One Pan Chicken And Mushrooms With Egg Noodles Recipes

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ONE-PAN CHICKEN AND MUSHROOMS WITH EGG NOODLES



One-Pan Chicken and Mushrooms with Egg Noodles image

Studded with bacon and bathed in a cream sauce, this one-pot dinner hits all the right notes--including easy clean-up.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 55m

Number Of Ingredients 10

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

Steps:

  • 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.

CREAMY CHICKEN AND MUSHROOMS WITH EGG NOODLES



Creamy Chicken and Mushrooms with Egg Noodles image

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.

Provided by Sarah Carey

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 10

4 small boneless, skinless chicken-breast halves (about 1 1/4 pounds total), pounded 1/2 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 1/2 cups low-sodium chicken broth
4 1/2 ounces medium or broad curly egg noodles (about 2 1/2 cups)
3 ounces cream cheese (2/3 cup), room temperature
Fresh parsley leaves, for serving (optional)

Steps:

  • 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.
  • 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.

CHICKEN & CREAM OF MUSHROOM OVER EGG NOODLES



Chicken & Cream of Mushroom over Egg Noodles image

This recipe came from the Rachael Ray show. Now, sometimes the recipes are good and sometimes, the recipes are not so tasty. This one, however I think was pretty good. I think the cream of mushroom is better than the canned soup, but that's my opinion. I am not above using the canned stuff, but sometimes, it's not what I want. I have adapted this to my taste and the things I keep on hand.

Provided by Redneck Epicurean

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb egg noodles
salt
4 tablespoons oil, divided
1 1/2 lbs chicken breasts (or chicken tenders, cut into bite-size pieces)
salt & freshly ground black pepper
1 lb mushroom (large ones cut in quarters small ones cut in half)
3 tablespoons butter, divided
1 tablespoon flour
2 cups chicken stock, divided
1/2 cup cream or 1/2 cup half-and-half
1 -2 tablespoon Dijon mustard
chives, chopped
1/4 cup chopped parsley

Steps:

  • Cook the noodles in salted water according to package directions.
  • While the water is coming up to a boil, preheat a large skillet over high heat with oil, about 2 tablespoons.
  • Add the chicken, spreading it out in an even layer, and season with salt and pepper.
  • Cook 3 minutes on each side.
  • In another large preheated skillet, heat remaining 2 tablespoons of oil and add the mushrooms.
  • Cook until tender, stirring occasionally.
  • Once the mushrooms have browned up, season them with salt and freshly ground pepper.
  • Melt 1 tablespoon of butter in the mushroom skillet, then add the flour.
  • Cook for 1 minute and whisk in 1 1/2 cups chicken stock, the heavy cream and Dijon mustard.
  • While the mushroom skillet is coming up to a bubble, add remaining 1/2 cup chicken stock to the skillet with the chicken and scrape the bottom of the pan with a wooden spoon to loosen up the browned bits on the bottom of the skillet.
  • Transfer chicken and the liquid to the skillet with the mushrooms.
  • Stir to combine, and cook about 1 minute more, or until thick.
  • Drain and then return the noodles to the pot and add the 2 tablespoons of butter a little salt, pepper, chives, and parsley and stir to melt the butter.
  • To serve, divide the noodles between 4 serving plates, spoon the chicken and mushrooms over the noodles and garnish with chives.

SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS



Skillet Chicken With Mushrooms and Caramelized Onions image

This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.

Provided by Yasmin Fahr

Categories     dinner, weekday, poultry, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

5 tablespoons olive oil
2 tablespoons plus 2 teaspoons sherry vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon red-pepper flakes
Kosher salt and black pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 3-inch pieces
2 medium yellow onions, thinly sliced (about 4 cups)
3/4 pound cremini mushrooms, stems removed and thinly sliced (about 4 cups)
1/2 cup fresh flat-leaf parsley or dill leaves and fine stems, roughly chopped
1/4 cup grated Parmesan or pecorino (optional)
Bread or cooked pasta, for serving

Steps:

  • In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
  • Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
  • Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
  • Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
  • Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE OVER EGG NOODLES



Chicken Breasts With Mushroom Cream Sauce over Egg Noodles image

Diabetes Appropriate/Low Cal/Low Carb/Low Sodium/and just delicious. From EatingWell Magazine. March/April 2008 edition. The secret to a good cream sauce is always the same: not too much cream or it can be over powering, masking the more delicate flavors. Here it contains a bountiful amount of shitake mushrooms but we used button and it was awesome! Pairing it with parslied egg noodles was just wonderful! ;)

Provided by Manami

Categories     Chicken Breast

Time 50m

Yield 2 serving(s)

Number Of Ingredients 12

2 chicken breasts, tenders removed (5 oz each, boneless & skinless)
1/2 teaspoon fresh ground pepper
1/4 teaspoon salt
1 pinch crushed red pepper flakes
1 tablespoon canola oil
1 medium shallots or 1 small white onion, minced
2 teaspoons roasted garlic
1 cup thinly sliced shiitake mushroom caps or 1 cup white button mushrooms
3 tablespoons dry vermouth or 3 tablespoons dry white wine
1/4 cup reduced-sodium chicken broth
2 tablespoons heavy cream (we used light cream)
2 tablespoons minced fresh chives (we used the scallions) or 2 tablespoons scallions, green parts only (we used the scallions)

Steps:

  • Season chicken with pepper and salt on both sides.
  • Heat oil in a medium skillet over medium heat; add crushed red pepper & let flavor your oil for 2 minutes.
  • Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes.
  • Transfer to a plate and tent with foil to keep warm.
  • Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds:. (we allowed it to cook a bit longer to caramelize).
  • Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes.
  • Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute.
  • Pour in broth and cook until reduced by half, 1 to 2 minutes.
  • Stir in cream and chives (or scallions); return to a simmer.
  • Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
  • Serve on a platter with the parslied noodles, a nice bottle of wine with a salad of greens.

ONE-POT CHICKEN AND MUSHROOM PASTA RECIPE BY TASTY



One-Pot Chicken And Mushroom Pasta Recipe by Tasty image

Here's what you need: olive oil, chicken breast, yellow onion, salt, pepper, cremini mushroom, garlic, dried thyme, paprika, chicken broth, heavy cream, farfalle pasta, spinach, parmesan cheese

Provided by Jody Duits

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

3 tablespoons olive oil
1 ½ lb chicken breast, cubed
½ yellow onion, diced
salt, to taste
pepper, to taste
2 cups cremini mushroom
3 cloves garlic, minced
1 teaspoon dried thyme
2 teaspoons paprika
4 cups chicken broth
1 cup heavy cream
1 lb farfalle pasta
5 oz spinach
1 cup parmesan cheese

Steps:

  • Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken, salt and pepper, and brown - make sure to cook through. Set chicken aside.
  • Add 1 tablespoon olive oil and the onion into the pot and stir. Cook down for 1-2 minutes.
  • Add mushrooms and garlic, and stir to incorporate with the onion. Season with salt and pepper to taste as well as thyme and paprika. Stir to evenly season.
  • Add chicken broth and heavy cream to the pot and stir. Bring to a boil, then add the farfalle pasta.
  • Cook according to package instructions, being sure to stir every 1-2 minutes to keep the pasta from clumping together. (Cook time may be a little longer in this recipe than when the pasta is boiled in water.)
  • When the farfalle pasta is al dente, add the spinach and chicken and stir until the spinach cooks down and incorporates.
  • Add parmesan and stir until it's well-incorporated and you're left with a smooth sauce.
  • Top off with extra parmesan and serve.
  • Enjoy!

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