Golden-seared chicken, creamy mushroom sauce, and tender buttered noodles come together in this comforting dish that feels both cozy and refined. Whether you’re cooking for a quiet evening at home or feeding a hungry crowd, this recipe strikes the perfect balance between hearty and elegant.
Ingredient Breakdown
Boneless, skinless chicken breasts serve as the protein centerpiece. When pounded to an even thickness, they cook evenly and develop a beautiful crust in the pan while remaining juicy inside.
Olive oil and unsalted butter work in tandem to sear and sauté. The oil withstands the high heat needed to brown the chicken, while the butter lends a rich, nutty depth as it melts into the mushrooms.
Mushrooms contribute a satisfying earthiness and add texture to the creamy sauce. Their moisture evaporates as they cook, intensifying their flavor and creating a savory base.
Garlic, thyme, and oregano are the aromatic backbone of the sauce. Garlic adds warmth and depth, while thyme and oregano infuse the cream with woodsy, herbal notes that feel distinctly comforting.
Chicken broth acts as the deglazing agent, lifting the flavorful brown bits from the skillet and infusing the sauce with savory complexity. As it reduces, the broth concentrates and blends into the base of the cream sauce.
Heavy cream rounds everything out with luxurious richness. When simmered gently, it thickens just enough to cling to every bite without becoming overly heavy.
Buttered noodles form the ideal base. Their mild, familiar flavor absorbs the sauce beautifully and adds a soft, starchy contrast to the seared chicken and creamy topping.
Fresh parsley offers a pop of green brightness, while grated Parmesan cheese adds that final hit of umami and salty finish to complete the plate.
Step-by-Step Preparation Guide
Begin by seasoning the chicken breasts generously with salt and freshly ground pepper. A consistent thickness ensures even cooking and prevents dry patches. In a hot skillet with olive oil, sear the chicken on both sides until golden and cooked through. This stage is crucial for building a caramelized crust and sealing in the juices. Once done, set the chicken aside and tent with foil to keep warm.
In the same skillet, lower the heat and add the butter. As it melts and begins to foam, toss in the sliced mushrooms. Cook them until they turn golden and begin to shrink, releasing their liquid and absorbing the richness of the butter.
Next, stir in the minced garlic and dried herbs. Let them bloom for a minute or two—just long enough to release their aroma without burning.
Deglaze the pan with chicken broth, scraping up the flavorful browned bits left from the chicken. Let the broth simmer until reduced by half; this creates a concentrated base that blends seamlessly into the cream.
Pour in the heavy cream and return the sauce to a low simmer. Let it bubble gently until thickened enough to coat the back of a spoon—silky, smooth, and perfectly balanced.
To serve, arrange a bed of buttered noodles on each plate, top with a juicy chicken breast, and spoon the warm mushroom cream sauce over everything. Sprinkle with freshly chopped parsley and finish with a generous dusting of Parmesan.
Recipe Tips
Best way to pound chicken evenly for uniform cooking
Place each breast between two sheets of parchment or plastic wrap and use a meat mallet or rolling pin to pound to an even thickness.
How to avoid overcooking mushrooms and retain texture
Cook in a single layer and don’t overcrowd the skillet; let them brown undisturbed before stirring.
Thickening the sauce without curdling the cream
Keep the heat at a gentle simmer once the cream is added. Avoid boiling, which can cause separation.
Choosing the right type of noodles to hold the sauce
Egg noodles, fettuccine, or even wide ribbon pastas are great for holding onto the creamy mushroom sauce.
How to store leftovers and reheat without drying out
Store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream to loosen the sauce.
What to Serve With This Recipe
A crisp green salad like arugula tossed with lemon vinaigrette offers a bright contrast to the rich sauce. Alternatively, sautéed garlic spinach or roasted asparagus makes a lovely side.
For bread, go with something warm and crusty—like a rustic baguette or homemade garlic knots—to soak up the extra sauce.
When it comes to wine, Chardonnay or Pinot Grigio enhance the creaminess, while a light Pinot Noir works if you want something red but not overpowering.
