There’s something about creamy mushroom chicken with egg noodles that just hits when you need a real comfort meal. It’s rich without being too heavy, with tender chicken and mushrooms wrapped in a smooth, velvety sauce that clings to every bite of soft egg noodles. It’s the kind of dinner that feels cozy the second you sit down.
What makes it even better is how simple it is to pull together. You don’t need anything complicated to build that deep, savory flavor—just a few ingredients and one good pan. It’s perfect for busy weeknights when you still want something that tastes like you put in more effort than you did.
And honestly, it’s one of those meals that doesn’t get old. It’s satisfying, reliable, and just a little bit indulgent in the best way. Whether you’re making it for family or just yourself, it’s the kind of dish you’ll keep coming back to.
How to creamy mushroom chicken with egg noodles
Creamy Mushroom Chicken & Egg Noodles
Ingredients
- 8 oz. mushrooms (sliced)
- 2 chicken breasts (boneless skinless)
- pinch salt
- pinch pepper
- 2 tbsp butter (divided)
- 4 cloves garlic (pressed or chopped)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 12 oz egg noodles
Instructions
- In a large pot begin boiling your water and add 1 tablespoon of salt. Once water is boiled cook egg noodles to the package instructions.
- Cut each chicken breast into two pieces, and season with a pinch of salt and pepper.
- Add one tablespoon of the butter to a large skillet and heat over medium. Once the butter is melted and the skillet is hot, add the chicken and cook until golden brown on both sides (about 5 minutes per side). Remove the chicken to a clean plate and cover with foil or an upside down plate to keep it warm.
- Add the second tablespoon of butter and the sliced mushrooms to the skillet. Sauté the mushrooms until they release all their water and the skillet begins to dry up again. Add the minced garlic and sauté for about a minute more.
- Pour the chicken broth into the skillet and stir to dissolve any browned bits off the bottom of the skillet. Add the heavy cream and stir to combine.
- Return the chicken to the skillet and spoon mushroom cream sauce over each piece.
- Serve with egg noodles first and then chicken & mushroom cream sauce on top
