Creamy Herb Mushroom Chicken (VIDEO)
Creamy Herb Mushroom Chicken is a crowd pleasing, one-pan 30-minute chicken dinner. Every bite is so juicy and tender. This chicken and mushrooms recipe is unbelievably easy and is sure to become a new favorite!
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The thick-sliced browned mushrooms and juicy chicken simmer in a flavorful and creamy herb sauce. It’s perfect over your favorite pasta or creamy mashed potatoes.
Mushroom Chicken in a Creamy Herb Sauce:
Mushroom chicken is all done in one pan which is so nice because my lazy side is always considering the dish factor. The whole thing is easy peasy and loaded with flavor. A big thank you to my sis, Anna, for sharing this delicious family friendly recipe with us years ago. It is a keeper!
*Pin the Recipe HERE to Save for Later*
Ingredients Chicken and Mushrooms:
This may seem like a ton of herbs (and it is!) but here me out. The herbs soften and blend into the sauce, giving it amazing fresh flavor while lightening the sauce. It is the easiest way to elevate a creamy sauce and make home cooking feel super fancy.
What is a Good Dill Substitute?
There isn’t anything quite like dill in flavor – it is very subtle but an incredible little herb! We LOVE dill and you can see all of our recipes with dill weed in them HERE.
- Generally, 1 tsp of dried dill is equal to 3 tsp (or 1 Tbsp) of fresh dill.
- Since the herbs don’t simmer for very long, I would highly recommend using fresh in this recipe. Dried herbs are great with lengthy marinating, lengthy cooking and high heat cooking (roasting and grilling).
- If you don’t have dill, you omit it in this chicken mushrooms recipe or add more parsley and green onion. We make this year round and improvise with the herbs we have on hand.
P.S. Here’s the blue pan that we are using (our Amazon affiliate link) – because everyone always asks! We love it because it’s heavy cast iron, coated to keep it from sticking, is easy to clean and deep so it’s perfect for one pan chicken recipes.
More Recipes for Chicken:
- Stuffed Chicken Parmesan – do not open on a hungry stomach!
- Chicken Madeira – Famous Cheesecake Factory copycat recipe
- Chicken Avocado Salad – the #1 salad recipe on our blog
- Mom’s Baked Chicken Legs – with strange but amazing marinade
Watch How to Make One-Pan Creamy Mushroom Chicken:
See Natasha make this One Pan Chicken Mushroom Recipe. Simple ingredients coming together to make something wonderful (with minimal dishes) – that is my kind of recipe! If you enjoy our videos, please subscribe to our cooking channel on Youtube and click the bell icon so you will be the first to know when we post a new video!
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Creamy Herb Mushroom Chicken
This Creamy Herb Mushroom Chicken Recipe is a crowd pleasing, one-pan 30-minute chicken dinner. Every bite is so juicy and tender. This chicken and mushrooms recipe is unbelievably easy and is sure to become a new favorite!
Ingredients
- 1/2 lb mushrooms rinsed and patted dry
- 1 lbs chicken tenders
- 1 1/2 tsp garlic salt to taste (divided, plus more to taste)
- 1 Tbsp butter, divided
- 1 Tbsp olive oil, divided
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onion
- 2 garlic cloves minced
- 3/4 cups heavy whipping cream
Instructions
Prep:
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This recipe moves fast so prep all of your ingredients prior to turning on the stove. Mince Garlic, chop herbs and thickly slice mushrooms.
How to Make Chicken Mushroom Skillet:
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Heat a large heavy skillet over medium heat and add 1/2 Tbsp butter and 1/2 Tbsp oil. Once oil is hot, add thickly sliced mushrooms and season with 1/2 tsp garlic salt. Let mushrooms sizzle about 5 min, stirring occasionally until they are golden brown then remove to a plate.
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Season chicken all over with 1 tsp garlic salt. In the same pan over medium heat, add another 1/2 Tbsp butter and 1/2 Tbsp oil. Add chicken in a single layer and sauté about 2 min on each side or until just cooked through.
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Add minced garlic and sauté 1 minute, stirring frequently until garlic is fragrant. Add chopped dill, parsley, green onion to the pan and sauté/stir another 1 minute to soften herbs.
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Return mushrooms to the pan then stir in 3/4 cup heavy cream. Bring to a light boil and continue to cook 2 min until sauce is slightly thickened then remove from heat. Sauce will thicken more as it cools. Season with more garlic salt, to taste if needed.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Here’s what this mushroom chicken recipe looked like when we first shared it in 2014. We added new photos and a video tutorial, but it’s the same great recipe! P.S. You can easily double this recipe to feed a larger crowd, but you may need to cook the chicken in batches.
I don’t feel like I say it often enough (or that I could ever say it enough), but THANK YOU for visiting my blog, commenting, and sharing my recipes with your friends and family.
If you make this mushroom chicken or any of our recipes on social media, tag us with #natashaskitchen. It just makes my day to see your beautiful creations especially in our private Facebook group. You all are so supportive, kind, generous and wonderful. I’m thankful for you!
Q: Everyone needs a good go-to chicken recipe. What is YOUR favorite chicken dish?
Natasha Kravchuk
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Made this last night and my whole family loved it. The fresh dill is so good and not at all overpowering. Simple to make and delicious!
I’m so happy you enjoyed this recipe, Anna! Thank you for sharing this wonderful review with me!
