Chicken with Buttered Noodles
A cozy weeknight favorite featuring tender chicken and buttery egg noodles, perfect for busy evenings and comforting family dinners.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts or thighs, sliced into strips Thighs stay juicier; breasts are leaner.
- 12 ounces egg noodles They soak up butter beautifully. Swap for fettuccine for a thicker bite.
- 4 tablespoons unsalted butter More for richness; use olive oil for a lighter option.
- 2 cloves garlic, minced Or 1 teaspoon garlic powder if you’re in a pinch.
- 1/2 cup chicken broth Adds depth; vegetable broth works as a vegetarian-friendly swap.
- 1/4 cup grated Parmesan cheese Optional but highly recommended for a savory finish.
- 1 tablespoon lemon juice Brightens the dish.
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped For color and freshness.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain and toss with 1 tablespoon of butter to keep them glossy while you finish the chicken.
- Season the chicken strips with salt and pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once shimmering, add the chicken in a single layer. Sear for 3–4 minutes per side until golden brown and cooked through. Remove to a plate and tent loosely with foil.
Cooking
- Lower the heat to medium and add the remaining butter to the skillet. Add the minced garlic and sauté for 30–60 seconds until fragrant.
- Pour in the chicken broth and lemon juice, scraping up any brown bits from the bottom of the pan. Let the sauce simmer and reduce for 1–2 minutes.
- Return the chicken to the skillet, add the drained noodles, and toss everything together so the butter-broth coats each strand. Stir in the Parmesan if using, and season to taste with salt and pepper.
- Finish with a generous sprinkle of chopped parsley and a final flick of lemon if you like brightness. Serve hot.
Notes
Use Greek yogurt instead of sour cream for a lighter creaminess if you add a dollop for richness. For a dairy-free version, swap butter for a plant-based margarine and skip the Parmesan.