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 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 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!