Chicken with Tomato Sauce and Egg Noodles
Elevate your weeknight dinner game with this comforting and flavorful Chicken with Tomato Sauce and Egg Noodles recipe! Tender, golden-seared chicken breasts are simmered to perfection in a rich tomato sauce infused with garlic, onions, and aromatic herbs like basil and oregano. A touch of sugar balances the acidity of the tomatoes, while a splash of chicken broth ensures the sauce is lusciously smooth. Paired with buttery, perfectly cooked egg noodles, this dish offers the ultimate combination of hearty and satisfying flavors. Quick to prepare in just under an hour, it’s a go-to recipe for busy nights, and the vibrant garnish of fresh parsley takes the presentation to the next level. Perfect for family dinners or cozy date nights, this one-pan meal is as easy as it is irresistible!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 pieces Garlic cloves, minced
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Sugar
- 1 cup Chicken broth
- 12 ounces Egg noodles
- 2 tablespoons Butter
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear each side for 3-4 minutes until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, and sugar. Mix well to combine.
Add the chicken broth to the tomato mixture and stir. Bring the sauce to a simmer.
Return the chicken breasts to the skillet, nestling them into the tomato sauce. Cover with a lid and let the chicken simmer over medium-low heat for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F). Stir occasionally to prevent sticking.
While the chicken is simmering, bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions. Drain and toss with butter to coat.
Serve the chicken and tomato sauce over the buttery egg noodles. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
2370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 3690 mg | 160% | |
| Total Carbohydrate | 148.6 g | 54% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 38.2 g | ||
| Protein | 245.0 g | 490% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 369 mg | 28% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 4404 mg | 94% | |
*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.
