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
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. 
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!
I was hoping to find someone that used thighs instead, I want to make this but I only have thighs! Thanks for posting
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.