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One-Pan Chicken and Noodles

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A quick and easy skillet meal featuring seared chicken and buttered egg noodles in a simple pan sauce. This recipe is perfect for a weeknight dinner with minimal cleanup.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 8 ounces wide egg noodles
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
  2. Pour chicken broth and heavy cream into the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
  3. Add butter and egg noodles to the skillet. Stir to combine.
  4. Cover the skillet and cook for 10-12 minutes, or until noodles are tender, stirring occasionally.
  5. Return the cooked chicken to the skillet. Stir in Parmesan cheese until melted and the sauce is creamy.
  6. Garnish with fresh parsley before serving.

Notes

  • For a creamier sauce, add an extra tablespoon of heavy cream.
  • You can substitute chicken breast for chicken thighs, but adjust cooking time as needed to prevent drying out.
  • This recipe is easily adaptable; feel free to add your favorite vegetables like peas or carrots.

Nutrition

Find it online: https://mdlatdmm.com/one-pan-chicken-and-noodles/