Creamy Mushroom Chicken (30 Minutes, ONE-PAN Recipe)
Creamy Mushroom Chicken is our new go-to comfort food recipe when you want something that’s rich, creamy, and easy to make.Delicious juicy chicken tenders are simmered in a rich, velvety cream and cheese sauce with lots of flavoring from fresh and dried herbs.
Equipment
- Large Pre-Seasoned Cast Iron Skillet
- Cooking tongs
- Wooden Cutting Board
- Chef Knife
- Microplane
Ingredients
For the Chicken
- 500 g 17oz. chicken tenders (or sliced chicken breast)
- Salt and pepper to taste
- ½ tsp garlic powder
- Splash of olive oil
For the Mushroom Sauce
- Olive oil
- 300 g / 10 oz button mushrooms loosely chopped
- 170 g / 6 oz. Canned Mushrooms
- 1 onion diced fine
- 3 garlic cloves minced
- ¼ cup chopped parsley
- 1 tsp Garlic Powder
- 1 tsp Dried Oregano
- 1 tsp Dried Rosemary
- 1 cup heavy cream Double cream
- 1/2 cup Parmesan cheese freshly grated
Instructions
Step 1 - Prep veggies and season chicken
- Put all the chicken tenders on a large plate and generously season with some garlic powder, salt, and cracked black pepper. Set aside for use later.500 g 17oz. chicken tenders (or sliced chicken breast), Salt and pepper, ½ tsp garlic powder, Splash of olive oil
- Prep veggies: Dice onion, mince garlic, chop mushrooms, and finely dice fresh parsley. Set all ingredients aside for use in the next step.
Step 2 - Brown mushrooms and chicken tenders
- Add a splash of oil to a large deep-sided pan on high heat. Once hot, add the fresh mushrooms and saute until golden. Once done remove from the pan and set aside.Olive oil, 300 g / 10 oz button mushrooms
- Add the chicken tenders to the same pan and cook for 2-3 minutes per side, or just until they start to become golden. Once the chicken is golden, remove it from the pan and set aside.
Step 3 - Build Sauce
- Add a splash more oil to the pan, then saute the onion until golden. Add the garlic and cook until fragrant (around 1 minute).1 onion, 3 garlic cloves
- Add the chopped parsley, oregano, rosemary, and garlic powder. Add the canned mushrooms (with their brine) and the cooked mushrooms back to the pan and stir through.¼ cup chopped parsley, 1 tsp Garlic Powder, 1 tsp Dried Oregano, 1 tsp Dried Rosemary, 170 g / 6 oz. Canned Mushrooms
- Add the heavy cream, and continue to stir through until the herbs evenly coat the mushrooms. Once the cream is bubbling, Reduce heat to medium and leave to simmer for a few minutes.1 cup heavy cream
Sep 4 - Simmer chicken
- Add the chicken tenders and coat in the sauce. Simmer for 5 minutes on a low heat.
Step 5 - Add parmesan cheese and serve
- Right before serving, grate in the parmesan cheese and stir through. Season to taste with salt and freshly cracked black pepper.1/2 cup Parmesan cheese
- Garnish with some fresh chopped parsley and serve with lots of warm fresh bread.
Video
Notes
Cooking tips
- Chicken breast meat can also be used. When using breast meat, slice it lengthways into thin (1-inch thick) strips.
- Heavy cream is also known as Double cream in the UK and Australia. If you prefer a thinner sauce consistency, use some full-fat milk.
- We used dry herbs, but if you prefer to use fresh herbs, double to quantity and finely dice (or mince the herbs so they distribute evenly through the dish. Italian Seasoning is also a great option.