Creamy Herbed Chicken & Buttered Egg Noodles
This creamy herbed chicken and buttered egg noodles recipe features tender chicken in a rich, savory sauce, served over perfectly buttered egg noodles. It's a comforting and satisfying meal perfect for any weeknight or special occasion.
Equipment
- Paper towels
- Large skillet or Dutch oven
- Pot
- Whisk
Ingredients
Main Ingredients
- 1.5 lbs Boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 12 oz Egg noodles medium or wide
- 4 tablespoons Unsalted butter divided
- 1 tablespoon Olive oil
- 1 small Yellow onion finely diced
- 2-3 cloves Garlic minced
- 2 tablespoons All-purpose flour
- 2 cups Chicken broth low sodium preferred
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley chopped, for garnish
- Salt To taste
- Freshly ground black pepper To taste
Instructions
Cooking Steps
- Pat the chicken pieces dry, then season generously with salt and pepper.
- Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown, then remove and set aside.
- Reduce heat to medium, add remaining 1 tablespoon butter, and cook diced onion for 3-5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Sprinkle flour over onions and garlic, stirring constantly for 1-2 minutes to create a roux.
- Gradually whisk in chicken broth, stir until simmering, then reduce heat and stir in heavy cream. Season with salt and pepper.
- Return seared chicken to the skillet, cover, and simmer for 10-15 minutes until cooked through and sauce slightly thickens.
- While chicken simmers, cook egg noodles according to package directions in salted boiling water until al dente, then drain well.
- In the empty pot, add the remaining 2 tablespoons butter to the hot noodles and toss gently to coat.
- Add the buttered noodles to the skillet with the chicken and sauce, then toss gently to combine.
- Garnish with fresh chopped parsley and serve immediately.
Notes
For extra flavor, consider adding a pinch of dried thyme or rosemary to the sauce along with the chicken broth. You can also substitute chicken thighs for breasts for a more succulent chicken. Adjust the consistency of the sauce by adding more broth for a thinner sauce, or simmering longer for a thicker one.