What I use
For the chicken and sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 oz mushrooms, sliced
- 1 lb chicken breasts, sliced into medallions
- Salt and black pepper, to taste
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme or rosemary (optional)
- Fresh parsley, chopped (for garnish)
For the buttered noodles
- 8 oz egg noodles
- 2 tablespoons butter
- Salt and pepper, to taste
I like using egg noodles because they stay tender and soak up the sauce, but any broad pasta works if that’s what I have. I keep the seasoning simple—salt, pepper, and optional herbs—so the natural flavors of the chicken and mushrooms stand out.
How I make Chicken with Buttered Noodles
I cook the noodles
I start by bringing a pot of salted water to a boil. I add the egg noodles and cook them according to the package directions until they’re tender. Once they’re done, I drain them, return them to the warm pot, and toss them with 2 tablespoons of butter plus a pinch of salt and pepper. I put a lid on the pot to keep the noodles warm while I make the chicken and sauce.
I sear the chicken
While the water heats or the noodles cook, I slice the chicken breasts into even medallions—about 1/2‑ to 3/4‑inch thick—and season both sides with salt and black pepper. In a large skillet, I heat 2 tablespoons of olive oil over medium‑high heat. When the oil is hot and shimmering, I add the chicken in a single layer, working in batches if needed so I don’t crowd the pan.
I cook the chicken for about 3–4 minutes per side, until each piece is golden brown and mostly cooked through. Then I transfer the chicken to a plate and keep it loosely covered while I build the sauce in the same skillet.
I make the mushroom sauce
In the same skillet, with the browned bits still on the bottom, I lower the heat to medium and add 2 tablespoons of butter. Once it melts, I stir in the sliced mushrooms and diced onion. I cook them for about 5 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown and the onions soften and turn translucent.
When the mushrooms and onions look good, I add the minced garlic and cook it for about 30 seconds to 1 minute, just until it smells fragrant. Then I pour in 1 cup of chicken broth and use a wooden spoon to scrape up any browned bits stuck to the skillet; this adds a lot of flavor to the sauce. I let the broth simmer for 2–3 minutes so it reduces slightly.
Next, I stir in 1/2 cup of heavy cream and add the dried thyme or rosemary if I’m using it. I let the sauce simmer gently for a few minutes until it thickens slightly and coats the back of a spoon. I taste and adjust the seasoning with more salt and pepper if it needs it.
I finish the chicken in the sauce
Once the sauce has thickened a bit, I return the chicken medallions and any juices from the plate to the skillet, nestling them into the mushroom sauce. I let everything simmer together for another 5 minutes or so, until the chicken is cooked through and warmed nicely in the sauce. The chicken soaks up some of the flavors, and the sauce thickens just a bit more around it.
I plate and garnish
To serve, I spoon a generous mound of buttered noodles onto each plate. I top the noodles with a few chicken medallions and spoon plenty of mushroom cream sauce over the top. I finish each plate with a sprinkle of chopped fresh parsley for color and freshness.
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