Description
A comforting and easy one-pan meal featuring juicy, seasoned chicken breasts served over garlic-infused buttered egg noodles, all cooked in a savory chicken broth.
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper, to taste
4 cups chicken broth
8 ounces egg noodles
2 tablespoons unsalted butter
2 cloves garlic, minced
1/4 cup grated Parmesan cheese (optional)
Fresh parsley, for garnish (optional)
Instructions
- Season both sides of the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for 5–6 minutes per side until golden brown and fully cooked. Remove and set aside.
- In the same skillet, pour in the chicken broth and bring to a simmer.
- Stir in the egg noodles, ensuring they are submerged. Cover and cook for 7–8 minutes, until al dente and most of the broth is absorbed.
- In a small pan, melt butter and sauté minced garlic for 1–2 minutes until fragrant.
- Stir the garlic butter into the noodles. Add Parmesan cheese if using, and mix until noodles are creamy and coated.
- Slice the cooked chicken and place on top of the noodles.
- Garnish with fresh parsley and serve immediately.
Notes
Swap chicken breasts for boneless thighs for a juicier option.
Add a splash of heavy cream for extra richness.
Red pepper flakes can add a hint of heat.
Stir in spinach or peas during the last minute of cooking for more veggies.
Try Italian seasoning or fresh thyme for a flavor twist.
Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of broth or water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
