Ingredients Meat & Poultry Chicken Chicken Breast Recipes One-Pan Chicken and Mushrooms with Egg Noodles By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 55 mins Servings: 4 Studded with bacon and bathed in a cream sauce, this one-pot dinner hits all the right notes--including easy clean-up. Ingredients 3 slices bacon, cut crosswise into ½-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 ½ cup heavy cream 8 ounces egg noodles (5 cups) ⅓ cup chopped fresh dill, plus more for serving Directions 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. Sharon Radisch Print