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Creamy Herb Mushroom Chicken (VIDEO)

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!

Creamy Herb Mushroom Chicken in Pan

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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*

Mushroom Chicken in Creamy Herb Sauce

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.

Ingredients for Mushroom Chicken a chicken tenders recipe with mushrooms, green onion, parsley and dill

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.

Chicken Mushrooms with herbs with ideas for dill substitute

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:

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

4.97 from 133 votes
Author: Natasha of NatashasKitchen.com
One Pan Chicken Mushroom with Creamy Herb Sauce
This Creamy Herb Mushroom Chicken Recipe 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!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients 

Servings: 4 servings
  • 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

358kcal Calories4g Carbs27g Protein26g Fat13g Saturated Fat141mg Cholesterol1053mg Sodium693mg Potassium1g Sugar1385IU Vitamin A12mg Vitamin C53mg Calcium1.2mg Iron
Nutrition Facts
Creamy Herb Mushroom Chicken
Amount per Serving
Calories
358
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
13
g
81
%
Cholesterol
 
141
mg
47
%
Sodium
 
1053
mg
46
%
Potassium
 
693
mg
20
%
Carbohydrates
 
4
g
1
%
Sugar
 
1
g
1
%
Protein
 
27
g
54
%
Vitamin A
 
1385
IU
28
%
Vitamin C
 
12
mg
15
%
Calcium
 
53
mg
5
%
Iron
 
1.2
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: mushroom chicken
Skill Level: Easy
Cost to Make: $$
Calories: 358
Natasha's Kitchen Cookbook

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

How to Make One Pan Chicken Mushroom

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. 

Thick sliced mushrooms and juicy chicken in a creamy herb sauce. #30minutemeal from @natashaskitchenThick sliced mushrooms and juicy chicken in a creamy herb sauce. #30minutemeal from @natashaskitchen

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? 

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! | natashaskitchen.com

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

4.97 from 133 votes (34 ratings without comment)

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Recipe Rating




Comments

  • Deb
    January 10, 2021

    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!

    Reply

    • Natasha's Kitchen
      January 11, 2021

      Thanks for your tip and feedback, Deb. We appreciate it!

      Reply

  • Sharon
    January 8, 2021

    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.

    Reply

    • Natashas Kitchen
      January 9, 2021

      I’m so glad you enjoyed it!

      Reply

  • Diane
    December 20, 2020

    We made this last night. Loved the flavors, would have never thought to add dill. Thank you

    Reply

    • Natasha's Kitchen
      December 20, 2020

      You’re so welcome! Thanks for your good feedback, Diane.

      Reply

  • Gregg Bowen
    November 19, 2020

    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!

    Reply

    • Natashas Kitchen
      November 19, 2020

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Carole Coushaine
    October 13, 2020

    My son doesn’t do well with dairy products. Can I thicken the gravy with flour or corn starch instead?

    Reply

    • Natashas Kitchen
      October 13, 2020

      Hi Carole, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe

      Reply

  • Anna Smith
    September 18, 2020

    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!

    Reply

    • Natashas Kitchen
      September 19, 2020

      I’m so happy you enjoyed this recipe, Anna! Thank you for sharing this wonderful review with me!

      Reply

  • Christine Spearink
    July 27, 2020

    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

    Reply

    • Natashas Kitchen
      July 27, 2020

      Hi Christine, you can definitely use the white and the green part. We try to use the entire onion.

      Reply

  • Betty Easton
    June 26, 2020

    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

    Reply

    • Natashas Kitchen
      June 26, 2020

      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.

      Reply

  • LISA H CHAVIS
    June 2, 2020

    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

    Reply

    • Natasha's Kitchen
      June 2, 2020

      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.

      Reply

  • Charlotte
    May 8, 2020

    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.

    Reply

    • Natashas Kitchen
      May 9, 2020

      That’s just awesome!! Thank you for sharing your wonderful review Charlotte!

      Reply

  • Shabana
    April 25, 2020

    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.

    Reply

    • Natashas Kitchen
      April 25, 2020

      You’re welcome! I’m so happy you enjoyed it!

      Reply

    • Claudia A Johnson
      March 7, 2023

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

      Reply

  • Gigi
    April 19, 2020

    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!

    Reply

    • Natasha's Kitchen
      April 19, 2020

      Thanks for sharing that, Gigi. Great to hear that you loved the end result of this recipe!

      Reply

  • Tatiana
    April 7, 2020

    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!

    Reply

    • Natasha's Kitchen
      April 7, 2020

      You are very welcome, Tatiana. It’s my pleasure to be able to help you cook delicious meals! Enjoy cooking, stay safe and healthy!

      Reply

  • BarbaraD
    March 31, 2020

    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!!!

    Reply

    • Natashas Kitchen
      March 31, 2020

      I’m so glad you found our site and enjoyed our video! Thank you for that awesome review, Barbara!

      Reply

  • Dane Mindell
    January 27, 2020

    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?

    Reply

    • Natashas Kitchen
      January 27, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • maria inés
    January 26, 2020

    me encantó, fácil y deliciosa, gracias por compartir tus experiencias

    Reply

    • Natashas Kitchen
      January 27, 2020

      I’m so glad you enjoyed that, Maria! Thank you for that awesome review.

      Reply

  • Lea Beth Taylor
    January 10, 2020

    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!

    Reply

    • Natashas Kitchen
      January 10, 2020

      I’m so glad you enjoyed it!

      Reply

  • Gosha
    December 20, 2019

    Can this be made in advance and reheated?

    Reply

    • Natashas Kitchen
      December 20, 2019

      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!

      Reply

  • Irina kondratyuk
    December 20, 2019

    This was very delicious. I tweeted the recipe a little and added sautéd onion and also white wine to the sauce. Very Yumm

    Reply

    • Natashas Kitchen
      December 20, 2019

      I’m so glad you enjoyed that, Irina!!

      Reply

  • Luda Sirosh
    December 7, 2019

    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.

    Reply

    • Natashas Kitchen
      December 7, 2019

      Hi Luda, we used one pound for this recipe. If you are doubling the recipe then you would use two pounds.

      Reply

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