Tender Chicken Medallions in a Rich Mushroom Sauce over Buttered Noodles is a classic comfort dish that brings together tender, juicy chicken medallions and a rich, creamy sauce, paired with buttery egg noodles for a complete, satisfying meal. This recipe is perfect for busy weeknights or cozy weekends, offering a restaurant-quality experience right in your kitchen. The dish has earthy flavors from mushrooms, a hint of garlic, and a creamy broth that elevates the simple ingredients into a delicious, comforting meal that’s as easy to make as it is enjoyable to eat.
Why You’ll Love This Recipe:
There are so many reasons to love this Tender Chicken Medallions in a Rich Mushroom Sauce over Buttered Noodles recipe, from its ease of preparation to its comforting flavors. Here are a few standout reasons:
- Quick and Easy: With minimal ingredients and simple steps, you can have this dish on the table in about 30 minutes, making it a perfect option for weeknight dinners.
- Great Flavor: The chicken is pan-seared to perfection, while mushrooms, onions, and garlic create a savory base for the creamy sauce. The buttered noodles are simple yet complement the rich flavors of the chicken and sauce beautifully.
- Versatile: You can adjust the seasoning, add extra vegetables, or even use a different type of pasta. It’s a recipe that’s easy to adapt based on your preferences.
- Family-Friendly: This recipe is mild enough for children but flavorful enough for adults. It’s a guaranteed hit with the whole family!
Ingredients for Tender Chicken Medallions in a Rich Mushroom Sauce over Buttered Noodles:
- 4 boneless, skinless chicken breasts, pounded to even thickness.
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 8 ounces mushrooms, sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tablespoon of flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 12 ounces noodles, cooked and buttered
- Fresh parsley, chopped for garnish
- Grated Parmesan cheese, for garnish
How to Make Tender Chicken Medallions in a Rich Mushroom Sauce over Buttered Noodles:
Prepare the Chicken:
- Season the chicken medallions with salt and black pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken medallions in a single layer.
- Cook the chicken for 3-4 minutes per side, or until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
Sauté the Vegetables:
- In the same skillet, add the butter. Once melted, add the sliced mushrooms and diced onion.
- Sauté for about 5 minutes, or until the mushrooms are golden and the onions are translucent.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
Make the Sauce:
- Pour in the chicken broth and bring it to a gentle simmer. Scrape up any browned bits from the bottom of the skillet for extra flavor.
- Add the heavy cream and dried thyme or rosemary if using, stirring well to combine.
- Allow the sauce to simmer for about 5-7 minutes, or until it thickens slightly.
Add the Chicken Back:
- Return the chicken medallions to the skillet and spoon some sauce over them.
- Let the chicken cook in the sauce for an additional 2-3 minutes, allowing the flavors to meld.
Prepare the Buttered Noodles:
- While the sauce is simmering, cook the egg noodles according to package instructions.
- Drain the noodles and return them to the pot. Add butter and toss until the noodles are evenly coated. Season with salt and pepper to taste.
Serving:
- Serve the chicken medallions and creamy sauce over a bed of buttered noodles.
- Garnish with fresh chopped parsley for a pop of color and added freshness.
Success Tips:
- Use Thin Chicken Medallions: Slicing the chicken breasts into medallions ensures they cook quickly and evenly. You could also use chicken tenderloins or thin-cut chicken breasts.
- Don’t Skip Searing: Searing the chicken in olive oil adds a layer of flavor. The browned bits left in the skillet after searing enhance the sauce, giving it a depth that makes the dish truly stand out.
- Heavy Cream for Richness: While you can use half-and-half for a lighter option, heavy cream gives the sauce a luxurious, creamy texture.
- Experiment with Herbs: This recipe calls for dried thyme or rosemary, but feel free to use fresh herbs or substitute with Italian seasoning if you prefer a different flavor profile.
- Customize the Buttered Noodles: You can add a sprinkle of Parmesan cheese or a pinch of garlic powder to the noodles for extra flavor.
Storage:
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, warm the chicken and noodles in a skillet over low heat, stirring occasionally. Add a splash of chicken broth or cream if the sauce has thickened too much.
- Freezing: While the noodles don’t freeze well, the chicken and sauce can be frozen in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Notes:
- Mushrooms: Feel free to use your favorite variety, such as cremini or button mushrooms. If you’re not a fan of mushrooms, you can skip them or replace them with another vegetable, like bell peppers or spinach.
- Heavy Cream Substitutes: If you’re looking for a lighter option, you can use half-and-half or even evaporated milk. However, the sauce may be slightly less creamy.
- Egg Noodles Alternative: Egg noodles are traditional for buttered noodles, but you can also use pasta types like fettuccine, spaghetti, or even mashed potatoes as a base.
FAQs:
Q: Can I make this recipe gluten-free?
A: Yes! Simply replace the egg noodles with gluten-free pasta and ensure that all other ingredients, like chicken broth, are gluten-free.
Q: Can I add vegetables to this dish?
A: Absolutely! Spinach, bell peppers, or zucchini make great additions. Just sauté them with the mushrooms and onions.
Q: What if I don’t have heavy cream?
A: You can substitute with half-and-half, but keep in mind that the sauce may be a bit thinner. For a thicker consistency, consider adding a teaspoon of cornstarch dissolved in a little water.
Q: Can I use a different type of meat?
A: Yes, boneless skinless chicken thighs or even pork tenderloin medallions work well as substitutes. Just adjust the cooking time as needed.
Conclusion:
Chicken with Buttered Noodles is a comforting, satisfying meal that’s as simple to make as it is delicious. The creamy sauce, savory mushrooms, and buttery noodles come together in a harmonious blend of flavors and textures, creating a meal that feels indulgent yet homely. Perfect for family dinners, this recipe offers a warm, hearty experience that will quickly become a household favorite. Give it a try and enjoy every bite of this comforting classic!
More Recipe Suggestions:
Creamy Pork Tenderloin Medallions with Orzo, Spinach & Mushrooms
Steak & Shrimp Stir-Fried Noodles
30 Minute Creamy Thai Turmeric Chicken and Noodles
Tender Chicken Medallions in a Rich Mushroom Sauce over Buttered Noodles
Equipment
- Large Skillet (I prefer cast-iron, it goes from stove/oven to table)
Ingredients
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 8 ounces mushrooms sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cloves garlic minced
- 1 tablespoon of flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 12 ounces noodles cooked and buttered
- 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 flour, 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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