One-Pan Chicken with Buttered Noodles
🛒 What You’ll Need
- 1.5 lbs Boneless, skinless chicken breasts (or thighs!) 🍗
- 12 oz Wide egg noodles 🍝
- 4 cups Chicken broth 🍲
- 4 tbsp Unsalted butter 🧈
- 2 cloves Garlic, minced 🧄
- 1/2 cup Heavy cream or half-and-half (for that extra richness!) 🥛
- 1 tsp Onion powder & 1 tsp Garlic powder ✨
- 1/2 tsp Dried parsley or thyme 🌿
- Salt & Black Pepper to taste 🧂
- Optional: Fresh parsley and extra Parmesan cheese for garnish 🧀🌿
👩🍳 Instructions
- Season & Sear: Season your chicken breasts with salt, pepper, garlic powder, and onion powder. Heat 2 tbsp of butter in a large deep skillet over medium-high heat. Sear the chicken for 5–7 minutes per side until golden brown. Remove chicken and set aside. 🍗🔥
- Aromatics: In the same skillet, melt the remaining 2 tbsp of butter. Sauté the minced garlic for about 1 minute until it smells amazing. 🧄🧈✨
- Deglaze: Pour in the chicken broth and dried herbs. Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan! 🍲🥄
- Cook the Noodles: Bring the broth to a boil, then stir in the uncooked egg noodles. 🍝📈
- Simmer: Reduce heat to medium. Place the seared chicken back on top of the noodles. Cover the skillet and simmer for 8–10 minutes, or until the noodles are tender and have absorbed most of the liquid. ⏲️🎯
- Make it Creamy: Stir in the heavy cream. Toss the noodles gently so they become coated in a light, velvety sauce. 🥛🌀🤤
- Serve: Garnish with fresh parsley and a sprinkle of Parmesan. Serve it hot straight from the skillet! 🍽️😋
🔥 Pro Tips:
- Don’t Overcook: Egg noodles cook fast! Check them at the 8-minute mark to ensure they stay perfectly “al dente” rather than mushy. 🍝🎯
- Juiciness Hack: Let the chicken rest on top of the noodles for a few minutes before slicing to keep all those juices inside! 🍗💎
