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?
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!