Chicken with Buttered Noodles
A warm, hearty meal featuring juicy chicken and buttery noodles in a creamy garlic-herb sauce.
Servings: 4 servings
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
Ingredients
- 4 pieces Boneless, skinless chicken breasts Pounded to even thickness
- to taste Salt
- to taste Pepper
- 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
- 12 ounces Noodles, cooked and buttered
- to taste Fresh parsley, chopped For garnish
- to taste Grated Parmesan cheese For garnish
Instructions
- Pat dry and season both sides of the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6–7 minutes per side until golden and cooked through. Set aside.
- In the same skillet, add butter and mushrooms. Sauté for about 5 minutes until tender.
- Stir in garlic, thyme, and oregano. Cook for 1 more minute.
- Pour in chicken broth and let it simmer for 3–5 minutes to reduce slightly.
- Add heavy cream, stir well, and bring back to a gentle simmer.
- Slice chicken and return to skillet. Stir to coat with sauce.
- Stir in buttered noodles and toss gently to combine.
- Garnish with chopped parsley and grated Parmesan. Serve hot.
Notes
For extra flavor, marinate the chicken in olive oil, garlic, and herbs if time allows. Customize with additional veggies like spinach or bell peppers.