Juicy pan-seared chicken and tender egg noodles cooked together in a rich, buttery sauce – a quick, comforting meal with minimal cleanup!
Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
For the Chicken & Noodles
- 4 boneless, skinless chicken thighs (or breasts)
- 8 oz (225g) wide egg noodles
- 3 tbsp butter, divided
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 2 cups chicken broth
- ½ cup heavy cream (or whole milk for lighter version)
- 1 tsp Dijon mustard
- 1 tsp dried thyme (or 1 tbsp fresh)
- Salt and black pepper to taste
For Garnish
- Fresh parsley, chopped
- Grated Parmesan cheese (optional)
Instructions
1. Sear the Chicken
- Season chicken generously with salt and pepper.
- Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat.
- Sear chicken for 4–5 minutes per side until golden. Remove and set aside.
2. Sauté Aromatics
- In the same skillet, melt 1 tbsp butter. Add onion and cook for 3 minutes until soft.
- Stir in garlic and cook for 30 seconds until fragrant.
3. Cook the Noodles
- Add broth, cream, Dijon, thyme, and remaining 1 tbsp butter. Bring to a simmer.
- Stir in uncooked noodles, submerging them in the liquid.
- Return chicken to the skillet, nestling it into the noodles.
4. Simmer to Finish
- Cover and cook for 10–12 minutes, stirring occasionally, until noodles are tender and chicken is cooked through (165°F / 74°C internally).
- If sauce is too thin, simmer uncovered for 2–3 minutes to thicken.
5. Serve
Garnish with parsley and Parmesan. Season with extra salt and pepper if needed.