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Chicken Tenders in Lemon-Mushroom Cream Sauce

Rated as 4.83 out of 5 Stars

"An easy weeknight dinner for the family, but one that also will leave a remarkable impression on dinner guests. A creamy dill sauce accented by the bright flavor of lemon is the perfect topper for tender, pan-seared chicken."
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35 m servings 262
Original recipe yields 4 servings


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  1. Mix together garlic powder, onion powder, paprika, salt, and pepper in a bowl. Sprinkle on both sides of chicken tenders.
  2. 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.
  3. 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.
  4. 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.
  5. 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 1 tablespoon dill on top of the chicken, and serve with lemon wedges.

Nutrition Facts

Per Serving: 262 calories; 13.1 9.3 26.1 75 231 Full nutrition

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Read all reviews 4
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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.

Great recipe. I added additional mushrooms.

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'l...

Very easy to make. I will make this a regular on my menu