One-Pan Chicken and Mushrooms with Egg Noodles
Studded with bacon and bathed in a cream sauce, this one-pot dinner hits all the right notes--including easy clean-up.
- Total Time:
- Servings: 4
Photography: Sharon Radisch
Source: Martha Stewart Living, March 2016
- 3 slices bacon, cut crosswise into 1/2-inch pieces
- 4 bone-in, skin-on chicken-breast halves (3 pounds), halved
- Coarse salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 8 ounces button mushrooms (halved, if large), trimmed
- 8 ounces shallots, halved (quartered, if large) and peeled
- 3 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 8 ounces egg noodles (5 cups)
- 1/3 cup chopped fresh dill, plus more for serving
Cook bacon in a braiser pan or large skillet over medium until browned, 7 to 9 minutes. Drain on paper towels. Discard fat from pan. Season chicken with salt and pepper. Melt 2 tablespoons butter in pan over medium-high. Add chicken, skin-side down; cook, turning a few times, until browned all over, 10 to 12 minutes. Transfer to a plate.
Melt remaining 1 tablespoon butter over medium. Add mushrooms and shallots; season with salt. Cook, stirring and scraping up browned bits, until golden brown in places, 8 to 10 minutes. Add broth and cream; bring to a boil. Stir in noodles. Add chicken, skin-side up, and accumulated juices to pan. Cover, reduce heat, and simmer, stirring once halfway through, until chicken is just cooked through, 10 to 12 minutes. Uncover; simmer until thickened, 2 to 3 minutes. Stir in dill and top with bacon. Serve, with more dill.