Hooray for comfort food. What’s not to like about thick noodles, rich broths, and flavorful, tender chicken? Oh, right, the prep time. Groan. While comfort food may be the ultimate in delicious dinners, the time and effort it generally takes to execute amazing comfort food is anything but comforting. But with this one-pot chicken and noodles dish, you get all the plus sides of home cooked comfort food (and there are many) in a simple recipe that leaves you very little clean-up. Talk about the best of both worlds.
And did we mention…there’s bacon in this recipe? Just when you thought things couldn’t get any better! Only one pot to clean and bacon to eat?! It’s almost too good to be true.
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ONE-POT CHICKEN, MUSHROOM, AND NOODLES
– 3 half-inch pieces of bacon
– 4 bone-in, skin-on chicken-breast halves (3 pounds), halved
– Coarse salt and freshly ground pepper
– 3 tablespoons unsalted butter
– 8 ounces button mushrooms (halved, if large), trimmed
– 8 ounces shallots, halved (quartered, if large) and peeled
– 3 cups low-sodium chicken broth
– 1/2 cup heavy cream
– 8 ounces egg noodles (5 cups)
– 1/3 cup chopped fresh dill, plus more for serving
2. Melt 2 tablespoons butter in pan over medium-high. Add chicken, skin-side down; cook, turning a few times, until browned all over, 10 to 12 minutes. Transfer to a plate.
3. Melt remaining 1 tablespoon butter over medium. Add mushrooms and shallots; season with salt. Cook, stirring and scraping up browned bits, until golden brown in places, 8 to 10 minutes.
4. Add broth and cream; bring to a boil. Stir in noodles.
5. Add chicken, skin-side up, and accumulated juices to pan.
6. Cover, reduce heat, and simmer, stirring once halfway through, until chicken is just cooked through, 10 to 12 minutes. Uncover; simmer until thickened, 2 to 3 minutes. Stir in dill and top with bacon. Serve, with more dill.