Name: Creamy Chicken and Mushrooms With Egg Noodles
Prep time: 35 min
Total time: 45 min
Ingredients: 4 small boneless, skinless chicken-breast halves (about 1 ¼ pounds total), pounded ½ inch thick; Kosher salt and freshly ground pepper; 3 tablespoons extra-virgin olive oil; 10 ounces button mushrooms, trimmed and thinly sliced (4 cups); 2 shallots, thinly sliced (1 cup); 4 teaspoons Dijon mustard; 2.5 cups low-sodium chicken broth; 4.5 ounces medium or broad curly egg noodles (about 2 ½ cups); 3 ounces cream cheese (⅔ cup), room temperature; Fresh parsley leaves, for serving (optional)

Creamy Chicken and Mushrooms With Egg Noodles

4.3

(9)

7 Reviews

Add this one-pan recipe to your weeknight rotation.

Sarah Carey

Updated on November 21, 2023

Prep Time:

35 mins

Total Time:

45 mins

Servings:

All the action for this creamy chicken and egg noodles with mushrooms happens in one large straight-sided skillet. We love an easy chicken dinner on a weeknight, especially when there’s a creamy sauce, silky egg noodles, and it takes just 45 minutes from start to table. Simply pound chicken breasts thin, then sauté them, add the mushrooms and shallots, and cook. Stir in Dijon mustard, chicken broth, egg noodles, and cream cheese—they quickly create a rich pan sauce that the noodles cook in. The result is a dinner everyone will adore, and ask you to make on the regular.

creamy chicken and mushrooms with egg noodles — Johnny Miller

Ingredients

4 small boneless, skinless chicken-breast halves (about 1 ¼ pounds total), pounded ½ inch thick
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
10 ounces button mushrooms, trimmed and thinly sliced (4 cups)
2 shallots, thinly sliced (1 cup)
4 teaspoons Dijon mustard
2 ½ cups low-sodium chicken broth
4 ½ ounces medium or broad curly egg noodles (about 2 ½ cups)
3 ounces cream cheese (⅔ cup), room temperature
Fresh parsley leaves, for serving (optional)

Directions

Sauté chicken:

Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high; swirl in 2 tablespoons oil. Add chicken and cook until golden brown, 2 to 3 minutes a side; transfer to a plate.
Add mushrooms and cook:

Add mushrooms to skillet, season, and cook, stirring, until beginning to brown, about 7 minutes.
Add shallots and cook:

Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes.
Add mustard, broth, and noodles, and cook:

Stir in mustard, broth, and noodles; bring to a boil, then cover, reduce heat to medium, and simmer 3 minutes.
Add cream cheese:

Uncover; stir in cream cheese. Cook, stirring, until noodles are tender and sauce coats a spoon, about 3 minutes.
Return chicken to pan and heat through:

Return chicken to skillet and cook through, about 1 minute more. Serve, sprinkled with parsley.