Chicken Tender Perfection: Lemon Mushroom Cream Sauce Recipe

Chicken tenders are a weeknight dinner staple for many families, offering a quick and easy protein option that’s often a crowd-pleaser. But let’s be honest, sometimes the same old breaded and fried routine can get a little… well, boring. If you’re looking to elevate your chicken tender game and transform them into a gourmet-worthy dish, look no further than this Lemon Mushroom Cream Sauce recipe. This recipe is incredibly flavorful, surprisingly simple to make, and guaranteed to impress even the pickiest eaters. The bright, zesty lemon perfectly complements the earthy mushrooms and rich cream sauce, creating a symphony of flavors that will tantalize your taste buds. Get ready to say goodbye to bland chicken tenders and hello to a culinary masterpiece!

Why This Recipe Works

This Lemon Mushroom Cream Sauce recipe isn’t just delicious; it’s also designed for ease and efficiency. Here’s why it works so well:

* **Quick Cooking Time:** Chicken tenders cook quickly, meaning this entire dish can be on the table in under 30 minutes. Perfect for busy weeknights!
* **Simple Ingredients:** You likely already have many of the ingredients in your pantry and refrigerator.
* **Flavor Explosion:** The combination of lemon, garlic, mushrooms, and cream creates a complex and satisfying flavor profile that’s both comforting and elegant.
* **Versatile:** Serve it over pasta, rice, mashed potatoes, or even zucchini noodles for a low-carb option.
* **Kid-Friendly:** Even though it sounds fancy, kids love the creamy sauce and tender chicken.

Ingredients You’ll Need

Before you start cooking, gather the following ingredients:

* **Chicken Tenders:** 1.5 lbs, trimmed and patted dry.
* **All-Purpose Flour:** 1/4 cup, for dredging the chicken.
* **Salt and Black Pepper:** To taste, for seasoning the chicken and sauce.
* **Olive Oil:** 2 tablespoons, for cooking the chicken and mushrooms.
* **Butter:** 2 tablespoons, for adding richness to the sauce.
* **Mushrooms:** 8 oz, sliced (cremini, button, or a mix).
* **Garlic:** 3 cloves, minced.
* **Chicken Broth:** 1 cup, low sodium preferred.
* **Heavy Cream:** 1/2 cup, for a rich and creamy sauce.
* **Lemon Juice:** 2 tablespoons, fresh is best!
* **Lemon Zest:** 1 teaspoon, for extra lemon flavor.
* **Fresh Parsley:** 2 tablespoons, chopped, for garnish.
* **Optional:** 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) for added depth of flavor. If using wine, add it after the garlic is fragrant and let it reduce for a minute or two before adding the chicken broth.

Equipment

* Large skillet or frying pan
* Shallow dish or plate for dredging the chicken
* Measuring cups and spoons
* Cutting board
* Knife
* Lemon zester (optional)

Step-by-Step Instructions

Now, let’s get cooking! Follow these simple steps to create your Lemon Mushroom Cream Sauce with Chicken Tenders:

**Step 1: Prepare the Chicken Tenders**

1. Pat the chicken tenders dry with paper towels. This helps them brown better.
2. In a shallow dish, combine the all-purpose flour, salt, and pepper.
3. Dredge each chicken tender in the flour mixture, ensuring it’s evenly coated. Shake off any excess flour.

**Step 2: Cook the Chicken Tenders**

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Add the dredged chicken tenders to the skillet in a single layer. Avoid overcrowding the pan; cook in batches if necessary.
3. Cook for 3-4 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
4. Remove the chicken tenders from the skillet and set aside on a plate.

**Step 3: Sauté the Mushrooms**

1. Add the remaining 1 tablespoon of olive oil and the butter to the same skillet. Let the butter melt.
2. Add the sliced mushrooms to the skillet and cook over medium heat, stirring occasionally, until they are softened and browned, about 5-7 minutes. They will release their moisture, so let it evaporate.

**Step 4: Make the Lemon Mushroom Cream Sauce**

1. Add the minced garlic to the skillet with the mushrooms and cook for 30 seconds, or until fragrant. Be careful not to burn the garlic.
2. (Optional: Add the white wine, if using, and let it reduce for 1-2 minutes.)
3. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. These browned bits are called fond and add tons of flavor to the sauce!
4. Let the sauce simmer for 5-7 minutes, or until it has slightly thickened.
5. Stir in the heavy cream, lemon juice, and lemon zest. Season with salt and pepper to taste.
6. Reduce the heat to low and let the sauce simmer for another 2-3 minutes, allowing the flavors to meld together. Don’t let it boil.

**Step 5: Combine and Serve**

1. Add the cooked chicken tenders back to the skillet with the lemon mushroom cream sauce.
2. Spoon the sauce over the chicken tenders, ensuring they are well coated.
3. Let the chicken tenders simmer in the sauce for 1-2 minutes to warm through.
4. Garnish with fresh chopped parsley.
5. Serve immediately over your choice of pasta, rice, mashed potatoes, or zucchini noodles.

