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–+ servings

Creamy Chicken Noodles

Indulge in creamy chicken noodles featuring tender chicken medallions in a rich mushroom sauce over silky buttered noodles. Perfect for cozy weeknight dinners or special occasions. Easy to make and ready in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into medallions
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tsp Dijon mustard
  • 1/4 tsp dried thyme
  • to taste Salt and black pepper
  • 12 oz egg noodles
  • 2 tbsp butter for noodles
  • 2 tbsp fresh parsley, chopped

Equipment

  • Large skillet with lid
  • Pot for boiling noodles
  • Wooden spoon or spatula
  • Tongs for flipping chicken
  • Measuring cups and spoons

Method
 

  1. Boil water and cook egg noodles al dente; drain and toss with butter.
  2. Season the chicken with salt and pepper, then heat olive oil and butter in a skillet over medium heat to sear the chicken until golden.
  3. Remove chicken and add onions to the skillet; cook until translucent, then add garlic and mushrooms, cooking until golden brown.
  4. Pour in chicken broth, heavy cream, Dijon mustard, and thyme; stir and let simmer for 6-8 minutes until thickened.
  5. Return chicken to the skillet to bathe in the sauce for a couple of minutes, then serve over buttered noodles and garnish with parsley.

Nutrition

Calories: 400kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 7gCholesterol: 90mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

For a lighter version, substitute heavy cream with half-and-half or coconut milk. You can swap egg noodles for fettuccine or pappardelle if desired. For vegetarians, replace chicken with more veggies like spinach or zucchini. Store leftovers in an airtight container for up to three days; reheat gently. Garnish with parsley for extra color and flavor; serve with crusty bread or roasted vegetables.
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