My hubby and I are big fans of yours. Today we are going to make the creamy herb mushroom chicken. I noticed the green onions both in the video and the picture are only the tops of the onions. Before when I’ve used spring onions it’s been the white part of the onion itself and just a little of the green. So am I correct that the
Hi Christine, you can definitely use the white and the green part. We try to use the entire onion.
Love your recipes. Wondering if I can freeze some of these so I have something to give my daughter who is ill. Maybe the chicken tetrazzini or the creamy chicken with mushroom. Thanks
Hi Betty, I haven’t tried freezing this recipe to advise. I worry the cream will separate. I do recommend trying with a very small portion to see how it defrosts.
Omg Natasha I love how u make everything look so simple. I’m someone who can’t cook but since watching your videos I have been very proud of myself. I made the creamy herb mushroom chicken and wow I surprised myself. So flavorful chicken so juicy and those herbs perfect. Thank you for all what u do especially helping out ladies like me who can’t cook at all
Love it! I am so happy reading your comments, so proud of you too! I hope that you love every recipe that you will try.
This dish was absolutely delicious. The chicken was tender and juice. The sauce was creamy and the flavors were so well balanced. I loved how easy it was to make and my family thoroughly enjoyed every bite.
That’s just awesome!! Thank you for sharing your wonderful review Charlotte!
Hi Natasha, I made this dish last night and it was delicious! I used chicken thighs because I didn’t have chicken breast. Everything went well with the mashed potatoes. Then today I tossed the leftovers with pasta and it was just as yummy. My husband and kids enjoyed everything. Thank you so much for all the inspiration you have given me. I am truly thankful. Keep up the great work and I look forward to trying more of your recipes.
You’re welcome! I’m so happy you enjoyed it!
Hi I Natasha, just made this ..delicious! I used thighs, coconut cream instead of cream, thickened with packet of cream of chicken soup and chicken powder., served with rice and mash…perfect dish for a this weather during lockdown!
Thanks for sharing that, Gigi. Great to hear that you loved the end result of this recipe!
Natasha, thank you so much for your recipes! They are a savior during this time! Every day I cook delicious meals and I really can not thank you enough!
You are very welcome, Tatiana. It’s my pleasure to be able to help you cook delicious meals! Enjoy cooking, stay safe and healthy!
So easy and so delicious!!! We loved this and have made it twice. So yummy!! Found the video on You Tube. And, big thanks for the tip about mixing butter and olive oil to avoid burning! How did I not know that before? Totally invaluable!!! Thank you and keep up the great work!!!
I’m so glad you found our site and enjoyed our video! Thank you for that awesome review, Barbara!
Oh my Have made the Creamy Herb Mushroom Chicken a few times and always outstanding. I added a ton of spinach at the end. Superb and even low carb.
Where have you been all my life?
That’s so great! It sounds like you have a new favorite!
me encantó, fácil y deliciosa, gracias por compartir tus experiencias
I’m so glad you enjoyed that, Maria! Thank you for that awesome review.
Tried the herb and mushroom chicken last night…oh my…it is a keeper…came together very quickly and is delicious…served with left over mash potatoes and a small salad..will make again…thanks for the great recipe!
I’m so glad you enjoyed it!
Can this be made in advance and reheated?
Hi Gosha, It will keep well covered in the refrigerator. You can also reheat the full batch in the oven, or reheat on the stove top. If her heating on the stove top, make sure you are heating over a lower heat until the mixture is hot. I hope you love this recipe!
This was very delicious. I tweeted the recipe a little and added sautéd onion and also white wine to the sauce. Very Yumm
I’m so glad you enjoyed that, Irina!!
Hello Natasha,
I believe there is a typo in the ingredient list. Did you mean to write 2lbs of chicken tenders? Because it’s listed as 1lb.
Hi Luda, we used one pound for this recipe. If you are doubling the recipe then you would use two pounds.
The Chicken is super good but, you have got to get rid of all the commercials you have playing over your video. I cannot hear your instructions.
I’m glad you enjoyed the recipe, Lola. Thank you for that feedback.
I normally don’t post reviews, but this was great!! I did switch to chicken thighs and added some wine, but otherwise so good!!! Yum!
I’m so happy to hear that, Courtney! Thank you for sharing your great review!
Since discovering the awesome Natasha’s kitchen mealtimes are no longer boring in my household. This website is my first port of call when wondering what to have for dinner. Tonight it’s the chicken and mushrooms, can’t wait! The 30 min recipes are fabulous. Natasha has taken the stress out of cooking and for that I’m internally grateful. She should have her own TV show or write a book!! Much love from the UK
This comment made my day! Thank you so much Tina! I’m inspired reading this.
Omg!!! Chicken herbs and mushrooms… miam… Even the kids loved it… And So easy at the end. I also made the eclairs (gluten free) I had to add at least 1 cup of milk in addition to the original recipe… But they were amazing. Thanks
You’re welcome! I’m so happy you enjoyed it, Isabelle!
This was delicious, and SO easy! Loved the flavor of the dill! Thank you for another awesome recipe!
You’re welcome, I’m so glad you enjoyed that.
Off to the store to purchase the ingredients. This recipe looks delicious and I can’t wait to try it tonight. I’m happy to have found your site.
I hope you love it, Janet! We look forward to your feedback.
Really easy and really good! Will make again for sure.
I’m so glad you enjoyed it!
This is a great dish if you want to impress your guests and don’t have too much time to cook! Turns out perfect every time.
All my family love this recipe!!! I make it again and again.
Awww that’s the best! Thank you so much for sharing that with me, Olga. I’m all smiles!
So I made this and did some changes. Kept ingredients but poured in heavy cream let cook for a bit pulled chicken added a bit of cornstarch let thicken faster placed chicken back. Let simmer for 30 mins longer. Was great
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha. I tried this recipe this morning and it taste yummy. But my chicken has turned tough. Any idea what I did wrong? I’ve got a picky eater kid! Thanks.
Hi Henny, did you use chicken breast or chicken tenders? You can use chicken breast but it might be a little tougher than chicken tenders. Tenders are the strips of meat that are usually attached to large chicken breasts. You can slice chicken breast into pieces and use that as well. I hope that helps.
This was delicious. I used skim milk with a little flour whisked in instead of the heavy cream. My 8 and 9yo boys even ate it and had seconds. Definite win!
I’m so glad you enjoyed that! Thank you for sharing that with me Sara.
I made it last night. and i usually dont leave comments on receipe pages. but i have to do it here. its simple, its its absolutely delicious. the only think i changed was i added a little white wine to mushrooms while cooking and to chicken before adding greens and let it eboporate. sauce was finger licking good!!! thank you!
That’s just awesome!! Thank you for sharing your wonderful review, Albina!
Lovely dish ! I made this yesterday, and added some fresh ginger and chili – it tasted heavenly ! Thank you for this , Natasha 🙂
You’re welcome! I’m so happy you enjoyed it Talana!
How much ginger and chilli did you add Talana?
thanks
Hi from France! Is the cream 3 quarters of a cup or 3 to 4 cups of cream? I am used to the metric system so not familiar with “cups”! Thank you – can’t wait to try it!
Hi Sharon that will be 3 quarters of a cup of cream. We do have metric measurements available towards the bottom of the printable recipe. I hope that helps.
Hi Natasha, I have 3 quarter chicken legs that I defrosted last night. If I cut the legs from the thighs, can I use them instead of tenders? does that alter the cooking time in the pan? I also have a package of brown mushrooms and I want to use them up! Thanks so much this looks so yummy!
Hi Janet, it would definitely alter the cooking time if using bone-in, skin-on chicken pieces as chicken tenders cook much faster.
Hi Natasha, Last night, I made the sauce from your chicken and mushroom recipe, but after browning the chicken in 2 fry pans and making the sauce, I baked them all in 1 frypan in the oven like your chicken fricassee recipe, for 45 mins. Perfect! I made wild grain rice with spelt oats and wheat grains tonight to go with the left overs and the sauce over the rice is delicious! I have 3 more chicken pieces for left-overs. Yaye!
I’m so happy to hear that! Thank you for sharing your great review, Janet!
For this week’s dinner, I decided to make a chicken dish for my fiance. I came across this while watching Youtube and sounds amazing! I was wondering, what vegetables would this be good to serve with? I don’t want to make mash potato, so I was thinking either have a side of vegetables or adding pasta (how much pasta should I add?) Thanks!
Hi Grace, I think a side of roasted asparagus would pair well with this or a simple cucumber tomato salad. If you wanted to serve it over pasta, I would say 10-12 oz of pasta and less pasta if you want the dish to be saucier.
Looks delicious. Can this be made ahead of time and then reheated?
Hi Lana, It will keep well covered in the refrigerator. You can also reheat the full batch in the oven, or reheat on the stove top. If her heating on the stove top, make sure you are heating over a lower heat until the mixture is hot. I hope you love this recipe!
Amazing recipe! So glad I found it I was crazing a chicken and mushroom favored dish and this hit the spot. I only had chicken thighs on hand so cooked the chicken longer on each side before adding the herbs
That’s so great! I’m so happy you enjoyed that Shannon!
Hi Natasha,
Am wondering if shrimp can be used in place of chicken, or even add it to be cooked as a chicken & shrimp recipe??
Hi Teri, yes, but keep in mind shrimp cook way faster so you might cook the shrimp for a minute then toss in the seasonings, then mushrooms, etc. Just keep in mind it’s much easier to overcook shrimp. It would still be delicious (and maybe even more delicious!) with shrimp
Made it for dinner today and it did not disappoint! It was absolutely delicious. Thanks for a great recipe Natasha 🙂
I’m so happy to hear that!
Hi Natasha, I love this recipe – made it a lot! It’s super yummy. I was wondering if I can make this sauce for leftover Thanksgiving turkey? Do you think it will taste good?
Hi Natasha (hey great name), I have not tested that but I bet it may work. If you experiment, let me know how you liked the recipe.
I had my left overs the next days and it was awesome, but much better same day
Hi. I saw this recipe and wanted to make it, it looked so good! I followed the recipe exactly what it said to do.. The sauce never thickened at all… came out like broth.. I can’t imagine what happen..
Hi Pauline, did you possibly use a light cream or half and half instead of HEAVY whipping cream? Also, make sure you start with thawed chicken as frozen chicken can release quite a bit of liquid. Otherwise, I would suggest watching the video again to see where things started looking different in the process. Hope that helps with troubleshooting!
Question about the pan: I bought the same Staub braiser pan you used and it makes my chicken stick to the pan. Did u have to season your pan before use?
Hi Mags, because the pan is coated, it does not require seasoning before use. I would suggest using non-metal utensils whenever you are working with a coated pan since the coating can be scratched off, causing meats to stick and also make sure you are cooking with some oil or butter since it it does stick more than a non-stick teflon coated type of pan.
Looks so good I want to make today. What sides do you cook with this
Hi Chasity! This dish is awesome over pasta or mashed potatoes. You can also make this along with any steamed vegetables or a salad! I hope you love it!
