Chicken with Buttered Noodles

When I want a classic comfort meal that feels both homey and elegant, I turn to this Chicken with Buttered Noodles. It features tender chicken medallions simmered in a rich mushroom sauce and served over a bed of buttery noodles — simple, satisfying, and full of flavor. It’s the kind of dish that makes dinner feel special without needing a long ingredient list or hours in the kitchen.

Why You’ll Love This Recipe

I love this recipe because it brings together rich, savory flavors with the kind of creamy, buttery noodles that make every bite cozy and comforting. The chicken is pan-seared until golden, then coated in a silky mushroom sauce that’s full of depth. Paired with buttered noodles, it’s the kind of meal I can pull together on a weeknight, but still proudly serve to guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

• 4 boneless, skinless chicken breasts, pounded to even thickness
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon butter

For the Mushroom Sauce:

• 2 tablespoons butter
• 8 oz mushrooms, sliced (white or cremini work well)
• 2 garlic cloves, minced
• ½ cup chicken broth
• ½ cup heavy cream
• 1 teaspoon Dijon mustard (optional)
• Salt and pepper, to taste
• Fresh chopped parsley, for garnish

For the Buttered Noodles:

• 8 oz egg noodles
• 2 tablespoons butter
• Salt and black pepper, to taste

Directions

Step 1: Cook the Noodles
I bring a pot of salted water to a boil and cook the egg noodles until tender. After draining, I toss them with butter, salt, and pepper, then set them aside while I make the chicken and sauce.

Step 2: Prepare the Chicken
I season the chicken breasts with salt and pepper, then heat olive oil and butter in a large skillet over medium-high heat. I sear the chicken for 4–5 minutes on each side until golden and cooked through. Once done, I remove the chicken and set it aside.

Step 3: Make the Mushroom Sauce
In the same skillet, I melt 2 tablespoons of butter and sauté the mushrooms until they’re browned and tender, about 5–6 minutes. I add the garlic and cook for another 30 seconds. Then I pour in the chicken broth, scraping up any browned bits, and let it simmer for 2 minutes. I stir in the cream and Dijon mustard, then season with salt and pepper. I let the sauce simmer until slightly thickened.

Step 4: Combine and Serve
I return the chicken to the skillet and spoon the mushroom sauce over the top. I let it simmer together for another 2–3 minutes so the flavors meld. To serve, I plate the buttered noodles and top them with chicken and plenty of that rich mushroom sauce. A sprinkle of parsley adds a fresh finish.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Calories: Approximately 520 per serving

Variations

• I sometimes swap the heavy cream with sour cream for a tangier sauce.
• For added depth, I stir in a splash of white wine or dry sherry with the broth.
• I add spinach or peas to the sauce for extra color and nutrition.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm everything in a skillet over medium heat, adding a splash of broth or cream to keep the sauce smooth. The noodles reheat well, but I keep the heat low to avoid overcooking the chicken.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I can. Boneless, skinless chicken thighs work great and stay juicy. I just adjust the cook time slightly if they’re thicker.

What kind of mushrooms are best?

I usually go with cremini or white button mushrooms, but shiitake or a mix of wild mushrooms add great flavor too.

Is there a lighter option for the sauce?

Yes. I use half-and-half or evaporated milk instead of heavy cream when I want a lighter version.

Can I make the sauce ahead of time?

Absolutely. I make the mushroom sauce in advance and store it in the fridge. When I’m ready, I reheat it and add it to freshly cooked chicken and noodles.

What can I serve with this dish?

I often pair it with a side salad, roasted asparagus, or sautéed green beans to round out the meal.

Conclusion

Chicken with Buttered Noodles is the kind of timeless, satisfying dish that always brings comfort to the table. With its tender chicken, silky mushroom sauce, and rich buttery noodles, it’s the perfect combination of simple ingredients and bold flavor. Whether I’m cooking for a quiet night in or hosting a casual dinner, this recipe never lets me down. It’s easy, elegant, and endlessly cozy.

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