Description
This comforting dish combines tender chicken and buttery egg noodles, all cooked in one pan for a delicious and easy weeknight meal.
Ingredients
Main Ingredients
- 1.25-1.5 pounds boneless, skinless chicken breasts or thighs (Breasts cook fast, thighs are juicier.)
- 8-10 ounces wide or medium egg noodles (Can substitute with short pasta.)
- 3 tablespoons butter, divided (Finish with a pat for gloss.)
- 1 tablespoon olive oil (Helps sear chicken without burning.)
- 4 cups low-sodium chicken broth (Keep extra for variable noodle absorption.)
- 2-3 cloves garlic, minced (Add flavor.)
- 1 small onion, diced (Start flavor base.)
- to taste salt and black pepper (Adjust as necessary.)
- 1 teaspoon paprika, sweet or smoked (For seasoning.)
- 1 teaspoon Italian seasoning or dried thyme
- splash cream, half-and-half, or sour cream (optional) (For added richness.)
- for finishing fresh parsley or chives
Instructions
Preparation
- Pat chicken dry, season with salt, pepper, and paprika.
- Heat 1 tablespoon butter and olive oil in a large skillet or Dutch oven.
- Sear chicken 3 to 4 minutes per side until golden brown, then remove to a plate.
Flavor Building
- Add onion with a pinch of salt and cook for 2 to 3 minutes.
- Add garlic and cook for 30 seconds.
Cooking Noodles
- Pour in the broth and bring to a gentle boil.
- Add noodles, stir, and reduce heat to a steady simmer.
Combining
- Return chicken and any juices to the pan, tucking into the noodles.
- Cover and simmer for 7 to 10 minutes, stirring occasionally.
- Add more broth if noodles look dry.
Finishing Touches
- Stir in remaining butter and optional cream or sour cream if using.
- Taste and adjust salt and pepper as necessary.
Serving
- Let it sit for 3 minutes to thicken, then top with parsley and serve.
Notes
Experiment with different vegetables and spices. Ensure gentle simmering to cook noodles evenly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course
- Cuisine: American, Comfort Food