Tips for the Best Lemon Mushroom Cream Sauce with Chicken Tenders

* **Use Fresh Ingredients:** Fresh lemon juice and zest make a significant difference in the flavor of the sauce. While bottled lemon juice can work in a pinch, fresh is always best.
* **Don’t Overcrowd the Pan:** When cooking the chicken tenders, avoid overcrowding the pan. Overcrowding will lower the temperature of the pan and prevent the chicken from browning properly. Cook in batches if necessary.
* **Don’t Burn the Garlic:** Garlic can burn easily, so be sure to cook it over medium-low heat and watch it carefully. Burnt garlic will make the sauce taste bitter.
* **Adjust the Sauce Consistency:** If the sauce is too thick, add a little more chicken broth or cream to thin it out. If it’s too thin, let it simmer for a few more minutes to reduce.
* **Add a Touch of Heat:** For a little kick, add a pinch of red pepper flakes to the sauce.
* **Use Different Mushrooms:** Experiment with different types of mushrooms, such as shiitake or oyster mushrooms, for a more complex flavor.
* **Make it Gluten-Free:** Use a gluten-free all-purpose flour blend for dredging the chicken and ensure your chicken broth is gluten-free.

Serving Suggestions

This Lemon Mushroom Cream Sauce with Chicken Tenders is incredibly versatile and pairs well with a variety of sides. Here are a few serving suggestions:

* **Pasta:** Toss the chicken and sauce with your favorite pasta shape, such as fettuccine, linguine, or penne.
* **Rice:** Serve over a bed of fluffy white rice or brown rice.
* **Mashed Potatoes:** Creamy mashed potatoes are a classic accompaniment to this dish.
* **Zucchini Noodles:** For a low-carb option, serve over zucchini noodles or other vegetable noodles.
* **Roasted Vegetables:** Serve alongside roasted vegetables such as broccoli, asparagus, or Brussels sprouts.
* **Crusty Bread:** Serve with crusty bread for dipping into the delicious sauce.

Variations and Substitutions

* **Chicken Thighs:** Substitute chicken thighs for chicken tenders. Cut the chicken thighs into smaller pieces and cook them in the same way.
* **Shrimp:** For a seafood twist, use shrimp instead of chicken. Cook the shrimp until pink and opaque.
* **Spinach:** Add a handful of fresh spinach to the sauce at the end for extra nutrients and color.
* **Sun-Dried Tomatoes:** Add a few chopped sun-dried tomatoes to the sauce for a burst of flavor.
* **Parmesan Cheese:** Stir in a tablespoon or two of grated Parmesan cheese for added richness and saltiness.
* **Herbs:** Experiment with different herbs, such as thyme, rosemary, or oregano, to customize the flavor of the sauce.
* **Dairy-Free:** Use coconut cream or cashew cream instead of heavy cream for a dairy-free version. Make sure to use a plant-based butter alternative as well.

Make-Ahead Tips

* **Prepare the Sauce:** The lemon mushroom cream sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before adding the chicken tenders.
* **Dredge the Chicken:** The chicken tenders can be dredged in the flour mixture ahead of time and stored in the refrigerator for up to 24 hours. Cook them just before serving.

Storage and Reheating

* **Storage:** Store leftover Lemon Mushroom Cream Sauce with Chicken Tenders in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat gently in a skillet over low heat, stirring occasionally, until heated through. You may need to add a splash of chicken broth or cream to thin the sauce if it has thickened too much.

Nutritional Information (Approximate)

* Calories: 450-550 per serving (depending on serving size and ingredients)
* Protein: 30-40g
* Fat: 25-35g
* Carbohydrates: 10-20g

*Note: This is an estimate and may vary based on specific ingredients and portion sizes.*

Lemon Mushroom Cream Sauce with Chicken Tenders Recipe Card

**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 20 minutes

**Ingredients:**

* 1.5 lbs chicken tenders, trimmed and patted dry
* 1/4 cup all-purpose flour
* Salt and black pepper to taste
* 2 tablespoons olive oil
* 2 tablespoons butter
* 8 oz mushrooms, sliced
* 3 cloves garlic, minced
* 1 cup chicken broth
* 1/2 cup heavy cream
* 2 tablespoons lemon juice, fresh
* 1 teaspoon lemon zest
* 2 tablespoons fresh parsley, chopped
* Optional: 1/4 cup dry white wine

**Instructions:**

1. Pat the chicken tenders dry and dredge in flour seasoned with salt and pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken tenders for 3-4 minutes per side, until golden brown and cooked through. Set aside.
3. Add the remaining 1 tablespoon of olive oil and the butter to the skillet. Add the sliced mushrooms and cook until softened and browned, about 5-7 minutes.
4. Add the minced garlic and cook for 30 seconds, until fragrant. (Optional: Add the white wine and let it reduce for 1-2 minutes.)
5. Pour in the chicken broth and bring to a simmer, scraping up any browned bits.
6. Let the sauce simmer for 5-7 minutes, until slightly thickened.
7. Stir in the heavy cream, lemon juice, and lemon zest. Season with salt and pepper to taste.
8. Reduce the heat to low and let the sauce simmer for 2-3 minutes.
9. Add the cooked chicken tenders back to the skillet and coat with the sauce.
10. Garnish with fresh chopped parsley.
11. Serve immediately over pasta, rice, mashed potatoes, or zucchini noodles.

Enjoy this delightful and easy Lemon Mushroom Cream Sauce with Chicken Tenders! Your family and friends will rave about this dish, and you’ll love how simple it is to prepare. Bon appétit!