Description
A comforting and nostalgic one-pan meal of tender chicken breast and buttery egg noodles, garnished with fresh parsley.
Ingredients
Scale
- 1 lb (about 450 g) chicken breast, cut into 2 medium breasts
- 8 oz (about 225 g) egg noodles
- 4 tbsp butter, divided (about 56 g)
- 2 cups (480 ml) chicken broth (low-sodium recommended)
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a large skillet over medium heat, melt 2 tablespoons of butter.
- Season the chicken breasts on both sides with salt and pepper. Add them to the pan and cook 5–7 minutes per side until browned and cooked through. Remove the chicken and set aside to rest.
- In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant, scraping up any browned bits from the bottom.
- Pour in the chicken broth and bring to a gentle simmer.
- Add the egg noodles, pressing them into the liquid so they’re mostly submerged. Cook, stirring occasionally, for 8–10 minutes until the noodles are tender. If the pan gets too dry, add a splash more broth or water.
- Once the noodles are cooked, stir in the remaining 2 tablespoons of butter until melted.
- Slice the chicken and return it to the pan, tossing gently to combine.
- Garnish with chopped parsley and serve hot.
Notes
Use low-sodium broth and unsalted butter to control sodium content. Can be adapted for dietary needs, such as gluten-free or dairy-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 1g
- Sodium: variable
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1.7g
- Protein: 42g
- Cholesterol: 85mg