Description
A comforting one-pan dish featuring succulent chicken and creamy egg noodles, perfect for weeknight dinners.
Ingredients
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 8 oz egg noodles
- 4 tbsp real butter
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Begin by prepping your ingredients: chop the garlic and any additional vegetables you’d like to include.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and let it melt.
- Season the chicken breasts with salt and pepper, then add them to the pan. Sear for about 5 minutes on each side until they are golden brown and fully cooked.
- Once the chicken is done, remove it from the skillet and set it aside.
- In the same skillet, add the minced garlic and sauté for about a minute until fragrant.
- Pour in the chicken broth and bring it to a boil.
- Stir in the egg noodles, reduce the heat to a simmer, and cook for 8-10 minutes until the noodles are al dente, stirring occasionally.
- Remove the skillet from heat. Add the remaining butter and stir until melted. Slice the chicken and nestle it back into the noodles.
- Sprinkle with fresh parsley and serve hot.
Notes
For a richer flavor, try using thigh fillets. You can also substitute the butter with olive oil for a light option.