Hi Natasha, can I use half & half in
this recipe instead of heavy cream?
Thank, Judy
Hi Judith, that should work! Here is what one of our readers wrote: “Only change I made is that I had half and half instead of heavy cream but it worked pretty well although probably not as rich.”
made a version of this for the wife, only slight differences, less herbs. The wife loved it, making it again tomorrow, thanks Natasha, your a star x
Thank you so much for the fantastic review, Stephen! I am smiling big reading your comment 🙂
Absolutely loved this. Probably the first recipe I tried on your blog a few months ago and it’s been in my rotation since. The husband loves it and probably won’t ever get tired of it haha. Thank you!
Awww that’s the best! Thank you so much for sharing that with me, Svetlana :). I’m all smiles!
This was sooooo AMAZING! Family was over impressed:) Even the ones that cant stand mushrooms or ANYTHING that looks green or herby lol. Thank you so very much for sharing this great recipe. Any points for doubling recipe.. or maybe just the sauce? I am having 10 people over for dinner and would love to see my husband’s proud face again.
Thank you for that amazing feedback! You can definitely double it. I would Recommend a larger pan and make sure to not crowd the pan with chicken, you may need to cook that in batches. Hope this helps
Delicious and husband approved!
The only minus was that I cooked it 2 hours before we sat down to eat it and the tops of chicken tenders were dry as they weren’t coated in the sauce. I didn’t want to add too much cream than the recipe calls for.
Hi Dinara, I’m so happy you enjoyed that. Thank you for sharing that with us!
Another successful dinner made from Natasha’s recipes! I made this with mash and garlic bread. Added red onion with the mushrooms as I think they go really well with the cream. Also marinated the chicken in cayenne and paprika for a kick.
#natashaskitchen
Thank you for sharing your wonderful review with us, Dalveer! I’m so happy you enjoyed that!
Loved this recipe! Thank you Natasha
You’re so welcome! I’m happy you enjoyed that!
Omg amazing chicken..thank you so much
You’re welcome! I’m so happy you enjoyed it, Cherie!
Made this today. OMG. Just fantastic
I’m so happy you enjoyed that!
What side goes good with this recipe pasta or white rice
This is wonderful with both a plain buttered noodle, like spaghetti or white buttered rice. My favorite is over mashed potatoes.
Hi Natasha,
Could either coconut milk or whole milk be used as a substitute?
Hi Anastasiya, you might want to coat the chicken in flour to help thicken the sauce if you wanted to use a thinner liquid like half and half or milk. Milk might be too thin without adding more flour and creating some kind of roux before adding the milk.
Daaaaamn this was definitely a hit with my family. It was my turn to cook dinner and you did not let me down girl. The chicken was so delightfully soft and I loved the herby sauce over rice. I will stalk your site for more recipes in future!
Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!
Love it, will definitely cook this recipe again. Delishes and easy to make!
That’s so great! I’m happy you liked that!
Another excellent recipe! I made this for my family and they all loved it and ate it all up. It was super quick and easy. I am seriously thinking about making it again tonight.
That’s so great! It sounds like you have a new favorite!
Wow! That was so good. I can’t wait to try more of your recipes.
Thank you for your feedback! I hope you get to try more also!! Enjoy!
Hi, thanks for this great recipe. It was really perfect and I was able to make it as is. I always change the recipes I find because I feel something is missing but here all the ingredients and instructions were just right and everyone loved the dish. I’m going to tryout other recipes. I’m happy I found your site.
I’m so happy to hear you are enjoying my blog! Thank you for sharing that with us 🙂
This recipe is delicious! I am a lazy cook so I used parsley and Dill seasoning and not fresh and also didn’t use onions. I doubled the recipe using organic thin sliced chicken that I trimmed and cut into cubes and cooked in two batches. I added extra garlic, Dill and parsley because really it all depends on your love of spices. Instead of using alternatives to the heavy cream to reduce calories I did other alternatives for what else I cooked. This dish is awesome over pasta so I made no yolk egg noodles and instead of the whole bag I made half and mixed it with cauliflower rice (Green Giant steamable). I also made the steamable asparagus. Normally, butter is added to all three of these but with a little sauce no butter of any kind is needed. Also by making the extra sides it was a more filling dinner so we didn’t need to eat a lot of the sauce. The sauce is so flavorable that you don’t need a lot of it so a little goes a long way! Although I am a lazy cook this was still delicious! Thanks for the recipe, everyone loved it so I have no choice but to make this often! Also, can’t wait to try some of your other recipes.
That’s so great!! Thank you for sharing this thoughtful review with me! 🙂 I look forward to hearing more about your experiences with our recipes! Thank you!!
I tried this recipe and it was so easy and amazing!!! I added some olives, since I had them in my fridge – which added a nice flavor. Very easy and amazing recipe!!
I’m so glad you enjoyed it!
OMG – this turned out so good!!! I served it over quinoa which made quinoa taste better than ever. My husband couldn’t stop talking about what a delicious meal it was . Will definitely eat more of this. Thank you, Natasha!
I’m so happy to hear that Irina!! Thank you for the wonderful feedback and review!
For some reason some of my tenders came out hard and very cheey. Do you know why?
Hi Tanya. This recipe doesn’t have cheese in it. Was this meant for another post or recipe?
Sorry I meant to say the tenders came out hard and chewy. Not tender. Do you know why that happened?
Hi Tanya, did it seem like they were overcooked possibly?
I made this dish today Loved It. Next time I will make more sauce
Isn’t that sauce so good?! Thank you for the positive feedback, Theresa!
