Martha Stewart’s Chicken Recipe: A Top Culinary Highlight of the Year!

Martha Stewart’s Creamy Chicken and Mushrooms with Egg Noodles has quickly become my favorite recipe of the year, and it’s one I’ll always relish. Fortunately for me, this single-skillet dish uses everyday ingredients I typically have in my pantry. It’s an ideal meal for a chilly autumn evening.

This dish carries a comforting, reminiscent quality—it reminds me faintly of the boxed stroganoff my mother would whip up on hectic school evenings. This upgraded version incorporates a magical trio of mushrooms, shallots, and Dijon mustard, while cream cheese creates a luxuriously smooth sauce that you’ll want to capture every drop of.

Crafting This Simple Chicken Delight

Begin by browning the chicken breasts, then set them aside. In the same skillet, sauté sliced mushrooms and shallots. Next, add Dijon mustard, chicken broth, and noodles, allowing them to simmer. Finally, reintroduce the chicken to the skillet and mix in cream cheese. This all-in-one pan meal is as delicious as it is convenient!

Advice for Perfecting This Hearty Winter Dish

After sharing this dish with my parents, they’ve already asked for more. It’s clear this recipe will be a staple for the colder months ahead. While it’s nearly perfect, here are a few tweaks I plan to apply to enhance its flavors further:

• Make a double batch if you’re feeding four or more. The leftovers are just as tasty and should be eaten within a couple of days.
• Instead of whole pieces, slice the chicken into strips to ensure quicker and more uniform cooking.
• Though optional, don’t omit the parsley—it truly enhances the dish’s flavor.
• Add some greens for a more balanced meal. I tossed in a handful of mixed salad greens, and broccoli florets would also be a great addition in the last few minutes of cooking.

This is undoubtedly one of the best recipes I’ve cooked this past year, and I look forward to making it many more times. You’ll feel the same once you give it a try!