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Chicken Buttered Noodles Recipe
Ash Tyrrell

Chicken Buttered Noodles Recipe

I made this chicken with buttered noodles on a Tuesday night when I had zero energy and even less patience for a complicated dinner, and it saved me. The chicken turned out golden and juicy, the mushroom sauce came together in the same skillet, and the buttered noodles soaked up every bit of that creamy goodness
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts, pounded to even thickness – even thickness means every piece cooks at the same rate
  • Salt and pepper to taste – season generously, this is your only chance to flavor the chicken itself
  • 2 tablespoons olive oil – for searing the chicken to a deep golden color
  • 1 tablespoon unsalted butter – melts into the pan to start the mushroom sauce with rich flavor
  • 8 ounces mushrooms sliced – fresh mushrooms brown better and taste far richer than canned ones
  • 1 cup chicken broth – deglazes the pan and pulls up all the flavorful browned bits
  • 1 cup heavy cream – gives the sauce its silky luxurious texture
  • 2 cloves garlic minced – adds warmth and depth, so mince it fresh rather than using jarred
  • 1 teaspoon dried thyme – brings an earthy herby note that pairs beautifully with mushrooms
  • 1/2 teaspoon dried oregano – rounds out the herb flavor without overpowering the dish
  • 8 ounces egg noodles – wide egg noodles hold the butter and sauce best
  • 2 tablespoons butter for the noodles – tossed in while the noodles are still hot so it melts evenly
  • Fresh parsley chopped, for garnish – adds a fresh, bright finish to the plate
  • Grated Parmesan cheese for garnish – grate it fresh for the best melt and flavor

Method
 

  1. Pat the chicken breasts dry, then season both sides generously with salt and pepper. Heat the olive oil in your large skillet over medium-high heat until it shimmers. Add the chicken and sear for 4 to 5 minutes per side, until golden brown and cooked through, then set it aside on a plate.
  2. In that same skillet, melt the tablespoon of butter over medium heat. Add the sliced mushrooms and let them cook undisturbed for a few minutes so they can brown properly. Stir occasionally until they release their juices and turn a deep golden color, about 5 minutes total.
  3. Add the minced garlic, thyme, and oregano straight into the mushroom pan. Stir constantly for about a minute, just until the garlic turns fragrant and the herbs wake up. Don't let the garlic sit too long or it will turn bitter fast.
  4. Pour the chicken broth into the skillet, scraping up all those browned bits stuck to the bottom. Bring it to a gentle simmer and let it reduce by about half, which takes roughly 5 minutes. This step is where most of the deep flavor in the sauce comes from.
  5. Lower the heat slightly and pour in the heavy cream, stirring to combine. Let the sauce simmer gently until it thickens just enough to coat the back of a spoon, about 3 to 4 minutes. Taste it here and adjust the salt and pepper if needed.
  6. Nestle the seared chicken breasts back into the sauce along with any juices that collected on the plate. Spoon the sauce over the top and let everything warm through together for a couple of minutes. This lets the chicken soak up a bit more flavor before serving.
  7. While the sauce simmers, boil the egg noodles in well-salted water according to the package directions. Drain them well, then toss immediately with the 2 tablespoons of butter so it melts through every strand. Keep them warm until you're ready to plate.
  8. Spoon a bed of buttered noodles onto each plate, then top with a chicken breast and a generous ladle of mushroom sauce. Sprinkle fresh parsley and grated Parmesan over everything right before serving. Serve immediately while it's still hot and creamy.

Notes

  • I always pound my chicken breasts to an even thickness first, because uneven pieces cook unevenly and I end up with dry spots.
  • I salt my noodle water generously, since that's really the only chance I get to season the noodles themselves.
  • I let my mushrooms sit undisturbed in the pan for a minute before stirring, which helps them brown instead of steam.
  • I taste my sauce before adding the chicken back in, so I can adjust the salt while it's easy to fix.
  • I keep a splash of extra chicken broth on hand in case my sauce reduces more than I want it to.