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Chicken with Buttered Noodles

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This Chicken with Buttered Noodles recipe is a cozy and elegant dinner featuring golden pan-seared chicken breasts in a rich mushroom cream sauce, served over buttery egg noodles. It’s quick enough for a weeknight and special enough for guests — the ultimate comfort food combination of savory, creamy, and satisfying.

Ingredients

  • 4 boneless, skinless chicken breasts (pounded to even thickness)
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 tablespoons butter
  • 8 oz mushrooms, sliced (white or cremini)
  • 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
  • 8 oz egg noodles
  • 2 tablespoons butter
  • Salt and black pepper, to taste

Instructions

  1. Bring a pot of salted water to a boil. Cook egg noodles until tender, then drain and toss with butter, salt, and pepper. Set aside.
  2. Season chicken with salt and pepper. In a large skillet, heat olive oil and butter over medium-high heat. Sear chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
  3. In the same skillet, melt 2 tablespoons butter and sauté mushrooms for 5–6 minutes until browned. Add garlic and cook for 30 seconds. Stir in chicken broth, scraping up browned bits. Let simmer for 2 minutes. Add cream and Dijon mustard (if using), season with salt and pepper, and simmer until slightly thickened.
  4. Return chicken to the skillet and spoon sauce over top. Let simmer 2–3 more minutes. To serve, place buttered noodles on plates, top with chicken, and pour over mushroom sauce. Garnish with parsley.

Notes

  • Sour cream can replace heavy cream for a tangier sauce.
  • Add a splash of white wine or dry sherry with the broth for depth.
  • Spinach or peas are great additions to the sauce.
  • Store leftovers in the fridge for up to 3 days and reheat gently with a splash of broth or cream.

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