This was so simple and so very delicious! I made it 3 days in a row😊thank you, for sharing it!
I love that! Sounds like you found a new favorite! Thank you for sharing that with us, Kami!
Hi Natasha,
This recipe looks so delicious, and i am planning on making it for a potluck. I am planning to make it the evening before the event. How easy would it be to reheat it in instant pot? Thank you very much!
Hi Luda! That is a great idea. I haven’t tried it in the instant pot but I think it will work fine. It will keep well covered in the refrigerator. You can also reheat the full batch in the oven, or reheat on the stove top. If her heating on the stove top, make sure you are heating over a lower heat until the mixture is hot. I’m so glad you enjoyed the recipe!
I made this for dinner last week and it was a hit. So simple and easy! I used about a half extra again of parsely and herbs
I’m so glad you enjoyed it! Thank you for the wonderful review, Rachael!
Delicious! A new family favourite! Especially loved the fresh dill. Beautiful dish, Natasha!
Leslie, I’m so happy you enjoyed this as a family. Thank you for the great review and wonderful compliment
Natasha your recipes are so amazing I almost tried everything online e how detailed you are and honest. Thank you so much for sharing your secrets.
You are so nice! Thank you Lilia!
I love this recipe. There are so many different ways you can make it. It’s getting to become my go to recipe. Only one thing that doesn’t go, in my opinion, mashed potatoes . Rice or pasta definitely. Thanks again for the recipe, a lot less time in making it than my turkey cutlets in lemon cream sauce. Took a pic, don’t know how to put it in. How about an easy recipe for pierhies stuffed with mashed potatoes and sauerkraut. Mmmmm
Hi Ani! We love it this way but yes you can definitely serve it over rice or pasta! I will have to look recipes up for that! Thank you for sharing that with me!
Hello Natasha!!! I have made this today and everyone totally loved it. I love how it is quick and easy. Thanks for the recipe.
You’re so welcome! I’m happy you enjoyed that Mary! 🙂
Hi, Natasha, is it okay to use chicken thighs if I cut them in half?
Hi Olga, yes that would work with chicken thighs, cutting them into strips, but they would need a little longer to sauté.
HELLO NATASHA. I LIKE A LOT OF STRAWBERRY CAKE. IT WAS SPECIAL AND EVERYONE PRAWNED. CONGRATULATIONS!
I AM A BRAZILIAN AND I NEED TO IDENTIFY THE NAME OF A TEMPERO, IT SEEMS HERBS THIN, WITH DEHYDRATED LEAVES WHICH IS MARKETED THEREFORE IN THE UNITED STATES. IT IS TO BE PLACED WHEN THE SALT SALAD IS ALREADY READY. HE HAS A WONDERFUL AROMA AND LEAVES THE VERY TASTY SALAD. IF YOU CAN GUIDE ME, THANK YOU.
I’m sorry for some error in the words, because I’m using the Google Translator. THANKFUL!
Hi Jose! We are happy you liked those recipes! Thank you!
Was Google translator written by divine hand..it turns chicken into strawberry cake..yum.
Hi Natasha, I love your recipes and have tried several with great success. Thanks for sharing them. I want to make this Chicken mushroom recipe for about 20 people next week. Can I substitute heavy whipping cream with sour cream?
I honestly haven’t tried it with sour cream. I’m not sure it will have the same affect as whipping cream as it thickens. If you do try that please let me know how it goes.
Greetings from Romania! I have tried today this recipe, with sour cream , and i added a half cup of milk in it. It was really good, and if you want it thicker just mix a spoon of floor in the milk. It was delicious, my mom was impresed by my cooking skills. I hope i can find heavy cream to try the difference
Thank you for sharing this with us Ioana!
Great to hear Ioana. My personal motto is give me Liberty or give me Whipping Cream (35%) which is what I used here in Canada, so I’ll have to try your version for a more healthy take.
I have been making this dish for years. However I substitute turkey cutlets pounded thin, eliminate green onions and dill being as dill is my least favorite herb. I add shallots and fresh tarragon if you grow your own, if not, dried is just as good.
Thank you for sharing your version with us!
Did not have heavy whipping cream, so made an initial roux with flour & water. Consistency became too thick so added chicken broth til desired consistency…seriously…that just sound fancy. I added chicken broth til it “looked” right! Besides that….added a bit more salt…again…just used what I thought..additional teaspoon?🤷🏼♀️
Dinner turned out SO YUMMY!!!!!
Man…gonna use this one lots!!!
I’m so glad that worked out for you! Thank you for sharing your process with us, Teri!
Made this tonight. It is just ok. I loved the idea of all the fresh herbs but the dill overpowers it. Won’t be making it again but I’m always up for trying new recipes! Thank you for sharing
Thank you for your honest review. We sure love our dill but I would recommend omitting or halving the amount based on personal preference! Thank you for following our blog, Angela!
It’s a rich recipe and needs the dill for that reason, the full amount. Or consider cutting back on the cream? My family loved it.
Can I use half n half instead of heavy whipping cream?
Hi Irene, ALthough I haven’t tried this some of our readers have made modifications. One of our readers used half & half instead of heavy cream & it worked pretty well although probably not as rich.
Love that it’s so easy to make but so delicious in taste😋
I’m so happy to hear that! Thank you for that great review!
This is amazing! I made it about a month ago and my husband keeps asking for it! I put my picture of it under your Pinterest post and it looks and tastes amazing! I was a bit nervous about so much dill, but it just all works together so well!
