If you’re looking for a quick, comforting, and downright delicious dinner idea, this Chicken with Buttered Noodles recipe is the answer. With tender chicken medallions, a creamy mushroom sauce, and buttery egg noodles, it’s a perfect harmony of flavors and textures that will leave everyone asking for seconds. I found this gem of a recipe on I Wuv Cooking, and it’s a definite keeper for any busy weeknight or special occasion.
Why You’ll Love This Recipe
This dish combines juicy, pan-seared chicken with a rich and creamy mushroom sauce, perfectly balanced by the simplicity of buttery egg noodles. It’s an easy-to-make dinner that feels elegant yet comforting, making it ideal for family meals or even entertaining guests. The best part? It’s ready in just 35 minutes, so you can enjoy a hearty, satisfying meal without spending hours in the kitchen.
Chicken with Buttered Noodles Recipe
Ingredients
For the Chicken and Sauce:
- 1 lb chicken breasts, sliced into medallions
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 8 oz mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme or rosemary (optional)
- Fresh parsley, chopped (for garnish)
For the Buttered Noodles:
- 8 oz egg noodles
- 2 tbsp butter
- Salt and pepper, to taste
Directions
1. Cook the Noodles:
- Bring a pot of salted water to a boil, add the egg noodles, and cook until tender. Drain and toss with butter, salt, and pepper. Set aside and keep warm.
2. Prepare the Chicken:
- Season the chicken medallions with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on each side, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
3. Make the Mushroom Sauce:
- In the same skillet, melt the butter. Add the mushrooms and onions, cooking until softened (about 5 minutes). Stir in the minced garlic and cook until fragrant, about 1 minute.
- Pour in the chicken broth, scraping up any browned bits from the pan. Let it simmer for 2-3 minutes. Stir in the heavy cream and thyme or rosemary if desired, letting the sauce simmer until slightly thickened.
4. Finish the Dish:
- Return the chicken to the skillet, allowing it to simmer in the sauce for another 5 minutes, or until fully cooked.
5. Serve:
- Spoon the buttered noodles onto plates and top with the chicken medallions and creamy mushroom sauce. Garnish with fresh parsley.
Tips for Success
- Season Generously: Properly seasoning the chicken ensures bold, savory flavors in every bite.
- Don’t Skip the Sear: Browning the chicken in the skillet adds depth to the dish by creating flavorful bits that enhance the sauce.
- Customize the Herbs: Swap thyme or rosemary with basil or parsley for a fresh twist.
This Chicken with Buttered Noodles recipe is sure to become a regular in your rotation. Its rich, creamy sauce paired with buttery noodles makes it the ultimate comfort food, while the easy prep and cook time ensure it fits into even the busiest schedules.
Let me know how it turns out, and be sure to check out more amazing recipes from I Wuv Cooking!
Chicken with Buttered Noodles: The Ultimate Comfort Meal in 35 Minutes
Ingredients
- 1 lb chicken breasts
- 2 tbsp olive oil
- 2 tbsp butter
- 8 oz mushrooms, sliced
- 1 cup chicken broth
- 2 cup heavy cream
- 1 tsp dried thyme or rosemary (optional)
- 8 oz egg noodles
- 2 tbsp butter (for noodles)
Instructions
- Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil and 2 tbsp butter over medium heat. Add the chicken breasts and cook until golden brown and cooked through, about 5-7 minutes per side. Remove from skillet and set aside.
- In the same skillet, add sliced mushrooms and sauté until softened, about 4-5 minutes.
- Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and thyme or rosemary, if using. Let it simmer for 5 minutes until the sauce thickens.
- Return the chicken to the skillet, coating it in the sauce. Add the cooked egg noodles and the remaining 2 tbsp of butter. Toss everything together until well combined.
- Serve hot, garnished with fresh parsley if desired.
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