Description
How to make tender chicken with buttery egg noodles and herbs in one pan that creates the ultimate weeknight comfort dinner with minimal cleanup.
Ingredients
Scale
Protein and Base
- 4 boneless skinless chicken thighs, cut into bite-sized pieces
- 8 oz wide egg noodles
- 2 tbsp olive oil
- 3 tbsp butter, divided
Aromatics and Vegetables
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced into rounds
- 2 celery stalks, chopped
- 8 oz baby bella mushrooms, sliced
Seasonings and Liquids
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Brown Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then cook for 5-6 minutes until golden brown. Transfer to a plate and set aside.
- Sauté Vegetables: Add 1 tablespoon butter to the same pan. Cook onion, carrots, and celery for 4-5 minutes until softened. Add garlic and mushrooms, cooking 2 minutes more until fragrant.
- Add Seasonings: Sprinkle in thyme, oregano, and smoked paprika. Stir for 30 seconds until aromatic. This step builds the flavor foundation that will coat every noodle perfectly.
- Combine Liquids: Pour in chicken broth and heavy cream, scraping up any browned bits from the bottom. Bring to a gentle simmer and let the flavors meld for 2-3 minutes.
- Cook Noodles: Add egg noodles and browned chicken back to the pan. Cover and simmer for 8-10 minutes, stirring occasionally, until noodles are tender and liquid is mostly absorbed.
- Finish Dish: Remove from heat and stir in remaining 2 tablespoons butter until melted and glossy. Taste and adjust seasoning with salt and pepper as needed.
- Garnish Serve: Sprinkle with fresh chopped parsley and let rest 2-3 minutes before serving. This allows the sauce to thicken slightly and the flavors to settle beautifully.
Notes
- Don’t overcrowd the pan when browning chicken or it will steam instead of getting golden.
- Stir noodles gently to prevent breaking while they absorb the flavorful broth.
- Leftover dish keeps well but may need extra broth when reheating as noodles absorb liquid.
- Fresh herbs can be substituted for dried – use three times the amount.
- For richer flavor, substitute half the chicken broth with white wine.
- This recipe doubles easily for larger families or meal prep purposes.
Allergy Information: Dairy, Eggs, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 32g