Hey everyone, its Natasha of Natashaskitchen.com and today we’re making one pan chicken and mushrooms in a creamy herb sauce – every bite is so juicy and tender. This is unbelievably easy and has been a family favorite for years.
This recipe moves fast so it’s best to have everything prepped and ready to go. Before you start cooking, mince two garlic cloves then finely chop a quarter cup of fresh green onion, also chopped 1/4 cup of fresh parsley and a quarter cup of fresh dill.
And don’t be intimidated by the amount of herbs in this recipe, it makes the sauce taste amazing. I’m using half a pound of mushrooms that I’ve rinsed and patted dry with paper towels. Thickly slice up your mushrooms.
We have 1 pound of chicken tenders and I love chicken tenders for this recipe because they are more tender and there’s no prep required. Season the tenders with 1 teaspoon of garlic salt and black pepper to taste.
Place a large deep pan over medium heat and add half a tablespoon of oil and half a tablespoon of butter. Once the oil is hot, add the sliced mushrooms and season with half a teaspoon of garlic salt. Saute, stirring occasionally until the mushrooms are golden brown then remove them to a plate.
Add a little more oil and butter then place the chicken tenders into the pan, one at a time. You don’t want to put them in all at once or it will cool down the pan too quickly. Saute 2 minutes per side turning once and cook until they’re just cooked through.
Make a little well in the center and add your chopped garlic. Saute for a minute until the garlic is fragrant then add all of your chopped herbs. Saute another minute, stirring constantly just to soften the herbs then return the mushrooms back to the pan and add 3/4 cup of whipping cream.
Bring it to a light boil then cook another two minutes or until the sauce is slightly thickened and season to taste with more garlic salt if needed. My mouth is totally watering right now. I am so hungry for this, so we’re gonna just jump right into this and do the taste test but first a little bit of garnish, with some more fresh parsley because – why not! Oh! I love how much herbs are in this.
it gives it fantastic flavor. All right, here we go. You get a couple of big pieces because it is lunchtime. All right and then of course extra sauce and this is really good with pasta, over rice, with mashed potatoes.
Oh YUM! Look at that – so juicy good. All right, here we go. All right and get a mushroom on there because I love the mushrooms in here just as much as the chicken and they’re thickly sliced so people who don’t like mushrooms can just skip them.
Okay. Wow! Oh my goodness! I love the fresh pop of flavor from all the herbs and every bite is so creamy good with that sauce and I love using chicken tenders for this because chicken tenders are my jam! They require very little prep, super easy to use and they’re a lot more forgiving than chicken breasts, hence the name – chicken tenders – a lot juicier.
I’m going in for another bite. One, I’m hungry and two, this is so good and I love how quick and easy it is it comes together in one pan, super easy weeknight meal and it’s fancy enough for company. If you guys enjoyed this recipe, give me a great big thumbs up below, make sure to subscribe to our Channel and we’ll see you next time.
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We’ll see you later. I probably have herbs all over my teeth right now, but it’s so worth it.