If you are looking for a dish that feels like a warm hug on a plate, this Chicken with Balsamic Mushroom Sauce and Buttered Egg Noodles Recipe is exactly what you need. The tender chicken tenders coated in a perfectly seasoned flour blend are enveloped in a rich, deeply caramelized balsamic mushroom sauce that bursts with umami and tangy notes. Paired with luscious garlic butter noodles, this meal strikes the perfect balance of cozy comfort and elegant flavor, making it ideal for both weeknight dinners and special occasions. Once you try this recipe, it will quickly become one of your most cherished go-to dishes.
Ingredients You’ll Need
This recipe shines because of its simple but essential ingredients. Each contributes to the overall harmony of tastes and textures, from the savory and aromatic spice blend on the chicken to the velvety butter and fresh herbs that brighten the dish.
- Chicken tenders (1 1/2 pounds): They cook quickly and stay tender, perfect for soaking up the mushroom sauce.
- All-purpose flour (1/2 cup): Creates a light coating to crisp the chicken and help thicken the sauce.
- Garlic powder (2 1/2 teaspoons): Adds savory depth to both the chicken crust and sauce.
- Onion powder (1 1/2 teaspoons): Enhances the umami notes naturally found in mushrooms.
- Italian seasoning (1 teaspoon): Brings a fragrant herbaceous kick to the flour mixture.
- Cayenne pepper (1/2 teaspoon): Gives a gentle warmth without overpowering.
- Black pepper (1/2 teaspoon) and salt (1/2 teaspoon): Balance the seasoning perfectly.
- Olive oil (2 tablespoons): For searing the chicken to a golden crisp.
- Unsalted butter (7 tablespoons total): Used both for cooking the mushrooms and enriching the egg noodles.
- Shallots (3 thinly sliced): Add subtle sweetness to the sauce when caramelized.
- Cremini and shiitake mushrooms (8 ounces each): Their combined earthiness creates a luscious sauce base.
- Cornstarch (2 1/2 teaspoons): Helps give the sauce a silky, perfect thickness without heaviness.
- Chicken bone broth (2 cups): Deepens the savory goodness in the sauce.
- Fresh minced garlic (6 cloves total): Infuses both the sauce and noodles with aromatic flavor.
- Balsamic vinegar (2 tablespoons): Adds a bright and tangy note that balances the richness.
- Fresh parsley (4 tablespoons chopped): For a fresh burst of color and taste as a finishing touch.
- Grated parmesan cheese (optional): A sprinkle adds a salty, nutty dimension for serving.
- Egg noodles (1 pound): The buttery noodles give the dish an irresistibly silky and comforting bed to serve the saucy chicken upon.
How to Make Chicken with Balsamic Mushroom Sauce and Buttered Egg Noodles Recipe
Step 1: Prepare and Cook the Chicken
Start by setting up your dredging station. Combine the flour with the garlic powder, onion powder, Italian seasoning, cayenne, salt, and black pepper in a large bowl. Toss the chicken tenders in this mixture, ensuring each piece is evenly coated but with any excess flour gently shaken off. This coating creates a flavorful crust that helps seal in juices. Next, heat olive oil in a large skillet over medium-high heat until it shimmers — this ensures a nice sear without sticking. Cook the chicken for 3 minutes on each side, until golden and just cooked through. Transfer the chicken to a clean plate to rest and retain juiciness while you move on to the sauce.
Step 2: Build the Balsamic Mushroom Sauce
Using the same skillet, add 4 tablespoons of unsalted butter and allow it to melt. Stir in the thinly sliced shallots and both types of mushrooms. Cook over medium heat, stirring occasionally, until the mushrooms and shallots are deeply caramelized and luscious — this takes about 20 minutes but is absolutely worth the flavor development. Meanwhile, in a separate cup, whisk the cornstarch into the chicken bone broth and set aside. Once the mushrooms are caramelized, add minced garlic and cook for just about a minute to release its fragrance without burning. Then pour in the balsamic vinegar, scraping up all the tasty browned bits from the bottom of the pan. Let it cook for 2 minutes to reduce slightly. Now slowly whisk in the broth and cornstarch mixture, increasing the heat to medium-high and bringing it to a gentle simmer. Stir occasionally until the sauce thickens beautifully, about 5 to 6 minutes. Taste and adjust seasoning with salt and pepper if needed. Finally, nestle the cooked chicken back into the sauce and simmer for 2 more minutes to warm everything together perfectly.
