Chicken Tenders in Lemon-Mushroom Cream Sauce is a delicious skillet dinner featuring golden-seared chicken simmered in a creamy sauce with fresh mushrooms, garlic, lemon juice, and dill.
The combination of citrus and savory ingredients creates a balanced flavor, while a little cornstarch helps the sauce reach a smooth, velvety consistency.
This easy one-pan meal is ready in 40 minutes and makes four servings. With 262 calories and 26 grams of protein per serving, it is a convenient choice for busy weeknights, family dinners, or a simple meal for guests.
Recipe Overview
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Calories: 262 per serving
- Protein: 26g per serving
- Cooking Method: Skillet
You will need a large skillet, a small mixing bowl, a whisk, an instant-read thermometer, and aluminum foil. Preparing the ingredients before heating the pan makes the cooking process easier and helps prevent overcooking.
Ingredients
For the Chicken
- 1 pound fresh chicken tenders
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon paprika
- Salt and black pepper, to taste
For the Lemon-Mushroom Cream Sauce
- 1 tablespoon butter
- 1 cup sliced fresh mushrooms
- ¼ cup finely chopped onion
- 1½ teaspoons minced fresh garlic
- ⅔ cup fat-free half-and-half
- ½ cup low-sodium chicken broth
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon cornstarch
- 3 tablespoons chopped fresh dill, divided
- 1 fresh lemon, cut into wedges for serving
Instructions
Step 1: Season the Chicken
In a small bowl, combine the garlic powder, onion powder, paprika, salt, and black pepper. Stir to distribute the seasonings evenly.
Pat the chicken tenders dry with paper towels, then coat both sides with the spice mixture. Make sure the seasoning is spread evenly so each piece develops a flavorful surface when seared.
Step 2: Sear the Chicken Tenders
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, arrange the seasoned chicken tenders in a single layer, working in batches if necessary to avoid overcrowding.
Cook for approximately 3 minutes per side, or until the chicken develops a golden-brown exterior. The tenders do not need to be fully cooked at this stage because they will finish cooking in the sauce.
Transfer the chicken to a plate and loosely cover it with aluminum foil to retain warmth while preparing the remaining ingredients.
Step 3: Cook the Mushrooms and Aromatics
Reduce the heat to medium and add the butter to the same skillet. Allow it to melt, then add the sliced mushrooms and chopped onion.
Sauté for about 4 minutes, stirring occasionally, until the mushrooms begin to brown and the onion softens. The browned bits left behind from searing the chicken will contribute additional flavor to the sauce.
Add the minced garlic and cook for approximately 30 seconds, stirring constantly. Remove the skillet from the heat briefly if necessary to prevent the garlic from burning.
Step 4: Prepare the Creamy Lemon Sauce
In a mixing bowl, whisk together the fat-free half-and-half, chicken broth, fresh lemon juice, cornstarch, and 2 tablespoons of the chopped dill.
Continue whisking until the cornstarch is fully dissolved and the mixture is smooth. This helps prevent lumps from forming when the liquid is added to the hot skillet.
Pour the prepared mixture over the mushrooms and aromatics. Stir continuously for approximately 3 minutes over medium heat, allowing the sauce to warm and thicken. Season with additional salt and black pepper to taste.
Step 5: Return the Chicken to the Skillet
Reduce the heat to low and place the seared chicken tenders back into the skillet. Pour any juices that accumulated on the plate into the sauce to preserve their flavor.
Turn the chicken pieces gently to coat them in the creamy mixture. Simmer for 4 to 5 minutes, or until the chicken is cooked through and the sauce has reached your preferred consistency.
Check the thickest part of the chicken with an instant-read thermometer. The internal temperature should reach 165°F (74°C) before serving.
Step 6: Garnish and Serve
Remove the skillet from the heat and sprinkle the remaining tablespoon of chopped fresh dill over the chicken and sauce.
Serve immediately with fresh lemon wedges. A small squeeze of lemon over each portion adds brightness and complements the earthy mushrooms and creamy sauce.
Tips for Perfect Chicken Tenders
Avoid Overcooking the Chicken
Chicken tenders are relatively lean and cook quickly. Searing them briefly before removing them from the skillet allows them to develop a golden crust without becoming dry during sauce preparation.
Finish cooking them gently over low heat and use a thermometer to check doneness.
Brown the Mushrooms Properly
Give the mushrooms enough space in the skillet to release moisture and develop a golden surface. If the pan is overcrowded, they may steam instead of brown. Cook in batches if necessary for better color and flavor.
Whisk the Cornstarch Thoroughly
Make sure the cornstarch is completely incorporated into the cold or room-temperature sauce mixture before pouring it into the skillet. This helps create a smooth sauce without clumps. Stir the sauce as it heats so it thickens evenly.
Adjust the Lemon Flavor
Fresh lemon juice provides the sauce with its characteristic tang. If you prefer a milder citrus flavor, start with slightly less lemon juice and add more to taste. For a brighter finish, serve extra lemon wedges alongside the meal.
Keep the Sauce at a Gentle Simmer
Once the chicken has been returned to the skillet, avoid boiling the sauce vigorously. Gentle simmering allows the chicken to finish cooking while helping the creamy mixture maintain a smooth texture.
What to Serve with Lemon-Mushroom Chicken
This skillet dinner pairs well with a range of simple side dishes. Choose a side that complements the creamy sauce and helps make the meal more filling.
- Steamed rice: Plain white or brown rice absorbs the lemony mushroom sauce and provides a simple base for the chicken.
- Mashed potatoes: Creamy mashed potatoes pair naturally with the smooth sauce.
- Pasta: Serve the tenders over cooked linguine, fettuccine, or egg noodles for a more substantial dinner.
- Roasted vegetables: Roasted broccoli, carrots, or asparagus add color and texture to the plate.
- Fresh green salad: A crisp salad with a light vinaigrette provides a refreshing contrast to the creamy sauce.
Nutrition Facts
The following estimates are for one serving, assuming the recipe is divided into four equal portions.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 262 | — |
| Total Fat | 13g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 75mg | 25% |
| Sodium | 231mg | 10% |
| Total Carbohydrate | 9g | 3% |
| Dietary Fiber | 1g | 3% |
| Total Sugars | 3g | — |
| Protein | 26g | 52% |
| Vitamin C | 9mg | 10% |
| Calcium | 67mg | 5% |
| Iron | 1mg | 7% |
| Potassium | 400mg | 9% |
Percent Daily Values are based on a 2,000-calorie diet. Actual nutritional values may vary depending on ingredient brands, exact measurements, and serving sizes.
Final Thoughts
Chicken Tenders in Lemon-Mushroom Cream Sauce is a practical skillet recipe that combines tender chicken, browned mushrooms, fresh herbs, and a creamy citrus sauce in one pan.
Its straightforward preparation and short cooking time make it suitable for weeknight dinners, while the lemon and dill give the dish a fresh flavor that works just as well for serving guests. Pair it with rice, pasta, or vegetables for a complete meal.
