Ingredients
1 lb (450 g) chicken tenders or boneless skinless chicken breasts or thighs
1/2 lb (225 g) mushrooms, rinsed and sliced
1 1/2 tsp garlic salt (divided, plus more to taste)
2 Tbsp butter (divided)
2 Tbsp olive oil (divided)
2 garlic cloves, minced (or 1/2 Tbsp minced garlic)
1/4 cup (15 g) chopped fresh dill (or 1 tsp dried dill)
1/4 cup (15 g) chopped fresh parsley (or dried parsley if fresh unavailable)
1/4 cup (15 g) chopped green onion
3/4 cup (180 ml) heavy whipping cream (or 1/2 cup unsweetened full-fat canned coconut milk)
1/2 cup (120 ml) chicken broth
Optional herbs for variation: fresh thyme, sage, rosemary (about 1/4 cup total)
Salt and black pepper to taste
Instructions
1. Prepare all ingredients before cooking. Heat 1/2 Tbsp butter and 1/2 Tbsp olive oil in a large skillet over medium heat.
2. Add sliced mushrooms, season with 1/2 tsp garlic salt, and cook for about 5 minutes until golden brown. Remove mushrooms and set aside.
3. Season chicken with 1 tsp garlic salt and pepper. Add remaining butter and olive oil to the pan and cook chicken in a single layer for 2–5 minutes per side until cooked through.
4. Remove chicken and keep warm. Add minced garlic to the pan, cooking for 1 minute until fragrant.
5. Stir in dill, parsley, and green onion, cooking for another minute to soften.
6. Pour in chicken broth and heavy cream, stirring well. Bring to a gentle boil, cooking for 2–3 minutes until sauce thickens.
7. Return mushrooms and chicken to the skillet, tossing to coat in the sauce. Adjust seasoning as needed.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌿 Fresh herbs offer the best flavor, but dried work in a pinch.
🥥 Substitute with coconut milk for a dairy-free option and thicken the sauce as needed.
🍷 Add a splash of sherry or Marsala wine to enhance the sauce’s richness.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: European
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 portion
- Calories: 340–360 kcal
- Sugar: 1 g
- Sodium: 350–1050 mg
- Fat: 18–26 g
- Saturated Fat: 7–13 g
- Unsaturated Fat: N/A
- Trans Fat: 0 g
- Carbohydrates: 2–5 g
- Fiber: N/A
- Protein: 25–35 g
- Cholesterol: 110–140 mg