Creamy Chicken and Mushrooms with Egg Noodles

Prep Time:
35 mins
Total Time:
45 mins

All the action for this weeknight dinner happens in one large straight-sided skillet. Sear the chicken breasts, then cook the mushrooms and shallots and stir in mustard, broth, egg noodles, and cream cheese which quickly creates a rich sauce.


  • 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)


  1. 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 to skillet, season, and cook, stirring, until beginning to brown, about 7 minutes. Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes.

  2. Stir in mustard, broth, and noodles; bring to a boil, then cover, reduce heat to medium, and simmer 3 minutes. Uncover; stir in cream cheese. Cook, stirring, until noodles are tender and sauce coats a spoon, about 3 minutes. Return chicken to skillet and cook through, about 1 minute more. Serve, sprinkled with parsley.

    creamy chicken and mushrooms with egg noodles
    Johnny Miller
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