Description
Comfort meets elegance in this classic chicken with buttered noodles dish, where tender poultry nestles against silky pasta strands. Rich, creamy butter coats each noodle, creating a simple yet luxurious meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 boneless, skinless chicken breasts, pounded to even thickness
- 12 ounces (340 grams) noodles, cooked and buttered
- 8 ounces (226 grams) mushrooms, sliced
Seasonings and Herbs:
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2 cloves garlic, minced
- Salt and pepper, to taste
Liquids and Fats:
- 1 cup (240 milliliters) chicken broth
- 1 cup (240 milliliters) heavy cream
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
Garnish:
- Fresh parsley, chopped
- Grated Parmesan cheese
Instructions
- Season chicken breasts generously with salt and pepper, then dust with flour to create a light, crispy exterior when seared.
- Heat olive oil in a large skillet and cook chicken until golden brown and cooked through, about 5-6 minutes per side. Transfer to a plate and let rest.
- In the same skillet, sauté sliced mushrooms and minced garlic until mushrooms release their moisture and turn golden, creating deep, rich flavors.
- Deglaze the pan with white wine, scraping up browned bits, then add chicken broth and heavy cream to create a velvety, luxurious sauce.
- Stir in fresh thyme and Dijon mustard, allowing the sauce to simmer and reduce until it thickens and coats the back of a spoon.
- Meanwhile, prepare egg noodles in salted boiling water until tender, then drain and toss with melted butter for a silky, indulgent texture.
- Slice the rested chicken and nestle pieces into the creamy mushroom sauce, ensuring each piece is generously coated.
- Serve the chicken and sauce over the buttered noodles, garnishing with chopped parsley for a fresh, vibrant finish.
Notes
- Choose boneless, skinless chicken breasts for a lean protein option that cooks quickly and evenly.
- Toast mushrooms in a dry pan first to concentrate their earthy flavor and remove excess moisture before adding to the sauce.
- Swap heavy cream with Greek yogurt or half-and-half for a lighter, lower-fat sauce without compromising richness.
- Use gluten-free pasta or zucchini noodles to make this dish suitable for those with dietary restrictions while maintaining the comfort food essence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 690
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 42 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 37 g
- Cholesterol: 160 mg