Description
A comforting skillet meal featuring tender chicken medallions, buttery egg noodles, and a rich mushroom cream sauce, perfect for busy evenings.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 tsp kosher salt, divided
- 1/2 tsp ground black pepper, divided
- 2 tbsp olive oil
- 8 oz wide egg noodles
- 2 tbsp unsalted butter, for the noodles
- 2 tbsp unsalted butter, for the sauce
- 8 oz cremini or white button mushrooms, sliced
- 1 small yellow onion, diced, about 1 cup
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme or dried rosemary, optional
- 2 tbsp chopped fresh parsley
Instructions
- Prepare the ingredients. Slice the chicken breasts crosswise into medallions about 1/2 inch thick. Pat them dry with paper towels. Season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Boil the noodles. Bring a large pot of water to a rolling boil. Add the egg noodles and cook according to the package directions, usually 6 to 8 minutes, until tender but not mushy. Drain thoroughly and return them to the warm pot.
- Butter the noodles. Add 2 tablespoons butter, 1/4 teaspoon salt, and the remaining 1/4 teaspoon black pepper to the drained noodles. Toss until evenly coated, cover the pot, and keep it off the heat.
- Sear the chicken. Heat the olive oil in a 12-inch skillet over medium-high heat. Arrange the medallions in one layer and cook for 3 to 4 minutes per side, until golden. Transfer them to a clean plate.
- Brown the vegetables. Reduce the heat to medium and melt the remaining 2 tablespoons butter in the same skillet. Add the mushrooms and onion. Cook for 5 to 7 minutes, stirring occasionally, until the onion softens and the mushrooms release their moisture and begin to brown.
- Build the sauce. Add the garlic and cook for 30 seconds. Sprinkle in the flour and stir continuously for 1 minute. Slowly pour in the chicken broth while scraping the browned bits from the skillet. Stir until smooth.
- Add the cream and herbs. Stir in the heavy cream and optional thyme or rosemary. Bring the sauce to a gentle simmer, not a hard boil, and cook for 2 to 3 minutes until it lightly coats a spoon.
- Finish the chicken. Return the chicken and any collected juices to the skillet. Simmer gently for 3 to 5 minutes, flipping once, until the thickest pieces register 165°F. Stir in the remaining 1/4 teaspoon salt.
- Serve. Divide the buttered noodles among four plates. Spoon the chicken medallions, mushrooms, and cream sauce over them, then garnish evenly with chopped parsley.
Notes
For best results, slice chicken evenly and avoid crowding the skillet. You can also customize the noodles and vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 690
- Sugar: 5g
- Sodium: 400mg
- Fat: 41g
- Saturated Fat: 23g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg
Keywords: chicken noodles, creamy pasta, one pot dinner, weeknight meal, family-friendly