I make this Chicken with Buttered Noodles when I’m craving a cozy, restaurant‑style chicken and mushroom dish but want it on the table in under 40 minutes. I pan‑sear chicken medallions until golden, simmer them in a creamy mushroom and onion sauce, and pile everything over buttery egg noodles so every bite is coated in rich gravy and silky pasta.
Why I love this recipe
I love that this recipe feels like comfort food without being fussy. I use simple pantry staples—chicken, broth, cream, mushrooms, onions, garlic, and noodles—and turn them into a complete dinner in one skillet plus a pot for the pasta. Slicing the chicken breasts into medallions helps them cook quickly and evenly, so I get juicy pieces with a good sear instead of thick, dry cutlets.
The sauce is what makes it special for me. I build it right in the same pan where I browned the chicken, so all the browned bits on the bottom melt into the mushroom‑onion mixture. A splash of chicken broth loosens the pan, and a pour of heavy cream turns everything into a velvety sauce that clings beautifully to the chicken and noodles. A pinch of thyme or rosemary gives it a cozy, herby note, and fresh parsley on top brightens the whole plate.
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