Name: Chicken with Buttered Noodles
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts, pounded to even thickness; Salt and pepper, to taste; 2 tablespoons olive oil; 2 tablespoons butter, divided; 8 ounces mushrooms, sliced; 2 cloves garlic, minced; 1 cup chicken broth; 1/2 cup heavy cream; 1 teaspoon Dijon mustard; 8 ounces egg noodles; 2 tablespoons chopped parsley (for garnish)

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Chicken with Buttered Noodles is one of those timeless comfort meals I always look forward to. Tender chicken medallions are cooked to golden perfection and nestled into a rich mushroom sauce, then served over a bed of buttery noodles. It’s simple, cozy, and satisfying—exactly the kind of dinner I crave on busy weeknights or when I want something hearty and homemade.

Why You’ll Love This Recipe

I like this dish because it combines classic flavors in a way that feels both comforting and elegant. The chicken stays juicy, the mushroom sauce adds richness, and the buttered noodles tie it all together. It’s versatile enough to serve for a family dinner yet impressive enough for guests. Plus, the ingredients are simple and easy to find, which makes it a recipe I can turn to anytime. Chicken with Buttered Noodles

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts, pounded to even thickness
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons butter, divided
8 ounces mushrooms, sliced
2 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1 teaspoon Dijon mustard
8 ounces egg noodles
2 tablespoons chopped parsley (for garnish)

Directions

I season the chicken breasts with salt and pepper.
In a large skillet, I heat the olive oil and 1 tablespoon of butter over medium-high heat. I cook the chicken until golden brown on both sides and fully cooked through, about 4–5 minutes per side. I remove the chicken and keep it warm.
In the same skillet, I add the remaining butter and the mushrooms, sautéing until they’re golden and tender. I stir in the garlic and cook for another minute.
I pour in the chicken broth, heavy cream, and Dijon mustard, scraping up any browned bits from the pan. I let the sauce simmer until slightly thickened.
Meanwhile, I cook the egg noodles according to the package directions, then drain and toss them with butter.
I return the chicken to the skillet, spooning the mushroom sauce over it, and let it warm through for a couple of minutes.
I serve the chicken and sauce over the buttered noodles, garnishing with parsley.

Servings and timing

This recipe makes about 4 servings. It usually takes me 30–35 minutes from start to finish, making it a great choice for a weeknight dinner.

Variations

Sometimes I add a splash of white wine to the sauce for extra depth. I’ve also swapped egg noodles for fettuccine or pappardelle, which work beautifully. For a lighter version, I use half-and-half instead of heavy cream. If I want more vegetables, I stir in spinach or peas near the end of cooking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken and noodles gently in a skillet with a splash of broth or cream to keep the sauce smooth. Chicken with Buttered Noodles

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use boneless chicken thighs—they stay extra juicy and taste delicious with the mushroom sauce.

What kind of mushrooms work best?

I usually use cremini or white button mushrooms, but shiitake or baby portobello mushrooms add even more flavor.

Can I make this ahead of time?

Yes, I cook the chicken and sauce ahead, then reheat gently before serving with freshly made buttered noodles.

Do I have to use heavy cream?

No, I sometimes replace it with half-and-half or even evaporated milk, though the sauce won’t be quite as rich.

What sides go well with this dish?

I like serving it with a simple green salad, roasted vegetables, or steamed green beans for balance.

Conclusion

Chicken with Buttered Noodles is a classic, no-fuss dinner that feels both cozy and satisfying. I love how the buttery noodles soak up the creamy mushroom sauce and pair perfectly with tender chicken. It’s the kind of meal that always brings comfort and never goes out of style.