Chicken with Buttered Noodles Recipe
Chicken with Buttered Noodles is a simple, satisfying dinner made with tender chicken breasts, buttery noodles, and a creamy mushroom sauce. Garlic, thyme, and oregano add savory flavor, making this a cozy meal for a busy weeknight.
The chicken and sauce come together in one skillet while the noodles cook separately. Finish each serving with fresh parsley and Parmesan for a comforting family-friendly dinner.
Why You’ll Love This Chicken with Buttered Noodles
- Comfort food made easy: Tender chicken, buttery noodles, and creamy mushroom sauce make a satisfying combination.
- Ready in about 30 minutes: The chicken and sauce cook quickly while the noodles boil.
- Full of savory flavor: Mushrooms, garlic, thyme, and oregano give the sauce a cozy, herby taste.
- Simple ingredients: The recipe uses familiar ingredients that are easy to find.
- Easy to serve: Spoon the sauce over the chicken and noodles, then finish with Parmesan and parsley.
- Flexible sides: Pair it with a green salad, steamed vegetables, or crusty bread.
Chicken with Buttered Noodles
Equipment
- Large Skillet
- Colander
- Garlic mincer
- Grater or microplane
- Tongs
Ingredients
Chicken and Mushroom Sauce
- 4 boneless skinless chicken breasts, pounded to even thickness
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 8 oz mushrooms sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cloves garlic minced
- 1 tsp dried thyme
- ½ tsp dried oregano
Buttered Noodles
- 8 oz noodles
- 2 tbsp butter
- Salt for the noodle water
Toppings
- Fresh parsley chopped, for garnish
- Grated Parmesan cheese for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the noodles according to the package directions until tender. Drain well and toss with the 2 tablespoons butter. Set aside and keep warm.
- Season the chicken breasts with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 4–5 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside.
- Reduce the skillet heat to medium and melt the butter. Add the sliced mushrooms and cook for about 5 minutes, until they begin to brown and release their juices.
- Add the minced garlic, dried thyme, and oregano. Cook for 1–2 minutes, until fragrant.
- Pour in the chicken broth, scraping up the browned bits from the bottom of the skillet. Bring to a simmer and cook until the broth has reduced by about half, approximately 5 minutes.
- Stir in the heavy cream and bring the sauce back to a gentle simmer. Cook for 3–4 minutes, until slightly thickened.
- Return the chicken to the skillet and warm through in the creamy mushroom sauce.
- Serve the chicken over the buttered noodles and spoon the mushroom sauce over the top. Garnish with fresh parsley and grated Parmesan.
Notes
- Pound the chicken breasts to an even thickness so they cook evenly.
- Use fresh mushrooms for the best flavor and texture.
- Don’t skip salting the noodle water; it seasons the noodles from the inside.
- If the sauce becomes too thick, add a small splash of chicken broth.
- Cook the noodles fresh if preparing the chicken and sauce ahead of time for the best texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth if needed.
Nutrition
Estimated per serving:
| Nutrient | Amount |
|---|---|
| Calories | 650 kcal |
| Carbohydrates | 55g |
| Protein | 49g |
| Fat | 31g |
| Fiber | 3g |
| Sugar | 5g |
| Sodium | 650mg |
Nutrition is estimated and may vary depending on the size of the chicken breasts, noodles, cream, and other ingredients used.
Troubleshooting
- The chicken cooks unevenly: Pound the breasts to an even thickness before seasoning and cooking.
- The chicken browns too quickly: Lower the heat slightly and continue cooking until the chicken is cooked through.
- The mushrooms release a lot of liquid: Keep cooking until the excess moisture evaporates and the mushrooms begin to brown.
- The sauce is too thick: Stir in a small splash of chicken broth until it reaches your preferred consistency.
- The sauce is too thin: Let it simmer gently for a little longer, stirring occasionally, until it thickens slightly.
- The noodles cool before serving: Keep them covered and warm, or toss them with a little butter just before serving.
Variations
- Use chicken thighs: Boneless, skinless chicken thighs can replace the breasts; adjust the cooking time as needed.
- Choose another noodle shape: Egg noodles or another pasta shape can work in place of the listed noodles.
- Add spinach: Stir a handful of fresh spinach into the sauce near the end of cooking and let it wilt.
- Include extra vegetables: Add sliced onions or peas to the mushroom sauce for more variety.
- Use fresh herbs: Substitute fresh thyme for dried thyme, adjusting the amount to taste.
- Add a little Parmesan to the sauce: Stir in a small amount of grated Parmesan for extra savory flavor, then garnish as directed.
Try More Main Course Recipes
- TikTok Ramen
- 4-Ingredient Potato Soup
- Bold & Spicy Texas Tamale Pie
- Ultimate Italian Grinder Sandwich
- The Best Crispy Shrimp Sushi Bowl
Storage
- Cool leftovers before placing them in an airtight container.
- Refrigerate for up to 3 days.
- Store the chicken, sauce, and noodles together or separately, depending on your available containers.
- Reheat gently on the stovetop or in the microwave until warmed through.
- Add a splash of chicken broth when reheating if the sauce has thickened.
Frequently Asked Questions
1. Can I prepare the chicken and sauce ahead of time?
Yes. The chicken and sauce can be prepared ahead, but cook the noodles fresh for the best texture.
2. How do I know when the chicken is cooked through?
Check the thickest part with a food thermometer. Chicken is safely cooked when it reaches 165°F.
3. Can I use a different kind of mushroom?
Yes. Use your preferred fresh mushrooms, sliced to a similar size so they cook evenly.
4. Can I use a different pasta shape?
Yes. Egg noodles or another pasta shape can work. Cook it according to the package directions.
5. Can I make the sauce without heavy cream?
Heavy cream gives the sauce its richness. A substitute may change the sauce’s thickness and texture.
6. What can I use instead of dried thyme?
Fresh thyme can be used instead. Start with a smaller amount and adjust to taste.
7. What should I do if the sauce reduces too much?
Stir in a small splash of chicken broth until the sauce loosens to your liking.
8. What are good toppings for this dish?
Fresh parsley and grated Parmesan are listed toppings. Add them just before serving for the best flavor and presentation.
