Description
A quick and comforting one-pan chicken dinner with buttery egg noodles, perfect for busy weeknights.
Ingredients
Scale
- 2 chicken breasts
- 8 oz egg noodles
- 4 tbsp butter
- 2 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Parsley, for garnish
Instructions
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chopped onion and minced garlic and sauté until translucent and fragrant, about 3–4 minutes.
- Season both sides of the chicken breasts with salt and pepper. Add the chicken to the skillet and cook until browned and cooked through, about 6–7 minutes per side depending on thickness.
- Remove the chicken to a plate and tent lightly with foil, keeping any browned bits in the skillet.
- Pour the chicken broth into the skillet and bring to a boil, scraping the bottom of the pan to loosen browned bits.
- Add the egg noodles to the boiling broth and cook according to package instructions until al dente, usually 6–8 minutes, stirring occasionally.
- If there’s excess liquid after the noodles are cooked, drain a little, leaving enough to coat the noodles. Stir in the remaining 2 tablespoons of butter until melted and the sauce is glossy.
- Return the chicken to the skillet, nestling it into the noodles and tossing gently to combine and warm through. Season with additional salt and pepper if needed.
- Garnish with chopped parsley and serve hot.
Notes
For best texture, pound thicker chicken breasts to even thickness. Experiment with adding vegetables or spices for different flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg