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!

Creamy Herb Mushroom Chicken in Pan

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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Mushroom Chicken in Creamy Herb Sauce

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.

Ingredients for Mushroom Chicken a chicken tenders recipe with mushrooms, green onion, parsley and dill

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.

Chicken Mushrooms with herbs with ideas for dill substitute

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:

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

4.95 from 34 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
One Pan Chicken Mushroom with Creamy Herb Sauce

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!

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $10-$12
Keyword: mushroom chicken
Calories: 358 kcal
Servings: 4 servings

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:

  1. 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:

  1. 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.

  2. 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. 

  3. 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.

  4. 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 Facts
Creamy Herb Mushroom Chicken
Amount Per Serving
Calories 358 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 13g 65%
Cholesterol 141mg 47%
Sodium 1053mg 44%
Potassium 693mg 20%
Total Carbohydrates 4g 1%
Sugars 1g
Protein 27g 54%
Vitamin A 27.7%
Vitamin C 14.5%
Calcium 5.3%
Iron 6.8%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

How to Make One Pan Chicken Mushroom

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. 

Thick sliced mushrooms and juicy chicken in a creamy herb sauce. #30minutemeal from @natashaskitchenThick sliced mushrooms and juicy chicken in a creamy herb sauce. #30minutemeal from @natashaskitchen

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? 

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! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • ANI
    August 9, 2018

    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 Reply

    • Natashas Kitchen
      August 9, 2018

      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! Reply

  • Mary
    August 6, 2018

    Hello Natasha!!! I have made this today and everyone totally loved it. I love how it is quick and easy. Thanks for the recipe. Reply

    • Natashas Kitchen
      August 6, 2018

      You’re so welcome! I’m happy you enjoyed that Mary! 🙂 Reply

  • Olga
    August 1, 2018

    Hi, Natasha, is it okay to use chicken thighs if I cut them in half? Reply

    • Natasha
      August 1, 2018

      Hi Olga, yes that would work with chicken thighs, cutting them into strips, but they would need a little longer to sauté. Reply

  • JOSÉ HELENIO
    July 31, 2018

    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! Reply

    • Natashas Kitchen
      July 31, 2018

      Hi Jose! We are happy you liked those recipes! Thank you! Reply

  • Amali
    July 30, 2018

    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? Reply

    • Natashas Kitchen
      July 30, 2018

      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. Reply

      • Ioana Bercea
        August 4, 2018

        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 Reply

        • Natashas Kitchen
          August 4, 2018

          Thank you for sharing this with us Ioana! Reply

        • George
          August 8, 2018

          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. Reply

  • Ane iwanyshyn
    July 26, 2018

    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. Reply

    • Natashas Kitchen
      July 26, 2018

      Thank you for sharing your version with us! Reply

  • Teri
    July 24, 2018

    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!!! Reply

    • Natashas Kitchen
      July 24, 2018

      I’m so glad that worked out for you! Thank you for sharing your process with us, Teri! Reply

  • Angela
    July 19, 2018

    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 Reply

    • Natashas Kitchen
      July 19, 2018

      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! Reply

    • George
      July 19, 2018

      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. Reply

  • Irene
    July 19, 2018

    Can I use half n half instead of heavy whipping cream? Reply

    • Natashas Kitchen
      July 19, 2018

      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. Reply

  • Christina Schade
    July 14, 2018

    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! Reply

    • Natashas Kitchen
      July 15, 2018

      That’s the best! I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Becky Hardin
    July 13, 2018

    Ohhhhh I can already taste how creamy this is. Another one pan meal I’m going to have to try! Reply

    • Natashas Kitchen
      July 13, 2018

      It is sooo good! Enjoy! Reply

  • Lucy
    July 12, 2018

    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? Reply

    • Natashas Kitchen
      July 12, 2018

      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 Reply

  • Lisa
    July 10, 2018

    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? Reply

    • Natashas Kitchen
      July 10, 2018

      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 Reply

      • George
        July 10, 2018

        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. Reply

      • Lisa
        July 12, 2018

        Okay great, thank you! Reply

        • Natashas Kitchen
          July 12, 2018

          You’re welcome! Reply

  • Tony
    July 10, 2018

    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 Reply

    • Natashas Kitchen
      July 10, 2018

      What an amazing review! Thanks for following and taking the time to leave such thoughtful comments, Tony! Reply

