Description
A comforting and flavorful dish featuring tender seared chicken breasts served over buttery egg noodles cooked in a savory garlic chicken broth, garnished with fresh parsley. This easy-to-make recipe is perfect for a weeknight dinner that comes together in just 35 minutes.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (1.5 lbs)
- Salt to taste
- Black pepper to taste
- 1 tbsp real butter (for searing chicken)
Noodles & Sauce
- 8 oz egg noodles
- 3 tbsp real butter (for noodles)
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1/4 cup fresh parsley, chopped
Instructions
- Season Chicken: Pat the chicken breasts dry using paper towels and season both sides generously with salt and black pepper to enhance flavor.
- Heat Butter: Place a large skillet over medium-high heat and melt 1 tablespoon of butter until it is hot and bubbling but not burnt.
- Sear Chicken: Add the chicken breasts to the skillet and sear for about 5 minutes on each side until golden brown and fully cooked through. Remove from skillet and set aside.
- Sauté Garlic: In the same skillet, add minced garlic and sauté for 1 minute, stirring constantly until fragrant but not browned.
- Add Broth: Pour in the low-sodium chicken broth and bring it to a gentle boil, which will help cook the noodles.
- Cook Noodles: Stir in the egg noodles, reduce heat to a simmer, cover the skillet, and cook for 8 to 10 minutes, stirring occasionally to prevent sticking, until noodles are al dente and most of the liquid has been absorbed.
- Finish with Butter: Remove the skillet from heat and stir in the remaining 3 tablespoons of butter until melted and fully coating the noodles for a rich, velvety texture.
- Garnish and Serve: Sprinkle chopped fresh parsley over the noodles and chicken, then serve immediately while hot for best flavor and texture.
Notes
- For extra flavor, you can marinate the chicken breasts for 30 minutes in olive oil, garlic, and herbs before cooking.
- Use low-sodium chicken broth to control salt levels in the dish.
- If you prefer, substitute egg noodles with other pasta types such as fettuccine or linguine.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
