There are some meals that bring instant comfort the moment they hit the table—and this Chicken with Buttered Noodles is one of them. It’s not fancy, it’s not complicated, and that’s exactly why it works.
You’ve got tender chicken, pan-seared until golden, paired with buttery noodles and a creamy, herb-infused mushroom sauce that ties it all together. The flavor is rich but not overwhelming, and every bite feels like a cozy sigh after a long day.
This is the kind of dish you pull out when you want something hearty but fuss-free. It’s just as perfect for Sunday dinner as it is for a midweek meal when you don’t have time to overthink dinner. Bonus points: it reheats beautifully.
Why This Recipe Works
- Fast and flavorful – Ready in around 35 minutes.
- One-pan sauce – Easy cleanup, big flavor.
- Everyday ingredients – You probably already have what you need.
- Total comfort food – Creamy noodles + juicy chicken = magic.
What You’ll Need
- Chicken breasts – Pounded for quick, even cooking.
- Mushrooms – Any variety works; they add savory depth to the sauce.
- Cream and broth – These form a luscious, silky base.
- Garlic and herbs – Just enough to brighten and round out the flavor.
- Egg noodles – Buttered to perfection and ready to soak up all that goodness.
- Parmesan and parsley – The final flourish for color and saltiness.
Helpful Tips
- Pound your chicken evenly so it cooks at the same rate.
- Deglaze properly by scraping the pan when you add broth—that’s where the flavor lives.
- If your sauce gets too thick, a splash of broth or pasta water will loosen it up.
- Not a mushroom fan? Leave them out or swap for spinach in the last few minutes.
Chicken with Buttered Noodles
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 cup chicken broth
- 1 cup heavy cream
- 12 oz wide egg noodles
- 3 tablespoons butter (for noodles)
- 2 tablespoons chopped fresh parsley (for garnish)
- Grated Parmesan, for topping
Instructions
- Prep and cook chicken:
Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 4–5 minutes per side until golden and fully cooked. Remove from the skillet and set aside. - Sauté the mushrooms:
In the same pan, add butter. Once melted, toss in the sliced mushrooms and cook for about 5 minutes until browned and tender. - Build the sauce:
Stir in garlic, thyme, and oregano. Let everything cook for 1 minute. Pour in chicken broth, scraping the pan to loosen any browned bits. Simmer for 5 minutes until slightly reduced. - Finish the sauce:
Stir in the cream and bring to a gentle simmer. Let it cook for another 3–4 minutes until the sauce is slightly thickened. Return chicken to the pan to heat through. - Make the noodles:
Meanwhile, boil egg noodles in salted water according to package instructions. Drain and toss with 3 tablespoons butter while still hot. - Serve:
Plate the buttered noodles and top with sliced chicken and a generous spoonful of creamy mushroom sauce. Finish with parsley and grated Parmesan.
Serving Suggestions
This dish is a full meal on its own, but it also pairs nicely with:
- Steamed green beans or asparagus
- A crisp Caesar or arugula salad
- Garlic bread or warm dinner rolls
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop or in the microwave with a splash of broth or cream to revive the sauce.
