Chicken With Buttered Noodles is a comforting and delicious meal that’s easy to prepare, making it perfect for a cozy family dinner or a weeknight treat.
This dish combines tender chicken medallions in a creamy mushroom sauce, served over buttery egg noodles.
With just a few fresh ingredients and aromatic herbs, this dish becomes a rich, satisfying meal that’s sure to please everyone at the table.
Ingredients
For the chicken with mushroom sauce:
- 2 tbsp olive oil
- 2 tbsp butter
- 8 oz mushrooms, sliced
- 1 lb chicken breasts, sliced into medallions
- Salt and black pepper, to taste
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- ½ 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
Instructions
Step 1: Bring a large pot of salted water to a rolling boil.
Step 2: Add the egg noodles and cook according to package instructions (6-8 minutes). Drain and return noodles to the pot.
Toss noodles with 2 tbsp butter, season with salt and pepper, cover to keep warm, and set aside.
Step 3: Season chicken medallions with salt and black pepper on both sides.
In a large skillet, heat 2 tbsp olive oil over medium-high heat. Cook chicken for 3-4 minutes per side until golden and cooked through. Remove from skillet and set aside.
Step 4: In the same skillet, add 2 tbsp butter and melt over medium heat.
Add mushrooms and onion, cooking for 5 minutes until mushrooms are browned and onions are softened.
Add garlic, cooking for 1 minute until fragrant.
Step 5: Pour in chicken broth, scraping the bottom to incorporate browned bits. Simmer for 2-3 minutes to reduce slightly.
Step 6: Stir in heavy cream and optional thyme or rosemary. Simmer until sauce thickens slightly.
Return chicken to skillet, spooning sauce over it, and simmer for 5 minutes until heated through.
Plate, serve and enjoy!
Frequently Asked Questions (FAQs)
1. Can I use other types of noodles?
Yes! Substitute with any pasta you prefer, like fettuccine or linguine, for a similar effect.
2. What can I use if I don’t have heavy cream?
You can use half-and-half or a mix of milk and a bit of butter as an alternative, though the sauce may be slightly less thick.
3. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
4. Can I add vegetables to this dish?
Absolutely! You can add spinach, peas, or bell peppers for extra flavor and color.
5. What should I serve with this dish?
Serve with a side salad or roasted vegetables for a complete meal, along with some crusty bread if desired.
Chicken With Buttered Noodles
Ingredients
For the chicken with mushroom sauce:
- 2 tbsp olive oil
- 2 tbsp butter
- 8 oz mushrooms sliced
- 1 lb chicken breasts sliced into medallions
- 2 clove garlic minced
- 1 cup chicken broth
- ½ cup heavy cream
- 1 tsp dried thyme or rosemary optional
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
- 1 Small onion diced
For the buttered noodles:
- 8 oz egg noodles
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil.
- Add the egg noodles and cook according to package instructions (6-8 minutes). Drain and return noodles to the pot. Toss noodles with 2 tbsp butter, season with salt and pepper, cover to keep warm, and set aside.
- Season chicken medallions with salt and black pepper on both sides.
- In a large skillet, heat 2 tbsp olive oil over medium-high heat. Cook chicken for 3-4 minutes per side until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, add 2 tbsp butter and melt over medium heat. Add mushrooms and onion, cooking for 5 minutes until mushrooms are browned and onions are softened. Add garlic, cooking for 1 minute until fragrant.
- Pour in chicken broth, scraping the bottom to incorporate browned bits. Simmer for 2-3 minutes to reduce slightly.
- Stir in heavy cream and optional thyme or rosemary. Simmer until sauce thickens slightly.
- Return chicken to skillet, spooning sauce over it, and simmer for 5 minutes until heated through. Plate, serve and enjoy!
