Chicken Tenders in Lemon-Mushroom Cream Sauce

Chicken Tenders in Lemon-Mushroom Cream Sauce
  • PREP TIME
    15 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    40 mins
  • SERVING
    4 People
  • VIEWS
    64

Elevate your weeknight dinner with this luscious dish featuring tender chicken enveloped in a vibrant lemon-mushroom cream sauce. A delightful combination of savory and tangy flavors, this recipe is sure to impress family and friends alike.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    9 g
  • Cholesterol
    75 mg
  • Fiber
    1 g
  • Protein
    26 g
  • Saturated Fat
    4 g
  • Sodium
    231 mg
  • Sugar
    3 g
  • Fat
    13 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a small bowl, combine garlic powder, onion powder, paprika, salt, and pepper. Sprinkle evenly over both sides of the chicken tenders. (2 minutes)

02

Step

Heat olive oil in a large skillet over medium heat. Add chicken tenders and sear until golden brown, about 3 minutes per side. Remove chicken to a plate and loosely cover with foil to keep warm. (8 minutes)

03

Step

Reduce heat to medium and melt butter in the same skillet. Add sliced mushrooms and chopped onion; cook until mushrooms begin to brown and soften, about 4 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds. (5 minutes)

04

Step

In a medium bowl, whisk together half-and-half, chicken broth, lemon juice, 2 tablespoons of chopped dill, and cornstarch until smooth. Pour the mixture into the skillet. Stir continuously until the sauce thickens slightly, about 3 minutes. Season with salt and pepper to taste. (5 minutes)

05

Step

Reduce heat to low, return chicken tenders and any accumulated juices to the skillet. Simmer gently until chicken is cooked through and no longer pink in the center, about 4 to 5 minutes. Ensure an instant-read thermometer inserted into the thickest part registers 165°F (74°C). (5 minutes)

06

Step

Sprinkle the remaining tablespoon of fresh dill over the chicken. Serve immediately with lemon wedges. (1 minute)

For a richer flavor, use heavy cream instead of half-and-half.
If the sauce becomes too thick, add a splash more chicken broth.
Serve over rice, pasta, or mashed potatoes for a complete meal.
Feel free to experiment with different types of mushrooms, such as cremini or shiitake.
A dry white wine such as Pinot Grigio can be substituted for the chicken broth for added depth of flavor

Cassandra Gulgowski

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 21 Ratings)
Total Reviews: (8)
  • Raegan Jones

    I really enjoyed it. I will definitely try this recipe again.

  • Seamus Lemke

    Followed the instructions exactly, but the chicken was dry. How to prevent this?

  • Frida Schmidt

    The lemon-mushroom cream sauce is divine. I've made this several times, and it's always a hit.

  • Eleonore Kautzer

    The sauce was a bit too thin for my liking, so I added a little more cornstarch. Perfect!

  • Otho Farrell

    This recipe was a lifesaver! Quick, easy, and my kids devoured it.

  • Charley Beatty

    This dish is amazing! The chicken is so tender, and the lemon-mushroom cream sauce is incredibly flavorful.

  • Jannie Miller

    I added a pinch of red pepper flakes for a little kick. It was delicious!

  • Guy Wintheiser

    I didn't have fresh dill on hand, so I used dried dill. It still turned out great!

LEAVE A REVIEW

Please Rate