Martha Stewart Creamy Chicken And Mushrooms Egg Noodles Recipe

Everything goes in one skillet, including the noodles. I know that sounds like a recipe for a gummy mess, but it is not. Martha Stewart’s Creamy Chicken and Mushrooms with Egg Noodles sears pounded chicken breasts, cooks mushrooms and shallots in the same pan, stirs in Dijon mustard, chicken broth, and egg noodles, simmers them covered for 3 minutes, then folds in cream cheese until the sauce coats everything.

This Martha Stewart chicken and noodles recipe is the one I reach for when I want something creamy and warm without dirtying more than one pan. It is one of Martha Stewart’s best chicken breast recipes because the noodles absorb the broth and cream cheese sauce as they cook, so every bite is loaded. If you have been looking for a Martha Stewart chicken and mushroom dish that feels like a hug on a plate, this is it. One of those chicken recipes that becomes a regular the first time you make it.

Try More Dinner Recipes:

• One-Pan Pasta
• Pasta Carbonara
• Chicken Piccata

Why You Will Love This Creamy Chicken And Mushrooms With Egg Noodles:

• One skillet, noodles and all: The egg noodles cook right in the broth and cream cheese sauce. No separate pot of boiling water, no draining, no extra dishes. I was skeptical the first time but the noodles came out perfectly tender and coated in sauce.
• Cream cheese and Dijon make the sauce: No heavy cream, no roux. You stir cream cheese into the simmering broth and it melts into a rich, tangy sauce. The Dijon adds a sharpness that keeps it from tasting too heavy. I would not have thought to combine those two but it works.
• 45 minutes, no shortcuts needed: This is not a dump-and-go recipe. You sear the chicken, cook the mushrooms, build the sauce, cook the noodles. But every step takes minutes and it all happens in the same pan. I have made this on a Tuesday after work and still had it on the table by 6:30.

Creamy Chicken And Mushrooms Egg Noodles Ingredients

• 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)

How To Make Martha Stewart Creamy Chicken And Mushrooms Egg Noodles

1. Sear the chicken: Season the chicken with salt and pepper. Heat a large straight-sided skillet over medium-high and swirl in 2 tablespoons of olive oil. Add the chicken and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.
2. Cook the mushrooms: Add the mushrooms to the skillet, season with salt and pepper, and cook, stirring, until they begin to brown, about 7 minutes.
3. Add the shallots: Add the shallots and the remaining 1 tablespoon of olive oil. Cook until the shallots are translucent, 1 to 2 minutes.
4. Cook the noodles in the sauce: Stir in the Dijon mustard, chicken broth, and egg noodles. Bring to a boil, then cover, reduce the heat to medium, and simmer for 3 minutes.
5. Add the cream cheese: Uncover and stir in the cream cheese. Cook, stirring, until the noodles are tender and the sauce coats a spoon, about 3 minutes.
6. Return the chicken: Return the chicken to the skillet and cook through, about 1 minute more. Serve sprinkled with parsley.

Recipe Tips

• Do not skip pounding the chicken: Someone who made this recipe skipped the pounding step and said the chicken came out tough. Pounding to 1/2 inch means the breasts cook evenly in just 2 to 3 minutes per side. Uneven thickness means the thin end dries out while the thick end is still raw. I pound mine between two sheets of parchment paper.
• Stick with egg noodles: The recipe specifically warns against swapping in other pasta. Egg noodles absorb just the right amount of liquid. Regular pasta like penne or bowtie soaks up too much and the sauce disappears. I have not tested other noodles because this warning was clear enough for me.
• Soften the cream cheese before you start: Pull it out of the fridge 15 to 20 minutes early. Cold cream cheese clumps in the sauce instead of melting smoothly. I have also used mascarpone and it works well if you want something a little milder.
• Use a straight-sided skillet: The recipe calls for a large straight-sided skillet because the noodles need room to simmer in the broth. A regular sloped skillet lets everything splash over the sides. If you do not have one, a Dutch oven works too.

What Goes Well With This Chicken And Noodles

The dish already has protein, noodles, and mushrooms so I keep the side simple. A plate of green beans adds something fresh and green without competing with the creamy sauce. That is usually all I make alongside it.

If I want a salad, a quick cucumber salad with a vinaigrette is light enough to balance the richness. But most nights the skillet is the whole dinner and nobody complains.

How To Store Leftovers

Store everything together in an airtight container. The noodles absorb the sauce overnight so it will be thicker. Add a splash of broth when reheating to loosen it back up. Keeps 3 days in the fridge.

I reheat in a covered skillet over medium heat and stir a few times. The cream cheese sauce comes back to life with a little liquid and some heat. I would not freeze this because the noodles turn mushy after thawing.

FAQs

• Can I use chicken thighs instead of breasts? You can, but boneless thighs are thicker so they take a couple extra minutes per side during the sear. I would still pound them to an even thickness. Some people who make this recipe say it does not even need chicken at all and works as a mushroom noodle dish on its own.
• What mushrooms work best? The recipe uses button mushrooms, but you can use cremini, baby bella, or even a large portobello sliced thin. One reviewer used a portobello with a can of spinach and loved it. I stick with whatever looks fresh at the store.
• Can I add vegetables? People who make this recipe regularly add asparagus during the last simmer step, and some toss in spinach or peas at the end. I think asparagus or peas would be the best additions because they cook fast and do not release extra liquid that would thin the sauce.
• What does the Dijon mustard do? It adds a sharp, tangy bite that balances the richness of the cream cheese. Without it, the sauce is one-note creamy. Four teaspoons sounds like a lot but you do not taste mustard in the finished dish. You just taste something that works, even if you cannot place what it is.

More Dinner Recipes:

• One-Pot Pasta
• Goat Cheese Stuffed Mushrooms
• Chicken Pot Pie

Nutrition Facts

(1 serving, serves 4)

• Calories: 460
• Total Fat: 20g
• Saturated Fat: 7g
• Cholesterol: 115mg
• Sodium: 620mg
• Total Carbohydrates: 28g
• Protein: 40g