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
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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!
Loved this recipe! I did substitute tarragon instead of dill. I am making this for company!
Yum! Thank you so much for sharing that with me, Patricia! I’m so glad you enjoyed it!
Amazingly Better In Dairy-free version! One of my daughters has a dairy allergy and so I made a the original version and a dairy-free version. For dairy-free I substituted the butter for Earth Balance butter and the cream for 3/4 cup of plain unsweetened almond milk + 1 Tablespoon of corn starch. It was absolutely delicious. The original was good too but INCREDIBLY rich. Next time it will all be dairy-free for sure!
Thank you so much for sharing that with us, Tee!
Crazy amount of dill and parley n this dish makes this taste like a weird garlic pesto.
Hi Jay, there is a fair amount with this being an herb sauce, but dill and parsley are pretty mild and shouldn’t be overpowering even in those amounts. I wonder if maybe you used dried herbs? Because of the amounts here, I would not recommend substituting with dried herbs.
My family loved this recipe! This includes my 12 year old son that likes nothing. Do you know if this meal freezes well?
That is the best when the family loves what we moms make. That’s so great!
HI Miss Chef Natasha, I will try to do this Chicken in Mushroom Sauce and I will try to do on my own way this Christmas and will let you know please.
Thank You Chef NAtasha
I hope you love this recipe, Fatima!
I cooked this tonight and it was delicious. Instead of using heavy cream, I used cream of chicken soup with herbs and 3/4 cup of water and added some Italian seasoning.
Glad you enjoyed the recipe, Janie.
My husband and I really enjoyed this meal, and there’s enough for another dinner!
I’m so glad you both enjoyed it!
I am shocked this has so many good reviews. This dish lacks flavor. We wanted to like this but my family wasn’t crazy about this. I cook Whole Foods every night for dinner so it was disappointing to make this and everyone secretly toss half of it in the trash. I will not make this again or I might add a sweeter wine and simmer it for 30 minutes. I also might add sliced lemon for more flavor.
Hi Whitney, this normally has tons of flavor between the mushrooms, garlic, herbs, and seasoning. Did you change or omit anything? Also, make sure to season to taste – sometimes all a dish needs is a little extra salt to round out the flavors.
This looks somewhat similar to your Chicken Gloria recipe (which is AMAZING btw)! What is the difference in terms of taste?
Hi Alexa, this is a simpler stovetop version and the taste is pretty different due to the herbs used and the cooking method.
I am going to try making your chicken mushroom for dinner tonight,it looks so delicious.I have tried a few of your recipes and the family have loved them all.
I hope it becomes your new favorite!
I took this recipe to pot luck dinner with friends and everyone commented that they loved it. I honestly was a bit nervous about the amount of herbs but I stuck to the recipe and it was just prefect.
I’m so glad you enjoyed it! That’s so great, Natasha!
Made this dish many, many times and we all love it! Natasha, do you think I can make it the night before for a lunch with friends the next day? If so, what would be the best way to reheat it?
Glad you enjoyed this recipe! 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.
Made this to serve over fettuccine and it was delicious. Thank you!
I’m so happy you enjoyed that. Thank you for sharing that with us, Rebecca!
I tried this recipe tonight and it was delicious. Didn’t have heavy cream so I used cream of mushroom soup. It worked fine. Can’t wait to try it again using heavy cream though. I love watching your videos and trying out your recipes. Thank you!
I’m so glad you’re enjoying my recipes, Fonda! That’s so great!
Hi Natasha.
Another meal the whole family liked.
The family gave it 5 Stars.
Thanks,
Henry
Awesome, thank you so much for the 5 stars! Love it.
Absolutely amazing recipe, and so easy! My house smells so good!!!
Thank you so much for sharing that with me, Rebecca! I’m so glad you enjoyed it!
Absolutely amazing! The chicken is so tender and full of flavor – and it smells mouthwatering! Natasha, thank you so much for another wonderful recipe 🙂 you make cooking so easy and enjoyable!
Hi Elena, thank you for your kind words and good feedback. I appreciate it!
This recipe is delicious! It goes together fast and all the herbs are great! I will definitely serve it again. Thank you Natasha.
Great to hear that you enjoyed this recipe, Debra. Thank you for sharing!
This was amazing. Me and my family just cooked this. Except we didn’t use whipping cream, but heavy cream and added some extra seasonings and garlic. It was very good. Never thought about using these herbs like this and i’m glad I found this recipe. Definitely adding this to the rotation.
10/10 thank you!
Hello Edwin, that’s great to hear! I’m glad your family enjoyed this recipe.
I love this simple recipe. I did not have fresh herbs, so I replaced the herbs with dry thyme because it goes well with mushrooms and chicken and because of Covid I do minimize my trips to the grocery store.
The chicken was tender and the sauce velvety. A new fan 🙂
Thank you so much for sharing that with me.
Hi! The recipe calls for green onions but looks like you are using chives. Im not sure what I should use ? Thanks. Loving your recipes
Hi Susan, I have used both and both work great.
Made tonight and was delicious! Would suggest less garlic salt (but might have been my eyeball measure), more mushrooms and perhaps a bag of spinach. Thanks for sharing!
Thanks for your tip and feedback, Deb. We appreciate it!
I made this and it was so delicious!! My husband said he would order this at a restaurant.Served over egg noodles. Maybe next time mashed potatoes.i will definitely make this again.
I’m so glad you enjoyed it!
We made this last night. Loved the flavors, would have never thought to add dill. Thank you
You’re so welcome! Thanks for your good feedback, Diane.
Huge hit tonight at dinner! Only deviation was a splash of chicken stock to deglaze the pan after the chicken was cooked. Adding to the family rotation! Thanks for all the great recipes and all the hard work!
That’s just awesome! Thank you for sharing your wonderful review!
My son doesn’t do well with dairy products. Can I thicken the gravy with flour or corn starch instead?
Hi Carole, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
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!