That’s the best! I’m so happy to hear that! Thank you for sharing your great review!
Ohhhhh I can already taste how creamy this is. Another one pan meal I’m going to have to try!
It is sooo good! Enjoy!
Love your blog I always find amazing recipes here that we all love to eat!!
What’s the best way to cook double the recipe? Make it twice? Or will the sauce fit double into the pan?
Hi Lucy, You can definitely double it. I would Recommend a larger pan and make sure to not crowd the pan with chicken you may need to cook that in batches. Hope this helps
Hi Natasha, I’m having company over this week and they say never test a new recipe for guests.. but this looks so delicious that i trust it’ll turn out well!
Since we’ll be having company, what’s the best way to cook double? Should I just make it once and then make it all a second time? Will double the sauce fit in one pan?
Hi Lisa, You can definitely double it. I would Recommend a larger pan and make sure to not crowd the pan with chicken you may need to cook that in batches. Hope this helps
Batches for sure. And my suggestion is to serve it on basmati rice which will keep some heat (versus a pasta). Keep some chilli flakes close by for those who want to spice it up.
Okay great, thank you!
You’re welcome!
This is my 3rd recipe that I’ve tried from this blog. The other two were awesome and so is this one. I served it over linguine and next time will make half again as much sauce. Excellent recipe
What an amazing review! Thanks for following and taking the time to leave such thoughtful comments, Tony!
I tried this recipe for dinner today and it was super great! I ate it with fettuccini pasta and added some parmesan as well instead of seasoning more…Yummy! Thank you for sharing wonderful recipes all the time. All the recipes I have tried so far are always on point!
I’m so glad you enjoyed it! Thank you for the wonderful review!
Great recipe, loved it. Please tell me where did you find such a beautiful bunch of dill. I can’t find anything good and I really miss it!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I made this last night and served it over basmati rice – superb. I doubled the recipe because chicken tenders were on sale, but did not correctly brown the chicken – but it still worked out fine (lesson learned). Question: I love to kick up the heat, for next time what do you suggest Natasha? Add one chopped jalapeno pepper or cayenne powder or?
Thank you for the awesome review, George! I haven’t tried spicing up this dish before. But all of those options sound interesting! Theres always tabasco but that might have too much acidity along with the cream. If you experiment, let me know how you like the recipe.
I made this tonight, it was nothing short of amazing. Baked a potato, cut it done center and put some of the gravy over it. YUM. Looking forward to the left overs. Made the Salmon cakes last night, also incredible and great cold ( ate two for breakfast on the run) The best cooking site EVER.
I’m so inspired reading your review. Thank you for that wonderful compliment, Gregg!
Thank you, Natasha, I made it yesterday and it was so delicious.
I’m so glad you enjoyed it!
Hi Natasha….this looks amazing! What could I substitute for the heavy cream, we’re trying to watch our calorie intake. Thanks so much!
Hi Cynthia, ALthough I haven’t tried this some of our reader have made modifications. One reader used half & half instead of heavy cream & it worked pretty well although probably not as rich. Another made it dairy free, here’s what she wrote “so I made this tonight with cashew cream (cashews + water in a blender) instead of heavy cream. Because of the cashew substitute, I added a bit of lemon juice at the end to brighten the flavor.”Hope this helps.
Dill is great, isn’t it? xD
You did put a lot of dill, parsley and green onion! That’s why this pan looks amazing!!
Can I use a different type of mushroom?
– Natalie Ellis
Hi !I haven’t tested that with other mushrooms, but I think it could work. If you experiment, let me know how you liked the recipe
Hi Natasha, I’m from Mauritius and all these delicious good-looking recipes make me travel around the world, while staying at home 🙂
I’ve tried the Creamy Herb Mushroom Chicken for hubby’s birthday with a Russian salade and he was sooo pleased.
Will definitely try other recipes from your blog.
Cheers
I’m so inspired reading your review. Thank you!
Very yummy meal. Thanks for sharing.
You are very welcome Tanya and thank you for the nice review 😀
Hello Natashka, Polish cuisine is so full of dill cos it’s a good deal. I would use half of weeping and half of sour cream. Anyway, it’s great to meet another “dill and parsley lover”. Take care Lovelies. Thanks muchly. Izzy
I’m so happy you enjoyed that. Thank you for sharing that with us!
What kind of mushrooms did you used?
We used White Mushrooms.
Three of us just finished this fantastic dish! We paired it with the Cucumber, Tomato, Avocado salad and some pasta. Wonderful, and the chicken was SO easy! I’m going to make this again after waiting a respectful period of time!! THANKS for this great recipe!
I’m so happy to hear that! Thank you for sharing your great review!
I made this today and it was absolutely delicious! Thank you so much for sharing this! Will be making this again and again 🙂
You’re welcome! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your great review!
This is still one of my favorite recipes and hubby’s too! Thank you Natasha! 😊
You’re welcome Mira! I’m happy to hear that! Thanks for sharing!
Hello! If I don’t have garlic salt and plan to use a combination of garlic powder and salt. Would that be okay? If so, do you happen to know the proportions? Thanks in advance.
Yes absolutely, just use equal parts of garlic powder and salt to create your own garlic salt. Easy peasy 🙂
Can I substitute the heavy whipping cream for anything else? Milk?
Hi Tanya, you might want to coat the chicken in flour to help thicken the sauce if you wanted to use a thinner liquid like half and half. Milk might be too thin without adding more flour and creating some kind of roux before adding the milk.
