Chicken with Buttered Noodles
This Chicken with Buttered Noodles is the kind of comforting dinner that feels both simple and satisfying. Tender chicken breasts are served over buttery noodles with a creamy mushroom sauce flavored with garlic, thyme, and oregano. It's an easy family-friendly meal for a cozy weeknight dinner.
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Servings: 4
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.