Mushroom and Herb Chicken

Name: Mushroom and Herb Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoons butter, divided; 4 boneless, skinless chicken breasts (about ½ inch thick); 1 can (10.5 oz) condensed cream of mushroom soup, undiluted; ½ cup chicken broth; 1 can (8 oz) mushroom stems and pieces, drained; 1 teaspoon Dijon mustard; ¼ teaspoon dried rosemary; ¼ teaspoon dried thyme; ¼ teaspoon garlic salt; ½ teaspoon lemon-pepper seasoning; ¼ teaspoon salt; 12 ounces egg noodles; 2 teaspoons fresh chives, sliced

Recipe GLPR2cabc467eb2955

Main Course

25 min

502 cal

Servings: 4

Stovetop

SNAP eligible

Tender chicken breasts simmered in a creamy mushroom and herb sauce, finished with fresh chives and served over buttered egg noodles. A comforting, restaurant-quality weeknight dinner ready in just 25 minutes.

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Ingredients

2 tablespoons butter, divided

4 boneless, skinless chicken breasts (about ½ inch thick)

1 can (10.5 oz) condensed cream of mushroom soup, undiluted

½ cup chicken broth

1 can (8 oz) mushroom stems and pieces, drained

1 teaspoon Dijon mustard

¼ teaspoon dried rosemary

¼ teaspoon dried thyme

¼ teaspoon garlic salt

½ teaspoon lemon-pepper seasoning

¼ teaspoon salt

12 ounces egg noodles

2 teaspoons fresh chives, sliced

Directions

In a medium bowl, whisk together the condensed cream of mushroom soup, chicken broth, drained mushrooms, Dijon mustard, garlic salt, lemon-pepper seasoning, dried rosemary, salt, and dried thyme. Set the sauce mixture aside.
Heat 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and foaming, carefully place the chicken breasts into the skillet. Sear for 3 to 4 minutes on each side until golden brown.
Pour the prepared mushroom sauce mixture over the browned chicken breasts. Increase heat to bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and simmer for 8 to 10 minutes, until the chicken reaches an internal temperature of 165°F when measured with a meat thermometer in the thickest part.
While the chicken simmers, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions. Drain the noodles in a colander and return them to the warm pot. Toss the noodles with the remaining 1 tablespoon of butter to coat evenly.
Divide the buttered egg noodles among four serving plates. Top each portion with a chicken breast and spoon the mushroom sauce generously over the top. Garnish with fresh sliced chives and serve immediately.

Comments

Grocery List Plus Editorial Staff4.5

This is a weeknight workhorse that checks all the Charlotte boxes: every ingredient is stocked at Harris Teeter, Food Lion, Kroger, Walmart, and ALDI without a second stop, and the cost per serving lands around $2.50–$3.00, driven by the chicken breast and cream soup base. The stated 25 minutes is honest if you buy pre-sliced mushrooms; if you slice them yourself, add five minutes, and browning the chicken properly takes the full window. The dish reheats beautifully and feeds a family of four with almost no fuss—you brown chicken, dump in soup and broth, simmer noodles on the side, and you're done—but it's mild and will need hot sauce or extra seasoning at the table for anyone who likes bold flavor.