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?
Loved this recipe! I did substitute tarragon instead of dill. I am making this for company!
Yum! Thank you so much for sharing that with me, Patricia! I’m so glad you enjoyed it!
Amazingly Better In Dairy-free version! One of my daughters has a dairy allergy and so I made a the original version and a dairy-free version. For dairy-free I substituted the butter for Earth Balance butter and the cream for 3/4 cup of plain unsweetened almond milk + 1 Tablespoon of corn starch. It was absolutely delicious. The original was good too but INCREDIBLY rich. Next time it will all be dairy-free for sure!
Thank you so much for sharing that with us, Tee!
Crazy amount of dill and parley n this dish makes this taste like a weird garlic pesto.
Hi Jay, there is a fair amount with this being an herb sauce, but dill and parsley are pretty mild and shouldn’t be overpowering even in those amounts. I wonder if maybe you used dried herbs? Because of the amounts here, I would not recommend substituting with dried herbs.
My family loved this recipe! This includes my 12 year old son that likes nothing. Do you know if this meal freezes well?
That is the best when the family loves what we moms make. That’s so great!
HI Miss Chef Natasha, I will try to do this Chicken in Mushroom Sauce and I will try to do on my own way this Christmas and will let you know please.
Thank You Chef NAtasha
I hope you love this recipe, Fatima!
I cooked this tonight and it was delicious. Instead of using heavy cream, I used cream of chicken soup with herbs and 3/4 cup of water and added some Italian seasoning.
Glad you enjoyed the recipe, Janie.
My husband and I really enjoyed this meal, and there’s enough for another dinner!
I’m so glad you both enjoyed it!
I am shocked this has so many good reviews. This dish lacks flavor. We wanted to like this but my family wasn’t crazy about this. I cook Whole Foods every night for dinner so it was disappointing to make this and everyone secretly toss half of it in the trash. I will not make this again or I might add a sweeter wine and simmer it for 30 minutes. I also might add sliced lemon for more flavor.
Hi Whitney, this normally has tons of flavor between the mushrooms, garlic, herbs, and seasoning. Did you change or omit anything? Also, make sure to season to taste – sometimes all a dish needs is a little extra salt to round out the flavors.
This looks somewhat similar to your Chicken Gloria recipe (which is AMAZING btw)! What is the difference in terms of taste?
Hi Alexa, this is a simpler stovetop version and the taste is pretty different due to the herbs used and the cooking method.
I am going to try making your chicken mushroom for dinner tonight,it looks so delicious.I have tried a few of your recipes and the family have loved them all.
I hope it becomes your new favorite!
I took this recipe to pot luck dinner with friends and everyone commented that they loved it. I honestly was a bit nervous about the amount of herbs but I stuck to the recipe and it was just prefect.
I’m so glad you enjoyed it! That’s so great, Natasha!
Made this dish many, many times and we all love it! Natasha, do you think I can make it the night before for a lunch with friends the next day? If so, what would be the best way to reheat it?
Glad you enjoyed this recipe! You can make the recipe up to step #2: cook the mushrooms and the chicken then refrigerate both and finish it up quickly before eating. It may take a little longer to heat and thicken since the chicken and mushrooms will be cold.
Made this to serve over fettuccine and it was delicious. Thank you!
I’m so happy you enjoyed that. Thank you for sharing that with us, Rebecca!
I tried this recipe tonight and it was delicious. Didn’t have heavy cream so I used cream of mushroom soup. It worked fine. Can’t wait to try it again using heavy cream though. I love watching your videos and trying out your recipes. Thank you!
I’m so glad you’re enjoying my recipes, Fonda! That’s so great!
Hi Natasha.
Another meal the whole family liked.
The family gave it 5 Stars.
Thanks,
Henry
Awesome, thank you so much for the 5 stars! Love it.
Absolutely amazing recipe, and so easy! My house smells so good!!!
Thank you so much for sharing that with me, Rebecca! I’m so glad you enjoyed it!
Absolutely amazing! The chicken is so tender and full of flavor – and it smells mouthwatering! Natasha, thank you so much for another wonderful recipe 🙂 you make cooking so easy and enjoyable!
Hi Elena, thank you for your kind words and good feedback. I appreciate it!
This recipe is delicious! It goes together fast and all the herbs are great! I will definitely serve it again. Thank you Natasha.
Great to hear that you enjoyed this recipe, Debra. Thank you for sharing!
This was amazing. Me and my family just cooked this. Except we didn’t use whipping cream, but heavy cream and added some extra seasonings and garlic. It was very good. Never thought about using these herbs like this and i’m glad I found this recipe. Definitely adding this to the rotation.
10/10 thank you!
Hello Edwin, that’s great to hear! I’m glad your family enjoyed this recipe.
I love this simple recipe. I did not have fresh herbs, so I replaced the herbs with dry thyme because it goes well with mushrooms and chicken and because of Covid I do minimize my trips to the grocery store.
The chicken was tender and the sauce velvety. A new fan 🙂
Thank you so much for sharing that with me.
Hi! The recipe calls for green onions but looks like you are using chives. Im not sure what I should use ? Thanks. Loving your recipes
Hi Susan, I have used both and both work great.