Chicken with Egg Noodles
Indulge in the comforting flavors of this hearty Chicken with Egg Noodles recipe, a one-skillet meal that’s perfect for busy weeknights or cozy dinners. Tender chicken breasts are pan-seared to golden perfection, paired with buttery egg noodles, and nestled in a rich and creamy sauce made with sautéed onions, garlic, carrots, and celery. A touch of heavy cream and chicken broth creates a luscious base, thickened just right for a restaurant-quality finish. Garnished with fresh parsley, this dish combines simple ingredients with bold, satisfying flavors, making it a family-favorite comfort food. Ready in just 45 minutes, this crowd-pleasing recipe is as wholesome as it is delicious!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 12 ounces egg noodles
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium-sized (diced) yellow onion
- 3 cloves (minced) garlic
- 2 medium-sized (sliced) carrots
- 2 stalks (sliced) celery stalks
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon (or to taste) salt
- 1 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped) fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions, then drain and set aside.
While the noodles cook, season both sides of the chicken breasts with salt and pepper.
Heat a large skillet over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet.
Cook the chicken breasts for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of butter. Once melted, add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the chicken broth while whisking to avoid lumps. Bring the mixture to a gentle simmer and allow it to thicken slightly.
Stir in the heavy cream, and season the mixture with additional salt and pepper to taste.
Slice the cooked chicken into thin strips and return it to the skillet. Add the cooked egg noodles as well, tossing everything together until well combined and heated through.
Sprinkle the chopped parsley over the top and serve immediately.
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 1082 mg | 47% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.1 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 90 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 704 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
