Description
A comforting one-pan dish featuring tender chicken and buttery egg noodles, perfect for weeknight dinners.
Ingredients
Scale
- 2 chicken breasts (about 12 oz / 340 g total), boneless, skinless
- 8 oz egg noodles (dry)
- 4 tbsp butter, divided
- 2 cups (480 ml) chicken broth
- 1 tsp garlic powder
- Salt and pepper to taste
- Parsley for garnish
Instructions
- In a large pan, melt 2 tablespoons of butter over medium heat.
- Season both sides of the chicken breasts with salt, pepper, and garlic powder.
- Place the chicken in the pan and cook for 6–7 minutes on each side until golden brown and fully cooked (internal temperature 165°F / 74°C).
- Remove the chicken from the pan and set aside, tent loosely with foil.
- In the same pan, add the chicken broth and bring to a boil, scraping up any browned bits from the bottom for flavor.
- Add the egg noodles and cook according to package instructions (usually 7–10 minutes) until tender, stirring occasionally to prevent sticking.
- Stir in the remaining butter and mix until melted and the noodles are glossy and coated.
- Slice the chicken and place it on top of the noodles.
- Garnish with parsley and serve hot.
Notes
For a lighter option, replace half the butter with olive oil. Add frozen peas or spinach for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 920
- Sugar: 3g
- Sodium: 700mg
- Fat: 34g
- Saturated Fat: 14.5g
- Unsaturated Fat: 11.5g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 3g
- Protein: 66g
- Cholesterol: 130mg