My husband already started asking me if “Natasha’s Kitchen” told me how to make this, because you’re where I get 90% of my meals from 🙂 Recipe was delicious as always!
LOL! I’m glad you love the recipe! Thanks for sharing your fantastic review Angela!
Dear Natasha,
It was such a wonderful and tasty sauce, I poured it over penne. Thanks a lot for the recipe. Now the question is how to deal with cream after placing in the fridge…I have never cooked any sauce with creams and no idea how long it lasts at 5°C and what happens when I reheat… Thanks in advance for your reply.
It will keep well covered in the refrigerator. You can either reheat the full batch in the oven, or reheat on the stove top. If her heating on the stove top, make sure you are heating over a lower heat until the mixture is hot. I’m so glad you enjoyed the recipe!
EASY RECIPE. Have made this recipe many times and my family loves it. I add pasta to the chicken (or *SHRIMP*) and mushroom sauce. Thank you Natasha.
You’re welcome Susan! You’re review put a big smile on my face!
I usually don’t write reviews, well I usually don’t cook either haha. I made this last night, it was so easy to make and very tasty! It tasted even better today! Thank you Natasha, I can’t wait to try more of your recipes 🙂
I am so happy to hear that! Thank you for the great review Alla! 🙂
I made this recipe two nights ago, i forgot to post a review. It was so delicious and leftovers were even better! My husband told me to make this dish once a week because he loved it. The fresh dill makes it taste so different and adds a fresh flavor. The chicken was soft and juicy! It was pure perfection. It was also very presentable, i would make it for guests too. I loved it! I made it with the chicken wedding salad that you have and that also tasted great! Thanks again Natasha!
Thank you so much for your awesome review! I’m all smiles reading it 🙂
How do you serve it with buckwheat? I’m only aware of buckwheat flour.
If you’ve never tried buckwheat groats, you are missing out! It is so healthy and cooks similar to rice. We like the ones sold in European stores (like this one) most as they keep their form best but Whole foods has a very good one also. I hope you give it a try. My children love it too and it’s just such a healthy grain and it’s gluten free if you’re curious. Here are all of my buckwheat recipes.
Wow- I just finished whipping up this quick, easy dish and I have to agree with the others… It’s DELICIOUS! Thanks so much for sharing this Natasha!
Thank you for the fantastic review!! 🙂
I usually don’t take recipes from blogs but for some reason, I had to try this one. It seemed easy and doable but at the same time it didn’t seem as if I would totally destroy it. You also know what you’re talking about which made me trust that the recipe wouldn’t turn out to be a disaster lol. I just made this and although I haven’t tried it yet, my mom gave it two thumbs up. I’ve been craving mushroom sauce for the longest time. I’m a beginner cook so there were a few things I could have done better (i.e., soggy mushrooms). Also, instead of heavy cream I used light cream. It seemed to do the job well. Thanks for this AMAZINNNGGG recipe and more than anything, you’re easy instructions! Very easy to follow and I’m slow so that’s saying something lol.
I’m so happy this recipe was a success for you. Isn’t that the sweetest feeling; two thumbs up from Mom? 🙂 Thank you for sharing that with me!
I made this for dinner tonight such a hit. Thank you for this yummy recipe
That’s awesome! Thanks for sharing that with me 🙂
Made this last night for my family and there was nothing left! Everyone absolutely loved it. The recipe was very simple to follow, thank you for sharing. I also used your simple mashed potatoes recipe along with the green beans and mushrooms dish. 100% approved by everyone. Thank you!
That’s music to my ears!!! Thank you so much for sharing your awesome review 🙂
Thanks for the recipe! Super good and super easy! I love recipes that are so quick yet absolutely delicious.
Vitaya, thank you so much for the great review and you are welcome :).
This is very tasty! Although my family loves creamy dishes, we don’t do so well with lots of dairy, so I made this tonight with cashew cream (cashews + water in a blender) instead of heavy cream. Because of the cashew substitute, I added a bit of lemon juice at the end to brighten the flavor. With great cooking technique like Natasha’s, a non-dairy substitution goes seamlessly! I served this with egg noodles and roasted broccoli. I highly recommend this fast and easy, comforting dish. It’s a fantastic way to enjoy the bright flavor of the herbs. Thanks Natasha!
Thank you so much for sharing your non-dairy version. I love that you included the details because people frequently ask about dairy free substitutions. And thank you for the compliment. You’re so nice 🙂
Really delicious chicken dish. Added to my regular dinner rotation. Love mushrooms and always happy to see them in a recipe. Thanks!
I’m so happy you enjoyed it! That’s quite a compliment if this dish makes it into your regular rotation. Thank you for sharing that with me 🙂
I am so happy I discovered your website. Found it through google when I wanted a good recipe for broccoli chicken (yours is fabulous) and today, I made this. Only change I made is that I had half and half instead of heavy cream but it worked pretty well although probably not as rich. Next time, will make sure I have the cream. Made it with bow-tie pasta. Hubby loved it! Going into the regular rotation for sure. Would not let me give it stars so website has issues but 5 stars all the way!
I love the idea of making it with pasta. Did you put it into the dish or just pour the chicken and mushrooms over pasta when it was cooked? I’m so happy you loved it! thank you!
Thanks for posting this – it was delicious! I had to use dried dill and parsley (didn’t have any fresh on hand), but the dish still came out awesome! (For those who need to substitute dried for fresh, use 2 tbsp dried dill and 2 tbsp dried parsley flakes)
Kathy, thank you for the great review and for the tip :).
Kathy, thank you for the great review and for the tip :).
