Imagine a chilly evening when all you crave is warmth and comfort on a plate. This creamy one-pan chicken buttered noodles dish is like a hug in a bowl, perfect for when you need something soul-soothing yet simple. It’s a recipe that somehow melds nostalgia with new-found love, much like wearing your favorite old sweater while watching a new episode of that show everyone’s buzzing about.
Steps
- Begin by seasoning the chicken breasts with salt and pepper to your liking.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken until it turns golden brown on both sides, approximately 4-5 minutes per side, then set it aside.
- In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until they start to brown and release their juices, which should take around 5 minutes.
- Add minced garlic, dried thyme, and oregano to the mushrooms. Stir and cook for another 1-2 minutes until the mixture becomes fragrant.
- Pour chicken broth into the skillet to deglaze, scraping up any browned bits from the bottom. Let it simmer and reduce by half, which will take about 5 minutes.
- Stir in the heavy cream and bring the mixture back to a simmer. Allow it to cook until the sauce thickens slightly, roughly 3-4 minutes.
- Return the cooked chicken to the skillet, letting it warm through in the creamy sauce.
- Serve the chicken over the buttered noodles, and garnish with freshly chopped parsley and grated Parmesan cheese.
Ingredients
- 4 boneless, skinless chicken breasts, pounded to an even thickness
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 8 ounces of mushrooms, sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 12 ounces of noodles, cooked and buttered
- Fresh parsley, chopped for garnish
- Grated Parmesan cheese, for garnish
FAQ
- Can I use a different type of pasta for this recipe?
- Yes, you can substitute the noodles with any pasta of your choice, such as fettuccine or spaghetti, to suit your preference.
- What can I use instead of heavy cream?
- If you prefer a lighter option, you can use half-and-half or a mixture of milk and a bit of flour to achieve a similar creamy consistency.
- How can I make this dish vegetarian?
- To make a vegetarian version, you can replace the chicken with tofu or tempeh and use vegetable broth instead of chicken broth.
- Can I add more vegetables to this recipe?
- Absolutely! Feel free to add vegetables like spinach, bell peppers, or zucchini to enhance the dish’s flavor and nutritional value.
- How do I store leftovers?
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to restore its creamy texture.
Tips
- For an even cooking experience, ensure the chicken breasts are pounded to the same thickness before seasoning them with salt and pepper.
- When cooking the mushrooms, allow them to brown and release their juices fully for enhanced flavor, which should take about 5 minutes.
- To prevent the sauce from curdling, make sure to bring the heavy cream to a gentle simmer after adding it to the skillet.
- Don’t forget to deglaze the pan with chicken broth to incorporate all the flavorful browned bits into the sauce.
Equipment
- Cast-iron skillet (or large skillet that can go from stove to table)
