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?
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.
Delicious flavors. Only thing I’ll change for next time is adding some cornstarch to the sauce, as mine never really got as thick as we like. Thanks!
Awesome! We’re happy that you enjoyed it.
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