Chicken with Buttered Noodles: Tender Chicken Medallions in Rich Mushroom Sauce

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Chicken with Buttered Noodles: Tender Chicken Medallions in Rich Mushroom Sauce

There are comforting recipes—simple, warm, familiar—and then there are the dishes that feel like a gentle hug at the end of a long day. Chicken with Buttered Noodles is one of those meals. It’s the kind of dish that fills the kitchen with buttery aromas, produces a savory pan sauce you’ll want to spoon over everything, and transforms basic pantry ingredients into something that feels wonderfully luxurious.

This recipe takes classic comfort to the next level by preparing chicken medallions, lightly seasoned and pan-seared to golden perfection, then bathed in a silky mushroom cream sauce. The chicken is served over soft, glossy buttered egg noodles, which soak up every drop of flavor.

It’s easy to make, deeply satisfying, and perfect for both weeknight cooking and casual entertaining.

⭐ Why You’ll Love This Recipe

  • Tender, juicy chicken every time thanks to pounding the breasts to even thickness.

  • A decadent mushroom sauce that tastes restaurant-worthy without requiring complicated steps.

  • Buttered noodles provide the perfect base—simple, nostalgic, and ideal for soaking up the sauce.

  • One-pan cooking for the chicken and sauce keeps cleanup minimal.

  • Highly customizable with options for herbs, vegetables, and swaps.

🛒 Ingredients

For the Chicken

  • 4 boneless, skinless chicken breasts, pounded to even thickness

  • Salt and pepper to taste

  • 1 teaspoon garlic powder

  • 1 teaspoon paprika

  • 2 tablespoons olive oil

  • 2 tablespoons butter

For the Mushroom Sauce

  • 2 tablespoons butter

  • 8 oz (225 g) cremini or white mushrooms, sliced

  • 3 cloves garlic, minced

  • 1 small onion or 2 shallots, finely chopped

  • 1 cup chicken broth

  • 1 cup heavy cream (or half-and-half for lighter sauce)

  • 1 teaspoon Dijon mustard (optional but highly recommended)

  • 1 teaspoon dried thyme or 1 tablespoon fresh

  • Salt and pepper to taste

  • 1 tablespoon flour (optional—thickens the sauce)

For the Buttered Noodles

  • 12 oz (340 g) egg noodles

  • 3 tablespoons butter

  • Salt

  • Fresh parsley, chopped (optional)

🍳 Step-by-Step Instructions

1. Prep the Chicken

  1. Place each chicken breast between two sheets of plastic wrap or parchment.

  2. Pound to about ½ inch thickness so they cook evenly.

  3. Season both sides generously with salt, pepper, garlic powder, and paprika.

This step ensures the chicken browns beautifully and stays juicy inside.

2. Sear the Chicken

  1. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.

  2. Add the chicken and cook 4–5 minutes per side, until golden brown and cooked through.

  3. Remove to a plate and keep warm.

Pan-searing builds fond—the browned bits that become the foundation of the sauce.

3. Make the Mushroom Sauce

  1. In the same skillet, add 2 tablespoons butter and melt.

  2. Add the mushrooms and onions/shallots. Cook 5–7 minutes until golden and fragrant.

  3. Add minced garlic and cook 30 seconds.

  4. If desired, sprinkle 1 tablespoon flour over the mushrooms and stir for 1 minute.

  5. Pour in the chicken broth and scrape the bottom of the pan.

  6. Add heavy cream, Dijon mustard, thyme, salt, and pepper.

  7. Simmer on medium-low until slightly thickened—about 5 minutes.

You’ll end up with a velvety, savory, rich sauce perfect for spooning over the chicken and noodles.

4. Cook the Buttered Noodles

  1. Bring a large pot of salted water to a boil.

  2. Boil the egg noodles according to package directions.

  3. Drain, then toss with 3 tablespoons butter and chopped parsley if you like.

  4. Season lightly with salt.

Simple, buttery perfection.

5. Bring It Together

  • Return the chicken (and any juices) to the sauce.

  • Spoon the mushroom sauce over the chicken.

  • Serve over generous piles of buttered noodles.

  • Garnish with parsley or cracked black pepper.

🍽️ Serving Suggestions

  • Add a side of steamed green beans, roasted broccoli, or a big green salad.

  • Top with a sprinkle of Parmesan cheese for an extra layer of savory richness.

  • Serve with crusty bread to swipe through the sauce.

🔄 Variations & Add-Ins

Herb Upgrade

  • Fresh thyme

  • Tarragon

  • Rosemary

  • Parsley

Vegetable Additions

  • Spinach

  • Peas

  • Sun-dried tomatoes

  • Sautéed asparagus

Protein Swaps

  • Thin pork chops

  • Turkey cutlets

  • Sliced steak strips

Make It Lighter

  • Use half-and-half instead of heavy cream.

  • Reduce butter in the noodles or use olive oil.

📝 Storage & Reheating

  • Refrigerator: 3–4 days in an airtight container.

  • Freezer: The chicken freezes well, but the cream sauce may separate. Not recommended unless sauce is omitted.

  • Reheat:

    • Stovetop over low heat with a splash of broth or cream to re-emulsify the sauce.

⭐ Final Thoughts

This Chicken with Buttered Noodles dish is pure comfort in a bowl—creamy, savory, full of texture, and incredibly satisfying. The golden chicken medallions pair beautifully with the rich mushroom sauce, and the buttered noodles act as the perfect backdrop.

It’s the kind of recipe you’ll want to return to again and again—and one that never disappoints.