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
Chicken Tenders in Lemon-Mushroom Cream Sauce
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS64
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
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Carbohydrate9 g
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Cholesterol75 mg
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Fiber1 g
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Protein26 g
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Saturated Fat4 g
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Sodium231 mg
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Sugar3 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a small bowl, combine garlic powder, onion powder, paprika, salt, and pepper. Sprinkle evenly over both sides of the chicken tenders. (2 minutes)
02
StepHeat 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
StepReduce 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
StepIn 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
StepReduce 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
StepSprinkle the remaining tablespoon of fresh dill over the chicken. Serve immediately with lemon wedges. (1 minute)
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Raegan Jones
Apr 3, 2025I really enjoyed it. I will definitely try this recipe again.
Seamus Lemke
Apr 1, 2025Followed the instructions exactly, but the chicken was dry. How to prevent this?
Frida Schmidt
Feb 14, 2025The lemon-mushroom cream sauce is divine. I've made this several times, and it's always a hit.
Eleonore Kautzer
Feb 8, 2025The sauce was a bit too thin for my liking, so I added a little more cornstarch. Perfect!
Otho Farrell
Jan 4, 2025This recipe was a lifesaver! Quick, easy, and my kids devoured it.
Charley Beatty
Dec 2, 2024This dish is amazing! The chicken is so tender, and the lemon-mushroom cream sauce is incredibly flavorful.
Jannie Miller
Oct 15, 2024I added a pinch of red pepper flakes for a little kick. It was delicious!
Guy Wintheiser
Sep 17, 2024I didn't have fresh dill on hand, so I used dried dill. It still turned out great!