One-pan chicken tenders and mushrooms in a creamy herb sauce.
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Natashas Kitchen- •2 Garlic clovesminced
- •1/4 cup Green onionfinely chopped
- •1/4 cup Parsleychopped, plus more for garnish
- •1/4 cup Dillchopped
- •1/2 lb Mushroomsrinsed, patted dry, thickly sliced
- •1 lb Chicken tenders
- •1 tsp Garlic saltfor chicken, plus more to taste
- •Black pepperto taste
- •1/2 tbsp Oilplus more as needed
- •1/2 tbsp Butterplus more as needed
- •1/2 tsp Garlic saltfor mushrooms
- •3/4 cup Whipping cream
- 1
Mince the garlic. Finely chop the green onion, parsley, and dill. Slice mushrooms thickly.
5 min
- 2
Season chicken tenders with 1 tsp garlic salt and black pepper to taste.
1 min
- 3
Heat a large deep pan over medium heat. Add 1/2 tbsp oil and 1/2 tbsp butter. When hot, add mushrooms, season with 1/2 tsp garlic salt, and sauté until golden brown. Remove mushrooms to a plate.
7 min
- 4
Add a little more oil and butter to the pan if needed. Add chicken tenders one at a time and sauté about 2 minutes per side, turning once, until just cooked through.
5 min
- 5
Make a well in the center of the pan, add minced garlic, and sauté about 1 minute until fragrant.
1 min
- 6
Add chopped herbs and sauté 1 minute, stirring constantly to soften.
1 min
- 7
Return mushrooms to the pan. Add 3/4 cup whipping cream, bring to a light boil, then cook about 2 minutes until sauce slightly thickens. Season to taste with more garlic salt if needed.
3 min
- 8
Garnish with additional fresh parsley if desired and serve (great over pasta, rice, or mashed potatoes).
1 min
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