In this chicken and egg noodles recipe, a few fresh ingredients are combined with pantry staples to make a home-cooked meal that’s both satisfying and delicious.
This easy chicken and noodles dish is affordable and delicious. We start with boneless, skinless chicken breast, and pan fry it until it’s cooked through. Then we use the same skillet to cook sliced mushrooms in the delicious drippings.
To make the luxurious mushroom sauce we use canned French onion soup. The sauce is creamy without using cream. Plus the French onion soup adds a ton of flavor so we can keep the number of ingredients to a minimum. The mushroom sauce is served with egg noodles, which are super affordable and cook up quick! Making this creamy chicken and noodles perfect for busy weeknights and lazy ones too!
Chicken and egg noodles ingredients
- 1 – 1½ pound Chicken Breast, boneless and skinless cut in half lengthwise to make two thinner pieces
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 tablespoons Olive Oil
- 3 tablespoons Butter
- 8 ounces Mushrooms, sliced – we used white button mushrooms
- 3 tablespoons Flour
- 1 (10 ½ ounce) can Condensed French Onion Soup
- 10½ ounces Water (the empty soup can filled with water)
- 8 ounce Package Wide Egg Noodles
- Salt, for the pasta water
- Chopped Parsley, for garnish - optional
Prep Work
The prep work on this chicken and noodles dish is quick and easy. Start with the chicken. Here we used two chicken breasts because they were on the smaller side but sometimes, one large breast is enough.
Cut the chicken in half lengthwise, to make two thinner pieces. Like butterflying, but go all the way through. We want thin pieces so they cook up quick. Season the chicken on both sides with the salt and pepper.
Next, prepare the mushrooms. They have to be cleaned and sliced, unless you’re buying pre-washed and pre-sliced mushroom, which makes them more expensive. Cleaning mushrooms can be a little bit of a pain. You shouldn’t soak them because they absorb water like a sponge. But you can rinse them quickly with cold water.
This is the best way that I’ve found to clean mushrooms:
- Wash the mushrooms right before you’re going to use/slice them.
- Prepare a clean kitchen towel or paper towels to place the mushrooms right after washing.
- Then, quickly rinse one mushroom at a time, gently rubbing off any dirt with your fingers. Set it on the towel, pat dry and repeat with the rest.
- If you don’t want to wet your mushrooms at all, then wipe them gently with a moist paper towel while brushing off any dirt.
Once the mushrooms are clean, slice them, but don’t slice them too thin. We need them to hold up to the frying and then simmering in the sauce.
Finally, start a large pot of water so that it’s boiling when we need it. I like to just get it going over medium heat with the pot covered. Then, when it’s time to cook the pasta, I just crank the heat for a couple minutes and the water is ready.
That’s it for prep work on the chicken and noodles. Just measure out the rest of the ingredients and we’re ready to cook!
Cook the chicken breast
- Heat the olive oil in a large, deep skillet over medium heat. Use a skillet that is large enough to cook the mushrooms, sauce and finish by tossing in the egg noodles at the end.
- When the oil is hot, but not smoking, add the chicken to the skillet. Cook the chicken for 5 minutes. Turn and cook for another 5 minutes, or until it’s cooked through.
- The cooking time will depend on the thickness of the chicken. It could be more or less time.
- When cooked through, the juices will run clear when the chicken is pricked with a knife, and the internal temperature on the largest piece should be at least 165°F on an instant read thermometer.
- Take the skillet off the heat. Remove the chicken from the skillet and place it on a cutting board. When the chicken is cool enough to handle, cut it into bite size cubes and reserve until the sauce is ready.
Make the mushroom sauce
- Do not wash or wipe the skillet. Place it back over medium heat.
- Add the butter, when it’s melted add the mushrooms. Cook the mushrooms until the water has cooked out and they start to get golden in spots. This will take about 7-10 minutes. Stir the mushrooms occasionally.
- Sprinkle the flour over the mushrooms and stir well until combined. Cook the mushroom mixture for 1-2 minutes to cook the flour a bit. Stir almost constantly.
