Chicken with Buttered Noodles: Pressure Cooker Style
Chicken with Buttered Noodles is a warm, comforting meal with juicy chicken simmered in a creamy mushroom sauce and served over buttery noodles. Quick-prep and perfect for cozy nights or family dinners.
Equipment
- 1 Large Skillet Cast-iron preferred
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts pounded to even thickness
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 8 ounces mushrooms sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 8 ounces noodles
- 2 tablespoons butter for the noodles
- Fresh parsley chopped, for garnish
- Grated Parmesan cheese for garnish
Instructions
Instructions
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on both sides and cooked through, about 4-5 minutes per side.
- Remove chicken from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add mushrooms and cook until they begin to brown and release their juices, about 5 minutes.
- Add garlic, thyme, and oregano, and cook for an additional 1-2 minutes, until fragrant.
- Pour in chicken broth to deglaze the pan, scraping up any browned bits.
- Bring to a simmer and reduce the liquid by half, about 5 minutes.
- Stir in heavy cream and bring to a simmer again. Cook until the sauce thickens slightly, about 3-4 minutes.
- Return the chicken to the skillet and warm through in the sauce.
- While the sauce is simmering, cook noodles according to package instructions. Drain and toss with butter.
- Serve the chicken over the buttered noodles, garnished with fresh parsley and grated Parmesan cheese.
Notes
Make sure to use fresh mushrooms for better flavor. Salt your pasta water for optimal taste, and consider adding vegetables like spinach for extra nutrition.