Step 3: Prepare the Buttered Egg Noodles
While the sauce is working its magic, bring a large pot of salted water to a rolling boil. Add the egg noodles and cook until al dente according to package directions. Before draining, reserve half a cup of the pasta water — this starchy liquid will help create a silky sauce for the noodles. Drain the pasta and immediately toss it in a large mixing bowl with the cubed butter, minced garlic, and the reserved pasta water. Toss vigorously until the butter is completely melted and coats each noodle with a glossy, flavorful sheen. Finish by sprinkling fresh chopped parsley over the noodles for that fresh herbaceous punch and vibrant color.
How to Serve Chicken with Balsamic Mushroom Sauce and Buttered Egg Noodles Recipe
Garnishes
One of the joys of this Chicken with Balsamic Mushroom Sauce and Buttered Egg Noodles Recipe is how easily you can add flair with simple garnishes. Fresh chopped parsley sprinkled on top adds a burst of freshness and a beautiful green contrast to the rich brown sauce. A light dusting of grated parmesan cheese amps up the savory notes and offers a subtle salty finish that melts into the warm sauce beautifully. If you like a little extra texture, a handful of toasted pine nuts or crispy fried shallots adds a delightful crunch.
Side Dishes
Because the chicken and noodles pack so much richness and flavor, it’s great to serve them alongside lighter, vibrant side dishes to create a balanced plate. A crisp green salad with lemon vinaigrette cuts through the richness perfectly. Roasted or steamed green beans with a squeeze of fresh lemon brighten the meal while adding textural contrast. For a bit of extra veggie love, sautéed spinach or garlic roasted asparagus are elegant and tasty accompaniments.
Creative Ways to Present
To impress guests or simply delight your family, serve the chicken and mushroom sauce over a bed of buttered egg noodles beautifully piled on each plate. Drizzle any extra sauce over the top, then sprinkle generously with chopped parsley and parmesan. For a rustic vibe, serve family-style in a large warm dish with the chicken nestled among noodles and scattered mushrooms. If you’re hosting a casual dinner, stack the chicken atop the noodles in individual shallow bowls for a comforting, cozy presentation. No matter how you plate it, this dish feels like a celebration of home-cooked comfort with a gourmet touch.
Make Ahead and Storage
Storing Leftovers
This Chicken with Balsamic Mushroom Sauce and Buttered Egg Noodles Recipe holds up wonderfully as leftovers. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will even deepen overnight, making reheated portions taste like a true treat.
Freezing
If you want to keep it longer, freeze the chicken and mushroom sauce separately from the noodles. Place sauce and chicken in a freezer-safe container and freeze for up to 3 months. Egg noodles freeze alright but can become softer, so freezing them separately and adding a bit of butter and fresh parsley when reheating helps retain their texture and flavor.
Reheating
To reheat, warm the chicken and mushroom sauce gently on the stovetop over medium-low heat, adding a splash of chicken broth or water if needed to loosen the sauce. Reheat noodles in the microwave or on the stovetop with a small pat of butter and a splash of water to bring back their silky texture. Combine and garnish just before serving for best results.
FAQs
Can I use chicken breasts instead of chicken tenders?
Absolutely! Chicken breasts work well, but slice them into strips to ensure quick cooking and even coating with the seasoned flour. Just watch the cooking time closely to avoid drying out.
What mushrooms work best in the sauce?
Cremini and shiitake mushrooms are recommended for their robust flavor and texture, but you can also use button mushrooms or a mix of wild mushrooms depending on what’s available and your taste preference.
Is there a substitute for chicken bone broth?
Yes, you can use regular chicken broth or stock if bone broth isn’t on hand. Just choose a good quality one for the best flavor enhancement in your sauce.
How spicy is the dish with cayenne pepper?
The cayenne adds just a gentle background warmth that enhances the flavors without being spicy hot. You can adjust or omit it based on your spice preference.
Can I prepare the noodles ahead of time?
You can cook the noodles in advance and toss them with butter and garlic, but they’re best served fresh. If prepared ahead, reheat gently with a splash of water and extra butter to refresh their silky texture.
Final Thoughts
I truly hope you give this Chicken with Balsamic Mushroom Sauce and Buttered Egg Noodles Recipe a try because it masterfully blends simple ingredients into a symphony of comforting flavors. It’s one of those dishes that feels both sophisticated enough for guests and cozy enough to enjoy any night of the week. Once you experience the tender chicken bathed in balsamic mushroom goodness alongside luscious buttered noodles, it just might become your new favorite dinner to make again and again!
