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!
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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 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
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:
- 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:
- 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.
- 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.
- 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.
- 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.
Nutrition Per Serving
Filed Under
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?
I’ve never left a review here, but figured it’s overdue, since I use your recipes very very frequently. Natasha, you’re a genuis of a chef. Your recipes are so simple (as a working parent, I SO appreciate being able to throw a meal on the table in 30 mins), but also have so much flavor that everyone in my family loves. I just made this one, and it turned out great as always. Thank you so much for sharing your talent with us!
Hi Alexandra. Thank you so much for sharing that with me. I appreciate your review.
The recipe calls for green onion but the picture shows chives…we made it with green onion and it was delicious but wanted to clarify the herbs?
Hi Jess! It’s green onion, I’m glad you liked it!
Can canned coconut milk beyond substituted for heavy cream due to dairy allergy? Would love to make thisure recipe.
Hi Catherine! I haven’t tested coconut milk but the lighter the milk, the thinner the sauce would be so you may need to adjust by adding flour or cornstarch.
Catherine: Have you ever used cashew cream in place of heavy cream? I use it frequently. I have substituted it for the heavy cream in this receipe and it came out beautifully. I make my own. There are plenty of recipes online and it’s pretty low maintenance if you have a high speed blender (I use a Nutribullet).
I’m making it for the second time. This time I will double the sauce so I can pour over rive! I loved it the first time too!
I’m so glad you enjoyed it, Lisa.
Hi Natasha, I haven’t made this yet but can’t wait as it looks delish.. So even watching the video without tasting result I just know it’s going to be a 5 star recipe…
My question is.. If I don’t have fresh dill, is it ok to use dried,& how much instead of the 1/4 cup fresh? I did leave a comment with this question when came across video on YouTube.. But as most of comments were 2-5 years ago, I wasn’t sure if that was the place to ask re dill..
I do subscribe and love your videos.. So natural & fab content..
I lived in Canada for 15years, but have been back in Scotland for quite a while now..But love all North American recipes…
Thanks so much.. Lorna😊🏴
Hi Lorna! Thank you very much. I’m glad you’re loving the recipes. You can use as much as you prefer, but a general substitution ratio for substituting fresh and dried herbs: Ratio: 1 tablespoon fresh dill = 1 teaspoon dried dill. I hope you love this recipe!
Oh my goodness!! Just made this for dinner, it was AMAZING!! Those fresh herbs make such a difference!! This one will definitely go into the rotation!!
Yay, love it! Thanks so much for sharing this lovely review with us, we’re happy that you love it!
Hi, what side dishes is this good to do with? will it be good with white rice?
Hi Mitch! This would be excellent with mashed potatoes or rice.
I have made this (similar) for many years. It’s very good, but MUCH better adding about 1/4 cup sherry or Marsala wine. Really kicks up the rich flavor!
Thank you for sharing, Chuck! 🙂
I went over this web site and I believe you have a lot of wonderful information, bookmarked (:.
Thank you! I hope you love my recipes!
Hi Natasha! Made your chicken n herb recipe tonight. Loved it! My friend lost his sense of taste w Covid. These flavors came thru really well for him!!!
Hi Loni, happy to hear that you liked the flavor of this recipe and good to know that your friend enjoyed it too!
Amazing recipe. Super easy to follow and super quick. My family licked the plate clean !!
So glad it was enjoyed, Angie!
Hi Natasha, Used this recipe as a base. I had some sausages and vegetables to use up so adapted this with cooked vegetables and mushrooms. It was very delicious. Will use chicken next time but this was so good as well. Thanks for the very good recipes.
You’re welcome! Good to know that you enjoyed this recipe, thank you for sharing that with us.
Made this tonight, absolutely delicious,and so easy to make, love it 👏👏
That’s just awesome! Thank you for sharing your wonderful review, Dianne!
I am making this tonight but after checking the nutritional percentages decided to nix the garlic salt altogether and just use fresh garlic. 46% sodium is just too high. The flavour is just a delicious and for those of us with high blood pressure a safer alternative. Thank you for your recipes.
Hi Sharon, thank you so much for the feedback. Great tip. I’m glad you enjoyed this recipe!
love this recipe! my husband couldnt get enough, started eating right off the stove! 😀
Isn’t it so good?! I’m so glad you loved it!