- Next, add in the onion soup, and the water. Stir well, while gently scrapping any bits off the bottom of the skillet with a wooden spoon or spatula.
- When the mushroom sauce comes to a simmer, add in the reserved diced chicken and stir well.
- Keep in mind that the sauce will not thicken until it comes to a simmer/boil. Let it heat up gently, don’t crank the heat. It will happen; it just takes a few minutes.
- Once the sauce is simmering, lower the heat to medium-low, cover and cook approximately 20 minutes until the sauce thickens, and the flavors come together.
- Stir the sauce occasionally and make sure it stays at a simmer. If it starts boiling too vigorously, lower the heat a bit.
Cook the Egg Noodles
While the chicken and mushroom sauce cooks, start the egg noodles.
Raise the heat on the pot of water and bring to a boil. Remember to salt the water; I add about 2 tablespoons of kosher salt to pasta water. Cook the egg noodles to package directions. Use the lowest suggested cooking time.
Before draining the noodles, reserve about 1 cup of the cooking water. Always do this when cooking pasta and a sauce. We can use the salty, starchy water to loosen the sauce if needed. Drain the noodles.
Finish the dish
- Taste the sauce and add salt if needed. As a reference, we did not need to add any extra salt to ours.
- Add the egg noodles to the delicious creamy mushroom sauce and toss gently. Garnish with parsley, if desired and serve.
You may also like these easy dinner recipes:
📖 Recipe
Chicken and Egg Noodles
Ingredients
- 1 – 1½ pound Chicken Breast boneless and skinless cut in half lengthwise to make two thinner pieces
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 tablespoons Olive Oil
- 3 tablespoons Butter
- 8 ounces Mushrooms sliced – we used white button mushrooms
- 3 tablespoons Flour
- 10½ ounce can Condensed French Onion Soup
- 10½ ounces Water the empty soup can filled with water
- 8 ounce Package Wide Egg Noodles
- Salt for the pasta water
- Chopped Parsley for garnish - optional
Instructions
- Cut the chicken in half lengthwise, to make two thinner pieces. Like butterflying, but go all the way through. Season the chicken on both sides with the salt and pepper.
- Slice the mushrooms, don’t slice them too thin. We need them to hold up to the cooking time.
- Start a large pot of water so that it’s boiling when we need it.
Cook the chicken
- Heat the olive oil in a large, deep skillet over medium heat.
- Add the chicken and cook for 5 minutes. Turn and cook for another 5 minutes, or until cooked through. The internal temperature on the largest piece should be at least 165°F.
- Take the skillet off the heat. Remove the chicken from the skillet and place it on a cutting board. When it’s cool enough to handle, cut it into bite size cubes and reserve until the sauce is ready.
Make the mushroom sauce
- Do not wash or wipe the skillet. Place it back over medium heat. Add the butter, when it’s melted add the mushrooms.
- Cook the mushrooms until the water has cooked out and they start to get golden in spots. This will take about 7-10 minutes. Stir occasionally.
- Sprinkle the flour over the mushrooms and stir well until combined. Cook the mushroom mixture for 1-2 minutes to cook the flour a bit. Stir almost constantly.
- Add in the onion soup and the water. Stir well, while gently scrapping any bits off the bottom of the skillet.
- When the mushroom sauce comes to a simmer, add in the reserved diced chicken and stir well.
- Once the sauce is simmering, lower the heat to medium-low, cover and cook approximately 20 minutes until the sauce thickens, and the flavors come together. Stir occasionally and keep it at a simmer.
- Cook the egg noodles to package directions; use the lowest suggested cooking time. Remember to salt the pasta water.
- Drain the noodles, but before doing so, reserve about 1 cup of the cooking water to loosen the sauce if needed.
Finish the Chicken and Egg Noodles
- Taste the sauce and add salt if needed. As a reference, we did not need to add any extra salt to our dish.
- Add the egg noodles to the mushroom sauce and toss gently. Garnish with parsley, if desired and serve.
Notes
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Leave a Reply