Chicken Cream of Mushroom Over Egg Noodles
Indulge in the ultimate comfort food with this Chicken Cream of Mushroom Over Egg Noodles recipe—a creamy, savory masterpiece that’s perfect for cozy dinners. Featuring tender, golden-seared chicken breasts smothered in a velvety mushroom and garlic sauce, this dish is elevated with notes of thyme and paprika for a touch of warmth and depth. Paired with perfectly cooked egg noodles, it becomes a hearty, satisfying meal that’s ready in just under an hour. The rich combination of heavy cream, earthy mushrooms, and aromatic spices will transport your taste buds to flavor heaven, while the optional garnish of fresh parsley adds a pop of color and freshness. Whether you’re craving a family-friendly weeknight dinner or a crowd-pleasing comfort food classic, this recipe is sure to hit the spot.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cups White button mushrooms, sliced
- 2 Garlic cloves, minced
- 1.5 cups Chicken broth
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 1 teaspoon Dried thyme
- 0.5 teaspoons Paprika
- 12 ounces Egg noodles
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Season both sides of the chicken breasts with 1 teaspoon of salt, 1/2 teaspoon of ground black pepper, and garlic powder.
Heat a large skillet over medium-high heat and add the olive oil. Once hot, sear the chicken breasts for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the butter. Once melted, add the sliced mushrooms and cook for 5-6 minutes until softened and slightly browned. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Sprinkle the flour over the mushrooms and garlic, stirring constantly, to create a roux. Cook for 1 minute.
Slowly pour in the chicken broth while continuously whisking to prevent lumps. Add the heavy cream, thyme, paprika, and the remaining 1 teaspoon of salt and 1/2 teaspoon of ground black pepper. Simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens.
Return the cooked chicken breasts to the skillet, spooning the creamy mushroom sauce over them. Reduce the heat to low and let the chicken simmer in the sauce for 5 minutes, allowing the flavors to meld.
Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions. Drain the noodles and set aside.
To serve, place a portion of egg noodles on each plate and top with a chicken breast and a generous amount of the cream of mushroom sauce. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1347 mg | 59% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.0 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 900 mg | 19% | |
*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.
