Chicken with Buttered Noodles
A quick and comforting dish of tender chicken served over buttery egg noodles, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Feel free to use thighs for more richness.
- 8 oz egg noodles Can substitute with whole wheat or gluten-free noodles.
- 4 tablespoons butter Do not substitute with margarine for best flavor.
- 2 cloves garlic, minced Fresh garlic is best; pre-minced can be used for convenience.
- 1 cup chicken broth Use low-sodium broth if watching salt intake.
- to taste salt and pepper Essential for seasoning.
- for garnish chopped parsley Provides a fresh finish.
Instructions
Preparation
- Cook the egg noodles according to package instructions; drain and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Season the chicken breasts with salt and pepper, and place them in the skillet. Cook for about 5-7 minutes on each side until golden brown and cooked through.
- Remove the chicken from the skillet and keep warm.
- In the same skillet, add the remaining butter and minced garlic; sauté for about 1 minute.
- Pour in the chicken broth and bring to a simmer, scraping up any bits from the bottom of the pan.
- Add the cooked noodles to the skillet and toss to coat, adding more broth if needed.
- Slice the chicken and serve over the buttered noodles, garnished with chopped parsley.
Notes
To make the dish vegetarian, substitute chicken with sautéed mushrooms and use vegetable broth. This can be prepped ahead and stored in the refrigerator. Leftovers can be used in salads or soups, and it freezes well for up to 3 months.