Description
A comforting and creamy Chicken with Buttered Noodles recipe featuring tender pan-seared chicken breasts in a flavorful garlic cream sauce served over rich butter-coated egg noodles, topped with Parmesan cheese and fresh parsley.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
- 1/2 teaspoon dried thyme
Noodles
- 8 ounces egg noodles
- 2 tablespoons unsalted butter (for noodles)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Season the Chicken: Season the chicken breasts evenly on both sides with salt and black pepper to enhance the flavor.
- Heat the Skillet: Warm olive oil and butter in a large skillet over medium-high heat until melted and hot, ready for searing the chicken.
- Cook Chicken: Place the chicken breasts in the skillet and cook each side for 5 to 7 minutes until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
- Remove Chicken: Transfer the cooked chicken from the skillet onto a plate and set aside to rest.
- Sauté Garlic: In the same skillet, add the minced garlic and sauté for about one minute until fragrant and golden but not burnt.
- Make Sauce: Pour in chicken broth, heavy cream, lemon juice, and sprinkle with dried thyme. Stir well and bring the mixture to a gentle simmer.
- Simmer Chicken in Sauce: Return the chicken breasts to the skillet, spoon some sauce over them, and let everything simmer together for 5 minutes to infuse flavors.
- Cook Noodles: While the chicken simmers, cook the egg noodles in a large pot of salted boiling water following package instructions; then drain and return noodles to the pot.
- Butter the Noodles: Add 2 tablespoons of unsalted butter to the hot noodles and toss until the butter is fully melted and noodles are evenly coated.
- Plate and Serve: Arrange the buttered noodles on plates, place the chicken breasts on top, and drizzle with the creamy sauce from the skillet.
- Garnish: Sprinkle grated Parmesan cheese and freshly chopped parsley over the plated dish just before serving for extra flavor and color.
Notes
- For best results, use a meat thermometer to ensure chicken is fully cooked to 165°F.
- You can substitute fresh thyme for dried thyme if available, using about 1 tablespoon fresh.
- Use freshly grated Parmesan cheese for optimal flavor and texture.
- Leftover chicken and noodles can be stored separately in airtight containers in the refrigerator for up to 3 days.
- To reheat, warm the chicken and noodles gently on the stovetop or microwave, adding a splash of broth or cream to refresh the sauce if needed.