  • JulieG
    July 1, 2018

    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! Reply

    • Natashas Kitchen
      July 2, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Elena
    June 29, 2018

    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! Reply

    • Natashas Kitchen
      June 29, 2018

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • George
    June 27, 2018

    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? Reply

    • Natashas Kitchen
      June 27, 2018

      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. Reply

  • Gregg Fox
    June 26, 2018

    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. Reply

    • Natashas Kitchen
      June 26, 2018

      I’m so inspired reading your review. Thank you for that wonderful compliment, Gregg! Reply

  • Marika
    June 26, 2018

    Thank you, Natasha, I made it yesterday and it was so delicious. Reply

    • Natashas Kitchen
      June 26, 2018

      I’m so glad you enjoyed it! Reply

  • Cynthia
    June 26, 2018

    Hi Natasha….this looks amazing! What could I substitute for the heavy cream, we’re trying to watch our calorie intake. Thanks so much! Reply

    • Natashas Kitchen
      June 26, 2018

      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. Reply

  • Healthy Kitchen 101
    June 25, 2018

    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 Reply

    • Natashas Kitchen
      June 26, 2018

      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 Reply

  • Judith Marie
    June 25, 2018

    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 Reply

    • Natashas Kitchen
      June 25, 2018

      I’m so inspired reading your review. Thank you! Reply

  • Tanya
    June 23, 2018

    Very yummy meal. Thanks for sharing. Reply

    • Natasha
      June 23, 2018

      You are very welcome Tanya and thank you for the nice review 😀 Reply

  • Izzy
    June 23, 2018

    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 Reply

    • Natashas Kitchen
      June 23, 2018

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Pogoda
    June 23, 2018

    What kind of mushrooms did you used? Reply

    • Natashas Kitchen
      June 23, 2018

      We used White Mushrooms. Reply

  • Diva NiNi
    June 22, 2018

    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! Reply

    • Natashas Kitchen
      June 22, 2018

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Polga
    January 12, 2018

    I made this today and it was absolutely delicious! Thank you so much for sharing this! Will be making this again and again 🙂 Reply

    • Natasha's Kitchen
      January 12, 2018

      You’re welcome! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your great review! Reply

  • Mira K.
    November 25, 2017

    This is still one of my favorite recipes and hubby’s too! Thank you Natasha! 😊 Reply

    • Natasha's Kitchen
      November 25, 2017

      You’re welcome Mira! I’m happy to hear that! Thanks for sharing! Reply

  • Peony
    July 15, 2017

    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. Reply

    • Natasha
      natashaskitchen
      July 15, 2017

      Yes absolutely, just use equal parts of garlic powder and salt to create your own garlic salt. Easy peasy 🙂 Reply

  • Tanya
    July 14, 2017

    Can I substitute the heavy whipping cream for anything else? Milk? Reply

    • Natasha
      natashaskitchen
      July 14, 2017

      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. Reply

  • Angela
    June 21, 2017

    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! Reply

    • Natasha's Kitchen
      June 21, 2017

      LOL! I’m glad you love the recipe! Thanks for sharing your fantastic review Angela! Reply

