Description
Juicy chicken breasts nestled in a creamy mushroom‑garlic sauce, served over perfectly buttered noodles—a homey and satisfying comfort meal in under 30 minutes.
Ingredients
4 boneless, skinless chicken breasts, pounded to even thickness
Salt and freshly ground pepper, to taste
2 Tbsp olive oil
1 Tbsp unsalted butter
8 oz (about 225 g) sliced mushrooms
2 cloves garlic, minced
1 tsp dried thyme
½ tsp dried oregano
1 cup chicken broth
1 cup heavy cream
For the Buttered Noodles:
8 oz egg noodles or your favorite pasta
2 Tbsp unsalted butter
Toppings:
Fresh parsley, chopped
Grated Parmesan cheese
Instructions
Season the chicken breasts on both sides with salt and pepper.
Heat olive oil in a large skillet over medium‑high heat. Add chicken and cook 4–5 minutes per side until golden and cooked through. Remove from pan and keep warm.
Add butter to the same skillet. Once melted, sauté mushrooms until they release their juices and begin to brown, about 5 minutes.
Stir in minced garlic, thyme, and oregano; cook 1–2 minutes until fragrant.
Pour in chicken broth to deglaze the pan, scraping up browned bits. Simmer until reduced by about half (≈5 minutes).
Stir in heavy cream, bring to a gentle simmer, and cook until sauce thickens slightly, about 3–4 minutes.
Return chicken to the skillet, spooning sauce over it to warm through.
Meanwhile, cook noodles according to package directions. Drain and toss with butter.
To serve, mound buttered noodles on plates, top with chicken and generous sauce. Garnish with parsley and Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
