Chicken with Buttered Noodles
A comforting and quick family meal featuring tender chicken and rich, buttery noodles, perfect for busy weeknights.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts Tender and juicy; you can substitute with thighs for added richness.
- 4 tablespoons unsalted butter For that luxurious creaminess; clarify it for a rich flavor.
- 2 cloves garlic, minced Fresh garlic adds a depth of flavor.
- 1 cup chicken broth Homemade is best, or use low-sodium broth to control salt.
- 1 teaspoon dried thyme A lovely herb that complements chicken beautifully; substitute with Italian seasoning if needed.
- Salt and pepper Essential for seasoning; use fresh cracked pepper for a more vibrant taste.
For the Noodles
- 8 oz egg noodles Traditional but feel free to swap for whole wheat or gluten-free pasta.
- Fresh parsley for garnish Adds a pop of color and freshness at the end.
Instructions
Preparation
- Season chicken breasts with salt, pepper, and dried thyme on both sides. Let them sit at room temperature for about 10 minutes.
Cooking Chicken
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken breasts, cooking them for about 7-8 minutes on each side until golden brown and cooked through.
Cooking Noodles
- While the chicken cooks, bring a pot of salted water to boil. Add the egg noodles and cook according to package instructions, usually around 6-8 minutes. Reserve ½ cup of pasta water before draining.
Making the Sauce
- Remove cooked chicken from the skillet and let it rest. In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Pour in the chicken broth, scraping the bottom of the pan.
Combining Noodles and Sauce
- Add drained noodles to the skillet with the reserved pasta water, and stir to soak up the sauce. Add the remaining butter and toss until everything is coated.
Serving
- Slice the resting chicken and serve it over the buttery noodles, garnishing with fresh parsley.
Notes
For a healthy option, swap egg noodles for zucchini noodles. You can also add sautéed mushrooms or spinach for a seasonal twist.