Description
A comforting and easy one-pan chicken recipe served with creamy buttered egg noodles. Tender chicken breasts are seared to golden perfection, then simmered with garlic, chicken broth, and heavy cream alongside egg noodles to create a rich, flavorful dish perfect for a quick weeknight dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- Salt and pepper, to taste
Sauce and Noodles
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 8 oz egg noodles
- 3 tbsp butter
- 1/4 cup grated Parmesan cheese
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cook the chicken for 5-6 minutes on each side until they are golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Prepare Noodles: In the same skillet, add minced garlic and cook until fragrant, about 1 minute. Stir in the chicken broth and heavy cream. Bring the mixture to a simmer.
- Cook Noodles: Add the egg noodles to the simmering sauce. Cover the skillet and let the noodles cook for 8-10 minutes or until they are tender and have absorbed some of the sauce.
- Combine and Finish: Stir in the butter and grated Parmesan cheese until melted and the sauce becomes creamy. Return the cooked chicken breasts to the skillet, nestling them into the noodles, and heat through for a couple of minutes.
- Serve: Garnish the dish with freshly chopped parsley if desired. Serve warm directly from the skillet for a delicious, hearty meal.
Notes
- Use fresh garlic for the best flavor.
- Make sure the chicken breasts are cooked through before removing them from the pan to avoid undercooked meat.
- Covering the skillet helps the noodles cook evenly in the sauce.
- Adjust seasoning with salt and pepper to taste at the end if needed.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
