Golden, Creamy & Weeknight-Perfect
Juicy chicken tenders seared until golden, then smothered in a rich, creamy mushroom sauce that’s full of cozy flavor. This easy skillet dinner feels indulgent but comes together fast — perfect for busy nights when you still want something special.
Ingredients (Serves 4)
For the Chicken
1½ lb chicken tenders
Salt & black pepper, to taste
1 tsp garlic powder
1 tsp paprika
2 tbsp olive oil
For the Creamy Mushroom Sauce
2 tbsp unsalted butter
8 oz mushrooms, sliced
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ tsp dried thyme (or Italian seasoning)
¼ cup grated Parmesan cheese (optional, for extra richness)
Fresh parsley, chopped (for garnish)
How to Make
Season the chicken
Pat chicken tenders dry. Season with salt, pepper, garlic powder, and paprika.
Sear until golden
Heat olive oil in a large skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden. Remove and set aside.
Cook the mushrooms
In the same skillet, melt butter. Add mushrooms and cook 4–5 minutes until browned and tender. Stir in garlic and cook 30 seconds.
Make it creamy
Pour in chicken broth and simmer 2 minutes, scraping up browned bits. Add cream and thyme, simmer gently until slightly thickened.
Finish the dish
Stir in Parmesan if using. Return chicken to the skillet and simmer 5 minutes until cooked through and coated in sauce.
Garnish & serve
Sprinkle with fresh parsley and serve warm.
Serving Suggestions
Over mashed potatoes or rice
With pasta or buttered noodles
Serve alongside green beans or asparagus
Add crusty bread to soak up the sauce
