This recipe for chicken tenders in a lemon-mushroom sauce is simple enough to prepare on a weeknight for the family while yet impressing dinner guests.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon paprika
- salt and ground black pepper to taste
- 1 pound chicken tenders
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup sliced mushrooms
- ¼ cup finely chopped onion
- 1 ½ teaspoons minced garlic
- ⅔ cup fat free half-and-half
- ½ cup low-sodium chicken broth
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons chopped fresh dill, divided
- 1 tablespoon cornstarch
- salt and ground black pepper to taste
- 1 lemon, cut into wedges
Instructions
- Mix together garlic powder, onion powder, paprika, salt, and pepper in a bowl. Sprinkle on both sides of chicken tenders.
- Heat olive oil in a large skillet over medium heat. Add chicken tenders and sear until browned, about 3 minutes per side. Remove to a plate and loosely tent with foil.
- Reduce heat to medium and melt butter in the skillet. Add mushrooms and onion and cook until mushrooms start to brown, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Whisk together half-and-half, chicken broth, lemon juice, 2 tablespoons dill, and cornstarch in a medium bowl; add to the skillet. Stir until sauce is slightly thickened, about 3 minutes, and season with salt and pepper.
- Reduce heat to low, add chicken and any accumulated juices to the pan. Simmer until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle the remaining tablespoon of dill on top of chicken, and serve with lemon wedges.
Nutrition Facts
| Calories | 262 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 4 g |
| Sodium | 231 mg |
| Sugars | 3 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I loved it but i think the chicken needs more flavor so i would cut it to smaller pieces
This was delicious! Made exactly as written. Family loved this meal. Will keep in rotation.
We very much loved our dinner tonight. I did make this using fresh thyme rather than the dill because that was the fresh herb that I had growing in my yard. Next time I will try it with dill. We have been liking Costco’s air-chilled chicken, and that’s what we used tonight. I followed the recipe with the exception of the dill, and we loved it. I wished I would have made some sticky rice, but we have leftovers, so I will make it tomorrow night. Thanks for this recipe! YUM!
This recipe was yummy! I made it as instructed but made twice as much sauce and am so happy I did. It’s the perfect combination of dill, tart lemon, garlic and creamy texture. At first I thought I should have cut back on the lemon juice but the half and half helped to mellow the dish out. And I love the dill. This has become my favorite easy, healthy chicken dish. I served it with brown rice pilaf and green beans and the sauce went well over all of it!
This was fabulous. I used the called for amount of lemon juice and 2 T dried dill. I think the flavors were perfect. I subbed heavy cream for the half and half/cornstarch. Will make again!
This recipe is excellent. The reason for my 4 stars is because the amount of lemon juice needs to be reduced and possibly the amount of dill too. Dill used sparingly is really nice, but if used excessively, it defeats the purpose. I would recommend to experiment with no more than 3/4 tsp of dried dill then adjust to taste. I also highly recommend using a bit more mushrooms like someone suggested. My personal touch was precisely when sauteeing the mushrooms. I added a splash of white wine and also sauteed them first before adding the onion and lastly the garlic to prevent burning of it. I served this over penne pasta and the presentation was restaurant worthy. Served with crusty bread and it was excellent for cleaning up remnant sauce.
Sorry but this did not turn out the way I thought it would. The lemon flavor was overwhelming and it spoiled the taste of the cream sauce. I would cut back on the lemon big time.
Tasty and relatively easy. My wife loves the sauce. The influence of lemon and dill are strong, following the recipe precisely. Reduce the amounts if you prefer a mellower, more subtle taste.
We liked it, but not quite loved it. I didn’t have fresh dill so I used dill weed from the spice aisle., which may have impacted the flavor. Also I could taste the cornstarch so next time I’ll try arrowroot powder which holds up well to the acid in the lemon juice.
Great recipe. I added additional mushrooms.
Very easy to make. I will make this a regular on my menu
Total 5-Star.! My husband said it was worth waiting for. (Had to wait for the rice to finish). He loves it and so do I. A keeper for sure. Unfortunately I forgot to take a pic.