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Creamy Garlic Chicken and Mushroom Noodles

  • SERVES: 2-4
  • PREP: 5 minutes
  • TOTAL TIME: 20 minutes

No soup cans required!

Cozy fall nights call for the perfect weeknight meal. This recipe, inspired vaguely by 1990s soup-can chicken dinners of our childhoods, is our favorite kind: the one you can make in 20 minutes or less while binge watching your favorite show. It starts with chicken thighs seasoned with a bouillon cube seared in the pan, then sauteed mushrooms with garlic and fresh thyme. It finishes with a touch of cream, lemon zest, and chopped chives and served over fluffy egg noodles that hold the sauce perfectly. 

  • 4

    chicken thighs, boneless, skinless, cut into cubes or stripes

  • 1

    cube chicken bouillon 

  • ¾

    pound assorted mushrooms (button, shiitake, cremini), cut into chunks

  • ½

    teaspoon Kosher salt

  • ¼

    teaspoon cracked black pepper

  • 2

    tablespoons vegetable oil

  • 2

    tablespoons unsalted butter

  • 3

    cloves garlic, minced

  • 2

    thyme sprigs

  • 1

    cup heavy cream

  • zest of 1 lemon

  • 2

    tablespoons finely sliced chives ( or parsley)

  • 6 oz egg noodles

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