  • Pedro del Solar
    March 31, 2017

    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. Reply

    • Natasha
      natashaskitchen
      March 31, 2017

      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! Reply

  • susan myers
    February 2, 2017

    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. Reply

    • Natasha's Kitchen
      February 3, 2017

      You’re welcome Susan! You’re review put a big smile on my face! Reply

  • Alla
    January 12, 2017

    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 🙂 Reply

    • Natasha's Kitchen
      January 12, 2017

      I am so happy to hear that! Thank you for the great review Alla! 🙂 Reply

  • Tina
    July 14, 2016

    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! Reply

    • Natasha
      natashaskitchen
      July 14, 2016

      Thank you so much for your awesome review! I’m all smiles reading it 🙂 Reply

  • Therese
    April 18, 2016

    How do you serve it with buckwheat? I’m only aware of buckwheat flour. Reply

    • Natasha
      natashaskitchen
      April 18, 2016

      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 recipesReply

  • Becky
    April 18, 2016

    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! Reply

    • Natasha
      natashaskitchen
      April 18, 2016

      Thank you for the fantastic review!! 🙂 Reply

  • NewbieCookie
    February 21, 2016

    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. Reply

    • Natasha
      natashaskitchen
      February 21, 2016

      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! Reply

  • Amanda Aguirre
    January 19, 2016

    I made this for dinner tonight such a hit. Thank you for this yummy recipe Reply

    • Natasha
      natashaskitchen
      January 19, 2016

      That’s awesome! Thanks for sharing that with me 🙂 Reply

  • Liliya Belous
    January 14, 2016

    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! Reply

    • Natasha
      natashaskitchen
      January 14, 2016

      That’s music to my ears!!! Thank you so much for sharing your awesome review 🙂 Reply

  • Vitaya
    October 19, 2015

    Thanks for the recipe! Super good and super easy! I love recipes that are so quick yet absolutely delicious. Reply

    • Natasha
      natashaskitchen
      October 19, 2015

      Vitaya, thank you so much for the great review and you are welcome :). Reply

  • Amanda
    August 13, 2015

    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! Reply

    • Natasha
      natashaskitchen
      August 13, 2015

      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 🙂 Reply

  • Joyce
    August 6, 2015

    Really delicious chicken dish. Added to my regular dinner rotation. Love mushrooms and always happy to see them in a recipe. Thanks! Reply

    • Natasha
      natashaskitchen
      August 7, 2015

      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 🙂 Reply

  • Joyce
    August 6, 2015

    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! Reply

    • Natasha
      natashaskitchen
      August 6, 2015

      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! Reply

  • Kathy
    July 10, 2015

    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) Reply

    • Natasha
      natashaskitchen
      July 10, 2015

      Kathy, thank you for the great review and for the tip :). Reply

    • Natasha
      natashaskitchen
      July 10, 2015

      Kathy, thank you for the great review and for the tip :). Reply

  • Tanya L
    June 18, 2015

    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? Reply

    • Natasha
      natashaskitchen
      June 18, 2015

      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. Reply

  • beth
    January 3, 2015

    Could I sub Greek yogurt for the heavy whipping cream? Reply

    • Natasha
      natashaskitchen
      January 3, 2015

      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. Reply

  • lyuda
    December 24, 2014

    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! Reply

    • Natasha
      natashaskitchen
      December 24, 2014

      I’m so happy to hear that! Thank you so much for the great review! You are awesome! Reply

  • Emma Gusev
    December 23, 2014

    I just wanted to know, instead of the mushrooms if we don’t have them what could I put with the Chicken Tenders instead? Reply

    • Natasha
      natashaskitchen
      December 23, 2014

      You could try asparagus or broccoli or sweet peas 🙂 Reply

  • December 19, 2014

    Can you say, “Yummy”? Herby chicken is incredible! Reply

    • Natasha
      natashaskitchen
      December 19, 2014

      Thank you 🙂 It sure is! Reply

  • Alla
    December 5, 2014

    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 Reply

    • Natasha
      natashaskitchen
      December 6, 2014

      Awww that is the best review ever! Thanks so much Alla. I’m so happy you both loved the recipe 🙂 Reply

  • Karolina Vasylev
    November 24, 2014

    Just made this for dinner!!! Love it .. Delicious:) thank you Reply

    • Natasha
      natashaskitchen
      November 24, 2014

      That’s awesome! Thank you! 🙂 Reply

  • Vikki P
    November 23, 2014

    This recipe is fantastic! The outcome was delicious and super easy to make! Reply

    • Natasha
      natashaskitchen
      November 23, 2014

      Thank you so much Vikki! I’m so happy you enjoyed the recipe 🙂 Reply

  • Yuliya
    November 20, 2014

    Do I have to clean mushrooms from their skin or just washing them will do it ? Reply

