Chicken with Buttered Noodles
Juicy chicken breasts with buttery egg noodles and creamy mushroom sauce. A quick, comforting dinner ready in 35 minutes.
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.