Description
A creamy, one-pan meal combining tender seared chicken and silky egg noodles in a rich chicken broth reduction.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs, cubed
- 8 oz wide egg noodles
- 4 cups chicken broth
- 3 tbsp butter
- 4 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken and brown on all sides until cooked through. Remove chicken and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in chicken broth and scrape the bottom of the pan to release the brown bits.
- Stir in the dry egg noodles and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until noodles are tender and liquid is mostly absorbed.
- Return the cooked chicken to the pan and stir to combine and heat through.
- Remove from heat and stir in fresh parsley, salt, and pepper. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing/Simmering
- Cuisine: American/European Fusion