Pan-Seared Chicken with Dijon Mushroom Sauce and Egg Noodles

Make it

Instructions

1. 01

   Set up and season the chicken

   Set a large pot, colander, large skillet, tongs, instant-read thermometer, and a cutting board near the stove. Pat 680 g chicken breast very dry with paper towels; if any pieces are much thicker than 2 cm, cover them with parchment and gently pound them to an even thickness. Season both sides with half of 1 tsp kosher salt and all of 1/2 tsp black pepper. Let the chicken stand at room temperature for 10 minutes while you prepare the remaining produce. | Why: Dry, evenly thick chicken browns well and cooks through at the same rate.

2. 02

   Prepare the vegetables and noodle station

   Brush away any visible grit from 340 g cremini mushroom and slice them 5 mm thick. Peel and finely chop 1 shallot; peel and mince 3 clove garlic. Strip the leaves from 4 sprig fresh thyme and finely chop 15 g fresh parsley. Fill the large pot with 3 l water, cover it, and bring it to a rolling boil over high heat. | Why: Having everything cut before searing keeps the sauce from overcooking while you work.

3. 03

   Boil the egg noodles

   Once the water boils vigorously, add the remaining kosher salt and 340 g dried egg noodle. Stir immediately, then boil uncovered until just tender, usually 7 to 8 minutes, stirring once or twice. Before draining, ladle 120 ml pasta cooking water into a heatproof measuring cup. Drain the noodles in the colander; do not rinse. | Why: Starchy cooking water will help the finished sauce cling to every noodle.

4. 04

   Sear and rest the chicken

   While the noodles cook, heat the large skillet over medium-high heat for 2 minutes. Add 1 tbsp olive oil and swirl to coat. Lay in the seasoned chicken without crowding; sear until deep golden, 4 to 5 minutes per side. Lower the heat if the browned bits threaten to burn. Transfer the chicken to a clean plate when the thickest part reaches 71°C, then tent loosely with foil and rest for 5 minutes; it will finish at a safe 74°C. | Why: Resting keeps the chicken juicy while its residual heat completes cooking safely.

5. 05

   Build the Dijon mushroom sauce

   Reduce the skillet to medium and add 2 tbsp unsalted butter. When it foams, add the sliced mushrooms and cook, stirring only occasionally, until browned and their liquid has evaporated, 6 to 8 minutes. Stir in the chopped shallot, minced garlic, and thyme leaves; cook until fragrant and softened, 1 minute. Pour in 360 ml low-sodium chicken broth, scraping up the browned bits, then whisk in 2 tbsp Dijon mustard. Simmer until slightly reduced, 3 minutes. Stir in 120 ml heavy cream and simmer gently until the sauce coats a spoon, 2 to 3 minutes; do not boil hard. | Why: Browning the mushrooms and dissolving the skillet fond creates a deeply savory sauce.

6. 06

   Toss, slice, and serve

   Add the drained noodles and reserved pasta cooking water to the skillet; toss over low heat until glossy and coated, about 1 minute. Taste and season with more salt only if needed. Slice the rested chicken across the grain. Divide the sauced noodles among four warm shallow bowls, arrange the sliced chicken over them, and scatter with the chopped parsley. Serve immediately while the sauce is silky. | Why: Tossing rather than simply pouring the sauce over the noodles gives a cohesive, restaurant-style finish.