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Chicken with Buttered Noodles Recipe
Ash Tyrrell

Chicken with Buttered Noodles Recipe

The first time I made chicken with buttered noodles, I felt like I had discovered the ultimate comfort food. The tender chicken, buttery noodles, and earthy mushrooms came together in a way that made me feel instantly at ease.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts (fresh chicken ensures the juiciest results).
  • 2 tablespoons of olive oil locks in moisture and adds a light flavor.
  • 2 tablespoons butter unsalted gives you better control over the saltiness.
  • 1 cup mushrooms sliced (baby Bella mushrooms add a rich, earthy flavor).
  • ½ cup chicken broth essential for deglazing and creating a flavorful base.
  • ½ cup heavy cream makes the sauce luxuriously creamy.
  • 2 garlic cloves minced (fresh garlic gives the boldest flavor).
  • ½ teaspoon dried thyme adds a subtle herby note.
  • ½ teaspoon dried oregano balances the richness of the cream.
  • 8 ounces egg noodles cook until just tender for the perfect texture.
  • 2 tablespoons fresh parsley chopped (adds a fresh, vibrant finish).
  • ¼ cup Parmesan cheese freshly grated for the best cheesy flavor.

Method
 

  1. Start by seasoning the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chicken and cook for 4–5 minutes on each side until golden brown and fully cooked. Remove the chicken from the skillet and set it aside to keep warm.
  2. In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally. The mushrooms should turn golden and release their juices, adding depth to the dish.
  3. Add minced garlic, thyme, and oregano to the mushrooms, stirring constantly for 1–2 minutes to release their aroma. Pour in the chicken broth, scraping up the browned bits from the skillet for extra flavor. Let the broth simmer and reduce by half, then stir in the heavy cream. Cook for 3–4 minutes until the sauce thickens slightly.
  4. Return the chicken to the skillet, spooning the creamy sauce over it to warm through. Serve the chicken over a bed of buttered egg noodles, garnished with fresh parsley and grated Parmesan for a perfect finish.

Notes

  • Undercook the Noodles Slightly: They’ll soak up the sauce when served, making them even more flavorful.
  • Season in Layers: Season each component—chicken, mushrooms, and sauce—for a well-balanced dish.
  • Scrape the Pan Thoroughly: The browned bits left behind are packed with flavor, so don’t skip this step when deglazing.
  • Use Fresh Parmesan: It adds a sharp, salty kick that elevates the entire dish.