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?
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!!