Step 1

Mix together garlic powder, onion powder, paprika, salt, and pepper in a bowl. Sprinkle on both sides of chicken tenders.

Step 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.

Step 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.

Step 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.

Step 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.