Print
Chicken with Balsamic Mushroom Sauce and Buttered Egg Noodles Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A comforting and flavorful meal featuring crispy pan-seared chicken tenders served with a rich, savory mushroom and shallot sauce over buttery egg noodles. This recipe combines simple ingredients with a deliciously caramelized sauce and tender noodles tossed in garlic butter, perfect for a satisfying weeknight dinner.
Ingredients
For the Chicken
- 1 and 1/2 pounds (681g) boneless skinless chicken tenders
- 1/2 cup (113g) all-purpose flour
- 2 and 1/2 teaspoons garlic powder
- 1 and 1/2 teaspoons onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 Tablespoons (28ml) olive oil
- 4 Tablespoons (57g) unsalted butter
- 3 shallots (peeled and thinly sliced)
- 8 ounces cremini mushrooms (sliced)
- 8 ounces shiitake mushrooms (sliced)
- 2 and 1/2 teaspoons cornstarch
- 2 cups (454ml) chicken bone broth
- 4 cloves garlic (minced)
- 2 Tablespoons (30ml) balsamic vinegar
- 2 Tablespoons (20g) fresh parsley (chopped)
- grated parmesan cheese (for serving, optional)
For the Buttered Noodles
- 1 pound egg noodles
- 3/4 cup (170g) unsalted butter (cubed)
- 2 cloves garlic (minced)
- 2 Tablespoons (20g) fresh parsley (chopped)
Instructions
- Prepare the Chicken: In a large bowl, combine the flour with garlic powder, onion powder, Italian seasoning, cayenne pepper, black pepper, and salt. Dredge the chicken tenders in this seasoned flour mixture, coating them evenly and shaking off any excess. Set the coated chicken aside on a clean plate.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken tenders and cook for 3 minutes on each side until golden brown. Remove the chicken and set aside on a clean plate. Leave the pan on the stove for the next step.
- Create the Sauce Base: Add unsalted butter to the skillet and stir until melted. Add the thinly sliced shallots, cremini mushrooms, and shiitake mushrooms. Reduce heat to medium and cook, stirring occasionally, for about 20 minutes until the mushrooms and shallots are deeply caramelized and browned.
- Prepare the Broth Mixture: While the mushrooms caramelize, whisk together cornstarch and chicken bone broth in a spouted measuring cup until smooth. Set aside for later use.
- Add Garlic and Vinegar: Stir minced garlic into the skillet and cook for about 1 minute, until fragrant but not browned. Add balsamic vinegar, scraping any stuck bits from the skillet, and cook for 2 minutes while stirring frequently to blend the flavors.
- Thicken the Sauce: Slowly pour in the prepared broth and cornstarch mixture, stirring constantly to combine. Increase heat to medium-high and bring the sauce to a simmer. Cook, stirring occasionally, for 5 to 6 minutes until the sauce thickens slightly.
- Finalize Chicken in Sauce: Taste the sauce and adjust seasoning with salt and black pepper if needed. Return the cooked chicken tenders to the skillet and gently simmer for 2 more minutes to heat the chicken through and meld flavors. Remove from heat.
- Cook the Buttered Noodles: Bring a large pot of water to a rolling boil. Add egg noodles and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain the noodles and transfer them to a large mixing bowl.
- Toss Noodles with Butter and Garlic: Add cubed butter, minced garlic, and reserved pasta water to the noodles. Toss well to combine and stir until the butter is completely melted and the noodles are evenly coated. Stir in chopped fresh parsley.
- Serve: Plate the buttered noodles and pour the chicken and mushroom sauce mixture over the top. Garnish with additional fresh parsley and optional grated Parmesan cheese. Serve warm.
Notes
- You can substitute chicken thighs for tenders if preferred; adjust cooking time accordingly.
- For a richer flavor, use homemade chicken bone broth or high-quality store-bought broth.
- Adjust cayenne pepper amount to your preferred spice level or omit for a milder dish.
- If shiitake mushrooms are unavailable, replace with additional cremini or button mushrooms.
- Reserve pasta water carefully; it helps to create a silky sauce when mixed with noodles.
- Parmesan cheese is optional but adds a wonderful umami boost when sprinkled on top.
- Leftover sauce can be refrigerated and used as a flavorful base for other chicken or pasta dishes within 2 days.