    • Natasha
      natashaskitchen
      November 20, 2014

      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? Reply

  • Lyuda
    November 15, 2014

    My mushrooms turned out black, yours look good, brown. Whats the problem, do u know?? Thank u! Reply

    • Natasha
      natashaskitchen
      November 15, 2014

      Did you start with white or brown mushrooms? Reply

  • Galina
    November 11, 2014

    Made this souce today, everyone loved it! Thank you for the recipe! Reply

    • Natasha
      natashaskitchen
      November 11, 2014

      Galina, thank you for the great review and you are welcome :). Reply

  • Vika
    November 7, 2014

    Just made this for dinner. Wow! Super easy and tastes so good! Thanks for your awesome recipes!! Reply

    • Natasha
      natashaskitchen
      November 7, 2014

      You’re welcome and thank YOU Vika for the great review 🙂 Reply

  • Polina
    November 3, 2014

    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. Reply

    • Natasha
      natashaskitchen
      November 3, 2014

      I’m so happy you enjoyed it! You are on a roll making it twice in 5 days! Go Polina! 🙂 Reply

  • Vera
    November 2, 2014

    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!!!! Reply

    • Natasha
      natashaskitchen
      November 2, 2014

      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. Reply

  • Dasha L
    November 1, 2014

    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! Reply

    • Natasha
      natashaskitchen
      November 1, 2014

      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 🙂 Reply

  • Liz
    November 1, 2014

    Thank you for the nice chicken and mushroom recipe. Sounds delicious. Reply

    • Natasha
      natashaskitchen
      November 1, 2014

      I hope you love it 🙂 Reply

  • Margarita H.
    October 31, 2014

    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. Reply

    • Natasha
      natashaskitchen
      October 31, 2014

      Margarita, thank you so much for the great review and you are very welcome :). Reply

  • olga
    October 30, 2014

    Looks delicious. Will this work with shrimp instead of chicken? Reply

    • Natasha
      natashaskitchen
      October 30, 2014

      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 🙂 Reply

  • Oksana
    October 30, 2014

    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! Reply

    • Natasha
      natashaskitchen
      October 30, 2014

      Where did you find fresh mushrooms? Were they forest grown? That is very cool! I’m so glad you all enjoyed the recipe 🙂 Reply

  • Sarah Sarkina
    October 29, 2014

    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 Reply

    • Natasha
      natashaskitchen
      October 29, 2014

      That’s brilliant. I love the idea of using rotisserie chicken; I love a great shortcut! 🙂 Reply

  • Tanya Achim
    October 29, 2014

    Made this dish yesterday with buckwheat, absolutely amazing, Reply

    • Natasha
      natashaskitchen
      October 29, 2014

      Thank you so much Tanya for a great review! I’m a big buckwheat fan; actually everyone in my family is. Great choice! 🙂 Reply

  • October 28, 2014

    This looks really good. I will be adding it to my holiday hosting parties. So excited to try it! Reply

    • Natasha
      natashaskitchen
      October 29, 2014

      Thanks girl! I hope you LOVE it 🙂 Reply

  • October 28, 2014

    Wow, I’m drooling over these pictures. Reply

    • Natasha
      natashaskitchen
      October 29, 2014

      Thanks Teresa :). You’re so nice 🙂 Reply

  • nelya
    October 28, 2014

    Tenders … Is it the breast meat or could be any skinless boneless meat? Reply

    • Natasha
      natashaskitchen
      October 28, 2014

      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. Reply

  • Yummy! This is my type of dish! I love buckwheat better than rice too. 🙂 Reply

    • Natasha
      natashaskitchen
      October 28, 2014

      And it’s so much healthier too! Thanks Valya 🙂 Reply

  • Vera
    October 28, 2014

    Looks delicious. Will have to try this week. Yum Reply

    • Natasha
      natashaskitchen
      October 28, 2014

      Thank you Vera! I hope you LOVE it 🙂 Reply

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