If you’re searching for a simple yet satisfying dish that brings warmth to your dinner table, look no further than Chicken with Buttered Noodles. This classic comfort food combines tender chicken with perfectly cooked noodles, all enveloped in a rich, buttery sauce. It’s a dish that appeals to both children and adults alike, making it an ideal choice for family dinners or cozy nights in. In this article, we’ll explore the recipe, its ingredients, and some tips to elevate your cooking experience.
Ingredients:
- 4 boneless, skinless chicken breasts, pounded to even thickness
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 8 ounces mushrooms, sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
For the Buttered Noodles:
- 8 ounces noodles
- 2 Tablespoons Butter
Toppings:
- Fresh parsley, chopped for garnish
- Grated Parmesan cheese, for garnish
Instructions:
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on both sides and cooked through, about 4-5 minutes per side. Remove chicken from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add mushrooms and cook until they begin to brown and release their juices, about 5 minutes.
- Add garlic, thyme, and oregano, and cook for an additional 1-2 minutes, until fragrant.
- Pour in chicken broth to deglaze the pan, scraping up any browned bits. Bring to a simmer and reduce the liquid by half, about 5 minutes.
- Stir in heavy cream and bring to a simmer again. Cook until the sauce thickens slightly, about 3-4 minutes.
- Return the chicken to the skillet and warm through in the sauce.
- Serve the chicken over buttered noodles, garnished with fresh parsley and grated Parmesan cheese.
How to Serve Chicken with Buttered Noodles:
Serve this dish hot! Place a generous amount of buttered noodles on a plate, top it with chicken, and pour on that delicious mushroom sauce. For an extra pop of color, sprinkle some fresh parsley on top. Enjoy it with a side of vegetables or a simple salad!
How to Store Chicken with Buttered Noodles:
If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. To reheat, just warm it in the microwave or on the stove, adding a splash of broth to keep it moist.
Tips to Make Chicken with Buttered Noodles:
- Make sure to use fresh mushrooms for a better flavor.
- You can adjust the creaminess by adding more or less heavy cream.
- Don’t skip the salt in the noodle water; it makes a big difference in taste!
Variations:
You can easily customize this recipe! Try adding vegetables like spinach or peas for a pop of color and nutrition. You could also swap the chicken for shrimp or even make it vegetarian with tofu.
FAQs:
Q: Can I use frozen chicken?
A: Yes, but make sure to thaw it completely before cooking to ensure even cooking.
Q: What can I serve with this dish?
A: A green salad or steamed vegetables make excellent sides to balance the meal.
Q: Can I prepare this in advance?
A: You can cook the chicken and sauce ahead of time and reheat them when ready to serve. Cook the noodles fresh for the best texture!
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More Recipe Suggestions:
Skillet Chicken with Creamy Mushroom Sauce
30 Minute Saucy Ginger Sesame Noodles with Caramelized Mushrooms
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Savory Chicken with Tender Buttered Noodles
Equipment
- Large Skillet (I prefer cast-iron, it goes from stove/oven to table)
Ingredients
- 4 boneless skinless chicken breasts, pounded to even thickness
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 8 ounces mushrooms sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
For the Buttered Noodles:
- 8 ounces noodles
- 2 Tablespoons Butter
Toppings:
- Fresh parsley chopped for garnish
- Grated Parmesan cheese for garnish
Instructions
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on both sides and cooked through, about 4-5 minutes per side. Remove chicken from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add mushrooms and cook until they begin to brown and release their juices, about 5 minutes.
- Add garlic, thyme, and oregano, and cook for an additional 1-2 minutes, until fragrant.
- Pour in chicken broth to deglaze the pan, scraping up any browned bits. Bring to a simmer and reduce the liquid by half, about 5 minutes.
- Stir in heavy cream and bring to a simmer again. Cook until the sauce thickens slightly, about 3-4 minutes.
- Return the chicken to the skillet and warm through in the sauce.
- Serve the chicken over buttered noodles, garnished with fresh parsley and grated Parmesan cheese.
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