Ingredients Meat & Poultry Chicken Chicken Breast Recipes Creamy Chicken and Mushrooms With Egg Noodles 4.8 (9) 6 Reviews Add this one-pan recipe to your weeknight rotation. By Sarah Carey Sarah Carey Sarah is the food content director for Martha Stewart Brand and a freelance food editor, recipe developer, and food stylist working in NYC. Previously she was the food director for Martha Stewart Living magazine, and the editor-in-chief of Everyday Food. You can see her thousands of fun and informative cooking videos on the Everyday Food YouTube channel. Editorial Guidelines Updated on November 21, 2023 Rate PRINT Share Prep Time: 35 mins Total Time: 45 mins Servings: 4 All the action for this creamy chicken and egg noodles with mushrooms happens in one large straight-sided skillet. We love an easy chicken dinner on a weeknight, especially when there’s a creamy sauce, silky egg noodles, and it takes just 45 minutes from start to table. Simply pound chicken breasts thin, then sauté them, add the mushrooms and shallots, and cook. Stir in Dijon mustard, chicken broth, egg noodles, and cream cheese—they quickly create a rich pan sauce that the noodles cook in. The result is a dinner everyone will adore, and ask you to make on the regular. Johnny Miller 32 One-Pot Chicken Recipes for Busy Weeknight Dinners Ingredients 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) Directions Sauté chicken: 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 and cook: Add mushrooms to skillet, season, and cook, stirring, until beginning to brown, about 7 minutes. Add shallots and cook: Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes. Add mustard, broth, and noodles, and cook: Stir in mustard, broth, and noodles; bring to a boil, then cover, reduce heat to medium, and simmer 3 minutes. Add cream cheese: Uncover; stir in cream cheese. Cook, stirring, until noodles are tender and sauce coats a spoon, about 3 minutes. Return chicken to pan and heat through: Return chicken to skillet and cook through, about 1 minute more. Serve, sprinkled with parsley. Other Chicken Recipes to Try: Creamy Lemon Chicken With Spinach and Artichokes Chicken Divan Creamy Asparagus Chicken Pappardelle With Creamy Chicken Sauce Chicken With Mushrooms One-Pan Chicken and Mushrooms with Egg Noodles Originally appeared: Martha Stewart Living, October 2021 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.