Chicken and Mushrooms Over Noodles
Transform your dinner table with this comforting and indulgent Chicken and Mushrooms Over Noodles recipe—a perfect blend of creamy sauce, tender chicken, and hearty egg noodles. Juicy chicken breasts are seasoned and seared to golden perfection, paired with caramelized button mushrooms, and finished in a luscious garlic-infused cream sauce thickened with a touch of roux. The dish combines the richness of heavy cream and the depth of chicken broth to create a velvety sauce that clings beautifully to the noodles. Topped with a sprinkle of fresh parsley for a burst of freshness, this 45-minute one-skillet meal is ideal for cozy family dinners or quick weeknight indulgence. Serve it hot, and watch it become a household favorite! Perfect for lovers of creamy chicken recipes, savory pasta dishes, and mushroom-packed meals.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces button mushrooms
- 4 cloves garlic
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- 12 ounces egg noodles
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil and cook egg noodles according to package instructions. Drain and set aside.
Season the chicken breasts with salt and pepper on both sides.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Add the mushrooms and sauté for 5-6 minutes until they are golden and caramelized.
Reduce the heat to medium and add the minced garlic to the skillet. Cook for 1 minute until fragrant.
Sprinkle the flour over the mushrooms and garlic, stirring constantly for 1 minute to create a roux.
Slowly pour in the chicken broth while stirring to prevent lumps. Once combined, stir in the heavy cream and bring the mixture to a simmer.
Slice the cooked chicken breasts into thin strips and return them to the skillet. Let the chicken simmer in the sauce for 5 minutes to absorb the flavors.
Add the cooked noodles to the skillet and toss to coat evenly in the sauce.
Garnish with freshly chopped parsley and serve hot.
Nutrition Facts
Calories |
2413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.3 g | 194% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 3435 mg | 149% | |
| Total Carbohydrate | 104.3 g | 38% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 6.8 g | ||
| Protein | 134.8 g | 270% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 143 mg | 11% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1196 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