Creative Variations
Add wilted spinach or sun-dried tomatoes to the mushroom mixture for a pop of color and extra flavor. Green peas or steamed broccoli also pair beautifully and increase the veggie count.
If you prefer a darker, more robust profile, swap chicken breasts for boneless thighs or even thinly sliced pork tenderloin.
Change up the base by serving the dish over creamy mashed potatoes, orzo, or even a bed of cauliflower mash for a low-carb version.
Frequently Asked Questions
Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be thinner. You can thicken it slightly with a tablespoon of flour or cornstarch if desired.
What’s the best substitute for fresh mushrooms?
Canned mushrooms work in a pinch, though they lack the depth of fresh ones. Rehydrated dried mushrooms offer a more intense flavor.
Can I make this ahead and reheat later?
Yes. Make the sauce and chicken ahead, then reheat gently and assemble when ready to serve.
How do I make the dish gluten-free?
Use gluten-free pasta and ensure your chicken broth is certified gluten-free.
Chicken with buttered noodles is a timeless comfort dish that delivers hearty flavor and creamy richness in every forkful. From the seared chicken to the herb-kissed mushroom sauce, it’s satisfying without being complicated—a go-to favorite for everything from busy weeknights to relaxed Sunday dinners.
Ingredients
4 boneless, skinless chicken breasts, pounded to even thickness
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 tablespoon unsalted butter
8 ounces mushrooms, sliced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup chicken broth
1 cup heavy cream
12 ounces noodles, cooked and tossed with butter
Fresh parsley, chopped, for garnish
Grated Parmesan cheese, for garnish
Instructions
Season the chicken breasts generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 4 to 5 minutes per side, or until the outside is golden brown and the center is fully cooked. Transfer the chicken to a plate and tent loosely with foil to keep warm.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the sliced mushrooms and sauté for about 5 minutes, or until they begin to soften and release their moisture.
Add the minced garlic, dried thyme, and oregano to the mushrooms. Stir well and cook for another 1 to 2 minutes until the garlic becomes fragrant and the herbs are evenly distributed.
Deglaze the pan by pouring in the chicken broth, scraping the bottom of the skillet to loosen any browned bits. Bring the mixture to a simmer and allow it to reduce by half, about 5 minutes.
Stir in the heavy cream and return to a gentle simmer. Let the sauce cook for an additional 3 to 4 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
To serve, place a bed of buttered noodles on each plate, top with a chicken breast, and spoon the creamy mushroom sauce generously over the top. Garnish with chopped parsley and a sprinkle of grated Parmesan cheese for a delicious finishing touch.
Chicken with Buttered Noodles Recipe
Ingredients
- 4 boneless skinless chicken breasts, pounded to even thickness
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 8 ounces mushrooms sliced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 cup chicken broth
- 1 cup heavy cream
- 12 ounces noodles cooked and tossed with butter
- Fresh parsley chopped, for garnish
- Grated Parmesan cheese for garnish
Instructions
- Season the chicken breasts generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 4 to 5 minutes per side, or until the outside is golden brown and the center is fully cooked. Transfer the chicken to a plate and tent loosely with foil to keep warm.
- In the same skillet, reduce the heat to medium and add the butter. Once melted, add the sliced mushrooms and sauté for about 5 minutes, or until they begin to soften and release their moisture.
- Add the minced garlic, dried thyme, and oregano to the mushrooms. Stir well and cook for another 1 to 2 minutes until the garlic becomes fragrant and the herbs are evenly distributed.
- Deglaze the pan by pouring in the chicken broth, scraping the bottom of the skillet to loosen any browned bits. Bring the mixture to a simmer and allow it to reduce by half, about 5 minutes.
- Stir in the heavy cream and return to a gentle simmer. Let the sauce cook for an additional 3 to 4 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
- To serve, place a bed of buttered noodles on each plate, top with a chicken breast, and spoon the creamy mushroom sauce generously over the top. Garnish with chopped parsley and a sprinkle of grated Parmesan cheese for a delicious finishing touch.
