Buttered Noodles Chicken (Printable Recipe Version)
Crisp chicken, soft noodles, and rich mushrooms coated in a creamy sauce that warms you up.
# Ingredients You’ll Need:
→ Chicken Prep
01 -
2 tablespoons olive oil
02 -
Black pepper, as much as you like
03 -
Salt, as much as you want
04 -
4 chicken breasts, no bones or skin, flattened out evenly
→ Saucy Mushrooms
05 -
1 cup heavy cream
06 -
1 cup chicken broth
07 -
1/2 teaspoon dried oregano
08 -
1 teaspoon dried thyme
09 -
2 cloves garlic, chopped up
10 -
8 ounces mushrooms, sliced
11 -
1 tablespoon butter, not salted
→ Noodle Mix and Toppers
12 -
Grated Parmesan cheese for topping
13 -
A handful of fresh parsley, chopped up, for garnish
14 -
12 ounces wide noodles, cooked and mixed with butter
# Steps to Make It:
01 -
Pile the noodles with some butter onto your plates first. Place your cooked chicken right on top of those noodles. Spoon the creamy mushroom sauce everywhere. Sprinkle with chopped parsley and a big pinch of Parmesan.
02 -
Pour in the heavy cream and bring things back to a gentle bubble. Let it cook a few minutes so the sauce thickens just a bit.
03 -
Add chicken broth and gently scrape up any stuck bits on the pan bottom. Let it bubble until the liquid’s about half gone.
04 -
Dump in your chopped garlic, thyme, and oregano. Keep stirring for a minute or two. It’ll smell awesome.
05 -
Toss the butter into the same skillet. Throw in the mushroom slices and let ‘em cook until they’re looking golden and most of their water is cooked off.
06 -
Pour the olive oil in a big pan and heat it up to medium-high. Place the chicken in and cook each side till it’s golden and cooked through—about 4 or 5 minutes for each side. Take them out and keep them warm.
07 -
Shake salt and black pepper all over both sides of the chicken breasts.
# Extra Information:
01 -
Make sure you pound the chicken flat so it cooks even and turns out really tender.
02 -
Let the chicken relax a few minutes before you slice it so it stays extra juicy.