Sheet Pan Creamy Mushroom Chicken Tenders

• 1 1/2 pounds chicken tenders
• 1 pound mushrooms, halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, toss chicken tenders and mushrooms with olive oil, garlic powder, paprika, salt, and pepper.
3. 3 Spread the chicken and mushrooms in a single layer on a sheet pan.
4. 4 Roast for 20-25 minutes, flipping halfway through, until chicken is cooked through.
5. 5 While the chicken cooks, melt butter in a saucepan over medium heat. Add minced garlic and sauté until fragrant.
6. 6 Stir in flour and cook for 1 minute. Gradually whisk in heavy cream until smooth.
7. 7 Simmer until the sauce thickens, about 3-4 minutes. Stir in Parmesan and thyme until melted and combined.
8. 8 Remove the pan from the oven and pour the creamy sauce over the chicken and mushrooms.
9. 9 Garnish with fresh parsley and serve immediately.

Nutrition

Tips

• For extra flavor, marinate the chicken in the olive oil and spices for 30 minutes before roasting.
• If you prefer crispy tenders, coat them lightly with breadcrumbs before roasting.
• Use a mix of mushroom varieties for added depth of flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to maintain the crispy texture.

Serving Suggestions

• Serve with a side of garlic mashed potatoes or a fresh green salad.
• Pair with a crusty baguette to soak up every last bit of sauce.

FAQ