Is it possible to make this meal ahead somehow? If I were to make it for Sunday Lunch after church, can I prepare it ahead to a point and finish up quickly before eating?
You can make the recipe up to step #2: cook the mushrooms and the chicken then refrigerate both and finish it up quickly before eating. It may take a little longer to heat and thicken since the chicken and mushrooms will be cold.
Could I sub Greek yogurt for the heavy whipping cream?
I haven’t tried that substitution, but I think the Greek Yogurt might not be as creamy in the end result; I imagine it might separate rather than blend well, but again, I haven’t tried it myself.
The Bomb! Family favorite since i tried making it until now! Must have it for every family gathering! Thank you for an easy but yummy recipe Natasha! I make a lot of dishesh using your recipes!
I’m so happy to hear that! Thank you so much for the great review! You are awesome!
I just wanted to know, instead of the mushrooms if we don’t have them what could I put with the Chicken Tenders instead?
You could try asparagus or broccoli or sweet peas 🙂
Can you say, “Yummy”? Herby chicken is incredible!
Thank you 🙂 It sure is!
Best way to describe this recipe is an explosion of flavor in your mouth!! Made this last night for my husband with a side of mashed potatoes, and a russian salad. My husband said “best meal ever.. Definitely on my top 5 list!” And if you must know he is literally the PICKEST guy ever!! So I’m always nervous to cook for him lol thanks again for a wonderful recipe
Awww that is the best review ever! Thanks so much Alla. I’m so happy you both loved the recipe 🙂
Just made this for dinner!!! Love it .. Delicious:) thank you
That’s awesome! Thank you! 🙂
This recipe is fantastic! The outcome was delicious and super easy to make!
Thank you so much Vikki! I’m so happy you enjoyed the recipe 🙂
Do I have to clean mushrooms from their skin or just washing them will do it ?
Just rinse and dry them on paper towels. I don’t recall ever having to peel mushrooms from their skin. What kind of recipes have you been doing that for?
My mushrooms turned out black, yours look good, brown. Whats the problem, do u know?? Thank u!
Did you start with white or brown mushrooms?
Made this souce today, everyone loved it! Thank you for the recipe!
Galina, thank you for the great review and you are welcome :).
Just made this for dinner. Wow! Super easy and tastes so good! Thanks for your awesome recipes!!
You’re welcome and thank YOU Vika for the great review 🙂
Already made this twice in the space of 5 days. I really appreciate these one-pot meals, especially ones that are made up of ingredients that I already usually have at home. This was so easy and fast to make in a pinch, plus delicious.
I’m so happy you enjoyed it! You are on a roll making it twice in 5 days! Go Polina! 🙂
Just made this and it was so delicious!!! I just sub some ingredients like chicken breast, also added green onions! All that over these small shell macaroni (don’t know how they called but the flavor goes into them and it tasted delicious!!!!
Oooh I love shell pasta too. It’s a favorite form childhood. There’s something special about those little shells 🙂 I’m so glad you enjoyed the recipe.
I made this for dinner tonight, it is absolutely DELICIOUS!! This will definitely go into my regular rotation. Such amazing flavors remind me of home and the things mama used to cook.
Thanks Natasha!
That’s the best when you discover a recipe that makes it to the regular rotation. I’m so happy to hear that. Thank you Dasha 🙂
Thank you for the nice chicken and mushroom recipe. Sounds delicious.
I hope you love it 🙂
Hi Natasha,
I made this fantastic chicken dish today and served it over creamy mashed potatoes and it was absolutely wonderful. I subbed the green onions for shallots as I did not have any on hand but otherwise I followed the directions. Thanks for another winner recipe.
Margarita, thank you so much for the great review and you are very welcome :).
Looks delicious. Will this work with shrimp instead of chicken?
Yes, but keep in mind shrimp cook way faster so you might cook the shrimp for a minute then toss in the seasonings, then mushrooms, etc. Just keep in mind it’s much easier to overcook shrimp. It would still be delicious (and maybe even more delicious!) with shrimp 🙂
Talk about perfect timing! Made this dish the same day you posted…from fresh mushrooms that just been picked that day. It was a hit! My picky eaters loved it and hubby approved 🙂 Thanks!
Where did you find fresh mushrooms? Were they forest grown? That is very cool! I’m so glad you all enjoyed the recipe 🙂
Made this tonight!! It really is an easy and incredibly flavorful dish! Bought half a rotisserie chicken to put in because I was in a hurry (shhh) but it was great. Poured it over basmati. Thanks for another great recipe! X
That’s brilliant. I love the idea of using rotisserie chicken; I love a great shortcut! 🙂
Made this dish yesterday with buckwheat, absolutely amazing,
Thank you so much Tanya for a great review! I’m a big buckwheat fan; actually everyone in my family is. Great choice! 🙂
This looks really good. I will be adding it to my holiday hosting parties. So excited to try it!
Thanks girl! I hope you LOVE it 🙂
Wow, I’m drooling over these pictures.
Thanks Teresa :). You’re so nice 🙂
Tenders … Is it the breast meat or could be any skinless boneless meat?
My sister actually used chicken thighs with good results. You can use chicken breast but it might be a little tougher than chicken tenders. Tenders are the strips of meat that are usually attached to large chicken breasts. You can slice chicken breast into pieces and use that as well.
Yummy! This is my type of dish! I love buckwheat better than rice too. 🙂
And it’s so much healthier too! Thanks Valya 🙂
Looks delicious. Will have to try this week. Yum
Thank you Vera! I hope you LOVE it 🙂