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Creamy One-Pan Chicken with Buttered Noodles

One-Pan Chicken with Buttered Noodles
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This golden, comforting one-pan chicken with buttered noodles transforms basic ingredients into a restaurant-worthy dinner.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 8 ounces egg noodles
  • 3 tablespoons butter
  • ¼ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Season the chicken breasts generously with salt and pepper on both sides. Heat olive oil in a large, deep skillet over medium-high heat until shimmering.
  2. Add the seasoned chicken and sear for 4-5 minutes on each side until golden brown and nearly cooked through. Transfer to a plate and cover loosely with foil.
  3. Reduce heat to medium and add minced garlic to the same pan. Sauté for about 30 seconds until fragrant.
  4. Pour in chicken broth and heavy cream, scraping the bottom of the pan with a wooden spoon to release any browned bits.
  5. Bring the liquid to a simmer, then stir in the egg noodles. Return the chicken breasts to the pan, nestling them into the noodles. Cover and cook for 8-10 minutes until the noodles are tender and the chicken reaches 165°F.
  6. Remove the chicken and slice it into strips. Stir the butter and Parmesan cheese into the noodles until melted and creamy.
  7. Return the sliced chicken to the pan, gently folding it into the noodles. Taste and adjust seasoning with salt and pepper as needed.
  8. Serve immediately in shallow bowls, garnished with fresh parsley and an extra sprinkle of Parmesan.

Notes

  • Perfect the sear: Pat chicken breasts completely dry before seasoning to ensure a gorgeous golden crust.
  • Control the simmer: Keep the liquid at a gentle bubble when cooking the noodles.
  • Watch the thickness: If your sauce seems too thin, let it rest for 2-3 minutes off heat.
  • Garlic timing matters: Add minced garlic just until fragrant before adding liquids.
  • Slice against the grain: When cutting the chicken, slice perpendicular to the muscle fibers.
  • Season in layers: Add salt at multiple cooking stages to ensure balanced flavor.

Nutrition

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