Some dinners feel like a warm hug, and Chicken with Buttered Noodles is one of them. This dish pairs juicy, golden-seared chicken breasts with tender egg noodles tossed in butter, all topped with a rich mushroom cream sauce. It’s the kind of meal that’s simple enough for a weeknight but indulgent enough for company.
I first made a version of this dish during my college years when I wanted something hearty but easy. Over time, I refined it—adding fresh mushrooms for depth, a splash of chicken broth to lift the flavors, and heavy cream for that restaurant-style richness. Now, it’s one of those go-to recipes that I can whip up with pantry staples yet still impress anyone at the table.
The buttered noodles are the real star here—they soak up every bit of the creamy sauce, making each forkful pure comfort. Pair with a crisp green salad or roasted vegetables, and you’ve got a balanced, satisfying meal ready in under 40 minutes.
Why You’ll Love This Chicken with Buttered Noodles
- Quick and easy – Ready in just 35 minutes from start to finish.
- Comfort food classic – Creamy sauce, buttery noodles, and tender chicken.
- Versatile – Works with chicken thighs, shrimp, or even pork cutlets.
- Kid-friendly – Mild, creamy flavors everyone will love.
- One-pan magic – Minimal cleanup without sacrificing flavor.
Ingredients (Serves 4)
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter (for sautéing mushrooms)
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 cup chicken broth
- 1 cup heavy cream
- 12 oz wide egg noodles
- 3 tablespoons butter (for noodles)
- 2 tablespoons chopped fresh parsley (for garnish)
- Grated Parmesan, for topping
Step-by-Step Instructions
1. Prep and Cook the Chicken:
Season chicken breasts generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4–5 minutes per side, until golden brown and cooked through (internal temp 165°F/74°C). Remove to a plate and keep warm.
2. Sauté the Mushrooms:
In the same skillet, melt 1 tablespoon butter. Add sliced mushrooms and cook for about 5 minutes until browned and tender, stirring occasionally.
3. Build the Sauce:
Add garlic, thyme, and oregano to the mushrooms. Sauté for 1 minute until fragrant. Pour in chicken broth, scraping up any browned bits from the pan. Simmer for 5 minutes to reduce slightly.
4. Finish the Sauce:
Stir in the heavy cream. Bring to a gentle simmer and cook for another 3–4 minutes, stirring often, until slightly thickened. Return chicken to the skillet and spoon sauce over the top. Let it warm through for 2 minutes.
5. Make the Noodles:
While the sauce is simmering, bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions (usually 7–8 minutes). Drain well and toss with 3 tablespoons butter while still hot.
6. Serve:
Slice the chicken and arrange it over the buttered noodles. Spoon mushroom cream sauce over the top. Garnish with fresh parsley and a generous sprinkle of Parmesan cheese.
Tips & Variations
- Protein swap – Try boneless chicken thighs, shrimp, or pork medallions.
- Fresh herbs – Replace dried thyme and oregano with fresh for a brighter flavor.
- Extra creamy – Stir in a tablespoon of cream cheese for added richness.
- Lighter version – Use half-and-half instead of heavy cream.
- Vegetable boost – Add spinach, peas, or asparagus tips to the sauce.
- Make ahead – Cook chicken and sauce ahead of time, then reheat while boiling noodles.
FAQ
Can I make this gluten-free?
Yes—use gluten-free noodles and check that your broth and seasonings are certified gluten-free.
Do I have to use mushrooms?
No—skip them or swap for zucchini, bell peppers, or broccoli.
How should I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth or cream.
Can I freeze this dish?
The sauce freezes well, but the noodles are best cooked fresh.
What sides go best?
A crisp side salad, roasted green beans, or garlic bread make great pairings.
Final Thoughts
This Chicken with Buttered Noodles is proof that comfort food doesn’t have to be complicated. With tender chicken, buttery noodles, and a creamy mushroom sauce, it’s the kind of meal that works for both a busy weeknight and a special dinner. The flavors are familiar yet satisfying, and the whole dish comes together in under 40 minutes.
It’s a recipe you’ll want to keep in your regular rotation—simple enough for a casual meal, but impressive enough to serve guests. Once you’ve tried it, you’ll understand why it’s a timeless classic.
Chicken with Buttered Noodles
Ingredients
- 4 boneless skinless chicken breasts
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter for sautéing mushrooms
- 8 oz mushrooms sliced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 cup chicken broth
- 1 cup heavy cream
- 12 oz wide egg noodles
- 3 tablespoons butter for noodles
- 2 tablespoons chopped fresh parsley for garnish
- Grated Parmesan for topping
Instructions
Prep and Cook the Chicken:
- Season chicken breasts generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4–5 minutes per side, until golden brown and cooked through (internal temp 165°F/74°C). Remove to a plate and keep warm.
Sauté the Mushrooms:
- In the same skillet, melt 1 tablespoon butter. Add sliced mushrooms and cook for about 5 minutes until browned and tender, stirring occasionally.
Build the Sauce:
- Add garlic, thyme, and oregano to the mushrooms. Sauté for 1 minute until fragrant. Pour in chicken broth, scraping up any browned bits from the pan. Simmer for 5 minutes to reduce slightly.
Finish the Sauce:
- Stir in the heavy cream. Bring to a gentle simmer and cook for another 3–4 minutes, stirring often, until slightly thickened. Return chicken to the skillet and spoon sauce over the top. Let it warm through for 2 minutes.
Make the Noodles:
- While the sauce is simmering, bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions (usually 7–8 minutes). Drain well and toss with 3 tablespoons butter while still hot.
Serve:
- Slice the chicken and arrange it over the buttered noodles. Spoon mushroom cream sauce over the top. Garnish with fresh parsley and a generous sprinkle of Parmesan cheese.
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